Key Lime Pie

Ingredients

• 200g all-purpose flour
• 100g cold unsalted butter, cubed
• 5g kosher salt
• 10ml ice water
• 4 large egg yolks
• 400ml sweetened condensed milk
• 120ml fresh key lime juice, strained
• 15g key lime zest
• 240ml heavy cream
• 15g powdered sugar

Method

1. 1
   Cut butter into flour and salt until breadcrumb texture; add ice water and form disk.
2. 2
   Chill dough 30 minutes; press into 23cm pie tin.
3. 3
   Prick crust with fork; blind bake at 190°C for 12 minutes; cool slightly.
4. 4
   Whisk egg yolks, condensed milk, key lime juice, and zest until smooth and homogeneous.
5. 5
   Pour filling into crust; bake at 170°C for 15 minutes until slightly firm but center jigggles slightly.
6. 6
   Cool to room temperature, then refrigerate minimum 120 minutes.
7. 7
   Whip heavy cream with powdered sugar; dollop before service.