Key lime pie
Votes: 1
Time: 1 hour.
Key Lime Pie, bursting with spring freshness and aroma, makes a wonderful treat for your Easter table. Its crust is baked from crushed graham crackers, sugar, and butter, then filled with a mixture of condensed milk, egg yolks, and lime zest and juice. Once the filling has set in the oven, chill the pie in the refrigerator and serve with a dollop of whipped cream. Its crisp crust contrasts perfectly with the delicate filling, and the bright, sparkling flavor and aroma of lime adds a festive touch.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Graham cracker crust
- 1/3 of a 450g package of graham crackers.
- 5 tbsp melted butter
- 1/3 cup sugar
Filling
- 3 yolks
- 2 tsp lime zest
- 1 can (400 g) of condensed milk with sugar
- 2/3 cup freshly squeezed or store-bought lime juice
Topping
- 1 cup heavy whipping cream, chilled
- 2 tablespoons powdered sugar
We recommend
Recipes with similar ingredients: shortbread cookies, lime juice, condensed milk, powdered sugar, eggs, cream
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- Cake: break it crackers and place in a food processor. If you don't have a food processor, place them in a large plastic bag, tie it shut, and crush with a rolling pin. Add the melted butter and sugar and beat until combined. Pour the mixture into the pie pan and press it into the bottom and sides, forming a neat edge. Bake until set and golden, 8 minutes. Cool on a wire rack; leave the oven on.
- FillingMeanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks and lime zest on high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue beating for another 3-4 minutes. Reduce the mixer speed to low and slowly pour in the lime juice. Stop the mixer only once it's incorporated. Pour the mixture into the crust. Bake for 10 minutes, or until the filling is set. Cool on a wire rack, then refrigerate. Freeze for 15-20 minutes before serving.
- ToppingWhip the cream with the powdered sugar until almost stiff peaks form. Slice the pie into wedges and serve chilled, topped with a dollop of whipped cream.
Author of the recipe - Joe's Stone Crab is a crab restaurant in Miami Beach.
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