How to make Key Lime Pie | Serves 8 | Bakes in 30 minutes

Key Lime Pie is incredibly underrated and you don't need key limes to make it! The lusciously strong citrus flavor with it's smooth custard filling is best served with a solid dollop of whipped cream.

Adapted from several sources

Serves 8

Ingredients:
Crust
225 grams / 7.93 ounces graham crackers crushed
75 grams / 2.65 ounces butter melted
28 grams / 2 tablespoons superfine/caster sugar
Filling
100 milliliters / ⅔ cup key lime juice if unable to obtain, use regular limes
90 grams / 5 egg large yolks room temperature
414 mililiters sweetened condensed milk (1 can)
Topping
177 milliliters / ¾ cup heavy cream
28 grams / 2 tablespoons superfine/caster sugar

Directions:
Crust
Preheat the oven to 190°C/375F and grease a pie dish or a springform cake tin.
For the crust, place the crushed biscuits and sugar in a bowl and stir to combine, making a well in the center.
Add in the melted butter and stir until no dry portions remain in the bowl and the mixture resembles a rough breadcrumb.
Spoon into your pie dish and press firmly and evenly into the base and sides of your dish with a measuring cup or flat glass.
Place in the oven and bake for 10 minutes until lightly golden.
Remove and set aside to cool.

Filling
For the filling, place the egg yolks and sweetened condensed milk in a bowl and beat on low to break the egg yolks and get the mixture smooth, approximately 1 minute.
Add in the lime juice and beat on medium until thick and pale, approximately 3 minutes.
Pour the into the cooled crust, cover and place in the oven until only jiggly in the center, approximately for 20 minutes.
Remove and allow to cool completely before refrigerating for a minimum of 3 hours or overnight.

Topping
Just before serving, whip the pouring cream with the sugar until reaching soft peaks.
Spread the cream over the top and sprinkle over a little lime zest.
Slice and serve.

Recipe can be found at https://roamingtaste.com/key-lime-pie/

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