KEY LIME PIE

 

  • Cooking Time: 28
  • Servings: 8
  • Preparation Time:

Ingredients

  • Bundt:
  • 1 1/4 Cup Digestive Biscuits (in the US e.g. Nabisco, in the UK e.g. M.Cain)
  • 3 Tbsp sugar
  • A Pinch of Salt
  • 6 Tbsp Unsalted Butter Melted
  • The Yummy Filling:
  • 1 Tin (397g) Sweetened Condensed Milk
  • 4 big or 5 small Eggyolks
  • 1/2 Cup freshly Squeezed Key Lime Juice

Directions

  • Crumble the biscuits in a food processor. Add salt, sugar and melted butter and combine.
  • Push down into a small pie form e.g. with a tablespoon.
  • Bake at 150°C for 10 minutes.
  • Cool completely.
  • Beat Eggyolks, beat the condensed milk with the eggyolks.
  • Combine and beat the Key Lime juice with the eggyolks and milk,
  • careful can be very fluid when whisking.
  • Pour into the baked pie crust and
  • bake for 18 minutes at 175°C
  • Leave over night.
  • Serve cold and Enjoy!

Notes

After having had this wonderful pie in the US I just had to find the recipie for it. I found several different recipies for it e.g. in Bon Appetit and this is what I made of it and it turned out really great! A picture will follow when I will make it next time and that will be pretty soon as I have some Key Lime Juice from fresh Key limes that I measure for one Key Lime Pie and freeze in a plastic bag and of course thaw before use :-)

That way I can make the Key Lime Pie not only a few days after I return from my US Trips but, whenever I like!

Categories: Pie 

Author Credit: Bon Appetit

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