Key lime pie with graham cracker crust and whipped cream

Preheat the oven to 350F.

Combine the graham cracker crumbs and granulated sugar in a medium bowl and whisk.

Drizzle in the melted butter while stirring until the mixture is like wet sand and holds its shape when squeezed.

Transfer the crumbs to a pie plate and press them into shape with a flat bottomed cup, building up the sides in stages and applying real pressure.

Bake the crust at 350F for about 10 minutes, until dry, golden brown and fragrant.

Zest the limes, then juice them.

In a large bowl combine the egg yolks, lime juice, zest and sweetened condensed milk.

Whisk gently at first to break up the yolks, then whisk until smooth and the palest yellow.

Pour the filling into the still warm crust and jiggle it level.

Bake at 350F for 10 minutes, cool on a wire rack for 20 minutes, then chill in the fridge for an hour.

Whip the cold cream with the powdered sugar and vanilla extract, starting on medium then increasing to medium high, about two minutes at medium and one to two minutes at high, to soft peaks.

Transfer the whipped cream to a piping bag with a closed star tip and pipe dollops around the edge.

Sprinkle lime zest over the dollops just before serving.

Keep in the fridge; no more than an hour at room temperature or two days in the fridge.