Key Lime Pie

I had a request to post my recipe for key lime pie.  I've made this pie many, many times and it always turns out great.  I adapted this recipe from one by Rebecca Rather.

Crust
1 cup Texas pecans
3 cups graham cracker crumbs (the whole box, 3 packages, made into crumbs in the food processor)
1 T sugar
1 cup salted butter, melted  (2 sticks)

Filling
3 large egg yolks
1 1/2 cups key lime juice (I buy a mesh bag of key limes and it takes the entire bag, very labor intensive but worth it.  Don't buy the bottled juice!)
3 1/2 cups sweetened condensed milk (2 cans)

Whipped Cream
2 cups cold heavy whipping cream
1/2 cup powdered sugar
limes for garnish

Crust:  Preheat oven to 300 degrees.  Coat a 10 by 2 inch tart pan with a removable bottom with cooking spray.  Toast the pecans in the oven for 5-7 minutes.  Place pecans in food processor and process until coarsely chopped.  Combine with the graham cracker crumbs.  Add butter and sugar and mix well.
Press into the greased tart pan. 

Filling
Whisk the egg yolks, lime juice and condensed milk until thoroughly combined.  Let this mixture stand for 30 minutes to thicken.  Pour into the crust and bake for 30-35 minutes until the crust is light brown and the filling is partially set.  (Be sure to set the pan on a baking sheet before putting it in the oven so it won't leak butter all over your oven.)  Let cool, then refrigerate overnight.

Whipped Cream
Beat cream with electric mixer (whisk attachment).  Add the powdered sugar and beat until stiff peaks form.
Use a pastry bag to decorate top of pie by makiong large mounds with a star tip.
Garnish with slices of lime.

I've also made this in mini pie pans, 3 inch diameter.  Reduce the cooking time to 20 minutes.