It was Martijn's turn to cook for his dinner group this week so I offered to make the dessert. We had cilantro-lime rice with dinner and I decided to carry on the lime theme by making lime pie! Plus it gave me an opportunity to use my little whipped cream gun that I decided I REALLY REALLY needed a few weeks ago and have only had the opportunity to use once. You could use key lime juice for this if you want to but since I didn't have urges to search 100 places to find them I just used normal limes for the juice.
125 grams (1 cup plus a little bit extra) graham cracker or digestive biscuit crumbs
85 grams (6 tbsp) butter, melted
1 can (395 grams or 14 oz) sweetened condensed milk
3 large egg yolks
1/2 cup freshly squeezed lime juice
2 tsp lime zest
Preheat the oven to 175 C (350 F). Grease a 9 inch (23cm) pie plate. Mix together the cookie crumbs and the butter and press into the pie plate to form the crust. Bake for 15 minutes. Remove and let cool on a wire rack while you make the filling.
Using an electric mixer (or your wildly strong arms and a whisk), beat the egg yolks until they've lightened in color and become creamy (about 3-4 minutes). Slowly drizzle in the sweetened condensed milk and mix until combined. Finally add in the lime juice and lime zest and mix well. Pour the filling into your crust and bake for about 15 minutes. You want the filling to still have a little jiggle if you wiggle the pan but not much.
Let it cool on a wire rack and then poke it in the fridge for a few hours.
Decorate with whipped cream and enjoy!