Key Lime Pie is an elegant and sophisticated dessert that is perfect for the holidays or any other occasion. It has a smooth, silky, sour and sweet filling that makes a great impression everywhere.
Source:Home Cooking Adventure
Element
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
Cover the food
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. Transfer the crumbs to a bowl, stir in the melted butter and sugar.
2. Press the mixture onto 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 filling. In a large bowl, beat egg yolks with lemon zest until creamy and light golden. Add condensed milk and lemon juice and stir until combined.
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 the whipped cream in a bag with a 1M (½ inch-1cm) star top and decorate the cake. Sprinkle some lemon zest on top if desired.
9. Keep leftovers in the refrigerator.
