Key Lime Pie

Ingredients

• 10 1/2 ozgraham crackers, processed to crumbs
• 2/3 cupbutter, melted; for graham cracker crust
• 14 ozcondensed milk, sweetened; 1 can
• 3egg yolks
• 4lime, zest and juice; Key limes preferred
• 1 1/4 cupsheavy cream, for topping; softly whipped
• 1 tbsppowdered sugar, whipped into cream for topping
• lime, extra zest for garnish

Method

1. 1

   Heat oven to 325°F. Blend the graham crackers to fine crumbs in a food processor. Mix with the melted butter and press into the base and up the sides of a 22cm loose-based tart pan. Bake for 10 minutes. Cool.

2. 2

   While the crust bakes, whisk the egg yolks with electric beaters for 1 minute. Add the condensed milk and whisk for 3 minutes. Add the lime zest and juice and whisk for a further 3 minutes.

3. 3

   Pour the filling into the cooled crust and bake for 15 minutes. Cool completely, then chill for at least 3 hours or overnight.

4. 4

   Carefully remove the pie from the pan onto a serving plate. Softly whip the cream with the powdered sugar, then dollop or pipe it onto the top. Finish with extra lime zest.

Nutrition per serving