Key lime pie
8 servings
80 minutes
Key lime pie with condensed milk is a classic dessert with a bright citrus flavor that embodies the harmony of sweetness and freshness. Its roots trace back to American cuisine, especially Florida, where the famous key limes grow. The thin, crispy crust serves as a perfect base for the delicate cream made from condensed milk, eggs, and lime juice. The pie has a rich creamy taste with a slight tanginess that creates incredible freshness. It is often topped with powdered sugar or whipped cream, making it even more airy. This is the perfect dessert for warm evenings when you crave something light yet rich.
1
To prepare the dough: chop cold butter and sift the flour, sprinkling it with a pinch of salt. Chop the dough until crumbly.
- Butter: 150 g
- Wheat flour: 300 g
- Salt: pinch
2
Make a 'well' from the dough, add 5 tablespoons of ice water in the center, and quickly knead the dough.
- Water: 5 tablespoon
3
Roll out the dough into a circle and place it in the mold. It needs to be pricked beforehand and baked with a weight (I usually use beans) for 15 minutes, then dried without the weight for another 5-10 minutes.
4
For the filling: mix the juice of two limes with two eggs, add condensed milk and stir. It will become a jelly-like mass.
- Lime: 2 pieces
- Chicken egg: 2 pieces
- Condensed milk: 400 g
5
Pour it over the hot cake and bake for 20 minutes at 160 degrees. Cool down, sprinkle with powdered sugar or decorate.
