My Key Lime Pie
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 tablespoon lime (s) - zest, untreated, freshly grated
- 100 ml lime juice, freshly squeezed (from 5-6 limes)
- 1 egg (s)
- 100 ml whipped cream
- 1 can condensed milk, sweet
- 250 g sour cream
- 1 point biscuit (s) (butter biscuits)
- 100 g butter, room temperature
Print Recipe
Pin Recipe Instructions
- Crumble the shortbread biscuits and mix with the butter at room temperature. Line the bottom and the wall of a pie mold with the mixture (this takes a little patience - if the mixture crumbles too much, just add a small piece of butter).
- Now mix all the remaining ingredients together and pour into the pie mold.
- I have given estimated values for the addition of the lime rind and the juice. That just depends on whether you prefer it sweet or whether you want the full key lime taste. I always prefer to take a little more juice and peel.
- Preheat the oven to 175 ° C.
- Bake the pan on the middle rack for about 45 to 60 minutes - until the mixture has set and has turned yellow.
- The whole thing can be served with vanilla ice cream or whipped cream.
- A well-known variant is also with a meringue topping or meringue topping (to do this, simply beat 6 egg whites with a tablespoon of water and a pinch of salt until stiff, add approx. 100-150 g of sugar and pour the whole thing onto the pie after half the baking time).
- By the way: Anyone who has ever eaten a key lime pie in Florida may now object that it was green in color. That`s right - but only because green food coloring is added and I love the taste, not the color.
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