1 1/2 cups graham cracker crumbs (about 15 crackers) 6 tablespoons unsalted butter, melted and cooled 6 large egg yolks (Note: Save egg whites for tart version.) 1 cup freshly squeezed Key lime juice 2 cans (14-ounce each) sweetened condensed milk (Note: Use 1 1/2 cans for tart version.) 1 tablespoon finely grated Key lime zest 1 cup heavy cream (Note: Not needed for tart version.) 1 tablespoon sugar
1. Preheat oven to 375°F.
2. Combine graham cracker crumbs and butter in a medium bowl, and mix until moist. Evenly press mixture into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
3. In a medium heatproof bowl, whisk yolks and lime juice together until combined. Set bowl over a saucepan of simmering water, and cook, whisking constantly, until mixture is foamy and registers 160°F on an instant-read thermometer, about 6 minutes. Remove bowl from heat, and whisk in condensed milk and zest until well combined. Pour into cooled pie shell and smooth top with a rubber spatula. Freeze until firm, at least 3 hours.
4. Remove pie from freezer 10 minutes before serving. Combine cream and sugar in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spread evenly over pie or dollop on each slice along with a slice of lime, and serve immediately. (Note: For tart version, make meringue: Beat egg whites and sugar 3 to 5 minutes, until stiff peaks form. Spread over pie and brown lightly with a brulée torch, or by broiling 30 seconds.) Serves 8 or 1 cheating husband.
Patti Friday, Photojourno, reporting from inside 'The Art Dept.' at the international 'Embassy of Ideas'.