Key Lime Pie

Crust:
1 1/4 c Graham cracker crumbs
2 T granulated sugar
1/3 c butter, melted and cooled

With fork, mix sugar into crumbs.  Add melted butter and combine until well mixed.  Press onto the bottom and sides of a 9" pie tin.

Bake the shell in the middle of a 375 degrees F. oven for 7 minutes.

Cool on a rack and chill

Preheat oven to 350 degrees F.

Filling:
14 oz. can Eagle Brand Sweetened Condensed Milk
3 large egg yolks
1 generous t grated Key Lime rind
1/4 c + 1 t fresh Key Lime juice

In the bowl of an electric mixer, add milk, egg yolks and grated Key Lime rind.

Mix on medium speed until smooth.  Gradually add Key Lime juice until thoroughly mixed and beat on high speed for one minute.  Pour into baked 9 inch Graham cracker crust

Bake at 350° F for 15 minutes.  Cool on rack and chill thoroughly.

Topping:
1 1/4 c whipping cream
1/4 c or more of confectioners' sugar
1 t pure vanilla extract

Chill metal bowl and wire whisk.  Beat cream and gradually add confectioners' sugar until firm and add vanilla.  Put into a pastry bag and pipe onto pie.

Chill thoroughly and remove from refrigerator 15 minutes before serving.