Prep time 2 hours 20 mins Cook time 10 mins Total time 2 hours 30 mins
Serves 6 to 8
Constituents
For the almond crust
1 ⅔ mug almonds ( bleached orun-blanched), ground to a fine greasepaint in a blender or food processor ( be careful not toover-process or you ’ll end up with almond adulation!)
soupspoons adulation, melted
soupspoons sugar
For the filling
One 14-ounce can candied condensed milk
One 8-ounce block cream rubbish, room temperature ( room temp is important so the stuffing is n’t lumpy)
½ mug crucial lime juice, fresh or bottled
2 ladles fresh lime zest
For the beating
1 mug heavy or trouncing cream
3 soupspoons pulverized sugar
1 lime, sliced and zested, voluntary
Instructions
Make the crust
Preheat roaster to 350 °F. Mix the ground almonds, melted adulation, and sugar together in a small coliseum until well mixed. Pour into an 8 or 9- inch round pie visage. Use the reverse of the ladle to spread and press the admixture together to cover the bottom and sides of the visage. Singe for 8 to 10 twinkles, until just beginning to look golden and dry. Let cool.
Make the stuffing
In the coliseum of an electric mixer fitted with the whisk attachment, blend the cream rubbish, candied condensed milk, and lime juice until smooth. Mix in the lime tang. Pour into the cooled pie crust. Chill at least 2 hours, rather overnight.
To eclipse
Pour the heavy cream into the coliseum of an electric mixer fitted with the whisk attachment. Add the powdered sugar and blend on high speed until holds stiff peaks. Smooth over the pie, or use a pipeline bag to pipe designs if you wish. Top with lime slices and zest. Serve ice deep freeze.
Source
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