Day 3: "Hey Coach!" Key Lime Pie

I now know that it takes an entire bag of Key Limes to get 3/4 cu. of Key Lime juice... who would'a  thunk.

Frozen Key Lime Pie
1 Graham Cracker Pie Crust
Filling: 
6 extra-large egg yolks, room temp.
1/4 Cu. Sugar
1 Can Sweetened Condensed Milk (14 oz)
2 Tablespoons Grated Lime Zest
3/4 Cu. Key Lime Juice
Topping:
1 Cu. Heavy Cream, cold
1/2 Cu. Sugar
1/4 Tsp. Vanilla Extract
Key Lime(s) to garnish

1. Beat Egg Yolks and Sugar on high speed for 5 minutes, or until thick.
2. Add Condensed Milk, Lime Zest and Key Lime Juice and pour into pie shell.
3. Freeze for at least 4 hours
4. For the topping, beat Heavy Cream until peaks form. Add Sugar and Vanilla Extract and beat until firm.
5. Spoon or pipe topping onto the pie and garnish with Key Lime(s)
6. Freeze again for several hours or overnight.

Tomorrow:
Lemon Cloud Pie