PRIME MERIDAN KEY LIME PIE

Prime Meridian Key Lime Pie

.
This version of Chef Geoff Southwick pie uses lemon and lime zest for a lemon-lime filling topped with a lemon-lime topping. Not exactly the classic 4 ingredient key lime pie, key lime juice, eggs, sweetened condensed milk and crust, but this recipe looks and sounds delicious.

From The Altanta Journal Constitution.

Makes 8 servings
Preparation time: 20 minutes, plus 4 or more hours to cool
Cooking time: 20-25 minutes

For the graham cracker crust:
1 1/4 cups graham crackers crumbs
3 tablespoons granulated sugar
5 tablespoons butter, melted

For the lemon-lime pie filling:
4 egg yolks
2 teaspoons very finely grated lime zest
2 teaspoons very finely grated lemon zest
1 (14-ounce can) sweetened condensed milk
1/4 cup Key lime juice (if using bottled Key lime juice use 1/2 cup)
Pinch salt

For the lemon-lime topping:
1/2 cup heavy whipping cream
2 tablespoons confectioners' sugar
1 teaspoon combination of lemon and lime zest
Splash vanilla extract
Splash almond extract

Preheat oven to 350 degrees.
To prepare the crust: In food processor, pulse graham crackers and sugar. Add butter and pulse until incorporated. Line a 9-inch pie pan with crumb mixture, packing firmly. Bake pie shell for 5 minutes, or until golden brown. Remove from oven and let cool.
To prepare the filling: Whip egg yolks, lime and lemon zest until yolks take on a pale green color. Beat in condensed milk and lime juice. Scrape the sides and bottom of bowl for even mixing. Add salt and mix to combine. Pour mixture into cooled crust and return to oven. Cook for 10 to 15 minutes, or until edges are firm and the center (about the size of a half-dollar) is still soft and jiggles. Allow to cool at room temperature and refrigerate for 4 or more hours.
To prepare the topping: With an electric mixer, beat cream, confectioners' sugar, lemon-lime zest and vanilla and almond extracts to firm peaks. With spatula spread cream on top of chilled pie.