Mile-High Key Lime Pie

Instructions

1. Sprinkle gelatin over 3 tablespoons of lime juice in a bowl; set aside.
2. In a pot over medium-high heat, bring remaining lime juice and sweetened condensed milk to a boil.
3. Remove from heat and whisk egg yolks in a medium bowl to blend.
4. Gradually whisk 1/3 of the hot milk mixture into the yolks until combined.
5. Return mixture to the pot and cook over medium heat, whisking, until thick enough to coat the back of a spoon, about 5 minutes.
6. Remove from heat and stir in lime zest, reserved gelatin mixture, and green food coloring if desired.
7. Pour custard into a bowl, press plastic wrap against surface, and refrigerate until set, about 2 to 4 hours.
8. In a separate bowl, beat heavy cream with confectioners sugar until stiff peaks form.
9. Once custard is set, beat it on medium speed until smooth, then fold in 3 1/2 cups of whipped cream.
10. Reserve 2 cups of the filling for topping.
11. Pour remaining custard filling into the prepared graham cracker crust.
12. Freeze the pie and reserved filling for 15 minutes.
13. Top the pie with the reserved filling, mounding toward the center.
14. Spread or pipe remaining whipped cream over the pie.
15. Refrigerate until ready to serve.