Instructions:

Miss Mary Bobo's Key Lime Pie

Lime Filling
4 teaspoons grated lime zest
1/2 cup strained lime juice
4 large egg yolks
1 (14 ounce) can sweetened condensed milk

Graham Cracker Crust
11 full graham crackers, processed to fine crumbs
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted

Whipped Cream Topping
3/4 cup heavy cream
1/4 cup confectioners sugar' sugar
1/2 lime, sliced paper-thin and dipped in sugar

Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in sweetened condensed milk, then juice; set aside at room temperature to thicken.

For the crust, adjust oven rack to center position and heat oven to 325 degrees F. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well-blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. Bake until lightly browned and fragrant, about 15 minutes.

Transfer pan to wire rack; cool to room temperature, about 20 minutes.

Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes.

Return pie to wire rack; cool to room temperature. Refrigerate until well-chilled, at least 3 hours. Can be covered with lightly oiled or oil-sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.

For the whipped cream: up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners' sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices and serve.