Key Lime Pie

3 extra large eggs
2- 14-oz. cans sweetened condensed milk
finely grated zest of 2 medium regular limes
3/4 cup strained key lime juice or 3/4 cup freshly squeezed and strained regular lime juice (about 4 regular limes)
1 graham cracker crumb crust

1. 325 degrees with rack in the center of the oven.
2. Place the egg yolks, sweetened condensed milk, and the lime zest and juice in a large mixing bowl. Whisk them together until the ingredients are completely mixed. Scrape the filling into the prepared crust and bake for 40 mins. or until the filling no longer moves when you tilt the pie and a knife inserted into the filling halfway from the crust to the center comes out clean.
3. Remove the pie form the oven and cool it on a wire rack for 30 mins. Lightly spray a piece of plastic wrap with nonstick vegetable spray, then place the plastic wrap, sprayed side down, on the filling. Refrigerate the pie until it is completely cold at least 2
hours. Place a medium metal mixing bowl and the beaters of the mixer in the refrigerator at the same time, so that they are chilled when it is time to whip the cream for the topping.
4. Serve with whipped cream