hi and welcome back to the countertop and today I'm doing a key lime pie turn on this enrollment hi and welcome back and the recipe we're doing today's from these book dining by Allison Roman and the idea of this book is pretty much that for you to stay at home and cook for a family if you're friends and so on and the first thing that I like on this book before we jump to the recipe is how she discussed about what do you need to have on your pantry which is actually pretty fair like you you need some of these basic things to always have in your pantry so you pretty much can cook everything and they read the book goes from appetizers salads fish meat and dessert and that's that's what we're doing today we are doing key lime pie from this book what I like on this key lime pie is pretty much how simple and delicious is and very simple at the same time it's super fast all right so let's go to the ingredients so here's all the ingredients that we need for our key lime pie so studying with the crust we need 10 graham crackers 4 tablespoons of melted coconut oil 2 tablespoons of melted unsalted butter 1 tablespoon of granulated sugar and 3/4 of a teaspoon of kosher salt so this is the crust for the feeling we're gonna need 1 can of condensed milk 4 egg yolks 10 lines like something that we need something around 1 cup of lime juice and also some lime zest 1 cup of heavy cream 1 cup of yogurt 3/4 of a cup of confectioner's sugar and also a pinch of salt on the filling cool so let's start doing the crust I already smashed my Gretchen crackers by hand and I left some coarse crumbs here the way the recipe calls it I put my oven to heat to 180 degrees Celsius I have my pie plate here so it's a 9-inch pie plate and now what we need to do is pretty much mix everything inside these to have our sand ish but at the same time in a way that we can mix so the coconut oil the melted butter the sugar and the salt and let's mix everything so we have here like a wet sand that you can see like it still forms into together and now we're going to put this in our pie tray now that we have our crafts in our pie plate we're gonna put in our oven for something around 12 to 15 minutes and while this is new oven we can start doing the filling let's do that cool so now after this 12 minutes I remove my pie crust from the oven I left it there to cool off while still leave my oven on and let's start doing the filling so first thing let's put the egg yolks here in a large bowl and we're going to whisk these egg yolks until they got like pale yellow and it's fluffy now we have the confection of sugar click on this milk and also the heavy cream and you is here now that the mixture is super light and super airy we're going to add our lemon juice and lemon lime juice and our lime zest too and here you just folded everything to make sure everything's blended but you don't risk it now otherwise all your lemon zest will be trapped in your whisk and to finalize just a pinch of salt okay so now we're gonna transfer the feeling to the crusts we're gonna put these in the oven again for 20 or something between 20 or 25 minutes in the same temperature and then that's it so the center should be a little bit like have a little bit of jiggle but not much and please be aware that you should not have any burn marks in your pie okay so here's our pie you see the middle a little bit jiggle which is good so now we're gonna put this into the fridge I'm gonna leave overnight but like at least like until we totally cools down before you put the yogurt on top and the lemon zest okay so here's our pie after Konda on the fridge now what we're going to do is put some of the yogurt on the top take liberation instead of sour cream have some of the yogurt and a little bit more of lemon zests cool now or pies ready I server here I put also more yogurt some lemon zest on the top and that's it for today thanks for watching don't forget to subscribe and don't forget to comment whatever you you like or you don't like and that's it for today bye you