Key lime pie
Recipe copied and translated from the label of a can of Törsleffs condensed milk.
Ingredients
300 grams digestive biscuits
100 grams liquid margarine
1 teaspoon Törsleffs vanilla sugar
1 teaspoon cinnamon
1 can (395 grams) Törsleffs condensed milk
4 egg yolks
1 deciliter freshly squeezed lime juice
1 1/2 sheets of gelatin, melted according to directions on package
Procedure
Preheat oven to 200°C.
Blend together biscuits, margarine and vanilla sugar until grainy.
Press mixture on bottom and sides of a baking tin with a removable bottom.
Bake for 5 minutes.
Allow to cool.
Stir together milk, eggs, juice and gelatin; do not whip.
Pour into cooled crust.
Refrigerate for about 4 hours to set.
EAT.
Modifications à la Butchok
The cinnamon in the ingredients list was left out of the procedure, so I added it to the filling but have since realized that it belongs in the crust.
I used bottled lime juice, but this recipe would work best if you could get your hands on key limes.
According to the gelatin package, you're supposed to immerse the gelatin in cold water for 5 minutes and then melt it in a water bath. Since I'm not big on raw eggs, after immersing the gelatin, I added it to the rest of the ingredients for the pie filling and allowed the mixture to simmer until all the gelatin had dissolved.
Substitutions
Graham crackers for the digestive biscuits.
Vanilla extract for the vanilla sugar.
Of course you don't actually have to use Törsleffs products.
Ingredients
300 grams digestive biscuits
100 grams liquid margarine
1 teaspoon Törsleffs vanilla sugar
1 teaspoon cinnamon
1 can (395 grams) Törsleffs condensed milk
4 egg yolks
1 deciliter freshly squeezed lime juice
1 1/2 sheets of gelatin, melted according to directions on package
Procedure
Preheat oven to 200°C.
Blend together biscuits, margarine and vanilla sugar until grainy.
Press mixture on bottom and sides of a baking tin with a removable bottom.
Bake for 5 minutes.
Allow to cool.
Stir together milk, eggs, juice and gelatin; do not whip.
Pour into cooled crust.
Refrigerate for about 4 hours to set.
EAT.
Modifications à la Butchok
The cinnamon in the ingredients list was left out of the procedure, so I added it to the filling but have since realized that it belongs in the crust.
I used bottled lime juice, but this recipe would work best if you could get your hands on key limes.
According to the gelatin package, you're supposed to immerse the gelatin in cold water for 5 minutes and then melt it in a water bath. Since I'm not big on raw eggs, after immersing the gelatin, I added it to the rest of the ingredients for the pie filling and allowed the mixture to simmer until all the gelatin had dissolved.
Substitutions
Graham crackers for the digestive biscuits.
Vanilla extract for the vanilla sugar.
Of course you don't actually have to use Törsleffs products.