When my husband wants a dessert he usually wants something fruity. For Father's Day he requested a Key Lime Pie, more specifically a "thick" Key Lime Pie - none of that thin sliver of filling kind of stuff. This recipe is a basic key lime, baked in a deep dish pie pan, and stands well over an inch thick.
Key Lime Pie
2 cups graham cracker crumbs
1/4 cup packed light brown sugar
1/2 cup butter, melted
2 (14-oz) cans sweetened condensed milk
6 egg yolks
2 teaspoons key lime or lime zest
1 cup key lime juice
1 cup whipping cream
3 tablespoons powdered sugar
Preheat oven to 350 degrees. Stir graham cracker crumbs, brown sugar and melted butter together and press evenly into a lightly greased 10-inch deep dish pie pan, up the sides and slightly over the lip of the dish. Bake 10-12 minutes until lightly browned. Place on a wire rack and cool completely, about 45 minutes.
Whisk together sweetened condensed milk and next three ingredients. Carefully pour into prepared pie crust. Return to oven and bake about 25 minutes until almost set, the center will not be completely firm. Cool about one hour then cover and refrigerate four hours before serving. Pie will set up as it chills.
Before serving, beat whipping cream on high speed while gradually adding powdered sugar, beating until soft peaks form. Snip the end off of a small plastic bag, insert a cake decorating tip of your choice, and fill bag with whipped cream. Pipe onto pie and finish with slices of lime, if desired.