Southern Key Lime Pie for 8 Servings with Silky Citrus Custard

Instructions:

1. Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and sea salt. Pour in the melted butter and stir until the mixture resembles wet sand.
2. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch deep-dish pie plate. Bake for 8–10 minutes until golden brown and fragrant. Remove from oven and let the crust cool completely.
3. In a large glass mixing bowl, whisk the 4 egg yolks and 2 tablespoons of lime zest vigorously for 2 minutes. This helps release the essential oils from the zest into the fat of the yolks.
4. Whisk in the sweetened condensed milk followed by the key lime juice. Continue whisking until the mixture thickens slightly due to the acid-driven denaturation of the milk proteins.
5. Pour the filling into the cooled crust. Lower the oven temperature to 325°F (165°C) and bake for 10-15 minutes until the edges are set but the center still has a slight jiggle.
6. Cool the pie at room temperature for 1 hour, then refrigerate for at least 3 hours (or overnight) to allow the custard to fully set.
7. Before serving, whip the cold heavy cream with powdered sugar and vanilla bean paste until stiff peaks form. Pipe or spread onto the chilled pie and garnish with lime rounds.