Page 98 - United States of Pie

¾ cup heavy cream
1 tablespoon confectioners’ sugar

Preheat the oven to 350°F.
In the bowl of an electric mixer fitted with the whisk attachment,

beat the egg yolks on high speed until fluffy, 2 to 3 minutes. With the
mixer on medium speed, gradually add the condensed milk, and
continue to beat until the mixture becomes pale and fluffy, 3 to 5
minutes. Scrape down the sides of the bowl. Then add the salt, lime
juice, and lime zest, and beat for another 30 seconds or so, until well
blended. The mixture will begin solidifying.
Pour the filling into the prepared crust, spreading it out evenly with

an offset spatula. Bake the pie for 10 to 12 minutes, just until the
filling is set and is beginning to develop a skin. Remove the pie from
the oven and place it on a wire rack. Let the pie cool to room
temperature. Then cover it carefully with plastic wrap, and refrigerate
it until ready to serve. (The pie can be made up to a day in advance.)
Just before you’re ready to serve the pie, combine the cream and

the confectioners’ sugar in a medium bowl, and using an electric
mixer, whip until it forms soft peaks. Mound the whipped cream on
the surface of the pie, creating a smooth layer. Serve chilled.