No-Bake Key Lime Pie

Method

1. Preheat the oven to 350 F. In a bowl, stir together the graham cracker crumbs, granulated sugar, and melted butter until every crumb looks moistened, like wet sand.
2. Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish, using a flat-bottomed measuring cup to pack it tight and smooth.
3. Bake the crust for 8 to 10 minutes, until just barely golden at the edges, then remove and let it cool on a wire rack for 15 minutes (leave the oven on at 350 F).
4. While the crust cools, whisk the egg yolks in a large bowl for about 1 minute until slightly thickened and pale.
5. Add the sweetened condensed milk to the egg yolks and whisk until fully combined and smooth.
6. Slowly whisk in the fresh lime juice and lime zest; the mixture will thicken slightly as the acid reacts with the condensed milk, which is normal.
7. Pour the filling into the cooled crust, spreading it into an even layer with a spatula.
8. Bake for 15 to 16 minutes, just until the filling is set around the edges but still has a slight jiggle in the very center (like set gelatin, not liquid); overbaking will make the texture rubbery, so watch closely near the end.
9. Cool the pie on a wire rack at room temperature for 1 hour, then refrigerate uncovered for at least 3 hours, or overnight, until fully chilled and firm enough to slice cleanly.
10. Just before serving, beat the cold heavy cream, powdered sugar, and vanilla together with a hand mixer for 3 to 4 minutes until stiff peaks form.
11. Pipe or dollop the whipped cream around the edge of the chilled pie, garnish with thin lime slices, and slice with a sharp knife dipped in hot water and wiped dry between cuts for the cleanest slices.