Key lime pie

Ingredients:

Graham cracker crust

• 1/3 of a 450g package of graham crackers.
• 5 tbsp melted butter
• 1/3 cup sugar

Filling

• 3 yolks
• 2 tsp lime zest
• 1 can (400 g) of condensed milk with sugar
• 2/3 cup freshly squeezed or store-bought lime juice

Topping

• 1 cup heavy whipping cream, chilled
• 2 tablespoons powdered sugar

Preparation:

1. Preheat oven to 175°C.
2. Cake: break it crackers and place in a food processor. If you don't have a food processor, place them in a large plastic bag, tie it shut, and crush with a rolling pin. Add the melted butter and sugar and beat until combined. Pour the mixture into the pie pan and press it into the bottom and sides, forming a neat edge. Bake until set and golden, 8 minutes. Cool on a wire rack; leave the oven on.
3. FillingMeanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks and lime zest on high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue beating for another 3-4 minutes. Reduce the mixer speed to low and slowly pour in the lime juice. Stop the mixer only once it's incorporated. Pour the mixture into the crust. Bake for 10 minutes, or until the filling is set. Cool on a wire rack, then refrigerate. Freeze for 15-20 minutes before serving.
4. ToppingWhip the cream with the powdered sugar until almost stiff peaks form. Slice the pie into wedges and serve chilled, topped with a dollop of whipped cream.