Key Lime Pie

Name: Key Lime Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 300 g Digestive biscuits or graham crackers; 150 g Butter; 400 g Sweetened condensed milk; 3 pcs Egg yolks; 4 pcs Key lime or regular lime; 300 ml Heavy cream (33–35% fat); 1 tbsp Powdered sugar; Key lime or regular lime

A classic American dessert featuring a delicate filling made with sweetened condensed milk and fresh lime juice on a crispy cookie crust. Light, airy, and refreshingly tart — perfect with tea or coffee.

Ingredients

300 g Digestive biscuits or graham crackers
150 g Butter
400 g Sweetened condensed milk
3 pcs Egg yolks
4 pcs Key lime or regular lime
300 ml Heavy cream (33–35% fat)
1 tbsp Powdered sugar
Key lime or regular lime

Instructions

Preheat the oven to 160 °C. Crush the biscuits into fine crumbs (you can use a food processor or place them in a sealed bag and crush with a rolling pin). Mix the crumbs with melted butter and press firmly onto the bottom and sides of a 22 cm springform pan. Bake for 10 minutes until lightly golden, then remove and let cool completely.
Place the egg yolks in a large bowl and beat with an electric mixer for about one minute. Add the sweetened condensed milk and continue beating for another 3 minutes. Then add the lime zest and juice (squeeze four limes) and beat for another 3 minutes until fully combined.
Pour the filling onto the cooled crust and return the pan to the oven for 15 minutes — the filling should set slightly but remain tender inside. Remove the pie and let it cool to room temperature, then refrigerate for at least 3 hours (or overnight).
Before serving, carefully release the pie from the springform pan onto a serving plate. Whip the heavy cream with powdered sugar until soft peaks form. Top the pie with the whipped cream, either spreading or piping it in a mound, and garnish with fresh lime zest.