Crispy, creamy, fruity, creamy, delicious: This traditional pie from Florida makes for spring fever – and guarantees a good mood!
Key Lime Pie: Most of you should have heard of this cake before. But what exactly is hidden behind the name is probably less known. It is an incredibly tempting pie with a crunchy biscuit base, slightly sour lime cream and a whipped cream or meringue topping.
The original Key Lime Pie was supposedly invented as early as the 19th century – in the meantime it is even the “official cake of the state of Florida” ?! There are very different key lime pie recipes: some come without baking, others are filled with a kind of lemon curd, with still others the lime cream consists of cream cheese or creme fraiche. The real Key Lime Pie original recipes dispense with such additives. Only milkmaids, egg yolks and juice are used in the filling. The finish is a white cap made of meringue or whipped cream. According to Wikipedia, the fact that one of the most important ingredients is sweetened condensed milk has to do with the fact that fresh milk was not very common because of the lack of cooling options at the time. Regardless of this, this is the only way the filling gets its brilliant consistency. And the wonderful crunchy waffle base!
If you want it to be completely authentic, you don’t use normal lime juice, but one made from the Key Lime variety. However, this is hardly available in Germany. So it’s more like a lime pie ?. But a little twist never hurts anyway. That’s why I have them American lemon and lime cake slightly modified. Instead of a shortcrust pastry or biscuit crumb base, I made a key lime pie with lemon waffles as the base. Brilliant!
Key Lime Pie recipe with 3 layers
The brand new type of waffle from our partner Loacker from South Tyrol just goes perfectly with this recipe. Between three crispy wafers are two layers of cream with Sicilian lemon oil. You can taste that Loacker completely dispenses with added aromas! The lemon waffles make the Key Lime Pie base really crunchy. This harmonizes wonderfully with the topping, which is slightly reminiscent of pudding, and the whipped cream, which is only slightly sweetened.
Three layers, that means: pleasure to the power of 3! Admittedly, however, I also had to have 3 different ones American lime cake bake until I was satisfied with the result ?. Even if it’s not quite the original recipe, you will definitely be delighted. A lime cake with a biscuit base creates a culinary springtime feeling – all year round. Just like my other baking recipes with citrus fruits, starting with the classic lemon sheet cake, cookies and bundt cake and ending with small cup cakes.
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Key Lime Pie
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Delicious American lime pie consisting of 3 layers – crispy, creamy, soft!
Quantity: 1 Form (24 cm)
For the cream
- 140 Milliliter Lime juice preferably freshly squeezed
- 600 Gram Milkmaid sweetened condensed milk
- 3 size egg yolk
- 150 Gram Scene
- 1 tablespoon powdered sugar more at will
- Limes Zest and abrasion
Grease an approx. 24 cm round casserole dish, pie pan or, if necessary, springform pan on the bottom and edge. Also cover the base with baking paper. Grease the edges well. Finely grind the lemon waffles in a kitchen chopper or similar. Knead with flour and melted butter.
Spread the biscuit crumbs on the floor with your hands and pull up a small edge. Press very firmly, for example with a spoon, and refrigerate for around 30 minutes.
Preheat the oven to 175 degrees top and bottom heat and cover the bottom of the biscuit crumbs for blind baking (see tip) with baking paper and also weigh down dried legumes or similar. Pre-bake for 8 minutes.
Meanwhile, for the filling, beat the egg yolks for a few minutes until frothy, then add the juice and condensed milk and stir in carefully. Spread the cream on the floor and bake everything together for another 17-20 minutes.
Let the pie cool a little with the oven door open ajar, then at room temperature and again for at least 2 hours or overnight in the refrigerator. Before serving, whip the cream with the sugar, spread on the pie and decorate with lime if you like.
- Instead of the lemon waffles, the Loacker flavors Eiswaffel Lemon and Classic Vanilla also go well.
- The biscuit crumb mass is comparatively crumbly and must therefore be firmly pressed down. It can be a little “imperfect” in the finished pie, especially on the edge.
- The blind baking of the base ensures, among other things, that the edges do not slide down during baking and that the base does not puff up. If you want to save yourself this step, you can use the base without pre-baking, put the lime cream directly on it and then continue to bake the pie as normal. This may make the base a little less crispy.
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Note: This article is a sponsored post in collaboration with Loacker (what does that mean?).