Key Lime Pie

January is one of those months that just seems to drag on and on.  Where I live it's freezing, dry, and snow-less-- a terrible combination.  I just started two hour soccer conditioning at my school and after we finish running the mile my face is numb and my fingers are stiff and frozen.  It's absolutely miserable.  I thought I needed to do something to liven this dreary month. As I was reading Smitten Kitchen (my FAVORITE) I came across her most recent entry and it was like she had read my mind.  She had posted a recipe for my very favorite food and it was the perfect thing to spice January up.  So, inspired by my favorite cook, Deb Perelman of Smitten Kitchen, I decided to make a key lime pie.  I could go on forever about how much I adore key lime pie, but I'll cut myself off here, and give you the recipe so you can see for yourself.

**you don't need key limes to make this recipe, but if possible, please do.  I used regular grocery store limes (aformentioned laziness) and it didn't make much of a difference**

Ingredients

Crust:

1 1/2 cups finely fround graham cracker crumbs (from about 10 crackers)

3 tbsp granulated sugar

2 pinches sea salt

7 tablespoons unsalted butter, melted

Filling:

1 1/2 tablespoons finely grated lime zest

3 large egg yolks

1 14-ounce can of sweetened condensed milk

2/3 cup (155 ml) fresh lime juice (1 dozen key limes or 4 regular/persian limes)

Topping:

3/4 cup whipping cream

1 to 2 tablespoons of granulated or powdered sugar (to taste)

Instructions:
Preheat oven to 350 degrees

Crust: Combine graham crumbs, sugar, and salt in a medium bowl and stir together.  Add the melted butter and stir until crumbs are coated evenly.  In a standard 9-inch pie dish, press crumbs into the bottom and up the sides.  You can use your fingertips, but for neat and firm sides I like to press a measuring cup around the edges.  Bake the crust for 10 minutes until lightly browned. Set on cooling rack while you prepare the filling and remember to leave the oven on.

Filling: Beat the lime zest and egg yolks with an electric mixer until pale and thick.  About 5 minutes.  Add the whole can of sweetened condensed milk and beat until thickened again, about 3 minutes more.  Squeeze the zested limes until you have 2/3 cups juice.  Whisk the juice into the yolk mixture until combined. Pour into the crust and bake it for another 10 minutes, until set but not at all browned.  Let the pie cool completely before adding the topping (and because it's January you can leave it outside to cool quickly! Yay!) 

Topping: In a medium bowl, beat cream and sugar until soft peaks are formed. Spread over the top of chilled pie.  You can put the cream on top 2 to 3 hours before eating so it can fully set before being sliced, but it isn't required. 

**If needed the pie can keep in the fridge for a week, though I know it would never last that long in my house**