Key Lime Pie

Crust:
¼ cup butter, melted
1 cup graham cracker crumbs
1 Tbls. Sugar
1 ½ tsp. Cinnamon
Filling:
5 large egg yolks
1 can (14-oz.) sweetened condensed milk
Juice from 6 to 8 Key limes, about 2/3 cup
Whipped cream

Heat oven to 325 degrees. For crust, mix butter, graham crackers, sugar and cinnamon in medium bowl. Pat onto bottom and sides of 9-inch pie pan. Bake 8 minutes. Set aside; let cool completely. For filling, beat yolks about 2 minutes. Add condensed milk to yolks and beat until incorporated. Add lime juice. Beat 2 minutes; pour into pie shell. Bake until set, 10 – 15 minutes. Remove from oven; cool on wire rack 1 hour. Refrigerate, covered with plastic wrap set directly on top of curd, at least 3 hours or overnight. Top with fresh whipped cream.