PERUVIAN LIME PIE

   One of my favorite Peruvian desserts is Lime Pie. I have learnt to bake this exquisite dessert and I want to share the recipe with you. I hope you can enjoy it with your family and friends.

6 - 8 persons
Baking pan glass – 24 cm (9.5”)
Oven preheated to 350 °F (180 °C)
Serving cold, preferably

Ingredients & Baking

Crust:
2 cups - Tea biscuit cookies, ground (Vanilla)*
½ cup - Butter without salt, melted, or coconut oil

   In a bowl, mix cookies and butter with a spatula. Put the mixture in the baking pan: spreading and pressing on the bottom. Bring it to the oven during 15 minutes. Taking away and leaving cool during 5-8 minutes.

* If you live in Vancouver-BC and suburbs, I suggest using ÜLKER brand, 175 gr. (6.5 oz.)
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Filling:
1 can - Condensed milk (400gr/14 oz)
½ cup - Lime juice
4 units - Yolks, slightly mixed

   In a bowl, mix condensed milk, lime juice and yolks. When mixture get a gelatinous consistency, pour on the crust on the baking pan. Bring it to the oven again during 15 minutes more. Taking away and leaving cool during 5-8 minutes.

Meringue:
4 units - Whites
¾ cup - White sugar

   In a bowl, whisk whites until get a white froth. After that, add gradually sugar while mixture is whisked until it gets a snow point. Put mixture on filling on the baking pan. Spread with spatula covering completely. Make the small horns with a fork moving it in circle and raising it fast. Bring the baking pan to the oven again during 15 minutes more. Meringue must get brown color.

Finally, leave cool, put in refrigerator and serve.

I made this Lime Pie!