Pie Filling:
1 Graham cracker crust
36 key limes OR 4 Persian limes OR 1/2 cup key lime juice
1/2 tsp. lime zest
3 egg yolks, lightly beaten
1 14 ounce can sweetened condensed milk
1/2 cup heavy cream
Sweetened whipped cream OR cool whip
Graham Cracker Crust:
1/3 C. Butter, melted
1/4 C. Sugar
1 1/4 C. Finely crushed graham crackers, about 10 full cracker sheets
…….
For the crust:
Preheat oven to 375. Lightly coat 9 inch pie plate with cooking spray. In a medium bowl combine melted butter and sugar. Add crushed graham cracker and toss to mix. Spread in pie plate and press onto bottom and sides. Bake 5 minutes or until edges are lightly brown. Cool on a wire rack.
For the filling:
Reduce oven temperature to 325. In a bowl combine egg yolks, sweetened condensed milk, and lime zest. Whisk in lime juice until combined, mixture will thicken. Whisk in 1/2 cup cream. Transfer filling to crust. Bake 35 minutes or until filling reaches 160 degrees. Cool on wire rack one hour. Cover and chill 2-24 hours. Serve with sweetened whipped cream.
From Better Homes and Gardens 100th Anniversary New Cook Book