Key Lime Pie is an elegant and sophisticated dessert that is perfect for the holidays or any other occasion. It has a smooth, silky, tart and sweet filling that makes a great impression everywhere.
Source: Home Cooking Adventure
Ingredient
Makes about 8-10 servings
Earth’s crust
7 oz (200g) digestible crackers or graham crackers
2 tablespoons (30g) sugar
5 tablespoons (70g) butter, melted
pour until it’s full
4 egg yolks
1 can (14 oz -397g) sweetened condensed milk
1/2 cup (120ml) lemon juice
1 tablespoon lemon zest
Topping
1 cup (240g) whipped cream
1 tablespoon (10g) powdered sugar
1. Prepare the crust. Preheat oven to 350F (180C). Place graham crackers/crackers in the bowl of a food processor. Blend until crumbs form. Place the crumbs in a bowl, stir in the melted butter and sugar.
2. Press the mixture into the bottom and sides of the pan 8-9 inches (20-23cm).
3. Bake for 8-10 minutes and let cool on rack for about 15 minutes.
4. Prepare the cake filling. In a large bowl, beat egg yolks with lemon zest until creamy and light golden in color. Add condensed milk and lemon juice and stir.
5. Pour the mixture over the cooled pie crust and bake for 15 minutes.
6. Let the cake cool completely to room temperature and then refrigerate for a few hours or better overnight.
7. Before serving, whip cream until soft peaks form. Add powdered sugar and beat until stiff peaks form.
8. Place whipped cream in a bag with a 1M (½ inch-1cm) star top and decorate over the cake. Sprinkle some lemon zest on top if desired.
9. Keep leftovers in the refrigerator.
