- Yolks from 4 extra-large eggs
- 1 14-ounce can sweetened condensed milk
- ¾ cup Key lime juice (about 6 Key limes; see Notes)
- 1 store-bought graham cracker crust
- 1 cup whipping cream
- ¾ cup sugar
- 2 medium bowls
- Hand-held electric mixer
- Preheat the oven to 325°F
- Combine the egg yolks and the condensed milk in a medium bowl. Using a hand-held electric mixer, beat on medium speed until light and fluffy, about 5 minutes.
- With the beaters on, drizzle in the lime juice and continue beating for 2 minutes more. Quickly pour the filling into the graham cracker crust.
- Bake on the center rack for 22 minutes or until firm. Do not open the oven door while the pie is baking. If the pie is still a bit loose in the center, bake for 3-5 minutes more.
- While the pie is baking, thoroughly wash and dry the beaters, then, using a hand-held mixer set at a medium speed, beat the cream in a medium bowl until light and frothy.
- Add the sugar to the cream 2 tablespoons at a time and beat until the sugar is incorporated and the mixture is stiff, about 5 minutes. Refrigerate until ready to use.
- When the pie is finished baking, cool for at least 1 hour. Then, using a rubber spatula, very gently spread the whipped cream over the top of the pie.
- Refrigerate the pie until ready to serve.