Double-Crusted Key Lime Pie

Ingredients

2 cups cinnamon-flavored graham cracker crumbs

6 tablespoons (¼ stick) unsalted butter, melted

4 large egg yolks

1 large egg

One 14-ounce can sweetened condensed milk

½ cup fresh lime juice, preferably from Key limes

1 teaspoon grated lime zest, plus more for garnish

Whipped cream (see page

321), for serving

Directions

1. Preheat the oven to 350°F.

2. In a medium bowl, combine the graham cracker crumbs and melted

butter. Mix until the crumbs are well coated.

3. Press into a 9-inch glass pie plate and bake until the crust is set, about 10 minutes. Set aside to cool slightly for 10 minutes. Leave the oven on.

4. Meanwhile, in a large bowl, whisk together the egg yolks, whole egg, condensed milk, lime juice, and lime zest until well incorporated.

5. Pour the filling into the slightly cooled pie crust. Return to the oven and bake until just set, about 14 minutes. Remove from the oven and let cool completely on a wire rack, about 1 hour.

6. Refrigerate until chilled, about 2 hours.

7. Top with lime zest and whipped cream to serve.

Makes one 9-inch pie