Magic Key Lime Pie

Makes 8-12 servings

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4 cups milk (any fat percentage will do)

3/4 cup heavy cream

1 cup sugar

1/8 teaspoon kosher salt

1/2 cup egg yolks (from about 8 large eggs)

2 tablespoons finely grated lime zest (no pith), plus 3/4 cup juice (6 to 9 limes)

1 9-inch graham cracker crust

1/4 cup sugar

Pinch kosher salt

3/4 cup heavy cream

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1. For the sweetened condensed milk: Combine the milk, heavy cream, sugar, and salt in a 5-quart pot over medium heat; cook, stirring occasionally with a heat-resistant spatula to help the sugar dissolve, about 12 minutes. 2. Continue cooking for an additional 30 minutes, scraping continuously to prevent a milky buildup forming around the sides. Once the thickened milk syrup suddenly begins to foam, it's almost done. Keep cooking until the foam subsides and the dairy has condensed to exactly 2 cups. Pour into an airtight container, seal to prevent evaporation, and refrigerate up to 1 month. To mimic the consistency of canned milk, bring to room temperature before using. You'll need all of it for this recipe.

3. For the pie: Whisk together the egg yolks, lime zest, juice, and the 2 cups of sweetened condensed milk in a 3-quart pot. Cook over medium-low heat, whisking gently to form a custard that is steaming hot, about 5 minutes. Increase heat to medium; cook until custard begins to bubble, 5 minutes more. (It won't be terribly thick.) 4. Pour into the prepared crust and refrigerate uncovered until cold and firm, at least 4 hours. (Covered loosely in plastic at this point, the pie can be refrigerated for up to 24 hours.)

5. For the topping: Combine the sugar, salt, and cream in the bowl of a stand mixer fitted with the balloon-whisk attachment. Beat on medium-low speed for a minute to dissolve the sugar, then increase the speed to medium-high; beat until the cream is thick and forms stiff peaks, about 5 minutes. Transfer to a pastry bag fitted with a large tip; pipe decoratively on the pie.

6. Wipe the serving knife clean between cuts.

Note: The sweetened condensed milk can be refrigerated for up to 1 month. The pie, minus its topping, cab be refrigerated for up to 3 days.

Per serving (based on 12, without the topping): 270 calories, 6 grams protein, 30 grams carbohydrates, 14 grams fat, 155 milligrams cholesterol, 100 milligrams sodium, no dietary fiber.

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