Key
Lime Pie

Cookie crust

Melt butter (100 g) in a pot over low heat. Blitz butter cookies (e.g. petit beurre) (200 g) in a blender to fine crumbs — or put them in a bag and crush with a rolling pin. Mix crumbs with the butter. Press into the bottom and sides of a 24 cm cm springform pan using a flat-bottomed glass. Chill in the fridge for 15 minutes.

Lime filling

In a bowl whisk egg yolks (4 szt) with sweetened condensed milk (400 g) until smooth. Add lime zest (grated) (2 łyżeczka) and slowly pour in lime juice (about 5-6 limes) (150 ml) while stirring. The mixture will thicken right in the bowl — that's the acid reacting with the condensed milk, exactly what you want.

Bake

Pour the filling onto the chilled crust. Bake at 160°C°C for 18 minutes. The center should still wobble slightly like custard when you shake the pan. It firms up as it cools.

Bake

18:00

Start

Chill

Take the pie out of the oven and cool on the counter to room temperature (about 1 hour). Then refrigerate for at least 3 hours, preferably overnight. The pie must be cold — warm it falls apart.

Chill

180:00

Start

Whipped cream and serve

Whip cold whipping cream 30% (250 ml) with powdered sugar (2 łyżka) to stiff peaks — 2-3 minutes with a mixer. Spoon or pipe the cream onto the pie. Slice lime for garnish (1 szt) into thin rounds and decorate the top.