One Key Lime Pie

{Recipe from Moveable Feasts - Cooks Illustrated}

There have been many different Key Lime Pie's that I have tried over the years. One from using a Key Lime Jell-o pack to the famous House of Pies Key Lime. There has not been a pie compared the one I found here. I have by far one of the biggest sweet tooth's around, and this pie hits it on the head. Its just enough sweet (where it's not over powering) and sour from the lime zest to keep you eating it. I have even become a repeat offender by making this twice. 

4 teaspoons grated lime zest
1/2 cup lime juice from 3 to 4 limes
4 large egg yolks
1 (14-ounce) can sweetened condensed milk

11 graham crackers , processed to fine crumbs (1 1/4 cups)
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted

For the filling, whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken.

For the crust, adjust oven rack to center position and heat oven to 325 degrees. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes.

Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil-sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.) Serve cold with a dollop of whipped cream.