Key Lime Pie

Takes 45 minutes | Serves 8 |

Ingredients

150 g out cracker crumbs
70 g light brown sugar
60 g unsalted butter
800 g sweetened condensed milk
240 g plain Greek yogurt
20 g lime zest
180 ml fresh lime juice
240 ml heavy cream
15 g powdered sugar
5 g lime zest
10 slices lime slices

Steps

For the Crust

• Preheat the oven to 190°C and 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, then use your hands until the mixture is well combined.
• Using your fingers and the bottom of a glass or dry measuring cup, press the crumbs firmly into the bottom and up the sides of a 23 x 4 cm deep-dish pie pan. The crust should be about 6 mm thick (Tip: Start with the sides first).
• Bake for 10 minutes, until just slightly browned. Let the crust cool on a wire rack.

For the Filling

• Lower the oven temperature to 175°C.
• In a large bowl, whisk together the sweetened 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; it should wobble slightly.
• Let the pie cool at room temperature for 30 minutes, then place it in the refrigerator to chill thoroughly, about 3 hours.

For the Topping

• In the bowl of an electric mixer, beat the heavy cream until soft peaks form.
• Add the confectioners’ sugar and beat until medium peaks form.
• Top the chilled pie with the whipped cream. Decorate with grated 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.