Key lime pie with graham cracker crust

Grind the graham crackers to an even, sandy crumb in the food processor.

Melt the butter in the microwave on low power.

In the pie pan, toss the crumbs with about a third of a cup of sugar and half a teaspoon of cinnamon.

Add about two-thirds of the melted butter and toss by hand; for a solid, cookie-like crust add the rest until it can be molded like clay. Taste and adjust sugar and cinnamon.

Mold the crust into the pan, pinching it thinner in the corner; optionally press flat with a glass or measuring cup.

Blind-bake the empty crust about 10 minutes at 325F convection (160C); 350F (180C) without convection. Let it cool.

Zest the limes on a microplane before juicing, then halve and juice them with a reamer.

Separate the eggs, keeping the yolks.

Whisk the yolks with the two cans of condensed milk, then whisk in about three-quarters of a cup of lime juice; taste. Stir in the zest.

Pour into the cooled crust, leaving it looking slightly short since custard puffs; thump gently to pop air bubbles.

Bake at the same temperature, checking wobble at 10 and 20 minutes; pull at no more than 30 minutes while still slightly wobbly.

Cool on the counter an hour or two, then chill in the fridge overnight, domed with an upside-down plate.

Whip a cup of cream with an electric hand mixer for about 90 seconds; sweeten with powdered sugar to taste and add a little vanilla.

Slice and serve with a dollop of whipped cream and a little fresh zest grated on top.