key lime pie
easy
75 mins
75 mins
Ingredients
- 225 g Flour
- 80 g Margarine
- 1 knife tip Salt
- 6 tablespoons (approx. 75 ml) Ice water
- 375 g Dried peas for
- 7-10 Tbsp Dummy jaws
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
- baking paper
- 4 sheets white gelatine
- 3 Limes
- 3 Eggs (size M)
- 150 g Sugar
- 1 knife tip Salt
- 1-2 angostura splash
- 150 g Whipped cream
- 1 TABLESPOON Sugar
- 8 thin slices of lime
- 1 TABLESPOON Lime Strips
Directions
- 1
Mix flour, fat and salt. Add ice water and knead everything into a smooth dough. Roll out to a circle (30-32 cm Ø) on a floured work surface. Line a lightly greased tart mould (26-28 cm Ø) with it. Cut off any excess dough. Prick the base of the dough several times with a fork and cover with baking paper.
- 2
Add the peas and bake in the preheated oven (electric: 200°C / gas: level 3) on the lowest rack for 25-30 minutes. Pour out the peas, remove the baking paper, let the pie cool down. In the meantime soak gelatine in cold water. Wash the limes in hot water, dab dry and rub the peel off 2 limes. Halve the limes and squeeze the juice. Measure out 100 ml. Separate eggs, add 75 g sugar, salt and lime juice and mix. Whisk on a hot water bath until frothy. Remove from the water bath and continue stirring for a few minutes. Squeeze the gelatine, dissolve carefully and mix with 2 tablespoons of cold water. Stir into the cream. Add the angostura and lime zest and chill.
- 3
Separate eggs, add 75 g sugar, salt and lime juice and mix. Whisk on a hot water bath until frothy. Remove from the water bath and continue stirring for a few minutes. Squeeze the gelatine, dissolve carefully and mix with 2 tablespoons of cold water. Stir into the cream. Add the angostura and lime zest and chill. In the meantime, beat the egg whites until stiff and allow the remaining sugar to trickle in. As soon as the cream begins to gel, fold in the beaten egg whites. Fill the cream into the pie, smooth the surface and refrigerate for about 2 hours. Whip cream and sugar until stiff and fill into a piping bag with star-shaped spout. Decorate the pie with cream tuffs, lime slices and lime strips. Results in about 8 pieces
- 4
In the meantime, beat the egg whites until stiff and allow the remaining sugar to trickle in. As soon as the cream begins to gel, fold in the beaten egg whites. Fill the cream into the pie, smooth the surface and refrigerate for about 2 hours. Whip cream and sugar until stiff and fill into a piping bag with star-shaped spout. Decorate the pie with cream tuffs, lime slices and lime strips. Results in about 8 pieces
- 5
Plate and cloth: Feix
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