Florida Key Lime Pie with Graham Cracker Crust

What you need

• 150 g (1 1/2 cups) graham cracker crumbs
• 50 g (1/4 cup) sugar
• 80 g (6 tbsp) butter, melted
• 397 g (14 oz) sweetened condensed milk, one can
• 3 egg yolks
• 120 ml (1/2 cup) key lime juice, bottled is fine, or fresh regular lime juice
• 1 tbsp lime zest, finely grated
• 240 ml (1 cup) heavy cream, cold, for serving
• 2 tbsp powdered sugar

Method

Restated from the original video

1. 1

   Heat the oven to 175 °C (350 °F).

2. 2

   Stir the crumbs, sugar and melted butter until the mixture clumps when squeezed.

3. 3

   Press it firmly over the base and up the sides of a 23 cm (9 in) pie plate.

4. 4

   Bake the crust until it smells toasty and feels set, 8-10 min. Leave the oven on.

5. 5

   Whisk the condensed milk with the egg yolks and lime zest until smooth.

6. 6

   Whisk in the lime juice. The mixture thickens as the acid works on the milk.

7. 7

   Pour the filling into the warm crust.

8. 8

   Bake until the edges are set and the center still jiggles slightly, 12-15 min.

9. 9

   Cool on a rack for 30 min, then refrigerate for at least 3 hours, until fully firm.

10. 10

    Whip the cream with the powdered sugar to soft peaks. Spread or pipe it over the pie just before serving.

Imported from mirlandraskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.