Key Lime Pie

from The Gourmet Cookbook

1¼ c graham cracker crumbs (from nine crackers)
2 T sugar
5 T unsalted butter, melted
1 (14-oz) can sweetened condensed milk
4 large egg yolks
6 T fresh or bottled key lime juice (I used 8.)
¾ c cold heavy cream

Put a rack in the middle of the oven and preheat to 350°. Butter a 9-in pie plate.

Stir together cracker crumbs, butter and sugar with a fork until well combined. Press evenly into pie plate and bake for 10 minutes.

Whisk together condensed milk and yolks until well combined. Add juice and whisk well. Pour filling into crust, bake for 15 minutes. Cool completely on rack, then chill for at least 8 hours.

Just before serving, beat the cream until it just holds stiff peaks. Spread cream on top of pie.