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Key Lime Pie

Desserts (cold)
Cook time: 0 min.
Servings: 8

Ingredients for Key Lime Pie

Whipped cream for topping
115gUnsalted butter
2can(397g) sweetened condensed milk
2dlFreshly squeezed lime juice (about 8-12 limes)
220gDigestive biscuits
3tbspFinely grated lime
6Egg yolks

Instructions for Key Lime Pie

To prepare the Key Lime Pie recipe, please follow these instructions:

Crust: Butter the bottom and sides in a round pieform light (or a spring shape). Stir crushed biscuits and sugar together in a bowl. Add the melted butter and mix it with a fork until the butter is mixed well with the saucepan. Pour the mixture into the greased form. Start in the middle and gradually push the dough down and outwards to the sides with firm hand until the mixture is well spread and make up a smooth crust. Cover the crust with film and style it on the fridge while preparing the filling.

Fill: Return the egg yolks from the whites and place them in a bowl of bowl. Whip egg yolks and spoon glue shale until it is mixed well together. Add condensed milk and lime juice and whip until it is mixed well. Pour the filling on the prepared crust.
Behind 180 degrees for 22-25 minutes on the next lower groove or until the middle fill has settled (it must be fairly firm to touch).
Take your pie out of the oven and let it cool on a grid. Leave it in the refrigerator for a minimum of 2 hours.
Garnish with whipped cream and foxes of lime. Put your pie on the fridge for longer shelf life.

Sweetening condensed milk canned can be obtained from most supermarkets. The hardest thing about this recipe is actually to squeeze all the lime fruits. It will be a bit easier if you soften them by rolling them firmly against the table.