Key Lime Pie with Chocolate Crust
Chocolate Chip Cookies
I used gluten free, 7 oz
sweetened condensed milk
Limes, juice and zest
Preheat the oven to 175°C (350 F).
Crush the cookies into crumbs in a blender. Mix them with melted butter.
Press the mixture into the bottom and up the edges of 4 smaller pie molds.
Bake the pastry shells in the middle of the oven for about 10 minutes. Let them cool.
Mix the sweetened, condensed milk, egg yolks, grated lime zest and juice. Let the mixture rest for 30-60 minutes.
Strain the mixture through a fine sieve and discard the zest.
Fill the pastry shells and bake your key lime pie in the middle of the oven for about 15 minutes (slightly longer if it is a big pie). Let it cool.
Continue with the Italian meringue. Boil water and sugar to 121°C (250 F). When it reaches about 110°C (230 F), whisk the egg whites until stiff with an electric beater.
Pour a thin stream of the sugar syrup down into the fluffy egg whites and whisk together with electric mixer at maximum speed. Continue to beat until the meringue is cold.
Spread the meringue in a pattern of your choice on top of the Key Lime Pies. Burn it off with a gas burner.