Eliza's Key Lime Pie

Method

1. For the crust: make graham cracker crumbs in a food processor, or place crackers in a plastic bag and crush.
2. Put butter in a medium-large mixing bowl and mix in the graham cracker crumbs, sugar, and salt until combined.
3. Put the mixture into a 9-inch pie dish and pat it down with your fingers to form the crust, bringing it up the edges.
4. Bake at 375°F for 10 minutes, or until very lightly browned. Allow to cool while preparing the filling.
5. For the filling: whip most of the zest (reserving a pinch for garnish) and the egg yolks in a large mixing bowl for 2 minutes, or until thickened.
6. Add the sweetened condensed milk and mix for 3 minutes, or until thickened.
7. Add the lime juice and mix until combined. Pour the mixture into the pie crust.
8. Bake for 15 minutes. The pie will rise slightly but the filling won't change color.
9. Allow to cool for ½ hour at room temperature, then chill completely in the fridge for at least 2 hours (the freezer works to speed it up — just don't let it turn into ice cream).
10. For the whipped cream: use an electric mixer to whip the cream and sugar for a few minutes until stiff peaks form. Top the pie with whipped cream and optional zest before serving.