{"id":287650,"date":"2022-09-07T14:07:12","date_gmt":"2022-09-07T12:07:12","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/key-lime-pie"},"modified":"2022-09-21T02:11:32","modified_gmt":"2022-09-21T00:11:32","slug":"key-lime-pie","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/key-lime-pie\/","title":{"rendered":"Key Lime Pie"},"content":{"rendered":"\r\n
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@Claire Curt for “Scandalously Decadent”, Flammarion<\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n

I propose you a recipe unpublished on the blog, but which I published in my book Scandalously Decadent, published by Flammarion, which you can find in your bookstore! This pie from Florida, USA, is simply magical! The raw cream is liquid, I don’t put an egg in it, and yet it congeals in an incredible way, the lemon juice coagulating the sweetened condensed milk and Greek yogurt. The result is a well-balanced pie, fresh, not so sweet thanks to the lime juice and melting in the mouth. It is traditionally made with small limes from the Keys, but I’ve never seen them here. You can replace them with classic limes without any problem. A delight, especially with a good lemon whipped cream!<\/p>\r\n\r\n\r\n

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 Scandaleusement D\u00e9cadent est disponible chez votre libraire et toutes les plateformes de vente. Ce livre est un condens\u00e9 de gourmandise, surtout avec les photos que Claire Curt a r\u00e9alis\u00e9es. J\u2019assume ici tout ce que j\u2019aime : du gourmand, du savoureux, du moelleux, du croustillant, du fondant mais surtout du r\u00e9alisable et du d\u00e9licieux. Ce sont pr\u00e8s de 100 recettes non censur\u00e9es et scandaleusement d\u00e9cadentes qui vous attendent dans ce tr\u00e8s beau livre ! J\u2019ai aussi eu la chance d\u2019avoir 4 invit\u00e9s sur mon livre : Aur\u00e9lien Cohen (son Instagram ICI)<\/a> qui propose sa recette de tartelettes Cara\u2019hu\u00e8tes, Christophe Amav (son Instagram ICI)<\/a> avec des d\u00e9licieux choux pistache framboise, Hamaid, alias Jekocat (son Instagram ICI)<\/a> avec une adaptation encore plus folle de mon cake ultime aux noisettes et enfin Fr\u00e9d\u00e9ric Leguen Geffroy (son Instagram ICI)<\/a> avec un incroyable p\u00e2t\u00e9 en cro\u00fbte au chocolat !!<\/p>\r\n\r\n\r\n

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\"outrageously<\/figure>\r\n<\/div>\r\n\r\n\r\n

Dough:<\/p>\r\n\r\n\r\n\r\n

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  • 250g of digestive<\/em> cookies<\/li>\r\n
  • 25g of sugar<\/li>\r\n
  • 100g of semi-salted butter<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n

    Lemon Cream:<\/p>\r\n\r\n\r\n\r\n

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    • 175g of lime juice<\/li>\r\n
    • zest of 4 Key Limes or 2 limes<\/li>\r\n
    • 2 boxes of 397g each of sweetened condensed milk<\/li>\r\n
    • 270g of Greek yogurt<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n

      Chantilly<\/p>\r\n\r\n\r\n\r\n

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      • 250g of cold liquid cream<\/li>\r\n
      • 75g of cold mascarpone<\/li>\r\n
      • 30g of powdered sugar<\/li>\r\n
      • zest of 1 lime or 2 key limes<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n

        Prepare the dough by mixing the digestive cookies. Pour the powder obtained into a container and add the sugar and the semi-salted butter previously melted.<\/p>\r\n\r\n\r\n\r\n

        Mix well. Take a 22cm mould with a removable bottom to facilitate removal from the mould. Cut a piece of parchment paper into a circle the same diameter as the pan, and place it in the bottom. Sprinkle with the sandy dough and spread carefully in an even layer, going well up the sides. This is what ultimately takes the most time.<\/p>\r\n\r\n\r\n\r\n

        Bake for 15 minutes in a preheated oven at 180\u00b0C on revolving heat.<\/p>\r\n\r\n\r\n\r\n

        Meanwhile, prepare the cream: squeeze the limes to obtain 175g of juice. Pour the juice into a container with the zest, sweetened condensed milk and Greek yogurt. Mix well, the cream is very liquid. Don’t worry!<\/p>\r\n\r\n\r\n\r\n

        Pour into the pre-cooked pastry base, then put back into the oven, still at 180\u00b0C for 20 minutes. Small bubbles will appear on the top and the center should still shake slightly.<\/p>\r\n\r\n\r\n\r\n

        Remove from oven and let cool completely to room temperature before chilling for at least 3 hours.<\/p>\r\n\r\n\r\n\r\n

        Prepare the whipped cream by whisking all the ingredients together. Spoon it into the center of the unmolded cake. Sprinkle with a little lime zest and serve chilled!<\/p>\r\n\r\n\r\n

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        \"key<\/div>\n<\/div>\n

        Key Lime Pie<\/h2>\n
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        Cette tarte de Floride, aux Etats-Unis, est tout simplement magique\u00a0! La cr\u00e8me crue est liquide, je n\u2019y mets pas d\u2019\u0153uf, et pourtant elle se fige d\u2019une fa\u00e7on incroyable, le jus de citron coagulant le lait concentr\u00e9 sucr\u00e9 et le yaourt grec. Le tout donne une tarte bien \u00e9quilibr\u00e9e, fra\u00eeche, pas si sucr\u00e9e gr\u00e2ce au jus de citron vert et fondante en bouche. Elle se r\u00e9alise traditionnellement avec des petits citrons verts des Keys, mais je ne les ai jamais vus chez nous. On peut sans aucun souci les remplacer par de classiques citrons verts. Un d\u00e9lice, surtout avec une bonne chantilly citronn\u00e9e\u00a0!<\/span><\/div>\n
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