Let’s talk about fusion food! Fusion bakery to be more precise.
Have you ever tried Key lime pie? A good one? From Keys island, Florida?
So today, I present you… tadaaa! My frenchida or florinch lime pie. Fusion bakery I told you!
I bake it last week end when I was invited to a diner party. My friend asked for my lemon pie with meringue. But I really wanted to try something new. And that was a win win!
Instead of the original crust of the classical recipe, I used my pâte sucrée. The perfect crust for tarts.
I baked the crust for 12 minutes on 180°C. Don’t overbake it because it will go in the oven for a second time with the lime cream.
For the lime cream, I used Martha Stewart but of course I had to add my personal touch! You know me, I reduced sugar in every recipe!
- Lime cream:
- ¾ can of sweet condensed milk
- 4 egg yolks
- ½ cup lime juice
- ½ cup of cream (30% fat)
- 250g of cream
- 30g icing sugar
- Mix gently all the ingredients and pour them on the crust. Bake it for 15 min, 180°C.
- Let the pie cool completely.
- Make a chantilly by whipping cream in your food processor (every baker need a good assistant!)
I made several mini pies and a 6 people pie. I brought that one to my friends. See a slice of it? Sorry for the bad light of the picture.
Really, this key lime pie is the best I ever tasted. I’m sorry to say that but this crust matches perfectly with the lime cream.