Key Lime Pie

Preheat oven to 350° F.

In a medium bowl, combine graham cracker crumbs, sugar and butter. Press the mixture into a 9-inch pie or tart pan. Place pie pan on a baking sheet and bake until golden brown, about 10 minutes. Remove from oven and let crust cool to room temperature.

In another bowl, whisk together condensed milk and egg until smooth. Add lime juice and zest and whisk until combined and smooth. Gently pour filling into cooled pie shell (on baking sheet) and bake on the middle rack for 15 to 18 minutes until center of pie has set. Remove from oven and cool pie on rack and then chill in the refrigerator for at least 2 hours.

Top with whipped cream (see below) and garnish with lime zest and slices.

For the whipped cream:
In a large, deep bowl, add heavy whipping cream, powdered sugar and vanilla. Using an electric hand mixer, whip the ingredients together on medium high speed for 7 to 8 minutes until it begins to hold stiff peaks.