key lime pie

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Spread oil on a tart mould with lift-off base (26 cm Ø). Melt coconut oil and chocolate in a pot while stirring. Put the cornflakes and lady fingers in a freezer bag and crush them finely with a rolling pin. Mix the crumbs well with the chocolate and press them evenly into the mould as a base and rim. Place the mould in a cool place for at least 1 hour.

2. 2

   Wash 2 lemons thoroughly, dab dry and finely grate the peel. Squeeze all lemons and measure 150 ml of juice. Set aside 1 tbsp. lemon juice. Separate the eggs and chill the egg white. Bring condensed milk, cream, butter, 100 g sugar, 250 ml water and the lemon rind to the boil in a saucepan while stirring. Mix 150 ml lemon juice and cornflour. Remove the pot from the stove, stir in the starch and put it back on the hot stove. Bring to the boil while stirring and simmer for about 1 minute. Whisk 6 egg yolks. Stir 1-2 tbsp. hot cream into the egg yolks, then stir the egg yolk mixture into the hot cream. Carefully spread the cream on the cooled crumb base and smooth it down. Let it cool down for about 30 minutes, then put it in a cool place for about 2 hours

3. 3

   Beat the egg whites until stiff, add 250 g sugar and continue beating until the sugar is dissolved. Finally add 1 tbsp. lemon juice and fold in. Spread the meringue mixture wavy on the cream and brown lightly with a kitchen gas burner. Consume pie on the same day if possible

4. 4

   waiting time approx. 3 1/2 hours

Nutrition Facts

KCAL
410 kcal

CARBS
55 g

FATS
18 g

PROTEINS
7 g