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Key Lime Tart

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Ingredients
  Finely crushed gingersnaps 1⁄2 Cup (8 tbs)
  Finely crushed graham crackers 1⁄2 Cup (8 tbs)
  Flaked coconut 1⁄2 Cup (8 tbs)
  Finely chopped pecans 1⁄4 Cup (4 tbs)
  Butter/Margarine 5 Tablespoon, melted
  Egg yolks 4
  Canned sweetened condensed milk 14 Ounce (1 Can)
  Finely shredded lime peel 1 1⁄2 Teaspoon
  Key lime juice/Lime juice 1⁄3 Cup (5.33 tbs)
  Heavy cream 1 Cup (16 tbs)
  Sugar 2 Tablespoon
  Vanilla 1⁄2 Teaspoon
Directions

GETTING READY
1. Preheat the oven to 350°F
2. Grease a 9-inch pie tin or flan ring with butter.

MAKING
3. To make the crust, in a bowl, mix crushed gingersnaps, crushed graham crackers, coconut, and pecans.
4. Stir in the melted butter.
5. Turn this mixture into the prepared pie tin and press to cover the bottom and sides.
6. Bake the pie shell in the preheated oven for 5 minutes.
7. Remove and stand aside to cool completely.
8. In a large clean and dry bowl, beat the egg yolks with a wire whisk or electric mixture until thick and pale.
9. Into the egg mixture, whisk in condensed milk, lime peel and juice.
10. Pour the mixture into the cooled pie shell.
11. Place pie in the refrigerator to chill and set for about 4 hours.

FINALIZING
12. In a clean dry bowl, whip cream, sugar and vanilla until it form soft peaks.
13. Using a palette knife spread the whipped cream over the chilled pie.

SERVING
14. Place pie on a platter or pastry stand.
15. Garnish the pie with lime twists.
16. Slice at the table.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Lime
Interest: 
Party, Healthy
Preparation Time: 
240 Minutes
Cook Time: 
10 Minutes
Ready In: 
250 Minutes
Servings: 
6

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