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Many recipes in the interweb for this pie. I trusted my source (as usual) and prepare it this way. For me it was a bit too sweet so serving it with whipped cream was the best option. Nonetheless it is worth a try. Enjoy!

Ingredients for the bottom:

150 g Digestive

60 g melted butter

Grind the cookies till they become sand-like. Add melted butter and mix.

Coat a tart form (Ø 23cm) with butter. Press cookie mass into the bottom and sides. Bake at 160ºC for 10 minutes. Cool it down.

Ingredients for the filling:

4 egg yolks

1 can of sweetened condensed milk (400 g)

1 tbsp lime zest

½ cup (125 ml) freshly squeezes lime juice

Optionally: whipped cream for decoration

Beat the egg yolks till they become light and fluffy mass. Add condensed milk, zest, juice and mix.

Pour it onto a pre-baked bottom.

Bake for 12-15 minutes at 170°C. Properly baked tart filling will be only remotely shaky. Cool it down and refrigerate overnight.

Serve with whipped cream.

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