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For Filling:
1 (14-oz) can sweetened condensed
milk
4 large egg yolks
1/2 cup plus 2 tablespoons fresh or
bottled Key lime juice
For Topping:
3/4 cup chilled heavy cream
Make crust: Preheat oven to 350F. Stir together
graham cracker
crumbs, sugar, and butter in a bowl with a fork
until combined well,
then press mixture evenly onto bottom and up side
of a 9-inch (4-cup)
glass pie plate.
Bake crust in middle of oven 10 minutes and cool
in pie plate on a
rack. Leave oven on.
Make filling and bake pie: Whisk together condensed
milk and yolks
in a bowl until combined well. Add juice and whisk
until combined
well (mixture will thicken slightly). Pour filling
into crust and
bake in middle of oven 15 minutes. Cool pie completely
on rack
(filling will set as it cools), then chill, covered,
at least 8
hours.
Make topping: Just before serving, beat cream
in a bowl with an
electric mixer until it just holds stiff peaks.
Serve pie topped
with cream.
