Key Lime Pie – LimettenpieKey Lime Pie

Manchmal fallen einfach zwei tolle Zufälle zusammen: ich habe Bio-Limetten ergattert und Deb von Smitten Kitchen bloggte ein Rezept für Key Lime Pie! Den musste ich sofort nachbacken, denn ich liebe Limetten und Pie!

Das einzige was mir für den perfekten Pie noch fehlt ist eine echte Pieform in der richtigen Größe, aber das hätte jetzt doch etwas zu lange gedauert, die auch noch zu besorgen.

Key Lime Pie wird eigentlich mit echten Key Limes hergestellt. Das sind sehr viel kleinere Limetten aus Florida, und haben iheren Namen natürlich von den Key West Inseln. Die Key Limes sollen saurer sein und auch etwas bitter. Natürlich bekommt man diese nicht in Deutschland. Ich bin aber schon total zufrieden, wenn ich Bio-Limetten bekomme, die nicht ein halbes Vermögen kosten. Ich würde aber so gerne mal Meyer Zitronen hier bekommen! Aber das ist ein anderes Thema ;).

Key Lime Pie - Limettenpie

Der Limettenpie ist eigentlich total easy und benötigt kaum Zutaten. Ich habe mal wieder eine Graham Cracker Kruste gemacht, was Deb auch empfohl, nur ihre Mengen sind abartig. Viel zu viel Butter und auch am Zucker kann man getrost sparen, schließlich ist in den Keksen bereits Zucker. Ansonsten liebe ich die Graham Cracker Kruste einfach, sie ist bei solchen cremigen Pie und Cheesecakes einfach genial! Dafür mache ich meine Graham Cracker nach diesem Rezept selbst und habe immer welche auf Vorrat. Es lohnt sich! Die Kekse sind wirklich sehr lange haltbar und lassen sich auch prima einfrieren.

Der Pie ist wunderbar limettig, etwas sauer, fruchtig, erfrischend und cremig. Er ist gar nicht so schwer und die Sahne oben drauf kann man getrost weglassen. Braucht kein Mensch!

In einer halben Stunde ist der Pie übrigens fertig und muss nur noch abkühlen. Bei diesen eisigen Temperaturen derzeit geht das im Außen-Kühlschrank ruckzuck!

Wer den Pie gerne glutenfrei backen möchte dem empfehle ich meine glutenfreien Graham Cracker für den Boden zu verwenden. So einfach kann ein glutenfreier Kuchen sein!

Key Lime Pie - Limettenpie

Vor einem Jahr: Double Chocolate Chip Cookies

Vor zwei Jahren: rote Thai-Currypaste

Vor drei Jahren: Haselnussbrot

Vor vier Jahren: Apfel Galette

Vor fünf Jahren: Blätterteigtarte mit Wurzelgemüse

 

Sometimes two great coincidences happen at the same time: I was able to pick up some organic limes and Deb of smitten kitchen blogged a recipe for key lime pie! I had to bake this pie immediately, since I love limes and pie!

The only thing missing for the perfect pie is a pie dish in the right size! But it would have taken too long to buy one first.

Key lime pie is originally made of real key limes, which are very small limes from Florida, that have their name of the Key West Isles, of course. The key limes are meant to be more sour and also a bit bitter. Of course they are not available in Germany. But mostly I’m very happy when I can get some organic limes, which do not cost a fortune. But I would love to have some meyer lemons here! Ok, this is a totally different topic there ;).

Key Lime Pie - Limettenpie

This lime pie is very easy and you need just a few ingredients. Again I made a graham cracker crust, which Deb also recommends, just her amounts are crazy. Way too much butter and also you can skip the sugar, as the cookies already contain sugar. Apart from that I love the graham cracker crust, which is just perfect for creamy pies and cheesecakes! I made the graham crackers from my recipe here and I always have some in stock. It’s worth it! The crackers are good for a very long time and you can also freeze them!

The pie tastes wonderfully, like lime, is a bit sour, fruity, refreshing and creamy. It is not heavy at all, especially if you skip the whipped cream on top. It’s not necessary at all!

The pie is whipped up in half an hour and just needs to cool then. But with this freezing temperatures outside this is done in no time!

If you like to bake this pie gluten-free, use my gluten-free graham cracker for the crust. It’s so easy to bake this one gluten-free!

Key Lime Pie - Limettenpie

One year ago: double chocolate chip cookies

Two years ago: red thai curry paste

Three years ago: hazelnut sourdough bread

Four years ago: apple galette

Five years ago: puff pastry tart with root vegetables

 

2.374 Gedanken zu „Key Lime Pie – LimettenpieKey Lime Pie

  1. Mhhh… liebe Lena… seit dem letzten Urlaub LIEBEN wir Key Lime Pie abgöttisch und diese hier hört sich absolut fantastisch an. Die Sahne obendrauf lassen wir wirklich lieber weg und nehmen dafür eher ein Stück mehr vom Kuchen *gnihihi!
    Die Cracker für Pie-Böden selbst zu machen ist ja mal eine geniale Idee – vielen Dank dafür! Das Rezept wird gleich mal gespeichert. Kleine Frage vielleicht noch: Wie taust Du die Dinger wieder auf?
    Liebe Grüße,
    Ylva

    1. Außerhalb des Gefrierschranks ;). Spaaß! Also die Kekse werden nicht weich beim Auftauen und das geht schnell, weil die sind ja dünn. Ich lass sie meistens auch nur kurz antauen und schmeiß sie dann gleich in den Mixer. Gnadenlos. Funktioniert immer wieder gut.

  2. Bin gerade über die Facebookgruppe auf deinen Blog gestoßen und wirklich begeistert! Die meisten Foodblogs, die dort posten sprechen mich weder mit ihren Rezepten noch mit den dazugehörigen Fotos an… Du hingegen total. Werde einige Sachen auf jeden Fall ausprobieren und dich ab jetzt regelmäßig verfolgen.
    Die Lime Pie sieht fantastisch aus, nur frage ich mich, wie du sie aus der Form bekommen hast?!

    Großes Lob und liebste Grüße,
    Nina von http://ninaconinaco.com

    1. Hallo Nina,
      danke für dein Lob, es freut mich natürlich ungemein, dass dir mein Blog gefällt!

      Ich habe den Pie in der Form gelassen, da ich eine Keramikform benutzt habe die einen gewellten Rand hat. Es wäre tatsächlich schwierig geworden den Pie am Stück herauszuheben. Da eine Keramikform aber was hermacht ist das gar nicht schlimm und in Amerika werden die Pies auch traditionell in der Form belassen.
      Wenn man eine Tarteform stattdessen benutzt würde ich eine mit Hebeboden nehmen, dann lässt sich der Pie einfacher aus der Form nehmen und nachher kann man ihn von der Hebeplatte „runterschieben“ auf einen Kuchenteller.

      Viele Grüße und viel Spaß beim Nachbacken!
      Lena

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