Key Lime Pie

• pie dish or springform pan, 20-23 cm
• 5 1/4 ounces shortbread cookies or graham crackers
• 4 1/4 tablespoons melted butter
• 3 1/8 tablespoons granulated sugar
• 6 egg yolks
• sweetened condensed milk 50 cl.
• 17 cl. lemon juice (2 lemons and 4 limes)
• heavy cream 20 cl.

1. Preheat oven in 180 degrees Celsius.
2. Line pie dish with parchment paper.
3. With a food processor or a blender, grind the cookies to get fine crumbs.
4. In a medium bowl, combine cookie crumbs, sugar and melted butter. Mix well.
5. Press this mixture into the bottom and sides of the pie dish, with the back of a spoon.
6. Refrigerate for 15 minutes, then bake 15 minutes. Let cool.
7. With an electric mixer, beat egg yolks.
8. Gradually add condensed milk and keep beating for 3 minutes.
9. Add lemon juice, beat until well incorporated.
10. Pour the milk mixture over the cold pie crust.
11. Bake for 15 to 20 minutes.
12. Let cool to room temperature. Then, refrigerate for at least 3 hours.
13. With an electric mixer, whip the cream until stiff peaks form.
14. Using pastry bag fitted with a fluted tip, decorate the pie with whipped cream.

springform pan, shortbread cookies, butter, sugar, egg yolks, condensed milk, lemon juice, heavy cream

Taken from www.yummly.com/recipe/Key-Lime-Pie-782107 (may not work)