Key lime pie

Ingredients

• 150 gCookies, graham crackers, plain or honey (includes cinnamon)
• 75 gButter, without salt
• 25 gSugars, granulated
• 397 gMilk, canned, condensed, sweetened
• 68 gEgg, yolk, raw, fresh
• 120 gLime juice, raw
• 250 gCream, fluid, heavy whipping
• 20 gSugars, powdered

Method

1. Preheat the oven to 180 °C. Crush 150 g crackers, mix with 75 g melted butter and 25 g sugar and press over the base and sides of a 23 cm pie dish.
2. Bake the crust for 10 minutes at 180 °C until golden and turn the oven down to 175 °C.
3. Briefly whisk 4 egg yolks, stir in 397 g condensed milk and then 120 g lime juice; the filling thickens in the bowl.
4. Pour the filling onto the warm crust and bake for 15 minutes at 175 °C until the edges are set, the centre only just wobbles and a thermometer in the centre reads at least 71 °C; otherwise bake 2–3 minutes longer.
5. Let the pie cool on a rack for 30 minutes.
6. Then chill for 3 hours until the filling is completely set.
7. Whip 250 g cream with 20 g icing sugar to firm peaks.
8. Spread or pipe the cream around the pie and cut into 8 slices.