By Tanya Steel

updated 11:54 a.m. ET May 16, 2008

Epicurious.com editor-in-chief Tanya Steel has appeared frequently on TODAY to demonstrate the Web site's most popular recipes. This week she explains how to make the site's most popular pie, a Key Lime pie. It's so simple, sweet and tart, and takes only 25 minutes of cooking time.

Key lime pie

Makes 8 servings; takes 25 minutes

• 1 1/4 cup graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
• 2 tablespoons sugar
• 5 tablespoons unsalted butter, melted
• 1 (14-oz) can sweetened condensed milk
• 4 large egg yolks
• 1/2 cup plus 2 tablespoons fresh or bottled Key lime juice (if using bottled, preferably Manhattan brand)
• 3/4 cup chilled heavy cream

DIRECTIONS

1. Preheat your oven to 350° F. Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.

2. Bake the crust in the middle of your oven for 10 minutes and cool on a pie plate on a rack (leave your oven on).

3. Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly). Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.

4. Just before serving, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with cream.
   
   Cooks note: Pie (without topping) can be chilled up to 1 day.

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