Key Lime Pie



For the Graham Cracker Crust:

For the filling:



In the food processor, place the break up crackers and process until crumbs. Add the melted butter, sugar and salt. Pulse until well combined.

Press the mixture into the bottom of a 22 cm pie pan, forming an even layer on the bottom, sides and edge.

Bake the crust on a previously pre-heated oven at 180°C for 10 minutes. Remove from the oven and allow the crust to cool down.

While the crust is resting, in a bowl, whip the egg yolks and lime zest until fluffy (around 5 minutes).

Gradually add the condensed milk and continue mixing until thick (4 minutes longer).

Lower the speed and slowly add the lime juice until well blended.

Pour the mixture into the crust and bake on a previously pre-heated oven at 180°C for 15 minutes or until the filling has just set.

Cool in a wire rack and then refrigerate for 20 minutes.

Whip the cream, confectioners sugar and vanilla until stiff. Evenly spread the whipped cream on top of the pie and place in the freezer for 20 minutes prior to serving.