Key Lime Pie
 
 
Ingredients
Crust
  • 150g Digestive biscuit (ground)
  • 40g Salted Butter, melted
  • 20g Sugar
Filling
  • 1 can Condensed milk (400g, only use imported condensed milk)
  • 4 nos Yolks
  • 100ml Lime juice (8-12 lime / limau nipis)
  • 1 tsp Lime zest
Topping
  • 100ml Whipping Cream
  • Lime zest
Instructions
  1. Blend digestive biscuits to a crumb that is not too fine. Add melted butter and sugar, and mix well.
  2. Press mixture evenly onto 9” deep pie tin. Bake at 170 C for 5 minutes. Remove from oven and let it cool.
  3. For the filling, whisk egg yolks for 2 minutes, add in condensed milk and whisk for another 2 minutes. Gradually pour in lime juice and whisk another 2-3 minutes to let mixture be homogenized.
  4. Strain mixture over a fine sieve to remove fine bubbles. Add in lime zest. Mix. Pour into pie shell.
  5. Bake at 170 C for about 15 minutes or until set. Allow to chill in the fridge for 1 hour then top with whipped cream and lime zest (optional).
Recipe by Swee San's Kitchen at http://thesweetspot.com.my/key-lime-pie/

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