Key Lime Pie

🥘 Ingredients

• egg yolks
  4 large
• graham crackers
  1.25 c
• granulated sugar
  3 Tbsp
• lime juice
  1/2 c
• lime zest
  4 tsp
• salt
  2 pinch
• sweetened condensed milk
  1 14-oz can
• unsalted butter
  71 g

🍳 Cookware

• food processor
• 9 inch pie dish

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.

   sweetened condensed milk: 1 14-oz can, lime juice: 1/2 c, lime zest: 4 tsp, egg yolks: 4 large, salt: 1 pinch
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.

   graham crackers: 1.25 c, granulated sugar: 3 Tbsp, salt: 1 pinch, unsalted butter: 71 g
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.