Que Lime Pie
Serves: 5
Weldon Lockman
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
59
Sourness
43
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 tsp
Salt1 can
Sweetened Condensed Milk1 cup
Lime Juice (fresh)1 tbsp
Sugar (confectioners')230 g
Heavy Whipping Cream1 tbsp
Chile (powder)Directions:
1
Preheat the oven to 350 degrees F
2
In the bowl of a food processor, add the graham crackers and salt and finely chop
3
Pour the graham cracker crumbs into a bowl and slowly add all of the butter
4
Mix until the crumbs are well incorporated and stick together
5
Press into an 8-inch springform pan, forming a 2-inch crust going up the side
6
Bake until the crust just sets, 7 to 10 minutes
7
Remove from the oven and refrigerate to cool
8
In a bowl, whisk the egg yolks with the sweetened condensed milk
9
Then slowly add in the lime juice and zest
10
Pour into the cooled crust and bake until the custard sets with just a slight jiggle, 12 to 15 minutes
11
Keep an eye on this, as it can overcook easily
12
Place in the refrigerator and cool at least 6 hours, or overnight
13
Serve with the Mango Coulis and Chile Spiced Whip Cream
14
Puree the mangoes with 1/2 cup water and the sugar in a food processor
15
Strain into a saucepan and cook over medium heat until thick and reduced, about 20 minutes
16
Refrigerate
17
In a stand mixer, whip the heavy cream, confectioners' sugar and chile powder until fluffy but firm peaks form
18
Be careful not to over-whip or it will become grainy
19
Adjust the seasoning, if necessary