Don't necessarily need key limes to make key lime pie. It's okay to use standard limes. Make sure to account for three hours chilling time before serving.
8 teaspoons grated lime zest
1 cup lime juice
8 large egg yolks
2 (14 ounce) can sweetened condensed milk
11 full sized graham crackers
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted
1 pint heavy whipping cream
confectioners’ sugar (about ¼ cup, but mainly just to taste)
1. Preheat oven to 325.
2. Grate lime zest into a small bowl. You will need 8 teaspoons. Then halve and juice your naked little limes. You will need 1 cup of strained juice. Separate 8 eggs, keeping only the yolks.
3. For the filling, in a small mixing bowl use a hand whisk to beat the lime zest into the yolks. Whisk for about 2 minutes until your yolks are turning decidedly greenish. Then whisk in the sweetened condensed milk. Then whisk in the lime juice. When it is well combined and smooth, set it aside to firm up a bit while you deal with the crust.
4. Put the graham crackers in a food processor with 3 tablespoons of granulated sugar. Process until it is the texture of sandy crumbs. Or, put it in a resealable bag and let your nearest child whack it to death. In a small bowl, mix in 5 tablespoons of melted unsalted butter. Pour the buttered crumbs into a 9 inch pie plate and press it into the bottom and sides to form a lovely crust. Put it in the preheated oven for about 13 minutes. Remove the crust to a wire rack to cool.
5. Pour the filling into the pie crust and return it to the oven to bake for 15 minutes until the pie is set, but still just barely wiggles in the center when moved.
6. Cool to room temperature. Chill in the refrigerator for at least 3 hours.
7. To make the sweetened whipped cream, it's time to take out your whipped cream tools. Pour the ingredients you need into the dispenser. Install whipped cream chargers to get the cream quickly.
8. Sprinkle sugared lime zest on the top. Finished!