Tangy and creamy key lime pie
Tangy and creamy key lime pie is a traditional American pie that uses a cookies crust. The filling is very creamy with a pungent lime flavor and a texture that resembles almost a very light and fluffy cheesecake. Refreshing, tangy and delicious it is an as excellent summer dessert.
Tangy and creamy key lime pie with evaporated milk and lime juice and zest.
Ingredients
- 120 g cookies (I used digestive cookies)
- 45 g melted butter
- 1 cup evaporated milk (unsweetened condensed milk)
- 4 egg yolks
- 3 lime (only the juice)
- 2 lime (only the zest)
- 2 tbsp honey
- 2 tbsp brown sugar
- Instructions below.
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Notes
1 hour waiting time.
Instructions: Tangy and creamy key lime pie
Place your cookies in a plastic bag. Seal it then roll a rolling pin over the cookies, crumbling them until they become similar to sand (or you can crumble your cookies in a blender). Melt your butter, add it into the cookies and stir.
Transfer the mix into a small round baking pan (cover the bottom with parchment paper ) and using the back of a spoon cover the bottom of the pan evenly with the crumb mix.
Bake the cookie base in a preheated static oven at 190 °C for about 10 minutes. Remove the pan from the oven and allow to cool down while you prepare the filling.
Whisk evaporated milk, egg yolks, lime juice, lime zest, honey and sugar.
Pour the mixture over the cookie base. Bake in a preheated static oven at 170 °C for about 15 – 18 minutes. Remove the pan from the oven let it cool down at room temperature and then let it rest in the refrigerator for at least 1 hour before serving.
Serve with whipped cream or with a a topping of your liking.
lot of love. B.
p.s. If you love distinct citrus flavour in your sweet recipes check my Easy orange buttter cookies.
