Key Lime Pie

Preheat your oven to 190°C (375°F).

Melt 65g of unsalted butter in a small sauté pan over mellow heat. Once just barely melted, set aside.

Add 230g of cinnamon graham crackers, 30g of granulated sugar, 25g of non-fat dry milk powder, and 4g of salt to a food processor. Process for 30-45 seconds until finely ground, like damp sand.

Add the melted butter and 65g of heavy cream to the food processor with the graham cracker mixture. Pulse for 15-20 seconds until everything is well combined and has the texture of damp sand.

Lightly spray a pie dish with pan spray to prevent sticking.

Transfer the graham cracker mixture into the prepared pie dish. First, gently spread the crumbs evenly across the bottom and up the sides with your fingertips. Then, use a cup measure or your hands to firmly press the crumbs into a cohesive crust, ensuring it overlaps the outer rolled edge of the pie tin slightly to prevent slouching during baking.

Place the pie dish on a baking sheet and bake in the preheated oven for 12-14 minutes, or until golden brown and fragrant. Remove from oven and let cool completely.

While the crust bakes, prepare the key lime custard. In a medium bowl, combine 1 can (400g) of sweetened condensed milk, 7 egg yolks, 75g of sour cream, 2g of salt, and 120g of bottled key lime juice. Whisk until thoroughly combined.

Once the crust has cooled, reduce the oven temperature to 160°C (325°F). Pour the custard mixture into the baked pie crust, gently wiggling the pan to ensure even settling.

Bake the pie for 15-19 minutes without convection, or until the edges are set and the center has a slight jiggle. If the center is still too jiggly, bake for another 2 minutes. Remove from oven.

Allow the pie to cool to room temperature, then cover and refrigerate overnight (or at least 4 hours) for the custard to fully set and chill.

To make the whipped cream topping, add 250g of heavy cream to the bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high speed (about 7 out of 10) for 3-5 minutes until stiff peaks form. Add a small pinch (0.5g) of salt, 50g of powdered sugar, and 5g of vanilla extract. Mix on low speed until just combined.

Carefully spoon the whipped cream onto the chilled pie. Gently spread it into an even layer, avoiding smearing it onto the crust. Create a decorative swirl in the center if desired.

Chill the pie for a short period to allow the whipped cream to set slightly, then slice and serve. Grate fresh lime zest over individual slices for garnish.