Key Lime Pie

Crust Ingredients:

2 ounces unsalted butter
6 ounces chopped pecans
3 ounces chopped graham crackers
¼ounce finely grated fresh lime (or key lime) zest
2 tablespoons granulated sugar

Filling Ingredients:
4 fluid ounces egg yolks (about 6 large)
2 1/2 pounds condensed milk
7 fluid ounces key lime juice (fresh, if possible)

Crust Method:

Melt butter in a medium pan. Add chopped pecans and sauté until lightly browned. Immediately transfer nuts and butter to a food processor.

Add graham crackers, lime zest, cinnamon, and sugar and process until coarsely ground.
Press mixture into a 12‐inch (30cm) pie plate (measure pie plate across the top), so mixture is evenly distributed and about ¼‐ inch (.75 cm) thick. Set aside at room temperature.

Filling Method:

In a mixer bowl fitted with the whisk attachment, beat egg yolks on high speed until thick and pale yellow, about 5 minutes.

On medium speed, gradually add condensed milk. Do not over mix. Scrape down sides of bowl. Gradually add lime juice.

Pour mixture into pie shell.

Bake pie in a combi oven set at 300°F (150°C) and 10% humidity until set, 20 to 25 minutes. (Alternatively, bake in a standard oven with a pan of water on the bottom rack.) Do not allow pie to brown.

Transfer pie to a wire rack and cool to room temperature. After cooling, refrigerate until set (approximately 4 hours.)

To serve, slice chilled pie and serve as directed