Mexican Lime Pie
8 servings
40 minutes
Mexican lime pie is a refreshing dessert with a delicate balance of sweetness and tartness. Its roots trace back to European cuisine, but inspiration is drawn from the classic American Key Lime Pie. The crumbly crust with a crispy texture pairs perfectly with the delicate, silky filling made from lime juice, egg yolks, and sweetened condensed milk. Long chilling enhances the flavor, while a layer of whipped cream adds lightness. This pie is the perfect ending to a meal, especially in warm weather.
1
Preheat the oven to 200 degrees.
2
For the crust, crush the cookies in a blender, add melted butter and 3 tablespoons of sugar. Place the mixture in a 22 cm round baking pan and press it down to flatten it on the bottom and sides. Bake the crust for about 8 minutes. Remove the crust from the oven and let it cool to room temperature.
- Biscuits (cookies): 250 g
- Butter: 100 g
- Sugar: 5 tablespoon
3
In a large bowl, beat lime juice, egg yolks, and condensed milk with a mixer.
- Lime juice: 125 ml
- Egg yolk: 4 pieces
- Condensed milk: 1 jar
4
Pour the mixture into the cooled crust and cover it carefully with plastic wrap, ensuring the wrap does not touch the filling's surface. Place the pie in the refrigerator for 6 hours or overnight.
5
Before serving, whip the cream with 2 tablespoons of sugar in a well-chilled bowl. Spread the cream evenly over the pie.
- Cream: 1.5 glass
- Sugar: 5 tablespoon
