For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup granulated sugar
• 6 tablespoons (3/4 stick butter) melted 

1. Preheat oven to 375 degrees.
2. Combine all ingredients together. Press mixture firmly into the bottom of pie pan or muffin tins, making sure there is enough on the sides of the pan/tins.
3. Bake in oven until brown, about 15-20 minutes.
4. Lower oven temperature to 425 degrees.

Filling:

• 2 (14-ounce) cans condensed milk
• 1 cup key lime, with 1 tbsp zest 
• 4 egg yolks

1. In a bowl, whisk together the lime juice, zest and egg yolks until well blended, and add the condensed milk.
2. Whisk until well combined. 
3. Put filling in the cooled shell, and bake in oven for 15 minutes. Place in the refrigerator and allow the pies to chill for at least 2 hours.

Topping:

• 1 cup heavy whipping cream, very cold
• 1/4 cup sugar
• 1 tablespoon lime zest
• 2 tbsp lime juice
• ½ tsp Vanilla extract

1. Before serving, beat the heavy whipping cream until stiff peaks form. 
2. Sprinkle in the sugar while beating, and drizzle in the lime juice and vanilla extract. 
3. After you have achieved the desired consistency, fold and mix in the lime zest.

Serve on a plate with more fresh lime zest grated over the pie/plate for an extra burst of flavor, and let the pie take you away from the cold wintery dreadfulness of Michigan!