Key Lime Pie
Key Lime Pie - A special accompaniment to dessert or coffee
Healthy, because
Even smarter
Nutritional values
As a "Key Lime Pie", the cake is loved not only in Florida, but all over America. With just one piece, you cover a quarter of your daily requirement of vitamin A, which is known to be indispensable for good vision.
If you like it even more sour or want to save on sugar, take unsweetened condensed milk and sweeten the cream with agave syrup.
(Percentage of daily recommendation)
| Calorie | 292 cal. | (14 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 24 g | (96 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 190 mg | (5 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 141 mg |
Ingredients
- Ingredients
- 6 ozs Whole Wheat Butter Cookies
- 4 ozs Cultured butter
- 5 eggs
- 1 ¾ cups sweetened condensed milk (9% fat)
- 5 Limes
- 1 pinch salt
- 2 ozs cane sugar
- 1 pinch cream of tartar
Kitchen utensils
Preparation steps
Put butter cookies in a freezer bag and finely crumble with a meat mallet (or other heavy object).
Melt butter over low heat and mix with cookie crumbs. Press crumb mixture into bottom and partway up side of a greased pie dish (24 cm or approximately 10 inches in diameter). Refrigerate for 15 minutes.
Separate eggs. Beat yolks and condensed milk with a hand mixer until fluffy and thick, about 7 minutes.
Rinse 3 limes in hot water, wipe dry and finely grate zest. Squeeze 125 ml (approximately 1/2 cup) juice from limes. Add juice and lime zest to egg yolk mixture and beat to combine.
Pour filling into crumb crust. Bake on lowest rack of preheated oven at 180°C (fan not recommended, gas: mark 2-3) until crust is golden brown and filling is set in the middle, about 25 minutes..
Meanwhile, beat 2 egg whites (reserve the rest for another use) and salt until stiff. Sprinkle in sugar gradually and continue to beat until shiny and stiff (meringue), 3-4 minutes. Beat in baking powder. Place meringue in a piping bag fitted with a star tip.
Remove pie from oven and pipe meringue decoratively on top. Bake on lowest rack of preheated oven at 250°C (fan not recommended, gas: highest mark) (approximately 475°F) until browned, 2-3 minutes. Let cool completely before serving.
