Torta al lime a tre piani
Ingredienti:
For the impasto:

1 cup and 1/2 of briciole of Graham cracker
1/3 of cup of zucchero semolato
6 cups of burro non salad, sciolto
Per il ripieno:

1 lattina (14 ounce) of zuccherato condensate latte
1/2 cup of lime juice
Scorza di 2 lime
4 tuorli d’uovo grandi
For the cover of panna montata:

1 pan of pans
2 cups of zucchero a velo
Scorza di 1 lime, to garnish
Instructions:

Preheat the oven to 175°C (350°F). Grease a 9-inch cake pan.
In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter until evenly moistened.
Press the mixture firmly into the bottom and sides of the prepared cake pan.
Bake the crust in the preheated oven for 8 to 10 minutes or until lightly browned. Remove from the oven and let it cool completely.
Prepare the filling:

In a large bowl, whisk together the sweetened condensed milk, lime juice, lime zest, and egg yolks until smooth and well combined.
Pour the filling into the cooled graham cracker crust, spreading it evenly.
Bake the pie:

Place the cake in the preheated oven and bake for 15-20 minutes, or until the filling is firm but still slightly jiggly in the center.
Remove the cake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or until completely cooled and set.
Prepare the whipped cream topping:

In a bowl, beat the cream and icing sugar until stiff peaks form.
Spread the whipped cream over the cold cake.
Garnish and serve:

Garnish the cake with lime zest for a pop of color and extra citrus flavor.
Slice and serve this delicious three-tier key lime pie and enjoy layers of creamy, tangy goodness in every bite!
Tip: For cleaner slices, refrigerate the cake for at least 30 minutes after adding the whipped cream before serving.

Prepare the crust: