6extra large egg yolkswhisked until light in color
214 oz cans sweetened condensed milk
1cupcreme fraiche
1tbsplime zest, grated super fine
¾cupfresh lime juice
Topping
1 ½cupsheavy cream, very very cold
½tspMexican vanilla extract
½tspalmond extract
6tbspconfectioner's sugar
½tspcream of tartar
Garnish
1tsplime zest, grated fine
8 -10 lime slices, sliced very thin
1
Prepare gingersnapped crust. Can be done a day in advance.
2
Preheat oven to 350 ° and oven rack in the middle position, and sheet pan just below.
3
In a mixing bowl, combine together the beaten egg yolks, sweetened condensed milk, creme fraiche, lime zest, lime juice and cream of tartar.
4
Pour mixture into gingersnapped crust (depending on size... you may NOT use all the filling).
5
Bake for 12-15 minutes, until the filling is almost set. It should jiggle a little bit. Let cool for 30 minutes, then place in the refrigerator, about 3 hours.
6
In a pre-freezered metal electric mixer bowl (and beater), starting on low, moving to high; beat the heavy cream and extracts until soft peaks form (a couple of minutes). Add the confectioners’ sugar and cream of tartar, beat until medium peaks form. Do not over beat.
7
Top the pie with the whipped cream.
8
Garnish with the lime zest and lime slices.
9
Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices, and serve very cold.
6extra large egg yolkswhisked until light in color
214 oz cans sweetened condensed milk
1cupcreme fraiche
1tbsplime zest, grated super fine
¾cupfresh lime juice
Topping
1 ½cupsheavy cream, very very cold
½tspMexican vanilla extract
½tspalmond extract
6tbspconfectioner's sugar
½tspcream of tartar
Garnish
1tsplime zest, grated fine
8 -10 lime slices, sliced very thin
Directions
1
Prepare gingersnapped crust. Can be done a day in advance.
2
Preheat oven to 350 ° and oven rack in the middle position, and sheet pan just below.
3
In a mixing bowl, combine together the beaten egg yolks, sweetened condensed milk, creme fraiche, lime zest, lime juice and cream of tartar.
4
Pour mixture into gingersnapped crust (depending on size... you may NOT use all the filling).
5
Bake for 12-15 minutes, until the filling is almost set. It should jiggle a little bit. Let cool for 30 minutes, then place in the refrigerator, about 3 hours.
6
In a pre-freezered metal electric mixer bowl (and beater), starting on low, moving to high; beat the heavy cream and extracts until soft peaks form (a couple of minutes). Add the confectioners’ sugar and cream of tartar, beat until medium peaks form. Do not over beat.
7
Top the pie with the whipped cream.
8
Garnish with the lime zest and lime slices.
9
Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices, and serve very cold.
AuthorDartagnan