Key Lime Pie with Graham Cracker for 8

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, stir together the graham cracker crumbs and sugar. Pour in the melted butter and stir until the mixture looks like wet sand.
3. Firmly press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake for 8–10 minutes until the crust smells nutty and looks golden brown; set aside to cool slightly.
4. In a large bowl, beat the egg yolks with an electric mixer on medium speed for 2 minutes until they turn a pale yellow.
5. Gradually beat in the sweetened condensed milk and lime zest until smooth and creamy.
6. Slowly pour in the key lime juice while continuing to whisk until the mixture is uniform.
7. Pour the filling into the pre-baked crust and bake for 12–15 minutes until the edges are set but the center still has a slight jiggle.
8. Cool the pie at room temperature for 1 hour, then transfer to the refrigerator for at least 4 hours to set.
9. Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form, then dollop onto the chilled pie before serving.