Ingredients
Verdauungskekse
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100 gr
Salted butter
1 1/2 EL
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Icing sugar
1 THE
Sweetened condensed milk
200 gr
Yolk
2
Fresh lime juice
1/4 Taxes
Whipped cream
3/4 Taxes
Vanilleextrakt
1 teaspoon
for the topping
Icing sugar
1 THE
for garnish
Limettenschale
1 teaspoon
thin lime slices
4
Key Lime Pie is a very quick and easy recipe that everyone will love. This cake stands out for its creamy filling and crispy base base, creating a great play of texture in every bite. It is a dessert that combines its sweet flavor with the acidity of Key Limes. Garnish with whipped cream and thin lime wedges.
The secret of this pie lies in the juice of the Key Limes, which make the dessert aromatic and refreshing. Unlike regular limes, Key Limes are smaller and more yellowish as they ripen. You can easily find them in areas with a tropical climate: in fact, the name Key Limes is linked to the Florida Keys, which, thanks to the warm climate, allow a rich growth of Key Limes in this area.
Key Lime Pie Ingredients
To make a perfect Key Lime Pie, you only need a few simple ingredients.
Biscuits, butter and sugar – are essential for the formation of the crust of the soil.
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Condensed milk and egg yolks – beat them well to make the filling firm yet creamy.
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Lime juice – makes the dessert aromatic and refreshing.
Whipped cream, lime slices and zest – make the topping creamy and even more decadent.
How to Make Key Lime Pie
Making a Key Lime Pie is easier than you might think. Start by mixing the biscuits, then transfer the mixture to a baking dish and add butter and sugar. Mix well and press the mixture evenly onto the bottom and sides of the baking dish. Bake the crust for about 10 minutes at 200°C or until golden brown, then let it cool.
In a bowl, beat the condensed milk, egg yolks, and lime juice until thick. Pour the filling mixture evenly over the baked pie crust and bake for about 10 minutes or until the filling sets. Leave the cake in the oven for a few minutes and then refrigerate it in the refrigerator for up to 3 hours. Garnish with whipped cream, key lime slices, and zest before serving.
Tips
You can check if the cake is ready by inserting a toothpick into the center of the hot cake. If the toothpick comes out clean or just a few small pieces stick to the toothpick, then the Key Lime Pie is well baked.
You can also use an electric mixer to mix the ingredients instead of using a ladle or spatula. If you’re using an electric mixer, move your hand in only one direction when mixing the ingredients.
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You can replace vanilla extract with vanilla essence in equal amounts.
How to store Key Lime Pie
You can store Key Lime Pie in the refrigerator for up to 3 days. You can also freeze it for about 2 months, wrapped in aluminum foil.
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Instructions
Preheat oven to 225 degrees C. Puree the cookies very finely and place them in the 8- to 9-inch-wide baking dish.
Add butter and powdered sugar. Mix well with the back of a spoon until the mixture resembles fine crumbs.
Press the mixture firmly against the sides of the baking dish so that you form a layer about 1/4 inch thick.
Bake the base of the cake for 8 to 10 minutes at 200 degrees C or until golden brown. Allow the soil to cool to room temperature.
In a bowl, add condensed milk, egg yolks, key lime juice and stir until thick. Pour the filling mixture into the baked pie crust and spread evenly.
Bake the cake for 10 minutes at 200 degrees until the filling sets around the edges. Turn off the heat and let the cake rest in the oven for another 10 minutes. Now refrigerate the cake in the fridge for up to 3 hours.
Whip cream, powdered sugar and vanilla extract until stiff. Layer the whipped cream mixture over the cooled cake and garnish with lime zest and lime slices. Cut the cake and enjoy!