 |
| A lovely sweet, sour, smooth and crunchy key lime pie, served with blueberries and whipped cream |
I have posted this recipe before, but it is so worth repeating! I have also made some changes to the recipe since the last time, and removed one of the steps, to make this lovely dessert even more quick and easy to make!
Jag har skrivit om det här receptet förut, men det är lätt värt att upprepa! Jag har också gjort några förändringar i receptet sen sist och har tagit bort ett av stegen, för att göra den här desserten ännu enklare och snabbare att göra! Det förra receptet är på svenska och det hittar du här!
Key Lime Pie
4-6 servings/small pies or one large
200 grams digestive biscuits
50 g butter
Melt the butter and crumble the biscuits. Mix together and divide evenly in bottom of the pie dishes/cocottes.
400 g condensed milk
4 egg yolks
1 dl freshly pressed lime juice
Heat the oven to 175°C. Mix the condensed milk, egg yolks and the lime juice in a bowl. Do not whip, just mix until it is smooth!
Pour into the pie dishes/cocottes and bake in the middle of the preheated oven for 15 minutes (A little longer if you make one large pie).
Let cool a little and serve with whipped cream and blueberries.
SIMPLY AMAZING!
 |
| The Le Creuset cocottes are nice for making individual pies and are lovely to serve in! |
Have a great weekend!
/Sara
