Lime pie

Tagliatelle Parma


    • 1 sheet of shortcrust pastry
    • juice and zest of 5 limes 
    • 1 carton of condensed milk
    • 250 g creamcheese 
    • 2 sheets of gelatine
    • a splash of cream
    • a handfull of dark chococolate


This weekend we had some friends over for dinner and I was looking for some dessert inspo on Pinterest. And my eye fell on this beautiful lime/cheese pie from my friend Hap&Tap. 

Preheat the oven to 200 degrees. 
Put a baking sheet with dry rice onto the shortcrust pastry and bake in the oven for 15 minutes. 

If the bottom still looks white after 15 minutes, take out the baking sheet and rice and bake for another 5 minutes. 

Remove from the mold and let it completely cool down. 
Melt the chocolate with a splash of cream and smear it into the pie crust. 

Mingle the creamcheese, the limejuice and zest of 4 limes and the condensed milk. Put the gelatine in icecold water for a few minutes.
Heat the juice of the 5th lime and melt the 2 sheets of gelatine in it. 

Then pour the warm lime with gelatine into the cheese mixture. Mingle and pour into the crust. 

Put the pie in the fridge for at least 3 hours before serving. 
Decorate with lime zest and some chocolate pearls. 

Merci Myriam for the inspo! 


Buon Appetito!

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