Key Lime Pie

Crust:
1 1/2 cups graham cracker crumbs
3 tablespoons sugar
1/4 teaspoon salt
6 tablespoons salted butter, melted

Filling:
14-ounce can sweetened condensed milk
2/3 cup bottled Key lime juice
3 large egg yolks
3 tablespoons sugar
3 tablespoons fresh lemon juice
1/4 teaspoon salt

Topping
1 1/2 cups chilled whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract


For crust: Preheat oven to 350. Mix graham cracker crumbs, sugar, and salt in medium bowl to blend. Add melted butter and stir to coat well. Press crust into 9-inch diameter glass pie dish. Bake 5 minutes. Cool.

For filling: Preheat oven to 275. Whisk all ingredients in large bowl until smooth. Pour mixture into cooled crust. Bake until center is set, about 25 minutes. Refrigerate uncovered until cold, then cover and chill at least 6 hours or overnight.

For topping: Using electric mixer, beat all ingredients in large bowl until peaks form. Spread atop pie and serve.
from Bon Appetitit.