This is a classic Southern pie. Use Key limes if you can find them, or any limes or other citrus if you can’t. There are some wonderful tetra packs of squeezed, non concentrated, lime juice available. These packs normally have enough lime juice for 2 pies. This pie is easy enough for kids to make. If you don’t want to make the Graham crackers or can’t find them in a store, Digestive biscuits can be used.
Base 200 grams Graham crackers, crumbed 90 grams unsalted butter, melted
Filling 1 (395 gram) tin of condensed milk 4 egg yolks finely grated zest of 1 lime 1/2 cup lime juice (3 to 4 limes, depending on their size)
To make the base, mix the melted butter with the Graham cracker crumbs in a bowl until they start to look like wet beach sand.
Tip the crumb mixture into your pie mould (approximately 23 centimetres in diameter) and press into the mould, starting at the sides. Work your way around the mould until the sides are done and then using the back of your fingers, press the crumbs into the bottom corners of the mould. Using the flat of your hand, press the remaining crumbs onto the base of the mould then lightly run your hand around the inside of the dish to feel if the crumbs are evenly pressed in.
Place the lined pie mould uncovered in the fridge to set until the base is cold, for around 3 hours or overnight.
To make the filling, preheat the oven to 165°C.
Place a cake rack over your mixer bowl. Open the tin of condensed milk and place it upside down on the cake rack and allow it to drain of its contents.
Once the condensed milk has drained, add the lime zest to the mixing bowl along with the egg yolks. Beat with the whisk attachment until well combined. Add the lime juice and beat well.
Once combined, pour into the crumb-lined mould and place in the oven for 10 minutes or until lightly set with no wobble. Remove from the oven and allow to cool completely before cutting.