Key Lime Pie

Method

A smooth, dense, and intensely acidic custard that contrasts with a crispy shortcrust. The filling should be glossy and just set in the oven to maintain its creaminess.

1. 1

   Crush the Graham crackers into fine crumbs. Press them firmly into the bottom and sides of a pie dish (you can add melted butter to bind). Pre-bake at 180°C for 10 minutes until the base is golden.

2. 2

   Separate the egg whites from the yolks. Vigorously whisk the yolks with the sweetened condensed milk until the mixture whitens. Pour in the lime juice in a steady stream while stirring: the preparation will thicken naturally due to the acidity.

3. 3

   Pour the mixture onto the pre-baked crust. Bake for 10 minutes at 160°C. The cream should be set on the edges but remain slightly jiggly in the center, like a custard.

4. 4

   Let cool to room temperature then refrigerate for at least 3 hours. Whip the heavy cream into a firm whipped cream with the white sugar. Spread it over the cold pie and grate fresh lime zest over the top for fragrance.