Looks like 2019 is quickly becoming the unintentional year of pies. While this lime pie requires the briefest baking stint, it is just as easy to make as a non-bake refrigerator pie. You see, the crust only needs 6-8 minutes baking, and the filling a bare 15 minutes more to set the eggs. Speaking of easy, the entire pie consists of three ingredients for the filling, and two more for the crust.
This is a mildly lemony pie in flavor. It does not pack the huge lip-puckering tang MCW's lemon slice does. It goes down very smoothly and can be enjoyed by even lemon-avoiders.
Ingredients:
300g digestive biscuits
120g butter, melted
1 can (400g) sweetened condensed milk
3 egg yolks
1/2 cup fresh lime juice
Method:
Preheat oven to 350F. Pulverize the biscuits in a food processor. Add the melted butter and blitz again until homogeneous. Bake for 6-8 minutes and set aside to cool.
To make the filling, combine sweet condensed milk, egg yolks and lime juice in a blender; blend until smooth. Pour filling into pie crust and bake at 350º for 15 minutes. Allow to cool to room temperature before refrigerating overnight. Just before serving, top with freshly whipped cream if desired.
صحة و عافية
No comments:
Post a Comment