Keylime Pie

Keylime pie
Key Lime Pie originated in Key West, Florida by the local residents referred to as "Conchs". The original version was made before the days of refrigeration.There were no cattle in the area so the only milk available was canned milk originally brought in by ship, later by train. This is why the recipe uses canned milk and not fresh. Also, the traditional key lime pie would not be cooked. The acid from the lime juice would set and thicken the egg yolks. Key lime pie starts with a sweet and grainy graham cracker crust is filled with a creamy smooth lime flavored filling, and topped with lots of whipped cream.
Ingredients:
Graham Cracker Crust:
1 1/4 cup graham cracker crumbs
2 tablespoons granulated white sugar
5 - 6 tablespoons unsalted butter, melted

Filling:
3 large egg yolks, room temperature
One 14 - ounce can sweetened condensed milk
1/2 cup key lime juice (can use regular limes)
2 teaspoons grated lime zest (outer skin)

Topping:
1 cup cold heavy whipping cream
2 tablespoons granulated white sugar

Proceedure :
Key Lime Pie:
Preheat the oven to 350 degrees F and place the oven rack in the center of the oven.
Butter or spray with a non stick vegetable spray, a 9 inch pie or tart pan.

Graham Cracker Crust:
Mix together the graham cracker crumbs, sugar, and melted butter.
Press the loose mixture onto the bottom and up the sides of the prepared pan forming a crust Bake for about 10 minutes or until set and lightly browned.
Remove from oven and wait for it to completely cool down.

Filling:
Using your electric mixer, beat the egg yolks until pale and fluffy (2-3 minutes). Gradually add the condensed milk and beat until light and fluffy (3-5 minutes). Scrape down the sides of the bowl and then beat in the lime juice and zest.
Pour the filling over the crust and bake for about 10 - 15 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool. Once it has completely cooled, cover and refrigerator for several hours or overnight.

Once the filling has chilled, in the bowl of your electric mixer, beat the whipping cream and sugar until soft firm peaks. Either pipe or place mounds of whipping cream on top of the filling. Can be stored in the refrigerator for a few days.
People whose tastebuds crave for a little tang, this is your perfect dessert!!!

References:
Joy of Baking
Grigson, Jane. 'Jane Grigson's Fruit Book'. Penguin Books London. London: 1982.
Stewart, Martha. 'Martha Stewart's Baking Book'. Clarkson Potter/Publishers. New York: 2005.
Walter, Carole. 'Great Pies & Tarts'. Clarkson Potter/Publishers. New York: 1998.