A tart and silky American pie, with a buttery biscuit crust, a dense lime filling, and a touch of whipped cream. Fresh, glossy, and very true to the spirit of the Florida Keys.
Ingredients
- 120 g digestive biscuits
- 55 g unsalted butter
- 15 g light cane sugar
- 1 pinch fine salt
- 200 g sweetened condensed milk
- 2 pieces egg yolk
- 3 pieces lime
- 120 ml heavy cream
- 10 g powdered sugar
Method
- Preheat the oven to medium heat and lightly butter a small tart pan or line it with parchment paper.
- Crush the biscuits into fine crumbs, then mix them with the melted butter, sugar, and salt until you get a wet sand texture that holds its shape when pressed.
- Pack this mixture into the bottom and up the sides of the pan with the back of a spoon, then bake until the crust is lightly golden and smells like toasted biscuit.
- While the crust cools slightly, whisk the egg yolks with the sweetened condensed milk until the mixture becomes smooth, glossy, and slightly thicker.
- Add the finely grated zest and the juice of the limes, then stir gently until the filling thickens naturally and takes on a fresh, tangy aroma.
- Pour the filling over the warm biscuit crust, smooth the surface, then bake until the edges are set and the center still has a slight jiggle.
- Let it cool at room temperature, then chill in the refrigerator until the pie is very cold, slices cleanly, and has a satin-like surface.
- Whisk the very cold heavy cream with the powdered sugar until it forms soft peaks, then spoon it over the pie just before serving.
Nutrition
Per serving
- Energy
- 572.5 kcal
- Protein
- 10.32 g
- Carbohydrate
- 59.94 g
- Fat
- 33.29 g
- Fibre
- 2.58 g
- Calcium
- 181.65 mg
- Iron
- 0.22 mg
- Magnesium
- 21.28 mg
