Lime Cream Pie

Lime Cream Pie from Florida is a Southern speciality which will delight you with its unusual tangy flavour and delicious smooth texture.4 oz. plus

1 teaspoon unsalted butter, melted

8 oz. crushed digestive biscuits

1 oz. sugar egg yolks

15 fl. oz. sweetened condensed milk

5 fl. oz. fresh lime juice

10 fl. oz. double cream

Grease a 9-inch loose-bottomed, round cake tin with the teaspoon of butter. Set aside.

In a medium-sized mixing bowl com-bine the crushed biscuits , sugar and the remaining butter with a wooden spoon. Lightly press the crumb mixture into the prepared cake tin, covering the bottom and halfway up the sides of the tin. Cover the tin with aluminium foil and place it in the refrigerator to chill for about 30 minutes.

Meanwhile make the filling. In a large mixing bowl, using a wire whisk or rotary beater, beat the egg yolks until they are thick and creamy. Add the condensed milk and the lime juice and continue beating until the mixture is frothy.

Pour the mixture into the prepared tin and place the pie in the refrigerator to chill thoroughly for 3 hours, or until the filling is firm.

In a small bowl whip the cream with a wire whisk or rotary beater until it forms stiff peaks.

Carefully remove the pie from the cake tin and slide it on to a serving plate. Spread the cream thickly over the top of the pie and serve it at once.

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