Key Lime Pie

Graham cracker crust:

• •200 g graham cracker crumbs
• •100 g melted butter
• •2 tbsp sugar

Filling:

• •1 can (400 ml) sweetened condensed milk
• •4 egg yolks
• •120 ml fresh key lime juice (about 12–15 key limes)
• •Zest of 1 key lime
• •1 tsp vanilla extract
• •Pinch of salt

Topping:

• •Whipped cream, to serve

Graham cracker crust:

1. Crush graham crackers into fine crumbs and mix with melted butter and sugar until the texture resembles wet sand.

2. Press firmly into a 9-inch pie dish to form an even crust. Bake at 180°C for 8–10 minutes until golden.

Filling:

1. Whisk egg yolks and zest together until pale and thick, about 2 minutes.

2. Pour in the sweetened condensed milk and whisk to combine.

3. Slowly add key lime juice, vanilla extract, and salt, stirring until smooth and pale green.

4. Pour filling into the pre-baked crust. Bake at 180°C for 12–15 minutes. The centre should wobble slightly when shaken.

5. Remove from oven and cool to room temperature, then refrigerate for at least 4 hours or overnight.

Topping:

1. Serve chilled, topped with whipped cream and a lime wheel if desired.

Photos from the process.