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NON-TRADITIONAL KEY LIME PIE

from The cookbook "Miami Spice"; Prepared by Nashville's "Caterer to the Stars" Laure Jabus, YUM! Catering
Crust:
Ingredients:
1 1/2 cups (or more if you like a thicker crust) cinnamon graham cracker
    crumbs
1/3 cup (5 1/2 tablespoons) melted unsalted butter
 
Directions:
Preheat oven to 350 degrees.

1.  Combine the graham cracker crumbs and butter in a mixing bowl and mix together for a crumbly crust. Press the mixture into an 8-inch pie pan.

2.  Bake the crust for 5 minutes. Remove the crust from the oven, but leave the oven on.
Filling:
Ingredients:
3 egg yolks (beaten for about 5 minutes until lemony in color and frothy)
1 can ( 14 ounces) sweetened condensed milk
1/2 cup plus 2 tablespoons fresh key lime juice, OR 5 tablespoons each
    lime regular lime juice and fresh lemon juice
2 teaspoons grated lime zest, preferably key limes
Directions:
3.  While your crust is baking, you can begin preparing the filling. Combine the egg yolks and sweetened condensed milk in a mixing bowl and beat with a mixer at high speed until light and fluffy, about 5 minutes. Gradually beat in the lime juice and zest.

4. Pour the mixture into the crust. Bake the pie for 8 minutes, or until the filling is set and an inserted skewer comes out clean and hot to the touch. Remove the pie from the oven. Set the pie on a rack to cool to room temperature.

5.  Refrigerate the pie, uncovered, for at least four hours before serving.
Whipped Cream Topping:
Ingredients:
1 cup heavy (whipping) cream
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
1/2 teaspoon grated lime zest, preferably from key lime
Directions:
6.  When ready to serve, make the whipped topping. Combine all the ingredients in a bowl and beat on high until whipped cream stands in peaks. Place on top of pie and serve!