Key Lime Pie: Martha Stewart

• servings: 1 pie

Ingredients

1 ½ cups graham-cracker crumbs

6 tablespoons unsalted butter, melted and cooled

5 tablespoons sugar

½ cup freshly squeezed key-lime juice

1 tablespoon grated Key lime zest, plus more for garnish

1 ½ cups heavy cream, chilled

1 can (14 ounces) can sweetened condensed milk

4 large egg yolks

Directions

Preheat oven and make crust:

Heat oven to 375°F. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well.

Press crust into pie plate and bake:

Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled. Make filling: Lower oven to 325°F. In a medium bowl, gently whisk together condensed milk, egg yolks, Key lime juice, and zest. Pour into the prepared, cooled crust.

Bake and cool pie:

Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.

Make whipped cream topping:

Shortly before serving, combine cream and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes.

Spoon cream over pie; add zest:

Spoon over cooled pie; garnish with zest. Serve immediately.