We love lime pie, when we are in the US we try almost all the lime pies we come across. We have even turned down good restaurants because they did not serve lime pie and eaten at shabby ones just beacuse they had. We would walk in, ask for a table, ask if they had lime pie for dessert, gotten no for an aswer, turned around and left. This is us at the most extreme and it also depends on where we are, we are not always rude;)
Last summer we went to Florida, spent some time in Fort Lauderdale, Miami and Key West and we happend to come across a pie place called Blond Giraffe Key Lime Pie Factory in Key West. Their pie was nice and we bought a bottle of Blond Giraffe Key lime juice, for us to bring back home to Norway. Even though we love the lime pies in the US, we find them a little to sweet. My family is used to a recepie that I have been using for the past 15 years or so that I found in a Norwegian news paper, but the consistency is not like the american pies, but the tartness and sweetness is perfect for us. So what I have done is mix the two recepies and now the consistency, sweetness and tartness is right for us. It is very simple really, you take an ordinary lime pie recepie and ad some creme fraiche.
Pie crust
300 g digestive or graham cracker
100 g butter
1 tps ground cinnamon
1tps vanilla extract or as I used vanilla flavoured sugar
OR do as I sometimes do, get the ready made ones (family likes the one made from scratch)
Mix everything together in a food prosesser
Then put the mixture in a pie dish
press and even out the dough
Bake it for 5 minutes in a preheated oven, 200 degrees celsius
Filling
4 egg yolks
1 can of condenced milk
150 g creme fraiche or sour cream
1,5 dl of lime juice
Put the egg yolks in a bowl and beat lightly
add condenced milk and creme fraiche
continue beating and add lime juice
continiue beating
and the mixture will thicken.
Pour filling in to the pie crust
I like to bake mine for 10 minutes at 180 degrees celsius and if you like use the egg whites and make meringue and cover the pie before you bake it
Yes, yes, yes, I just posted about beeing big, but one should also be able to enjoy oneself with a nice desert:)
No comments:
Post a Comment