Key Lime Pie

Summary

Prep Time	1 hr
Cook Time	15 mins
Total Time	7 hrs 15 mins
Course	Dessert
Cuisine	European
Servings (Default: 1)

Ingredients

For the ground:

200 g shortbread (s)
120 g butter, melted

For the filling:

130 ml lime juice from 4 - 5 limes
400 g condensed milk (milkmaid)
3 egg yolks

For the topping:

240 ml cream, cold
1 pack cream stabilizer
1 tablespoon sugar

For decoration:

Lime (noun)

Instructions

We start with the biscuit base. To do this, the butter biscuits are finely crumbled and then mixed with the melted butter. This crumb mass is then placed in a mold lined with baking paper or a mold with a removable bottom and pressed down firmly. Make a small margin while doing so. The bottom of the biscuit is then placed in the refrigerator to solidify.
During this time, the most important ingredient continues: the limes. These are squeezed out and the peel of a lime rubbed off. When rubbing the peel, make sure that you only get the top green layer of the lime peel and not the white layer underneath. It`s very bitter and it doesn`t taste that great in the finished pie. Please also make sure to use untreated organic limes. Not only do they usually taste much better, the bowl is otherwise unsuitable for consumption.
For the filling, the sweetened condensed milk (milkmaid), the egg yolks, the lime zest and the lime juice are mixed together and the mixture is spread over the hardened biscuit base.
The key lime pie is then placed in the oven for 15 minutes at 180 ° C (convection).
After baking, it should first cool to room temperature and then steep in the refrigerator for at least 4 hours.
Finally, the topping comes on top. To do this, the sugar is mixed with the cream stiffener and added to the ice-cold cream. The cream is whipped until stiff and spread on the pie, which is then decorated with small pieces of lime

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