Cuadraditos de Key Lime Pie

Serves 1
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Directions

  1. 1Process the cookies with the brown sugar, then mix with the melted butter until you have a wet sand.
  2. 2Process the cookies with the brown sugar, then mix with the melted butter until you have a wet sand.
  3. 3Process the cookies with the brown sugar, then mix with the melted butter until you have a wet sand.
  4. 4In a square or rectangular mold lined with parchment paper, press the ground cookie all over the base with the help of a glass or flat base until compacted and take to a preheated oven at 180 degrees for 10 min.
  5. 5In a square or rectangular mold lined with parchment paper, press the ground cookie all over the base with the help of a glass or flat base until compacted and take to a preheated oven at 180 degrees for 10 min.
  6. 6In a square or rectangular mold lined with parchment paper, press the ground cookie all over the base with the help of a glass or flat base until compacted and take to a preheated oven at 180 degrees for 10 min.
  7. 7Mix the condensed milk, natural yogurt, lime juice and lime zest until integrated.
  8. 8Mix the condensed milk, natural yogurt, lime juice and lime zest until integrated.
  9. 9Mix the condensed milk, natural yogurt, lime juice and lime zest until integrated.
  10. 10Add the yolks and mix until incorporated.
  11. 11Add the yolks and mix until incorporated.
  12. 12Add the yolks and mix until incorporated.
  13. 13Pour over the cookie base and bake again in a preheated oven for 15 to 20 min more.
  14. 14Pour over the cookie base and bake again in a preheated oven for 15 to 20 min more.
  15. 15Pour over the cookie base and bake again in a preheated oven for 15 to 20 min more.
  16. 16Let cool completely and refrigerate for a minimum of 5 hours.
  17. 17Let cool completely and refrigerate for a minimum of 5 hours.
  18. 18Let cool completely and refrigerate for a minimum of 5 hours.
  19. 19Beat the cold cream with powdered sugar to the chantilly point and finish with the cream layer, smoothing as much as possible.
  20. 20Beat the cold cream with powdered sugar to the chantilly point and finish with the cream layer, smoothing as much as possible.
  21. 21Beat the cold cream with powdered sugar to the chantilly point and finish with the cream layer, smoothing as much as possible.
  22. 22Garnish with lime zest and you can unmold and cut.
  23. 23Garnish with lime zest and you can unmold and cut.
  24. 24Garnish with lime zest and you can unmold and cut.

Ingredients

  • 180 gr galletas María
  • 180 gr galletas María
  • 180 gr galletas María
  • 90 gr mantequilla sin sal derretida
  • 90 gr mantequilla sin sal derretida
  • 90 gr mantequilla sin sal derretida
  • 2 cdas azúcar rubia
  • 2 cdas azúcar rubia
  • 2 cdas azúcar rubia
  • 397 gr leche condensada
  • 397 gr leche condensada
  • 397 gr leche condensada
  • 120 ml jugo de lima/limón sutil
  • 120 ml jugo de lima/limón sutil
  • 120 ml jugo de lima/limón sutil
  • 1 cda ralladura de lima
  • 1 cda ralladura de lima
  • 1 cda ralladura de lima
  • 150 gr yogurt natural
  • 150 gr yogurt natural
  • 150 gr yogurt natural
  • 3 yemas
  • 3 yemas
  • 3 yemas
  • 200 gr crema fría
  • 200 gr crema fría
  • 200 gr crema fría
  • 2 cucharadas azúcar flor
  • 2 cucharadas azúcar flor
  • 2 cucharadas azúcar flor

Equipment

food processorsquare panovenwire rackspatulawhisk

Tips

  • The video mentions that the base is baked in a preheated oven at 180 degrees Celsius for 10 minutes
  • The filling is poured over the base and baked again for 15-20 minutes
  • It's left to cool completely and refrigerated for at least 5 hours.