Key Lime Pie

 

I feel like this pie is not particularly well-known outside of the US, but my roommate asked for this for her birthday so I happily obliged. :) As the name suggests, the most important ingredient are limes and I took the liberty to switch the recipe up a little by using Leibniz cookies instead of the traditionally used Graham crackers (mostly because they are much easier to come by in Germany).

Ingredients:

Crust:

• 1 1/2 cup Leibniz cookies (or any alternative available in your country)
• 2 tbsps sugar
• 5 tbsps butter

Cream:

• 1 tin condensed milk
• 1 egg yolk
• 1 lime
• 3/4 cups lime juice
• 1/2 cup sour cream
• vanilla sugar or 1 tsp of vanilla aroma

Decoration:

•  4 limes
• 1 cup whipped cream
• 1 tbsp confectioner's sugar

Preheat the oven to 160 °C (fan oven). Break the cookies into crumbs and mix with sugar and butter. Line a tarte form with butter and evenly spread the dough throughout the form.

Bake for 15 minutes to 20 minutes.

Let the pie crust cool off before proceeding. Squeeze out the lime and mix all ingredients for the cream (I like to use at least one real lime for the cream for authenticity's sake). Pour the cream into the pie crust.

Bake for approximately 15 minutes.

Either keep the pie refrigerated for several hours or freeze it so that the cream hardens. Whip the cream and add some confectioner's sugar. Grate the limes for lime zest. Pipe the cream onto the pie and garnish with lime zest.