Key lime pie

Name: key lime pie
Cook time: 55 min
Total time: 290 min
Yield: 10
Cuisine: American
Ingredients: 127 g unsalted butter; 175 g coconut biscuit; 4 scoop Chinese voice ginger jar of 240 g; 4 lime; 4 medium sized egg; 397 g condensed whole milk tin can, variations possible; 30 g powdered sugar; 150 g granulated sugar; 5 el tap water

Key lime pie with Chinese voice ginger, lime and coconut sauce.

Ingredients

Kitchen Stuff

1 food processor
1 low cake mold (Ø 24 cm)

Directions

Preheat the oven to 180 ° C.
Let the butter melt in a pan. Grind the biscuit and ginger in the food processor. Mix in the butter.
Grease the pie shape. Divide the mixture over the bottom of the cake tin and make a 2 cm high edge. Press the dough.
Use half of the lime and grate the green skin. Squeeze out all the limes. Split the eggs.
Bring the grater, hot juice, milk and egg yolks into a saucepan while stirring.
Leave to simmer for 3 minutes on low heat. Pour over the cake base. Bake for about 20 minutes in the oven and allow to cool completely in 2 hours.
Beat the egg whites with the icing sugar in a mixing bowl. Melt the sugar in the water in a saucepan over low heat.
Heat the sugar syrup to approx. 120 ° C. This is then light in color and clear and bubbles appear on the surface.
Pour the hot sugar syrup into the egg whites while beating the edge of the bowl.
Continue to beat for about 5 minutes until the protein foam has cooled to room temperature.
Turn on the oven grill. Divide the foam over the cake. Put under the grill and let the foam turn golden brown in about 5 minutes.
Stay with it, it can go fast! Allow to cool to room temperature for 30 minutes and then put in the refrigerator for 1 hour. Serve cold.