The Proper Key Lime Pie Tangy and Authentic

Instructions:

1. Preheat oven to 350°F (175°C). Prepare the crust ingredients.
2. Combine graham cracker crumbs and granulated sugar in a bowl. Pour in melted butter and mix until the crumbs are evenly moistened, resembling wet sand.
3. Firmly press the crust mixture into the bottom and up the sides of a 9-inch pie dish. Bake the crust for 10 minutes (blind bake). Cool completely on a wire rack.
4. Squeeze limes to yield ½ cup of juice. Whisk the egg yolks lightly in a medium bowl until smooth.
5. Slowly whisk in the sweetened condensed milk until fully combined and smooth. Gently whisk in the fresh lime juice, lime zest, and a pinch of salt. The mixture will thicken slightly.
6. Pour the filling into the cooled crust. Bake for 15–18 minutes. The edges should be set, but the very centre should still have a slight wobble.
7. Cool the pie completely on the counter, then refrigerate for at least 4 hours, or preferably overnight, until fully firm.
8. To make the topping: Combine cold heavy cream, powdered sugar, and vanilla in a chilled bowl. Beat until stiff peaks form.
9. Pipe or dollop the whipped cream onto the thoroughly chilled Key Lime Pie just before serving.