Key Lime Pie

Instructions

1. Step 1

   Preheat the oven to 175°C.

2. Step 2

   Combine the graham crackers, granulated sugar, and melted butter. Press the mixture firmly across the bottom and sides of the pie dish.

   Ingredients used: 180.0 gr Graham Cracker, 30.0 gr Granulated Sugar, 85.0 gr Unsalted Butter

   Cookware: mixing bowl, pie dish, spatula

3. Step 3

   Bake the crust until lightly browned and fragrant, then place it on the wire rack to cool slightly.

   Timer: 10 min (fixed)

   Cookware: pie dish, wire rack

4. Step 4

   Whisk the egg yolks until smooth. Add the sweetened condensed milk and key lime zest, then whisk in the key lime juice until evenly combined and slightly thickened.

   Ingredients used: 4.0 piece Egg Yolk, 120.0 ml Key Lime Juice, 6.0 gr Lime Zest, 300.0 gr Sweetened Condensed Milk

   Cookware: Medium mixing bowl, whisk

5. Step 5

   Pour the filling into the crust. Bake at 175°C until the edges are set, the center retains a slight wobble, and the filling reaches 71°C at its center.

   Timer: 18 min (fixed)

   Cookware: pie dish, spatula

6. Step 6

   Transfer the pie to the wire rack and let it cool to room temperature.

   Timer: 60 min (fixed)

   Cookware: pie dish, wire rack

7. Step 7

   Cover and refrigerate the pie until thoroughly chilled and firm.

   Timer: 180 min (fixed)

   Cookware: pie dish

8. Step 8

   Beat the heavy cream, powdered sugar, and vanilla extract until the cream holds medium peaks.

   Timer: 3 min (fixed)

   Ingredients used: 240.0 ml Heavy Cream, 15.0 gr Powdered Sugar, 5.0 ml Vanilla Extract

   Cookware: electric mixer, mixing bowl

9. Step 9

   Spread or spoon the whipped cream over the chilled pie, then cut into eight slices and serve.

   Cookware: pie dish, spatula