Monday, July 15, 2013

Key Lime Pie


This past weekend, we were invited for dinner
by new friends.
We met thanks to our dogs and found out that Lisa and Greg are new in the neighborhood, from another state.
And to return the invitation, I offered to bring dessert ...
And nothing better than a cold key lime pie for a summer night in Chicago!

This is a lovely tart, easy, quick and delicious.



200g Maria crackers or graham cracker crumbs
100g butter
4 tablespoons of sugar
Juice of 3 lemons
3 egg whites
1 can of condensed milk
lime zest


First, melt the butter and set aside.

For the crust, combine the cracker crumbs with the butter and mix with your hands until it turns into a dough.
Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness.
Set aside.

Beat the egg whites, on high speed in the bowl with an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and the zest, mix and set aside.

In another bowl, mix the condensed milk with the lemon juice until creamy.

Preheat oven to 180°C/360°F.

Now assemble the pie.
Add the lime cream on the pie shell.
Spoon or pipe the egg white mix decoratively onto the pie.
Bake for about 12 minutes.

Let cool and refrigerate for about 4 hours at least before serving.






You can decorate your pie anyway you want.
If you have a pastry bag, make different designs with the merengues.
I spreaded the merengue and made lines with a fork.




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