Truffle Lime Pie
Crush the corn starch biscuits in a food processor until crumbled and add the butter. Mix until a crumb mixture is formed. Transfer it to a round cake pan and shape this mixture over the bottom and edges of the pan, by pressing down on it. Bake in a preheated oven at 200°C (392°F) for 15 minutes.Break the white chocolate into smaller pieces and microwave them in 30-second intervals until melted. Add 1 pack of table cream and mix until a cream is formed. Add the lime juice and mix. Pour it all into the pan, spread and let it chill in the fridge for 3 to 4 hours.Put the whipped cream in a mixer and whip until creamy. Cover the pie with this cream, spread and top it all with some lime zest.
Ingredientes
- 2 Packs of Corn Starch Biscuits
- 5 Tablespoons of Butter (or Margarine)
- 500g of Chopped White Chocolate
- 2 Packs of Table Cream
- 2 Limes
- 300ml of Whipped Cream
- 1 Tablespoon of Sugar
- Lime Zest (1 Lime)
Modo de Fazer
Crush the corn starch biscuits in a food processor until crumbled and add the butter. Mix until a crumb mixture is formed. Transfer it to a round cake pan and shape this mixture over the bottom and edges of the pan, by pressing down on it. Bake in a preheated oven at 200°C (392°F) for 15 minutes.
Break the white chocolate into smaller pieces and microwave them in 30-second intervals until melted. Add 1 pack of table cream and mix until a cream is formed. Add the lime juice and mix. Pour it all into the pan, spread and let it chill in the fridge for 3 to 4 hours.
Put the whipped cream in a mixer and whip until creamy. Cover the pie with this cream, spread and top it all with some lime zest.
