Key Lime Pie

Graham Cracker Crust:
1 paper-wrapped pkg graham cracker (1/3 of a pound box)
or
1c. 2 1/2 Tblsp. graham cracker crumbs
5 Tblsp. unsalted butter
1/3 c. sugar

Filling:
3 egg yolks
1 1/2 tsp. Grated zest of 2 limes
1 (14 oz) can sweetened condensed milk
2/3 c. freshly squeezed lime juice(I did'nt use this much)

Topping:
1 c. heavy whipped cream, chilled
1 Tblsp. confectioners sugar
(I used the spray cream in a can)

For graham cracker crust, preheat oven to 350, butter a 9 inch pie pan, crush graham crackers add sugar and butter, mix till all crumbs are well coated and press into pie pan & up sides. (I used muffin tins and this made 24).
Bake the crust until set and golden brown, 8 min. set aside

For the filling:
In an electric mixer with the wire wisk attachment, beat the egg yolks & lime zest at high speed until fluffy, about 5 min.
Gradually add the condensed milk and continue to beat until thick, 3-4 min. longer
Lower the speed of the mixer and add the lime juice, mixing until just combined, no longer.
Bake for 10 min. or until the filling has set. Cool on wire rack, then refrigerate. Freeze for 15 min. before serving.
Add topping and fresh lime slice.