Key Lime Pie

🥘 Ingredients

• sweetened condensed milk 1 14-oz can
• lime juice ½ cup
• lime zest 4 tsp
• egg yolks 4 large
• salt 1 pinch
• graham crackers 1 ¼ cups
• granulated sugar 3 Tbsp
• salt 1 pinch
• unsalted butter 71 g

1. 1

   Thoroughly whisk sweetened condensed milk , lime juice , lime zest , egg yolks , and salt together, and set aside to thicken while you prepare the crust.
2. 2

   Preheat oven to 350ºF.
3. 3

   Process the graham crackers in a food processor to fine crumbs. Add the granulated sugar and salt , and pulse to combine. Last, add in the unsalted butter and pulse until the mixture resembles wet sand.
4. 4

   Press the mixture into a 9 inch pie dish (metal works best here) evenly on the bottom and up the sides. I like to use a dry measuring cup to help this along. Bake the crust until it is light golden brown and fragrant, 10 to 12 minutes .
5. 5

   Cool the crust slightly, then give the prepared filling a final mix, and pour it into the pie pan. Turn the oven down to 325°F, and bake the pie until just set, but slightly wiggly in the center, 15 to 17 minutes . Cool the pie to room temperature, then set it in the fridge to chill completely, at least 3 hours or overnight.
6. 6

   Just before serving, whip the cream to soft peaks, and spread it on top of the pie.