Key Lime Pie 420
|Prep. Time||Cooking Time||Ready In Time|
|120-150 mins||30-60 mins||150-210 mins|
In a large bowl, mix the butter with the flour until your mixture becomes rough.
Combine the egg yolk, salt, and sugar and mix it with the butter and flour blend.
Cover the bowl and put it in the refrigerator for 2 hours.
Slightly butter your fingers and knead the dough in your pie pan.
Make holes to the bottom and sides of the dough using a fork (this will allow steam to come out when in the oven).
Bake in the oven for 20 minutes at 400ºF (200ºC).
Combine water with gelatin.
Let gelatin dissolve for 5 minutes
Blend in the mixture the egg yolks, lime juice, ½ cup of sugar and salt.
At medium temperature, continue stirring the mixture until it starts boiling.
Remove pan from heat (do not let the mix boil).
Add in the mixture 2 teaspoons of lime zest.
Transfer the mixture to a bowl and freeze it until it reaches a somewhat gelatinous consistency.
Steadily combine the rest of the sugar (½ of the cup) with the cream and beat until the blend becomes denser.
Combine the blend with the chilled gelatinous mixture.
Top the pastry crust with the final mixture and freeze the pie until the filling sets.
Add extra sweetened whipped cream and slices of fresh lime on top of the pie. Scatter pistachios and the remaining lime zest as well.