Simple lime pie

on

Today I'd like to share a recipe for a simple cake that will surprise your guests. We'll prepare pleasantly citrus, sweet lime pie decorated with vanilla mascarpone and whipped cream frosting.

It may look unassuming, but the flavour is to die for. Intense lime flavour is balanced by the sweetness of condensed milk and softened by the delicate vanilla frosting. You don't need a mixer to prepare the pie - but I got tempted to decorate it with whipped cream. A perfect dessert for all citrus lovers.

You'll find the list of ingredients, method and approximate nutritional value below.

Turn on CC to watch the video.




List of ingredients (for a circular tin, 24 cm in diameter, 5 cm deep)

Base

  • 400 g biscuits - ideally low sugar
  • 150 g butter

Filling

  • 1 tbsp lime zest
  • Juice of 10 limes
  • 2 cans condensed milk (900 - 1000 g)
  • 4 egg yolks

Decoration

  • 150 ml whipping cream
  • 75 g mascarpone cheese
  • 1 tsp vanilla paste
  • Lime zest

Method

  1. Put 400 g low sugar biscuits into a ziplock bag. Crush them with a rolling pin until they resemble breadcrumbs. Add 150 g cool melted butter. Squeeze the bag a few times to distribute grease evenly.
  2. Arrange half of biscuit crumbs along the sides of a deep pie tin with its bottom lined with baking paper. Press the biscuits to the sides of the tin with a glass to get compact crust sides, 0.5-1 cm thick. Spread remaining biscuits in the bottom of the tin with a spoon and press them down with a glass.
  3. Put the tin into a conventional oven preheated to 180 deg C for 10 minutes, until lightly browned. Take it out of the oven then and set the crust aside to cool completely. Heat transfer between the tin and the crust will continue, so don't worry if you don't think the crust is brown enough at this stage.
  4. Grate zest of two-three limes - you'll need 1 tbsp for the filling. Squeeze juice out of 10 limes.
  5. Pour 2 cans of condensed milk into a large bowl. Add lime zest, 4 egg yolks and freshly squeezed juice. Whisk everything together.
  6. Pour the filling into the cool biscuit crust. Even out the filling gently with a silicone spatula.
  7. Put the pie into a conventional oven preheated to 190 deg C for 25-30 minutes, until the filling starts to bubble and becomes thicker, but not set yet.
  8. Set the pie aside onto a wire rack to cool to room temperature. Put it into a fridge to set then, ideally overnight.
  9. On the next day, put 75 g cold mascarpone cheese into a bowl and add 150 ml cold whipping cream as well as 1 tsp vanilla paste. Whip the contents of the bowl with an electric mixer until stiff. Decorate the top of the pie using a piping bag. Scatter some fresh lime zest on top.
  10. Enjoy!

Approximate nutritional value

100 g

  • 370 kcal
  • Carbs: 45 g 
  • Fat: 19 g
  • Protein: 6 g
  • Fibre: 1 g

1 slice (recipe makes 16 slices)

  • 420 kcal
  • Carbs: 48 g 
  • Fat: 23 g
  • Protein: 7 g
  • Fibre: 1 g

Comments

Post a Comment