Harshita Sinha
Graham cracker crumbs (1 1/2 cups), Granulated sugar (1/4 cup), Unsalted butter (1/2 cup, melted), Egg yolks (3), Key lime juice (1/2 cup), Condensed milk (1/2 cup), Whipped cream, Lime zest.
Preheat your oven to 350°F (180°C). Mix the graham cracker crumbs and sugar in a bowl. Stir in the melted butter until the crumbs are evenly moistened. Press the mixture into a 9-inch (23cm) pie dish. Bake for 8-10 minutes, or until lightly browned.
Heat ghee in a pan.
In a separate bowl, whisk together the egg yolks and key lime juice until well combined. Add the condensed milk and whisk until smooth. Pour the filling into the baked pie crust.
Bake the pie for 15-18 minutes, or until the filling is set and the edges are lightly browned.
Remove the pie from the oven and let it cool to room temperature. Cover the pie with plastic wrap and refrigerate for at least 2 hours or overnight.
Just before serving, top the pie with whipped cream and a sprinkle of lime zest.
Key Lime Pie is now ready to enjoy. Slice, serve, and savor the tangy, sweet goodness.