This is one of my favorite American desserts ‘Key Lime Pie’. I call this an indulgence, I wouldn’t necessarily say that it’s healthy but it is a great indulgence because you don’t feel guilty after you have a slice and generally a slice will always suffice. It does have Vitamin C, Calcium and Protein though so you know that it is not all a waste. However, I loved this pie it’s fresh and always tastes amazing!!
I made it here in Italy and seeing that we don’t have Key Limes or Graham crackers I made it with regular limes and biscotto secco. The turn out was great.
1 ½ cups crushed biscotto secco crumbs
2 tbsp. sugar
5 tbsp. butter, melted
For the Filling:
1 14oz can sweetened condensed milk
4 large egg yolks
½ cup fresh squeezed lime juice
Preheat the oven to 180 °C (350 °F).
Mix together crushed biscotto crumbs with the sugar and melted butter, until combined well. Pour mixture in a 9-inch pie pan, and press cookie mixture evenly and firmly onto the bottom and sides.
Bake the crust for 10 – 15 minutes until golden brown and then let cool. Leave the oven on and begin your filling.
Whisk together condensed milk and yolks, once this is well combined you may add the lime juice, whisk all ingredients until completely combined.
Pour your filling into the cooled crust and bake for 15 minutes. Cool your pie completely, then chill carefully covered for at least 8 hours, pie will set as it cools.
In the USA they serve it with whipped cream, but I much prefer it alone.