Key lime pie | Eggs free

Oh hello, dear!

To continue my list of no-vegan and full of gluten pastries (I am really incoherent flexible) I am sharing today my very own Key Lime Pie recipe with you. It’s typically from the US and kickass really delicious. Follow me, c’est par ici:

For the crust:

• 1/3 cup of unsalted butter, melted
• 5 cup Graham crackers, crushed
• ¼ cup white sugar

For the creamy filling:

• 1 can unsweetened condensed milk
• 1 tube sweetened condensed milk
• Juice of 3 to 4 lime (to taste)
• A small jar of sour cream
• ¼ cup icing sugar
• Lime zest

For the decoration:

• Whipped crème
• Sugar (to taste)
• Two lime, grated and sliced

Crush the Grahams in a large bowl, then mix them with the soft butter, the sugar and the zest. Every little piece of crackers needs to be covered in butter. When it’s crumbly and perfectly mixed, pour it in the spring form and shape the crust by pressing it gently. Bake in the preheated oven (350F) for 10 to 15 minutes. The crust should be light brown and a little bit crispy. Let cool.
As for the creamy filling, beat both the condensed milks, the sour cream, a little bit of lime juice and the zest. You can choose to beat it by hand or with an electrical mixer, I don’t care, but it needs to be well mixed. Then, add the sugar and more lime juice. Taste the mix to find out when it’s acid enough for your sweet little palate.

Pour this creamy mix in the (cold) crust, and bake it for 12 to 18 minutes (same oven, same heat). You can check if the pie is cooked by pressing gently your finger on the cream: if you can see your print, without going through the cream, it’s perfect! (My advice is to do that on the side of the pie, so your fingerprint will not stay in the middle of your perfectly even dessert!)

Let it cool in the fridge for at least 4 hours and decorate it just before serving with the whipped cream and some lime slices. (Don’t decorate it 2 hours before serving (like I did), because your Chantilly will collapse and look old and hard. Then you’ll need to remove it and to redo everything. Believe me, it’s kind of boring!)

P.S: If your feel like an adventurer and want to try to bake this pie, or any other of my recipe, share the picture with me, by sending me an email or tagging me on Instagram @foodetcaetera with the hashtag #foodetcaetera. (Which is kind of an unexpected one, I agree)