33. key lime pie
The filling was a lot like the lemon meringue pie but everything else was different. Instead of the pie crust dough for the base, i crushed up digestive biscuits and mixed it with butter then pressed it down in the pie dish. That went in the oven for a couple of minutes then was left to cool while i made the filling.
I grated limes as big as lemons for the filling. The limes I'm used to are as small as table tennis balls.
The lime zest went in a bowl with egg yolks, condensed milk and lime juice to make the filling. I then poured it into the cold pie crust and baked for about 30 minutes.
Once it was out and cool, i put it in the fridge and went out for a few hours. After dinner, i whipped some cream to top the pie for dessert. Whisking was going well until it wasn't. It thickened normally, and in one second it went all lumpy. I threw that down the drain and tried again with the little i had left. Same thing happened but not as bad as the first. What causes cream to curdle?
Well, i had to use the cream as it turned out and it wasn't so bad, just not as creamy as it should have been. Instead of topping the entire pie, i decided i'll whip cream to top each slice when i needed it. I enjoyed this pie. The base was crunchy, tangy filling and the cream toned that tanginess down. Perfect.
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