Dreamy Key Lime Pie
Crust:
2 cups crushed vanilla wafer cookies
4 Tbsp. butter, melted
2 Tbsp. granulated sugar
Filling:
1 cup egg yolks (6-8 large yolks)
2 cans sweetened condensed milk
1/2 cup key lime juice (fresh squeezed, preferably, or in a pinch, key lime juice in a jar)
½ cup fresh squeezed lime juice
2 tsp. grated lime peel
1 ½ tsp. cream of tartar
Topping:
1 cup heavy whipping cream
½ cup sugar
Mix cookie crumbs, melted butter and sugar together in a bowl. Press into the base of a 9 inch spring-form pan. (Do not press up the sides.)
Whip egg yolks for 5 minutes on high until smooth and pale.
Add the 2 cans of sweetened condensed milk, lime juice, cream of tartar, blend until smooth.
Spray the sides of the pan with non-stick. Pour filling into pan and bake at 300 degrees for 15-25 minutes, or until set.
Let baked portion of pie chill thoroughly.
Whip cream and sugar until stiff peaks form. Top pie, chill ten minutes. Run a sharp knife around the inside edge of the pan, then remove the spring-form edge.
Garnish with sprinkles of lime zest and sliced lime swirls.