Key Lime Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Graham Cracker Crust:</li><li class="ingredients-single-item">200g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">85g unsalted butter, melted</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the Key Lime Filling:</li><li class="ingredients-single-item">400ml sweetened condensed milk</li><li class="ingredients-single-item">240ml heavy cream</li><li class="ingredients-single-item">120ml freshly squeezed key lime juice (or regular lime juice)</li><li class="ingredients-single-item">2 tbsp lime zest, plus extra for garnish</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">For the Whipped Cream Topping:</li><li class="ingredients-single-item">240ml heavy cream, cold</li><li class="ingredients-single-item">30g powdered sugar</li><li class="ingredients-single-item">½ tsp vanilla extract</li><li class="ingredients-single-item">Lime slices for garnish (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Microplane or zester</li><li class="equipment-single-item">Citrus juicer</li><li class="equipment-single-item">Heatproof bowl</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Begin by making the graham cracker crust. Place the graham crackers in a food processor and pulse until you have fine crumbs. Alternatively, place them in a sealed plastic bag and crush with a rolling pin until finely ground.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Mix thoroughly until the mixture resembles wet sand and holds together when pressed. The butter acts as the binding agent, so ensure it's evenly distributed throughout the crumbs.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Press the mixture firmly and evenly into your pie dish, using the bottom of a measuring cup to compact it against the bottom and up the sides. A well-compacted crust is crucial to prevent crumbling when serving. Bake for 10-12 minutes until lightly golden and fragrant. The brief baking sets the crust and adds a toasty flavor. Remove from the oven and allow to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the crust cools, prepare your key lime filling. In a large bowl, whisk the egg yolks until slightly thickened, about 1 minute. Gradually whisk in the sweetened condensed milk until smooth. The thick condensed milk helps stabilize the filling and balances the acidity of the lime juice.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the lime juice and zest to the mixture, whisking continuously. You'll notice the mixture beginning to thicken slightly - this is the acid from the lime juice starting to set the proteins in the egg yolks and condensed milk. This reaction is crucial for the pie's texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a separate bowl, whip 240ml of heavy cream until stiff peaks form. Using a rubber spatula, gently fold the whipped cream into the lime mixture in three additions. Take care not to deflate the whipped cream as this provides the light, airy texture that makes this cream pie special.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the filling into the cooled crust and smooth the top with an offset spatula. Cover loosely with plastic wrap, ensuring it doesn't touch the surface of the filling, and refrigerate for at least 6 hours or ideally overnight. This extended chilling time is essential for the filling to fully set.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>About 30 minutes before serving, prepare the whipped cream topping. In a chilled bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Beat until medium-stiff peaks form - the cream should hold its shape but still have a slight softness. The cold bowl helps achieve better volume in your whipped cream.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove the pie from the refrigerator and top with the freshly whipped cream. You can either spread it evenly across the top or pipe decorative swirls around the edge. Garnish with additional lime zest and thin lime slices if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts. Serve chilled and store any leftovers in the refrigerator for up to 3 days, though the crust may soften slightly over time. The bright, tangy flavor of this creamy pie makes it the perfect refreshing dessert for warm weather gatherings!</li></ol>