Ultimate Lime Pie

I almost didn't save this recipe. I've already posted another Lime Pie recipe (provided by Carnation) that is similar. So I put the Woman's Day magazine aside. But I kept going back to it, comparing it, considering it. I finally decided it was worth a try. What do you think?

The recipe is in the July 2013 issue and was shared by Susan Grubb from Hudson Valley, NY.

 

Ultimate Lime Pie

12 graham crackers
4 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
1 14-oz. can sweetened condensed milk
4 large egg yolks
1/2 cup fresh lime juice (about 4 limes)
1 1/2 cups heavy cream
1 teaspoon grated lime zest

Heat oven to 375 degrees.

In a food processor, pulse the graham crackers and 2 tablespoons sugar to form fine crumbs (you should have 1 1/2 cups crumbs total). Add the butter and pulse to combine.

Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack to cool.

Reduce oven temperature to 350 degrees.

In a bowl, whisk together the condensed milk, egg yolks and lime juice. Pour the mixture into the cooled crust; bake until the center is set, 12 to 15 minutes. Transfer to the wire rack; let cool completely, about 1 hour.

Just before serving, using an electric mixer, beat the cream and remaining 2 tablespoons sugar in a large bowl until soft peaks form. Spread the whipped cream over the pie and sprinkle with zest.