You are here: Home » Recipes » Key Lime Pie with Whipped Cream Topping Key Lime Pie with Whipped Cream Topping Kitchen Tested Yield 8 servings Prep 30 mins Cook 25 mins Florida's classic pie still pleases after all these years. Mark Boughton Photography / styling: Teresa Blackburn PrintEmail It's always best to grate any fruit rind directly into the bowl instead of onto a work surface. The flavor-intense oils are in the rind; you want every bit of them in the bowl. Ingredients Crumb Crust:1 1/3 cups graham cracker crumbs2 tablespoons granulated sugar1/3 cup unsalted butter, meltedFilling:4 egg yolks1 can (14-ounce) sweetened condensed milk Grated rind from 2 limes1/2 cup lime juice2 egg whites2 tablespoons granulated sugar1 cup heavy cream3 tablespoons confectioners' sugar Instructions Preheat oven to 350F. To prepare the crumb crust, combine crumbs, granulated sugar and butter. Press evenly on bottom and sides of a 9-inch pie plate. Bake 8 minutes or until edge is golden brown. Cool on a wire rack. Reduce oven temperature to 325F. To prepare the filling, combine egg yolks, milk, lime rind and juice, and whisk until blended. Beat egg whites until foamy. Gradually add granulated sugar and beat until stiff. (The tips flop over when the beater is lifted.) Do not overbeat. Stir about a third of the whites into milk mixture. Fold in remaining whites. Turn into crust and bake 15 minutes. Chill 4 hours or until cold. Whip cream until thickened. Add confectioners’ sugar and whip until stiff. Spread over top of pie. Recipe by Jean Kressy.