Thursday, April 21, 2016

"Sri Lankan" Lime Pie ;)

I've started subscribing to all things food recently, be it bite-sized (pun intended) recipe how-to videos on FB and foodie channels on Instagram and on and on. This makes me super hangry most of the time BUT also inspires me to get into the kitchen to try my hand at a few of them. One such recipe is the "Key Lime Pie"; made originally using key limes (Floridian) and pastry for the base. I picked an easier recipe which called for;

a) Graham cracker crust - crackers were easier to find/ prepare than pastry, and I was stuck for time... boo!
b) I used Sri Lankan lime which gave a really nice tartness to the pie as a whole. No lemon either :( Darn you Keells.

The important part of baking in general is getting all the stuff ready and to be at hand; makes life MUCH easier. (Laptop with loaded recipe :D). Pictured below is the Munchee version of digestive biscuits, quite sweet but very economical. I adjusted the sugar because of this.

The base is just the Munchee graham cracker with unsalted butter, sugar and salt. It disintegrates really easily and doesn't need any fancy food processes as such. I also added some flaked coconut for added flavour. 

Base patted down and baked to perfection below! The coconut gave it a yummylicious smell once baked too. *thumb up*

Separating the egg yolks "Masterchef style" (with a judgey judge watching my every move... eeks!)

I can has whatever you're making?
Whip up condensed milk, egg yolks and lime juice and add on top of the baked crust. The lime juice thickens up the yolks and milk into a pudding texture naturally, which was a real surprise to me :D SCI-E-NCE! (I made a smaller dish of the pie as a sample for myself...nom!)

Apparently the original pie was eaten without any baking but modern recipes call for 20min or so of baking since eating uncooked eggs may not be the healthiest thing to do these days.

And, TA-DA! Pretty easy huh? It came out exactly like the stuff you get in coffee shops. I also made a passion fruit coulis (fancy talk for syrup) to go with it. I covered the pie with the foil top and wrapped in a bag before keeping it in the fridge for later. I read that it gets better with time since the flavours have time to mingle.

Full recipe over here.

Happy baking ya'll!



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