Key lime pie
A condensed milk and lime filling on a cracker crumb base, set by acid rather than heat.
Ingredients
For 8 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Crush the crackers to fine crumbs and mix them with the melted butter, sugar and a pinch of salt.
Press the crumbs into a tin, working them up the sides, and bake at 175 °C for ten minutes.
Beat the yolks with the zest of two limes until pale, about three minutes.
Add the condensed milk and beat three minutes more, until the mixture thickens.
Pour in the lime juice in a thin stream with the mixer running; the mixture thickens in the bowl.
Pour the filling into the base and bake at 160 °C for fifteen minutes, until the edges set and the centre still wobbles.
Cool it and chill it four hours, then top with cream whipped with the icing sugar.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Louiemantia · CC BY-SA 4.0