Ingredients

  • Pastry dough
  • 120 grams butter, unsalted
  • 200 grams plain flour
  • ½ teaspoon salt
  • 5 tablespoons water
  • pie weights
  • Filling
  • 450 grams cream cheese softened
  • 175 milliliters lime juice fresh
  • 395 grams sweetened condensed milk
  • 1 teaspoon lime zest
  • 235 milliliters crème fraîche
  • 30 grams powdered sugar
  • Garnish
  • 8 lime slices slices

Directions

1. Pastry: In food processer combine flour and salt. Add butter and blend until fine. Stir in enough water for dough to stick together when pinched. Form dough into a ball, wrap. Chill. (Can be made 1 day ahead, wrapped and refrigerated.)
2. Roll out dough into 15 inch round (425 cm) and fit into a 9 inch glass pie plate. Trim dough, crimp edge. Prick shell. Chill.
3. Preheat oven to 350*F/175*C/GM 4. Bake pie shell blind until opaque. Remove pie weights and continue baking until golden brown, about 10-15 minutes. Cool shell completely.
4. Filling: In food processor blend cream cheese, lime juice and condensed milk until smooth. Add zest and pulse until combined. Pour filling into shell.
5. Beat crème fraîche with powdered sugar until soft peaks. Spread evenly over filling. Arrange lime slices on top of pie. Chill pie, loosely covered, at least 6 hours and up to 1 day.

Notes
Serving Ideas:Original serves 8.


Categories
tarts/piesPuddings
Keywords
tarts/piesPuddings
MacGourmet downloadKey Lime Pie. To import, drag image to your MacGourmet recipe box.