Key lime pie

Instructions

1. Step 1

   Preheat the oven to 180°C with the rack in the middle while you prepare the crust. The oven needs to be evenly hot so the crust sets quickly without the butter melting out. The oven is ready when the indicator light goes off and the heat inside is steady.

   Mark step 1 as done

2. Step 2

   Put 150 g graham cracker crumbs, 40 g granulated sugar and a pinch of salt in a bowl, drizzle 85 g melted unsalted butter over the top, and toss with a fork until evenly combined. Butter soaking into every crumb helps the crust hold together and turn crisp after baking. The mixture is ready when it looks like wet sand and holds its shape when squeezed in your hand.

   Mark step 2 as done

3. Step 3

   Tip the crumb mixture into a 23 cm pie dish and use the flat bottom of a glass to press it firmly over the bottom and up the sides. Pressing it firmly keeps the crust from crumbling when you slice the pie. The crust is ready when it is an even half centimeter thick with a flat surface and no loose spots.

   Mark step 3 as done

4. Step 4

   Bake the crust at 180°C for about 8 to 10 minutes. This quick prebake sets the butter and sugar into a firm shell that won't go soggy when you pour in the liquid filling. The crust is done when the edges are slightly darker and your kitchen smells of toasted cookies.

   Bake at 180°C for about 8 to 10 minutes.

   Mark step 4 as done

5. Step 5

   Set the crust on a rack to cool for about 20 minutes, and lower the oven to 160°C. A crust that's still too hot will make the filling cook unevenly at the bottom. The crust is ready when the bottom of the dish feels only slightly warm.

   Suggested time: about 20 minutes.

   Mark step 5 as done

6. Step 6

   Put 72 g egg yolks and 6 g lime zest in a bowl and whisk for about two minutes, then add 395 g sweetened condensed milk, and finally pour in 120 g lime juice and keep whisking. The acid in the lime reacts with the condensed milk and thickens the mixture naturally. The filling is ready when it is smooth, about as thick as drinkable yogurt, and a pale creamy yellow.

   Mark step 6 as done

7. Step 7

   Pour the filling into the crust, smooth the top, and bake at 160°C for about 15 to 17 minutes. Low heat sets the yolks gently without cracking the surface. The pie is ready when the edges of the filling have set but the center still wobbles slightly when you shake the dish.

   Bake at 160°C for about 15 to 17 minutes.

   Mark step 7 as done

8. Step 8

   Let the pie cool to room temperature, then refrigerate it for at least four hours, ideally overnight. Chilling sets the filling completely and mellows the lime flavor. The pie is ready when the center feels firm and isn't sticky when pressed lightly.

   Suggested time: about 240 minutes.

   Mark step 8 as done

9. Step 9

   Beat 240 g cold whipping cream with 25 g powdered sugar on medium speed for about four minutes. The cream must be very cold to hold air and keep its shape. It's ready when the beaters leave clear trails on the surface and soft peaks form when you lift them.

   Suggested time: about 4 minutes.

   Mark step 9 as done

10. Step 10

    Spread or pipe the cream over the pie, sprinkle with 2 g lime zest to garnish, and slice with a knife dipped in hot water and wiped dry after every cut. A warm knife gives clean slices without dragging the filling. Each slice is just right when you can clearly see the three distinct layers of crust, filling and cream.

    Mark step 10 as done