Phoenician's Key Lime Pie - International
The Golden Sunset Key Lime Pie is a radiant tribute to the tart and tangy flavors of key limes, perfectly balanced with the creamy sweetness of condensed milk. Nestled within a golden, buttery graham cracker crust, this pie offers a delightful contrast in textures – a crisp base that holds a smooth, luscious filling.
Ingrédients
- 1 1/2 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 teaspoons grated lime zest
- 4 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh key lime juice (approximately 20 key limes)
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar
- Lime slices, slices, for garnish
Instructions
- Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture appears like wet sand.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan.
- Bake the crust for 10 minutes, then let it cool completely on a wire rack.
- In a large bowl, whisk together the lime zest, egg yolks, and sweetened condensed milk until smooth. Gradually add the key lime juice, mixing until fully combined.
- Pour the filling into the cooled crust and bake for 15 minutes, or until the center is set but still slightly jiggly. Allow the pie to cool to room temperature, then refrigerate for at least 3 hours, or overnight.
- In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the chilled pie.
- Garnish with lime slices before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 450kcal | Carbohydrates: 58g | Protéines: 6g | Fat: 22g | Sucre: 40g
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