Key lime pie

Juice key limes to two-thirds of a cup and set aside.

Process graham crackers to a fine dust; measure out about 200 g.

Whisk the crumbs with powdered sugar and kosher salt, crushing any bits of sugar.

Mix in the melted butter until the crumbs are evenly saturated, hold their shape when pressed but are still crumbly like wet sand.

Press into an unprepared pie plate, into the corners and up the sides, smoothing and compacting with a flat-bottomed ramekin.

Bake at 325F for 15 minutes; cool completely on a wire rack.

In a stand mixer with the whisk, beat the egg yolks and lime zest on high about 3 minutes until slightly increased, thick and ribbony.

Add the condensed milk and beat with the paddle on medium-high about 5 minutes until light, pale and slightly thickened.

With the mixer on low, add the key lime juice and mix until just combined; give it a couple of folds.

Cover with plastic wrap and rest at room temperature 30 minutes.

Pour the filling into the cooled crust and wiggle to level.

Bake at 325F about 25 minutes, until set at the edges and 145 degrees in the center.

Cool completely at room temperature, about 2 hours.

Wrap in plastic wrap and refrigerate at least 4 hours, ideally overnight.

Beat heavy cream, sugar and vanilla extract to stiff peaks.

Pipe the whipped cream decoratively with a fluted tip; garnish with key lime slices and a generous zesting of key lime zest.