Key Lime Pie

Ingredients

Servings:

For the crust:

1 - 1/2 cups

crushed graham cracker crumbs, from about 12 crackers

50 g / 1/4 cup

light brown sugar

4 tbsp

unsalted butter, melted

For the topping:

150 g / 5 oz

cold heavy cream

20 g / 125 oz

confectioners' sugar

lime zested

lime sliced thinly

For the filling:

397 g / 14 oz

condensed milk

200 g / 1 cup

plain Greek yogurt

3 limes

Zest and juice

Instruction

For the Crust: Preheat oven on the Bake setting at 160 °C / 325 °F then set an oven rack in the middle position. In a medium bowl, combine the graham cracker crumbs, brown sugar and melted butter; stir with a fork first, and then your hands until the mixture is well combined. Press the crumbs firmly into the bottom and the side of a 15 cm. / 6-inch pie tin. Bake for 10 minutes, until just slightly browned. Let the crust cool on a wire rack.

For the Filling: In a large bowl, whisk together the condensed milk, yogurt, lime zest, and lime juice. Pour the thick mixture into the warm graham cracker crust. Bake for 15 minutes, until the filling is almost set. Let it cool slightly then place in the refrigerator to chill thoroughly, about 3 hours.

For the Topping: Whisk the cream until soft peaks form. Add the confectioners’ sugar and beat until medium peaks form. Top the pie with the whipped cream decorating with the lime zest and lime slices. Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices, and serve cold. Enjoy your dish!