Key Lime Pie

Preheat the oven to 175C and melt 70 g unsalted butter.

Crush 180 g graham crackers into fine crumbs, breaking up any large pieces so the crust presses evenly and does not crumble later.

Mix the crumbs with the melted butter until every crumb looks lightly moistened.

Press firmly across the bottom and sides of the pie dish, bake for 8 minutes, then cool so the filling will not soak in.

Beat 320 g condensed milk with 4 egg yolks first until smooth and uniform.

Add 120 ml lime juice and 1 tablespoon lime zest, then mix until the filling thickens slightly and looks glossy.

Pour the filling slowly into the cooled crust and level the surface without scraping loose crumbs.

Bake again at 175C for about 10 minutes, removing it when the edges are just set and the center still trembles slightly.

Let the pie cool completely at room temperature so steam does not collect on top.

Cover loosely and refrigerate for at least 3 hours, or overnight if possible, until the custard slices cleanly.

Whip 120 ml cold heavy cream until soft peaks form, then spread or spoon it over the chilled pie.

Slice while cold, wiping the knife between cuts so the custard and cream stay neat.