Key Lime Pie, Baby

Thank you, Carol, for introducing us to Key Lime Pie!! We are smitten. Not only is this tart pie very delicious, but it is incredibly easy to prepare.
I have no photos, but here is the recipe (we will definitely be making this pie many times). This recipe is from Pie (by Ken Haedrich) pg. 587.

1 Graham Cracker Crumb Crust (I used a store bought crust)

Filling:
3 large egg yolks, at room temperature
grated zest of 2 limes
one (14 oz) can sweetened condensed milk
2/3 cup fresh lime juice, preferably key lime (I used key lime juice)

Topping:
1 cup cold whipping cream
1 Tbsp. confectioner's sugar

OR:
Extra Creamy Cool Whip for topping

Preheat oven to 350.
In medium sized bowl, beat egg yolks and lime zest with electric mixer on high speed until well aerated, about 5 minutes. Set the timer...its a lot of beating, but it is important to beat the egg yolks for 5 minutes. Gradually add the condensed milk and continue beating until the last of the condensed milk has been added; the mixture will be rather thick (approx. 4 minutes). Slowly add the lime juice, mixing on low speed just until evenly blended.

Pour into graham cracker crumb crust.

Place pie in oven on center rack.

Bake 10 minutes (do not bake longer than 10 minutes...the filling will set; over baking may ruin the filling).

Place pie on wire rack and cool thoroughly. Cover loosely with aluminum foil and refrigerate until very cold (at least 2 hours).
Serve with topping!