Lime pie (Key Lime Pie), filled with spring freshness and aroma, can be an excellent treat on the Easter table. Him cakes made from crushed crackers with sugar and cream butter, and then poured with a mixture of condensed milk, egg yolks, zest and lime juice. As soon as the filling hardens in the oven, cool the cake in the refrigerator and serve with a spoonful of whipped cream. Its crisp perfectly contrasts with the most delicate fillings, and the bright sparkling taste and aroma of lime gives a festive mood.
Recipe by Joe’s Stone Crab – Crab Restaurant Miami Beach
AT ремя: 1 час. Вrecipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Graham Cracker Cake
- 1/3 of the packaging of Graham crackers weighing 450 g.
- 5 tbsp. l melted butter
- 1/3 Art. Sahara
Filling
- 3 yolks
- 2 tsp lime zest
- 1 can of 400 gr. condensed milk with sugar
- 2/3 Art. freshly squeezed or purchased lime juice
Topping
- 1 tbsp. chilled whipping cream
- 2 tbsp. l powdered sugar
Recipes with similar ingredients: shortbread cookies, lime juice, condensed milk, icing sugar, eggs, cream
Recipe preparation:
- Preheat the oven to 175 ° C.
- Korzh: break crackers and put in a food processor. If you don’t have a food processor, put them in a large plastic bag, tie and chop with a rolling pin. Add melted butter and sugar and whisk. Put the mixture in a cake mold and press it to its bottom and walls, forming a neat edge. Bake the cake until it hardens and turns golden, 8 minutes. Put it to cool on a wire rack; leave the oven included.
- Filling: meanwhile, in a mixer bowl with a whisk nozzle beat egg yolks and lime zest to high speed until getting a very magnificent mass, about 5 minutes. Gradually add condensed milk and continue to whisk for another 3-4 minutes longer. Slow down the mixer and pour in the lime juice slowly. Only intervening him, stop the mixer. Pour the mixture onto the cake. Bake in for 10 minutes, or until the filling hardens. Cool on grill, then refrigerate. Freeze for 15-20 minutes before serving.
- Topping: whip cream with powdered sugar almost until strong peaks. Cut the pie into slices and serve chilled, garnish with a spoon of whipped cream.
