Key Lime Pie

Directions

• Preheat the oven to 350°F.
• To make the crust, in a medium-sized bowl, add the graham cracker crumbs, brown sugar, and kosher salt. Whisk everything until combined. Next, add the melted butter and egg yolk and mix well until the crumbs are evenly moistened. The mixture should feel like wet sand and hold together when pressed between your fingers.
• Transfer the mixture to a 9-inch pie plate. Use a straight-sided cup to firmly press the crust evenly along the bottom and sides of the pie plate. Bake the crust for about 8-10 minutes, or until firm.
• Once the crust has finished baking, remove it and set it aside to cool while you prepare the filling. Lower the oven temperature to 325°F.
• To make the filling, in a bowl, whisk together the lime juice, condensed milk, egg yolks, lime zest, and kosher salt until smooth. Pour the filling into the cooled crust and transfer to the oven set at 325°F. Bake the pie for approximately 18-20 minutes, or until it is set around the edges. The pie should be slightly jiggly in the center.
• Let the pie cool to room temperature for about 30 minutes, then refrigerate for at least 6 hours, or overnight.
• Once the pie has set, make the whipped cream by whipping 1 cup of heavy whipping cream until soft peaks form. Sift in the powdered sugar and continue whipping until you achieve firm/stiff peaks.
• Layer the whipped cream over the pie and garnish with fresh lime zest.