Key Lime Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">80g unsalted butter, melted</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">1 tin (397g) sweetened condensed milk</li><li class="ingredients-single-item">120ml fresh key lime juice (or regular lime juice)</li><li class="ingredients-single-item">1 tbsp lime zest</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">240ml heavy cream (double cream)</li><li class="ingredients-single-item">30g powdered sugar</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li><li class="ingredients-single-item">Lime slices and extra zest for garnish</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Citrus juicer or reamer</li><li class="equipment-single-item">Microplane or zester</li><li class="equipment-single-item">Food processor (optional for crust)</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 preparing 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 bag and crush with a rolling pin). The finer the crumbs, the more cohesive your crust will be.</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, while the sugar helps to caramelize the crust during baking.</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 prevents crumbling when serving. Bake for 10 minutes until lightly golden and fragrant. The pre-baking ensures your crust won't become soggy from the filling. Cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the crust cools, make your filling. In a large bowl, whisk the egg yolks until slightly thickened, about 2 minutes. The yolks will provide richness and help the filling set properly through a process similar to custard-making.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the sweetened condensed milk to the egg yolks and whisk until well combined. Then gradually add the lime juice while continuously whisking. The acid in the lime juice will begin to thicken the mixture through a chemical reaction with the condensed milk proteins (this is why the filling sets without requiring much baking). Finally, fold in the lime zest for extra flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the filling into the cooled crust and smooth the top with a spatula. Bake for 15-17 minutes, just until the filling is set but still has a slight jiggle in the center. Be careful not to overbake, as this can cause the filling to crack. The filling will continue to set as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Allow the pie to cool completely at room temperature, about 1 hour, then refrigerate for at least 3 hours or preferably overnight. This chilling time is crucial for the filling to fully set and for the flavors to develop.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Just before serving, prepare the whipped cream topping. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Using cold equipment helps the cream whip faster and hold its shape longer. You'll know it's ready when the cream stands in peaks that don't fold over when you lift the beaters.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Top the chilled pie with the whipped cream, either spreading it across the entire surface or piping decorative swirls around the edge. Garnish with lime slices and additional zest for a beautiful presentation that hints at the flavors inside. Serve cold for the most refreshing experience.</li></ol>