Key Lime is a special kind of lime. It is not much bigger than quail eggs. It is much smaller than the average lime. It tastes sweeter and is often used as a substitute for vinegar in many occasions. If you can't find Key Lime, it's okay to use the usual lime, just add sugar to the formula. The lime pie is one of my favorite desserts, especially after eating the burdock or BBQ, the lime pie is definitely my first choice. Fangzi used the bottoming mold for the Cheese Cake, which is easy to demould for the finished product. The Key Lime Pie made in this size is about 3,000 calories. If you have 8 people, each person will have more than 300 cards, which is relatively light in the dessert.
First make a pie, 150g digestive biscuits plus 3 Tbsp white sugar, put in a blender, no mixer can be packed in a bag and then broken with a rolling pin. If your digestive biscuits are sweet, sugar can be added or not added. If you have a gingerbread-flavored biscuit, it will add even more flavor!
Add a little vanilla extract (no one can omit this step)
After the crush, add the melted butter (85 g) and continue to beat a few times to mix it evenly.
It’s like this in the mold, it’s wet.
Raise the side with your hand first.
It would be nice to make it look like this. Enter the oven at 175 degrees for 10 minutes. Take it out and let it cool.
Lime frustrates the dandruff, taking care not to rub the white part of the cockroach. Will suffer.
About 1 Tbsp is enough. If you want to taste more, you can rub more.
I use a garlic squeezer. As long as you can get the juice out, what can be done. Let them sip it!
It’s almost enough to squeeze out a half cup of juice for a long time.
A can of condensed milk, about 300 ml
Put the 4 egg yolks into the Mixer. If there is no electric, you can play with your hands. In a white, fluffy state, add condensed milk, continue to whipped, and finally add lime juice and dander.
The mixed paste should be relatively viscous and poured into the bottom of the digested cake that has already been prepared. Bake for 15 minutes at 165 degrees.
Baked! There should be no bubbles on the surface, and the color is beautiful yellowish.
Let it cool and then enter the refrigerator. Serve thoroughly after cooling.