No-Bake Lime Torte

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

1. 1

   Place the can of evaporated milk in the refrigerator to chill for at least 8 hours, or preferably overnight.

   Omtrent 8 t

   Kokkens tips: Chilling the milk thoroughly is crucial for it to whip up properly.

2. 2

   In a medium bowl, combine the graham cracker crumbs for the crust with the melted butter and sugar for the crust, mixing until it resembles wet sand.

   Omtrent 3 min

3. 3

   Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate.

   Omtrent 5 min

   Kokkens tips: Use the bottom of a glass or measuring cup to get a flat, compact crust.

4. 4

   Chill the crust in the refrigerator for at least 15 minutes while you prepare the filling.

   Omtrent 15 min

5. 5

   In a large bowl, add the boiling water to the lime gelatin powder and whisk for 2 minutes until completely dissolved.

   Omtrent 2 min

6. 6

   Stir the cold water into the gelatin mixture and set aside to cool to room temperature, about 15-20 minutes.

   Omtrent 20 min

   Kokkens tips: The mixture should be cool to the touch but not set before moving on.

7. 7

   While the gelatin cools, remove the chilled evaporated milk from the refrigerator and pour it into a large, chilled mixing bowl.

   Omtrent 1 min

   Kokkens tips: Chilling the bowl and beaters also helps the milk whip faster.

8. 8

   Using an electric mixer, beat the evaporated milk on high speed until stiff peaks form, about 5-7 minutes.

   Omtrent 7 min

9. 9

   Gradually beat in the sugar for the filling until it is well combined.

   Omtrent 1 min

10. 10

    Zest and juice the limes.

    Omtrent 3 min

11. 11

    Gently fold the cooled gelatin mixture, fresh lime juice, and lime zest into the whipped milk mixture until just combined.

    Omtrent 2 min

    Kokkens tips: Avoid overmixing, which can deflate the airy texture.

12. 12

    If using, stir in the green food coloring until you reach your desired shade.

    Omtrent 1 min

13. 13

    Pour the filling into the chilled graham cracker crust and spread evenly.

    Omtrent 1 min

14. 14

    Sprinkle the reserved graham cracker crumbs over the top of the filling.

    Omtrent 1 min

15. 15

    Refrigerate the torte for at least 4 hours, or until the filling is firm and set.

    Kokkens tips: For the firmest set, let it chill overnight.