Equipment
nourriture processor
9-inch pie pan, lightly buttered
stand mixer, table de mixage with wire whisk attachment
Ingredients
GRAHAM biscuit salé, craquelin CRUST
1 wax paper-wrapped package graham crackers (1/3 of a 16 ounce box)
5 tablespoons unsalted butter, melted
1/3 cup granulated sugar
FILLING
3 egg yolks
1-1/2 teaspoons citron vert zest (about 2 Persian limes)
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed citron vert juice
WHIPPED CREAM
1 cup heavy ou whipping cream, chilled
1 tablespoon confectioners sugar
Preparation
1. CRUST: Preheat the four to 350 degrees F. Put the graham crackers into the bowl of the nourriture processor and pulse until toi have fine crumbs. Add the sugar and melted beurre and pulse until the mixture the crumbs are all wet. Press the crumb mixture into the bottom of the prepared pie pan, pressing up the sides and forming a rounded ou squared off haut, retour au début edge. Bake in preheated four until golden, about 8 minutes. Set aside on a wire rack and leave the four on.
2. FILLING: In the bowl of the stand mixer, whip the egg yolks and citron vert zest at high speed until fluffy, about 5 minutes. Slowly add the condensed lait and continue to whip until thick, about 3 ou 4 minutes. Reduce the mixer, table de mixage speed to low and slowly add the citron vert juice, mixing just until combined. The mixture will start to thicken as soon as toi add the citron vert juice. Pour the mixture into the crust.
3. BAKE: Bake for 10 minutes ou until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.
4. WHIPPED CREAM: Chill the mixing bowl. Using the wire whisk attachment, whip the cream and confectioners sugar until toi have stiff peaks. Pipe the whipped cream around the edges and in the middle of the pie, ou put a dollop on each slice.
nourriture processor
9-inch pie pan, lightly buttered
stand mixer, table de mixage with wire whisk attachment
Ingredients
GRAHAM biscuit salé, craquelin CRUST
1 wax paper-wrapped package graham crackers (1/3 of a 16 ounce box)
5 tablespoons unsalted butter, melted
1/3 cup granulated sugar
FILLING
3 egg yolks
1-1/2 teaspoons citron vert zest (about 2 Persian limes)
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed citron vert juice
WHIPPED CREAM
1 cup heavy ou whipping cream, chilled
1 tablespoon confectioners sugar
Preparation
1. CRUST: Preheat the four to 350 degrees F. Put the graham crackers into the bowl of the nourriture processor and pulse until toi have fine crumbs. Add the sugar and melted beurre and pulse until the mixture the crumbs are all wet. Press the crumb mixture into the bottom of the prepared pie pan, pressing up the sides and forming a rounded ou squared off haut, retour au début edge. Bake in preheated four until golden, about 8 minutes. Set aside on a wire rack and leave the four on.
2. FILLING: In the bowl of the stand mixer, whip the egg yolks and citron vert zest at high speed until fluffy, about 5 minutes. Slowly add the condensed lait and continue to whip until thick, about 3 ou 4 minutes. Reduce the mixer, table de mixage speed to low and slowly add the citron vert juice, mixing just until combined. The mixture will start to thicken as soon as toi add the citron vert juice. Pour the mixture into the crust.
3. BAKE: Bake for 10 minutes ou until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.
4. WHIPPED CREAM: Chill the mixing bowl. Using the wire whisk attachment, whip the cream and confectioners sugar until toi have stiff peaks. Pipe the whipped cream around the edges and in the middle of the pie, ou put a dollop on each slice.