Lime Pie
8 servings
20 minutes
Key lime pie is a refreshing dessert with a subtle tartness and velvety texture, perfectly paired with a crunchy cookie crust. This classic recipe has roots in American cuisine, especially in Florida, where limes are widely used in cooking. The delicate cream made from sweetened condensed milk, egg yolks, and freshly squeezed lime juice creates a rich flavor that harmoniously balances sweetness and citrus acidity. Serving the pie slightly chilled makes it an ideal finish to a meal on a hot day. It pairs wonderfully with a cup of tea or fresh berries, highlighting its lightness and elegance.
1
Crush the cookies using a food processor or rolling pin and mix the crumbs with sugar. Melt the butter and pour it into this mixture.
- Wholemeal biscuits: 300 g
- Sugar: 0.3 glass
- Butter: 80 g
2
Lay the future dough in a removable pie form, flatten it on the bottom, and compact it. Bake in a preheated oven at 170 degrees for about 8 minutes, then let it cool well.
3
In a heatproof bowl, place the yolks and condensed milk, set it in a pot of boiling water, and whisk 'over steam' until airy. Gradually pour in the lime juice.
- Egg yolk: 3 pieces
- Condensed milk: 1.5 jar
- Freshly squeezed lime juice: 180 ml
4
Spread the lime cream on the pie base and place the mold in the freezer for 3-4 hours.
5
Take out 20 minutes before serving and let it warm at room temperature.
