Skip to main content

Key-Lime Pie

Usually, I'm a bit hesitant to experiment citrus desserts as the base of most curds, tarts or cakes is egg yolks. Since there is no other spice to mask the flavour of the eggs, I've always found them quite eggy and they tend to leave a rather unpleasant after taste in the mouth.

However, on the request of a friend, I thought it was a good time to experiment making a traditional key-lime pie. And thanks to allrecipes.com I was able to come across a recipe doesn't require any eggs. I adjusted some of the measurements to accommodate my taste buds (I like mine slightly more tart). The sweet digestive biscuit crust marries perfectly with the tangy lime filling and has made this a family favourite, especially with my grandmother!

INGREDIENTS:

For the crust:
250g pack digestive biscuits
1/4 cup melted butter, plus more for greasing
3 tbsp granulated sugar
For the filling:
2 1/2 cups sweetened condensed milk
1/2 cup sour cream
1/2 cup plus 2 tbsp fresh lime juice (or, if you're lucky enough to find key limes, use those)
1 tbsp grated lime zest
1 drop green food colouring (optional)
For garnishing (optional):
Whipped cream (in a piping bag with star nozzle)
Thin lime slices
Lime zest

DIRECTIONS:

1)Preheat the oven to 175 degrees C. Grease a 9 inch loose bottom tart pan or pie dish with butter and set aside.
2)Make the crust. Place the digestive biscuits in a food processor and pulse until they form crumbs. Add the sugar and melted butter and pulse until you get a wet sand like texture. Press firmly into the bottom and up the sides of the prepared pan (I like to use a measuring cup to do this). Place in the oven for 5-7 minutes or until crust is slightly darker in colour.
3)Make the filling. Whisk together the condensed milk, sour cream, food colouring, lime zest and juice in a medium bowl and pour into the crust. Bake in preheated oven for 8-10 minutes or until tiny bubbles burst on the surface of the pie. Be careful not to let it brown!
4)Chill the pie for at least 4 hours or overnight. Before serving, garnish with lime slices, whipped cream and/or lime zest.



I hope you give the recipe a try! the tanginess will certainly tingle your tastebuds and will hopefully make this your staple summertime dessert.

-Neha

 

Comments

Post a Comment

Popular posts from this blog

Strawberry Coconut Banana Bread

Here's another healthy banana bread recipe for you all to try! This is such a unique twist on classic banana bread. I came across this recipe on  Ambitious Kitchen's  website and at first, was quite skeptical about it because, although I love both strawberries and coconut, I was curious to see how those two flavours work together and, more importantly, how they work in a banana bread. I made a few adjustments to the recipe according to the ingredients I had at hand and to make it healthier and the rest was a moist, fluffy, delicious slice of heaven with the perfect amount of sweetness, hint of banana flavour, chunks of juicy strawberries, and flakes of coconut speckled throughout. One of the most genius creations EVER! This banana bread is so flavourful on its own that it doesn't even need a topping, as the strawberries, once baked, are like little pockets of jam in the bread. However, if you'd like to make this a more wholesome breakfast or more filling snack, sprea...

How It All Began

It all started 5 years ago when I was 9. I still vividly remember the first treat I ever baked. It was a classic, rich, decadent chocolate fudge cupcake, from scratch. The minute I saw the spoon swirl in that smooth, dark batter I knew I had found my passion. I started off my baking journey by making a variety of cupcakes. I loved experimenting with the different flavours and get creative with the decoration. But small cupcakes started getting boring and weren't as satisfying as big cakes. I got bigger and bolder and started creating a line of delicious, indulgent cakes including cheesecakes, chocolate ganache, different flavours and various birthday cakes. All the positive feedback I was receiving really gave me more confidence to experiment an assortment of desserts that I would see michelin star chefs make on many TV shows, my favourite being MasterChef Australia. Before I knew it I found myself whipping up a collectio...

Gluten-Free Banana Bread

Now before you start to think of the dry, dense baked goods that come to your mind when you think of the word "gluten-free", let me tell you, this banana bread defies all the norms! It's moist, fluffy, lightly sweetened with honey and PACKED with flavour and nutrients! The secret? CHICKPEA FLOUR (commonly known as "besan" in urdu)! This adds a ton of protein and fibre to the banana bread making it the perfect nutritious and filling breakfast. You can customise it to your liking by throwing in your favourite add ins (I chose walnuts but chocolate chips would be divine!). Special thank you to Monique from  Ambitious Kitchen  for giving me the idea. I have adapted her recipe, making a few tweaks, to adjust it to my liking. INGREDIENTS: 4 medium ripe bananas, mashed (about 1 heaping cup) 1/4 cup honey 1 teaspoon vanilla extract 2 large eggs 2 tablespoons coconut oil, melted and cooled 1 teaspoon apple cider vinegar 1 1/2 cups chickpea flour (b...