Key Lime Pie

I am on the lookout for citrusy desserts. I have never been a fan of chocolate desserts; in my mind chocolate takes over the flavor completely and nothing else shines. Therefore, I made a key lime pie yesterday. The big debate was where to get the key limes. Now key limes are hard to find and you need 10-12 key limes for ½ cup of lime juice. Some suggest using lemon instead, but there is a big difference in flavor. That would be lemon pie and not key lime pie. I ended up buying bottled key lime juice and the flavor was delightful. You can find the same recipe all over the internet and I was wondering what interesting variations could be done next time; maybe some pistachio on the top. I am wondering what pairs with lime besides ginger in a dessert.

Crust
9 graham crackers
4 -5 tbsp. butter
2 tbspn sugar
Crush the crackers with the sugar. Add melted better and pat down like a crust in a 9” pie pan. Bake at 350 degrees for 15 minutes. Allow to cool.

In a blender mix the following-
3 eggs (every recipe suggests using egg yolks, but this turned out fine)
1 - 14 oz. tin of condensed milk
½ cup 2tbsp of key lime juice
1 Tspn zest of lemon
Add to the shell and bake for 15 minutes.

Cool and top with whipped cream.
1 cup of heavy cream, 2 Tspn confectioner sugar, and vanilla essence. Chill overnight.