(from americastestkitchen.com)



   Key Lime Pie 
   Serves 8 to 10

   Despite this pies name, we found that tasters could not tell the
   difference between pies made with regular supermarket limes (called
   Persian limes) and true Key limes. Since Persian limes are easier to
   find and juice, we recommend them.

   Lime Filling
   4 teaspoons grated zest plus 1/2 cup strained juice from 3 or 4 limes
   4 large egg yolks
   1 (14-ounce) can sweetened condensed milk

   Graham Cracker Crust
   11 full-size graham crackers, processed to fine crumbs (1 1/4 cups)
   3 tablespoons granulated sugar
   5 tablespoons unsalted butter, melted
   1 1/2 cups Whipped Cream, made without vanilla and whipped to stiff
   peaks
   1/2 lime, sliced paper thin and dipped in sugar (optional)

   1. For the filling: Whisk zest and yolks in medium bowl until tinted
   light green, about 2 minutes. Beat in milk, then juice; set aside at
   room temperature to thicken.

   2. For the crust: Adjust oven rack to center position and heat oven to
   325 degrees. Mix crumbs and sugar in medium bowl. Add butter; stir
   with fork until well blended. Scrape mixture into 9-inch pie pan.
   Press crumbs evenly onto bottom and up sides of pie plate. Once crumbs
   are in place, line pan flush with large square of plastic wrap, and
   use spoon to smooth crumbs into curves and sides of pan. Refrigerate
   lined pie plate 20 minutes to firm crumbs. Bake until lightly browned
   and fragrant, about 15 minutes. Transfer pan to wire rack; cool to
   room temperature, about 20 minutes.

   3. Pour lime filling into crust; bake until center is set yet wiggly
   when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room
   temperature. Refrigerate until well chilled, at least 3 hours. (Can be
   covered with lightly oiled or oil- sprayed plastic wrap laid directly
   on filling and refrigerated up to 1 day.)
   4. Decoratively pipe whipped cream over filling or spread evenly with
   rubber spatula. Garnish with optional sugared lime slices and serve.