The Best Key Lime Pie

Preheat the oven to 350°F.

Make the graham cracker crust: Mix the ground graham crackers, melted butter, and sugar in a bowl. Pour into a 9-inch pie dish and spread the graham cracker mixture with your fingers, all over the inside of the pie dish in an even layer. Use the bottom and sides of a measuring cup or drinking glass to make form a compact, even layer on the bottom and up the sides of the pan. Bake at 350°F for 10 minutes, then remove and set aside.

Make the lime filling: Put the egg yolks into a medium bowl. Using an electric mixer or whisking by hand, beat until the yolks thicken and lighten up a bit in color, about 3 minutes. Beat in 1 tablespoon lime zest and the sweetened condensed milk for another 2 minutes. Whisk in the lime juice until smooth.

Bake: Pour filling into the prepared graham cracker crust and bake at 350°F in the middle rack for only 10 minutes, until the filling is just set. It should jiggle slightly in the center like Jell-O.

Chill: Remove from oven and let cool to room temperature. Chill in the refrigerator for an hour to overnight.

Make the whipped cream topping: For a good sturdy whipped cream topping, it helps to start with a chilled bowl and very cold heavy whipping cream. Pour the cream into a large chilled bowl. Add the powdered sugar (sifted is best) and vanilla. Using an electric mixer (or whip by hand if your gym membership ran out and you want the exercise), start on low speed and increase the speed to the highest level. Whip for several minutes until firm enough to hold shape, between soft and firm peaks. Don't over-whip or you'll make butter. Spread the whipped cream over the top of the chilled key lime pie. Sprinkle with a little more lime zest. Chill until ready to serve.