Lime pie with whipped cream
8 servings
70 minutes
Lime pie with whipped cream is a delicate treat with a refreshing citrus flavor and velvety texture. Its roots trace back to European cuisine, where sweet and sour combinations have long been valued for their sophistication. The crispy cookie base is soaked in butter and honey, giving the pie softness and a light caramel note. The filling of eggs, condensed milk, and lime juice creates a rich creamy mass that becomes airy and smooth when baked. After cooling, the pie achieves perfect density, and the decoration with whipped cream makes it especially tender. It is perfect for summer tea parties, festive dinners, or as a refreshing dessert after a hearty lunch.
1
Squeeze 0.5 cup of juice from limes. Melt butter and honey, mix with crushed cookies, and stir well.
- Lime: 5 piece
- Butter: 70 g
- Honey: 1 tablespoon
- Cookie: 1.3 glass
2
Spread the obtained mass on the bottom and sides of a 22 cm diameter mold, lightly press with a spoon, and set aside.
3
In a separate bowl, beat the egg whites and eggs with a mixer, add lime juice, and continue beating. Pour in the condensed milk and keep beating. The mixture should be fluffy and yellowish.
- Egg white: 2 pieces
- Chicken egg: 2 pieces
- Lime: 5 piece
- Condensed milk: 1 jar
4
Pour the batter onto the crust. Place in a preheated oven at 170 degrees for 25-30 minutes. The center should jiggle slightly when moved.
5
Take the pie out of the oven, let it cool a bit, then place it in the refrigerator for 8 hours. Decorate with whipped cream.
- Cream: 400 ml