Dessert

Classic Lime Pie

Name: Classic Lime Pie
Prep time: 15 min
Cook time: 10 min
Total time: 3 h 25 min
Yield: 8 portioner
Cuisine: american
Ingredients: 3 stk. egg yolk from large eggs; 3 stk. egg white from large eggs; 400 g sweetened condensed milk; 80 ml lime juice freshly squeezed; 1 stk. graham cracker crust 9-inch, pre-made; 2 knivspids green food coloring liquid or gel (valgfrit); 120 ml heavy cream (valgfrit); 1 spsk. powdered sugar (valgfrit); 1 tsk. lime zest (valgfrit)

This simple lime pie features a creamy, tangy filling set in a convenient pre-made graham cracker crust. Beating the egg whites separately creates a light, almost mousse-like texture. It's an easy yet impressive dessert that requires minimal baking.

En original opskrift af Forkin

Tid i alt: 3 t. 25 min.
Portioner: 8
Sværhedsgrad: Mellem
Pr. portion: 351 kcal

Vegetarisk

Allergenoplysninger: kan indeholde æg, gluten og mælk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

filling

3 stk.egg yolk, from large eggs
3 stk.egg white, from large eggs
400 gsweetened condensed milk
80 mllime juice, freshly squeezed
2 knivspidsgreen food coloring, liquid or gel(valgfrit)

Ingredienser

1 stk.graham cracker crust, 9-inch, pre-made

garnish

120 mlheavy cream(valgfrit)
1 spsk.powdered sugar(valgfrit)
1 tsk.lime zest(valgfrit)

Udstyr

spatula · wire rack · mixing bowl · electric mixer · whisk · oven

Fremgangsmåde

Trin for trin

1
Preheat your oven to 120°C (250°F).
Ca. 5 min.
2
Separate the eggs, placing the whites in a large, clean, dry bowl and the yolks in a separate medium bowl.
Ca. 2 min.
Kokkens note: Ensure no yolk gets into the whites, as this will prevent them from whipping up properly.
3
Using an electric mixer, beat the egg whites on high speed until stiff peaks form. Set aside.
Ca. 4 min.
Kokkens note: Stiff peaks mean the whites will hold their shape and won't slide out if you tip the bowl.
4
Add the sweetened condensed milk and lime juice to the bowl with the egg yolks.
Ca. 1 min.
5
Whisk the yolk mixture until it is smooth and fully combined. Stir in the green food coloring, if using.
Ca. 1 min.
6
Add about one-third of the beaten egg whites to the yolk mixture and gently fold it in to lighten the base.
Ca. 1 min.
Kokkens note: Use a spatula and a scooping motion from the bottom up to fold, which helps maintain volume.
7
Carefully fold in the remaining egg whites until just combined, being careful not to overmix and deflate the filling.
Ca. 2 min.
8
Pour the filling into the graham cracker crust and spread gently to even the top.
Ca. 1 min.
9
Bake for 10 minutes. The center should be just set and no longer liquid.
Ca. 10 min.
Kokkens note: The pie will still have a slight wobble; it will firm up as it cools.
10
Remove the pie from the oven and let it cool completely on a wire rack for about 1 hour.
11
Once cool, transfer the pie to the refrigerator to chill for at least 2 hours before serving.
Kokkens note: Chilling is crucial for the pie to set fully and for the best flavor and texture.
12
Optionally, just before serving, whip the heavy cream with the powdered sugar until soft peaks form. Serve slices of pie with a dollop of whipped cream and a sprinkle of lime zest.
Ca. 3 min.

Pr. portion

Næringsindhold

44%Score

Kalorier: 350,7kcal
Protein: 8g
Kulhydrat: 43,6g
Fedt: 17,1g
Kostfibre: 0,4g
Sukker: 25,5g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover pie loosely covered in the refrigerator.