Key Lime Pie

Preheat oven to 350°F. In a food processor, blend all ingredients for the crust until it becomes like fine wet sand. When pinched together, the crumbs should lightly stick together. Add more butter if not sticking together. Pat crumbs evenly into a 9″ pie round. Bake the crust for about 6 minutes until aromatic. Clean food processor while crust is baking. When crust is done remove it from the oven and set it aside.

In a mixing bowl using an electric mixer, blend all ingredients for the filling until smooth. Pour into the pie crust, smooth the top and bake for 12-14 minutes, until filling is set around the edges but the middle still jiggles when you shake it. Remove from oven and cool. Cover with plastic wrap and chill in the refrigerator overnight.

To make the topping, put the cream into your clean mixing bowl. Whisk the cream until soft peaks form. Add the sugar and vanilla and continue to beat until hard peaks form. Pipe topping onto the top of the pi using a star shaped tip, starting on the outside and working your way in.

Serve chilled.