Key lime pie

Pasos

1. Preheat the oven to medium heat and lightly butter a small tart pan or line it with parchment paper.
2. Crush the biscuits into fine crumbs, then mix them with the melted butter, sugar, and salt until you get a wet sand texture that holds its shape when pressed.
3. Pack this mixture into the bottom and up the sides of the pan with the back of a spoon, then bake until the crust is lightly golden and smells like toasted biscuit.
4. While the crust cools slightly, whisk the egg yolks with the sweetened condensed milk until the mixture becomes smooth, glossy, and slightly thicker.
5. Add the finely grated zest and the juice of the limes, then stir gently until the filling thickens naturally and takes on a fresh, tangy aroma.
6. Pour the filling over the warm biscuit crust, smooth the surface, then bake until the edges are set and the center still has a slight jiggle.
7. Let it cool at room temperature, then chill in the refrigerator until the pie is very cold, slices cleanly, and has a satin-like surface.
8. Whisk the very cold heavy cream with the powdered sugar until it forms soft peaks, then spoon it over the pie just before serving.