Key Lime Pie

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Key Lime Pie
https://cooking.nytimes.com/recipes/1014850-key-lime-pie?campaignId=6W9Y8&dclid=CKePxv_yldsCFUataQod018C4A

YIELD 9-inch pie (8 servings)
TIME15 minutes, plus 3 hours for freezing Save

This is the frozen key lime pie that ends up all over Jack Nicholson’s face in the film adaptation of the novel “Heartburn,” Nora Ephron’s thinly veiled recounting of her disastrous marriage to Carl Bernstein. It is very easy to make, and the large amount of key lime juice guarantees a tart, impressive flavor. We recommend eating it, though, not using it as a weapon.

Featured in: "Humble Pie? Precisely".


INGREDIENTS
6 large egg yolks
2 14-ounce cans sweetened condensed milk
1 cup freshly squeezed or bottled Key lime juice
1 tablespoon finely grated lime zest
One prepared 9-inch graham cracker crust, refrigerated
2 to 3 cups lightly sweetened whipped cream, for topping

PREPARATION
In a mixing bowl, beat yolks until thick, about 3 minutes. Add condensed milk, lime juice and lime zest. Beat again until well blended, about 1 minute.

Pour into pie shell, filling it to the brim and mounding slightly on top. Cover with plastic wrap, stretching wrap tightly across surface. Freeze until firm, at least three hours.

Just before serving, remove from freezer and discard plastic wrap. Allow to rest for 5 minutes, then spread with whipped cream and serve.