Key Lime Pie from Miami

Matt was gone on a business trip to Miami this week. He finally got home tonight. I was so excited, I missed him & I hate sleeping alone. While he was there I wanted him to go to Joe's Stone Crab, a famous Miami restaurant. Joe's is famous for their key lime pie. Matt didn't have time to go with all his conference meetings, but Joe's did post the recipe for the pie, so maybe we will have a little Miami at home.
1 cup + 2 1/2 Tbsp graham cracker crust
5 Tbsp melted unsalted butter
1/3 cup sugar
3 egg yolks
1 1/2 tsp zest of 2 limes
1 14 ounce can sweetened condensed milk
2/3 cup fresh squeezed lime juice
1 cup heavy cream chilled
1 Tbsp Powedered Sugar

Key Lime Pie
Makes 1 9-inch pie

For the graham cracker crust:
Preheat the oven to 350 degrees F. Butter a 9-inch pie pan. Break up the graham crackers; place in a food processor and process to crumbs. (If you don't have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin.) Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and sides of the pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.

For the filing:
Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.

For the topping:
Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie in wedges and serve very cold, topping each wedge with a large dollop of whipped cream.