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.

Truffle Lime Pie
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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. 

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