Key Lime Pie
1 sleeve graham crackers, crushed (1-1/4 cups)
5 tablespoons butter, melted
2 tablespoons sugar
1 can (14 oz.) sweetened condensed milk
4 egg yolks
1/2 cup key lime juice
1 tablespoon grated lime peel
1 cup heavy whipping cream
1 tablespoon honey
Combine first three ingredients. Press onto bottom and up the sides of a 9-in. pie plate. Bake at 350° for about 10 minutes or until golden brown. Cool completely.
Whisk milk and egg yolks. Add lime juice and peel; whisk until thickened. Pour into crust. Bake for 15 minutes. Cool completely on a wire rack. Refrigerate for at least 2 hours.
Just before serving, beat cream until soft peaks form. Add honey; beat just until cream reaches stiff peaks. Pipe or dollop over pie.