Key Lime Pie

Preheat oven to 350°F.

In a standing mixer with a whisk attachment (using a hand mixer is also completely acceptable), beat the egg yolks and zest for 2 minutes, until yolks are pale and mixture is a little frothy. Add the condensed milk and beat until thoroughly mixed, then slowly stream in the key lime juice until it is mixed. Let the mixture sit for about 5 to 10 minutes until it is thickened. Pour into the graham cracker crust and bake for 15–18 minutes. The middle should be a little wobbly. Place on a cooling rack and let come to room temperature, then refrigerate until serving.

To make the whipped cream, place the mixing bowl and whisk attachment (or beaters) in the freezer for about 5 minutes. Remove from freezer, add in whipping cream and beat until soft peaks form. Beat in the sugar and vanilla and continue until stiff peaks form but do not overbeat or you’ll end up with butter (very sweet delicious butter, but butter all the same).

Serve slices of pie topped with whipped cream.