Key lime pie (Torta americana al lime)

Here is an an exception to the Italian cuisine..... as the Key lime pie is one of my favourite dessert ever! What to say about the key lime pie? For those who don't know it yet... Key lime pie is an American dessert made of key lime juice, egg yolks, and sweetened condensed milk in a pie crust. Is the official pie of the state of Florida, named after the little Key lime very common in Florida, more tart and aromatic than the common "Persian limes". Of course in Europe is impossible to find key limes... I always use common limes but the result is not bad.... for the topping we have two options: wipped cream or meringue...I prefer the first option.

Ingredients:
- For the crust:
1 1/4 cups graham cracker (US) or digestive biscuits (EU) crumbs
2 tablespoons sugar
5 tablespoons unsalted butter, melted
- For the filling:
1 can sweetened condensed milk (Nestlé)
4 large egg yolks
3/4 cup fresh lime juice (about 4-5 limes)
The grated peel of 1 lime
- For the topping
4 egg whites
4 tbs of powdered sugar

Instructions:
Pre heat your oven on 170C°. Prepare the crust:

Stir together graham cracker crumbs, sugar, and butter in a bowl until combined well.

Press mixture evenly onto bottom and up side of a 9-inch (4-cup) pie plate.

Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.

- Prepare the filling: whisk together condensed milk and yolks in a bowl until combined well. Add lime juice and whisk until combined well (mixture will thicken slightly).

Add the grated peel of one lime.

Pour the filling into the crust and bake in middle 15 minutes.

Cool pie completely on rack (filling will set as it cools).
If you like you can add a megingue on the top....it's optional
- Prepare the meringue:
Pour egg whites in a bowl and beat. Gradually add sugar to egg whites while beating the whites until stiff. Top the pie with meringueand bake for 5 to 10 additional minutes, depends on your oven, till the top gets sligtly brown. Keep an eye on the pie, meringue can burn very quickly. Your lime pie is ready! make it cool, decorate with few lime slices. Buon appetito!

Comments

Neapolitan "Sfogliatella Frolla" (sfogliatella frolla napoletana)

The content and pictures of this post are copyright registered & protected ©myitaliancuisine I miss Italy tremendously... so today I will propose you something very traditional from Naple: the Sfogliatella! Neapolitan most famous pastry:"Sfogliatella"comes in two styles: "riccia", with a crust of many crisp, papery layers, and "frolla", with a thicker pastry crust. The riccia's tender exterior (made with flour, water, and lard) consists of concentric squashed rings. The frolla shell (made with flour, sugar, and butter or lard) is like the best sweet piecrust. Both hold fillings of sweetened ricotta and cooked semolina flavored with vanilla, "millefiori" flavour and mixed candied fruits. I propose you the Sfogliatella frolla, much easier to make at home....but terrific as well as the Riccia! The filling is, anyway, always the same. Makes about 20 Sfogliatelle Ingredients for the pastry crust: 500gr Pastry flour 180gr...

Croissants with apricot jam filling (cornetti alla marmellata di albicocche)

These croissants briochés with apricot jam filling are perfect for the traditional Italian breakfast: Cornetto e Cappuccino ! WOOOW I feel back in Italy already! Freshly baked they are delicious and the good baking smell will go all over your house...so what are you waiting to bake your own cornetti? The basic dough is the same of the French braided brioche Ingredients: 1French brioche dough see recipe here 1 cup of apricot jam 1 beaten egg for the glaze 1 tbs of milt for the glaze few tbs of pearl sugar for decoration Instructions: With a rolling pin start to roll out your brioche dough till you get a large circle. Try the get a perfect circle like the one above. Cut the circle in 16 triangles. Make a small cut at the base of the triangle. Fill with a teaspoon of jam. Roll the croissant starting from the large base. Roll all the croissants. Place them on an oven tray with parchment paper and make them rest for one hour. In the me...

Pizza with Porcini mushrooms (Pizza ai funghi porcini)

Probably one of my favourite Pizzas. Funghi Porcini are so tasteful...we do not need any other ingredient to be added on this pizza...except mozzarella of course and if you like a taste of white trufle oil (olio al tartufo bianco). Una delizia! Enjoy! For the dough and the cooking method please see the basic pizza making instructions here For 1 round pizza Ingredients: 1 ball of pizza dough follow recipe here: how to make a great pizza at home 2 medium fresh Porcini or a small package of frozen Porcini 1 medium mozzarella Few basilic leaves 2 tbs Extra virgin olive oil half garlic clove chopped 1 teaspoon of finely cut parsley White Truffle oil (optional) Instructions: Preheat your oven 230-250C°. Pour the olive oil in a frying pan, add the chopped garlic, cook on medium heat till golden, add the Porcini, cook for few minutes, add the finely cut parsley and salt to taste. Keep aside. Place the pizza dough ball on floured worktop, roll it ...

My Italian Cuisine

Search This Blog