Key Lime pie

I made lime pie today. We love lime pie, when we are in the US we try almost all the lime pies we come across. We have even turned down good restaurants beccause they did not serve lime pie and eaten at shabby ones just beacuse they had. We would walk in, ask for a table, ask if they had lime pie for dessert, gotten no for an aswer, turned around and left. This is us at the most extreme and it also depends on where we are, we are not always rude;)

Last summer we went to Florida, spent some time in Fort Lauderdale, Miami and Key West and we happend to come across a pie place called Blond Giraffe Key Lime Pie Factory in Key West. They had a nice pie and we bought a bottle of Blond Giraffe Key lime juice with a recepie on the bottle for us to take home with us. Even though we love the lime pies in the US, we find them a little to sweet. My family is used to a recepie that I have been using for the past 15 years or so that I found in a Norwegian news paper, but the consistency is not like the american pies, but the tartness and sweetness is perfect for us. So what I have done is mix the two recepies and now the consistency, sweetness and tartness is right for us. It is very simple really, you take an ordinary lime pie recepie and ad some creme fraiche.

 Pie crust

300 g digestive or graham cracker

100 g butter

1 tps ground cinnamon

1tps vanilla extract or as I used vanilla flavoured sugar

OR do as I sometimes do, get the ready made ones (family likes the one made from scratch)

Mix everything together in a food prosesser

Then put the mixture in a pie dish

press and even out the dough

Bake it for 5 minutes in a preheated oven, 200 degrees celsius

Filling

4 egg yolks

1 can of condenced milk

150 g creme fraiche or sour cream

1,5 dl of lime juice

Put the egg yolks in a bowl and beat lightly

add condenced milk and creme fraiche

continue beating and add lime juice

continiue beating

and the mixture will thicken.

Pour filling in to the pie crust

I like to bake mine for 10 minutes at 180 degrees celsius.

And voila, keep it cold over night and serve.

My husband and family are coming home tomorrow, thought I would surprise them with their favorite pie.

They like whipped cream on their pie not merengue, so I have to wait untill tomorrow to garnish.

Happy Easter!!!