Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Biscuit base
Lime filling
Meringue topping
Utensils
One springform pan (approx. 20 cm in diameter), base lined with baking paper, sides greased.
How it's done
Biscuit base
Mix the biscuits, cocoa powder and butter, spread over the base of the prepared tin. Firmly press the biscuit mixture using the base of a glass, creating a 2 cm high rim around the edge, refrigerate for approx. 30 mins.
Lime filling
Whisk the water and all the other ingredients up to and including the butter in a pan, bring to the boil over a medium heat while stirring constantly. As soon as the mixture thickens, remove the pan from the heat, stir for a further 2 mins. Pour the lime custard through a sieve into a bowl, allow to cool a little, spread over the pie base, leave to cool.
Meringue topping
Beat the egg whites with the salt until stiff. Gradually add the sugar, continue beating until the egg whites are glossy and very stiff. Spread the egg whites over the filling using a spoon.
Bake for approx. 8 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, remove the tin frame, leave to cool on a cooling rack.
| Tip: | This pie tastes best fresh |
|---|
How-tos
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