Thu, 9 November 2023
CRUST:
200 g. digestive crumbs
100 g. butter, melted
65 g. caster sugar
FILLING:
1 can (14 oz) sweetened condensed milk
4 large egg YOLKS (bottled pasteurised yolks can be used, or fresh from shell)
120 mls. key lime juice
Zest from half a regular lime
TOPPING:
550 mls. heavy cream, chilled
25 g. icing sugar
Zest the other half of your lime on top for garnish
Heat oven to 140 degrees. Combine graham cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 15 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
Lower oven to 140 degrees. LOW FAN. If you decide to use bottled pasteurised egg yolks for this recipe, use four tablespoons (one tablespoon = one egg yolk).
In a medium bowl, gently whisk together condensed milk, pasteurised egg yolks, key lime juice, and zest. Pour into the prepared, cooled crust.
Return pie to oven and bake until the centre is set but still quivers when the pan is nudged, 15 minutes. Let cool completely on a wire rack.
Shortly before serving, combine cream and icing sugar in a bowl & use an electric mixer to whisk. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie; garnish with zest. Serve immediately.
