Tangy and creamy key lime pie

Category: 

This American cake, which is part of the "pie" family, has the crushed cookies base instead of the classic Italian shortbread. The filling is very creamy with a pungent lime flavor and a texture that resembles almost a very light cheesecake. Refreshing, tangy and delicious it is an as excellent summer dessert.


Tangy and creamy key lime pie

Ingredients

For 4 Person(s)

Ingredients

  • 120 g cookies (I used digestive cookies)
  • 45 g melted butter
  • 1 cup condensed milk (sugar free)
  • 4 egg yolks
  • 3 lime (only the juice)
  • 2 lime (only the zest)
  • 2 tbsp honey
  • 2 tbsp brown sugar

Tangy and creamy key lime pie Directions

  1. Place the cookies in a plastic bag. Remove the air and seal it. Roll a rolling pin over the cookies, crumbling them until they become like sand (you can shorten this process by crumbling cookies in blender).
  2. In a saucepan, melt the butter. Add the butter to the cookies then stir.

    key lime 01

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  3. Transfer the mix into a small round baking dish (cover the bottom with parchment paper only) and using the back of a spoon cover the bottom of the pan evenly with the crumbs mix.
  4. Bake the cookie base in a preheated oven at 190 ° C for about 10 minutes. Remove the pan from the oven and allow to cool while you prepare the filling.

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  5. In a bowl whisk condensed milk, egg yolks, lime juice, lime zest, honey and sugar.

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  6. Pour the mixture over the cookie base and cook in a preheated oven at 170 ° C for about 15 - 18 minutes. Remove the pan from the oven let it cool at room temperature and then let it rest in the refrigerator for at least 1 hour or in the freezer for 15 minutes before serving.

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  7. Serve with whipped cream or with a a topping of your liking.

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Nutrition facts

(vegetarian)
Per Serving

Reviews

4
Thursday, 23 February 2017
i love key lime pie. this one is pretty easy to make. thank you - bulam

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