Key Lime Pi Pie

My all-time favorite pie is Key Lime. Its refreshing, citrus-packed flavor makes for a delicious dessert after any meal. This recipe is quick and easy to complete in about 45 minutes - plus a couple of hours in the refrigerator cooling. As a former Math teacher, every time I see a pie, I immediately think of circumference, diameter, and the irrational number Pi. For this contest, I tested that calculation (and the pie) and wasn't disappointed!

Ingredients List:

CRUST

190 grams crushed graham crackers (or digestive biscuits)

1/3 cup packed brown sugar

55 grams unsalted butter

FILLING

Two cans sweetened condensed milk (396 ml each)

240 grams Greek yogurt

1 Tablespoon grated lime zest

180 ml freshly squeezed lime juice

TOPPING

240 ml whipping cream

2 Tablespoons powdered sugar

1 teaspoon grated lime zest

8 thin lime slices

Preheat the oven to 190 C (375 F) and set the oven rack to the middle position. At this temperature, no convection is necessary.

Crush the graham crackers (or digestive biscuits) in a shallow baking pan with a rolling pin. While a Ziploc bag will also work, my method will save a plastic bag from being used once and tossed.

In a medium bowl, combine the graham cracker crumbs (or digestive biscuit crumbs), brown sugar, and melted butter. Mix well by stirring with a fork until well combined.

Pour the crumb mixture into the bottom of a 23 x 4 cm pie pan and using your fingers and the bottom of a glass or a dry measuring cup, press the crumbs firmly into the bottom. The crust should be about 1/4 inch (6 mm) thick. (Tip: Work on the sides of the crust first)

Bake uncovered for 10 minutes or until just slightly browned. Cool the pie crust on a wire rack for 5 minutes.

Once your pie crust is done, lower the temperature of the oven to 180 C (355 F).

In a large bowl, whisk the sweetened condensed milk, yogurt, lime zest, and lime juice together until well combined.

Pour the mixture into the prepared pie crust.

Bake for 15 minutes or until the filling is almost set. It should be a bit wobbly. Once done, let the pie cool on a wire rack for 30 minutes. Then, place the pie into the refrigerator to chill thoroughly. About 3 hours.

To make your own whipped cream, chill a medium-sized bowl.

Using an electric mixer, whip the cream until soft peaks form (about 5 minutes). Add the sugar and beat until medium peaks form.

Put the whipped cream into a piping bag with a star tip. Pipe the cream onto the pie to create your own design. Top with lime zest and lime slices.

Serve your Key Lime Pi Pie cold.

Try calculating your Pie's circumference and diameter to see if you can achieve Pi. Just measure the diameter with a ruler - write it down. Then take a piece of string and wrap it around the pie tin to get the measurement - write it down.

Now, divide the circumference by the diameter. What do you get? I bet the result will start with the numbers 3.14...

Enjoy your Pie!