key lime pie

It's no secret that I like to cook. I love getting into the kitchen and spending hours on the stove and in the oven, but I also enjoy preparing easy recipes like this key lime pie. Because I don't always have the time or the desire, or it's extremely hot and the last thing I think about is turning on the oven. For those moments, it's always great to have easy ideas up your sleeve, and this is one of them.

If you are familiar with the traditional biscuit and chocolate birthday cake, I will tell you that this recipe is a version with a citrus and refreshing touch. It is not complicated at all. It consists of alternating layers of biscuit with lime cream and topping the whole with sweetened whipped cream . We can present it in the same dish in which we assembled it or unmoulded on a serving plate or a board. It all depends on the occasion.

Revol porcelain tray , Pallarès carbon steel knife and Caractère de Revol porcelain plates

Ingredients (for 8-10 people)

• 180 g of sugar
• 30 g cornstarch
• 1/4 teaspoon salt
• 4 egg yolks
• 500 ml of evaporated milk
• 45 g butter
• 4 limes
• 62-64 rectangular cookies
• 200 ml liquid whipping cream (35% MG)
• 20 g icing sugar
• Mint leaves for decoration

Elaboration

1. In a saucepan, mix the sugar, cornstarch and salt with a whisk .
2. Add the egg yolks and evaporated milk and beat again with the whisk. Bring to a boil and heat, stirring occasionally, until it comes to a boil. Cook for one minute and remove from the heat.
3. Next, cut the butter into cubes and wash and dry the limes, grate them and squeeze out their juice.
4. Add the butter and lime zest to the saucepan, stirring until the butter has melted and is completely incorporated.
5. Add the lime juice, little by little, stirring constantly so that the cream does not curdle.
6. Pour the cream into a deep container and cover with cling film, so that it does not come into contact with the cream so that a skin does not form. Allow to cool.
7. Meanwhile, line a rectangular mould with baking paper and place a layer of biscuits covering the entire base. You may need to cut pieces of biscuit to fill in the gaps.
8. Spread a layer of lime cream on the biscuits. Place another layer of biscuits on top and then another layer of cream. Continue alternating layers until you finish with a final layer of biscuits.
9. We cover the dish and put it in the refrigerator, where we let the cake set for 3-4 hours.
10. When serving the easy key lime pie, whip the cream (which must be very cold) together with the icing sugar in a deep container using a manual or electric whisk.
11. We cover the surface of the cake with the cream, sprinkle with lime zest to give a touch of color and decorate with some fresh mint leaves.
12. We serve immediately.

Caractère de Revol porcelain plates , Pallarès carbon steel knife , Sophie Conran T&G wooden board and Revol porcelain tray