Key Lime Pie

For the graham cracker crust: Preheat the oven to 350 degrees F. Butter a 9-inch pie pan. Mix sugar and graham cracker crumbs. Add butter and stir until combined. Press the mixture into the bottom and sides of the pan, forming a neat border around the edge. Bake the crust until set and golden, 10 minutes. Set aside on a wire rack. Leave the oven on.

For the filling: Meanwhile, in a electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at a high speed until very fluffy, abut 5 minutes. Add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Add the lime juice, mixing just until combined, no longer. Pour mixture into the pie crust. Bake for 12-15 minutes, or until the filling has set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.

For the topping: Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie in wedges and serve very cold, topping each wedge with a large dollop of whipped cream.