Key Lime Pie is an elegant and delicate dessert perfect for holidays or any other occasion. It has a smooth, silky, tart and sweet filling that makes a great impression everywhere.<br /><br />Ingredients<br /><br />Makes about 8-10 servings<br />Crust<br />7 oz (200g) digestive biscuits or graham crackers<br />2 tbsp (30g) sugar<br />5 tbsp (70g) butter, melted<br />Filling<br />4 egg yolks<br />1 can (14 oz -397g) sweetened condensed milk<br />1/2 cup (120ml) lime juice<br />1 tbsp lime zest<br />Topping<br />1 cup (240g) whipping cream<br />1 tbsp (10g) powdered sugar<br /><br /><br />1. Prepare the crust. Preheat oven to 350F (180C). Place the biscuits/graham crackers into the bowl of a food processor. Blend until crumbs form. Transfer the crumbs into a bowl, stir in sugar and melted butter. <br /><br />2. Press the mixture onto the bottom and sides of a 8-9 inch (20-23cm) pie pan.<br /><br />3. Bake for 8-10 minutes and let to cool on a rack for about 15 minutes. <br /><br />4. Prepare the filling. In a large bowl whisk egg yolks with lime zest until creamy and light yellow colored. Stir in condensed milk and lime juice until well combined. <br /><br />5. Pour the mixture over the cooled crust and bake for 15 minutes.<br /><br />6. Let pie cool completely at room temperature and then refrigerate for several hours or better overnight. <br /><br />7. Before serving whip the cream until soft peaks form. Incorporate powder sugar and whip until stiff peaks form. <br /><br />8. Place the whipped cream into a piping bag fitted with 1M (½ inch-1cm) star tip and decorate the pie. Sprinkle some lime zest on top if desired.<br /><br />9. Keep leftover pie refrigerated. <br />
