Lime and Greek Yogurt Pie
simple, fresh and delicious
Ingredientes
Almond Crust
- 200 g almond flour
- 80 g yellow sugar
- 75 g unsalted butter
Lime and Yogurt Filling
- 440 g greek yogurt
- 100 ml lime juice
- 120 g yellow sugar (can be adjusted)
- 2 tsp lime zest
- 4 gelatin leaves
- 50 ml almond milk (or any other kind of milk)
Decoration
- 100 ml heavy cream
- 1 tbsp white sugar
- zest of 2 limes
Preparação
Base de Amêndoa
- Preheat the oven to 200 º C.
- Spread the almond flour on a tray. Bake for about 10 minutes, mixing with a fork occasionally. Make sure all the almond is lightly toasted.
- Melt the butter in the microwave and pour it into the mix.
- Add the sugar. Mix well with a fork until it resembles a kind of wet sand.
- Distribute this on a pie frame of about 22 cm in diameter. Smoothen it with the back of a spoon. Refrigerate while you prepare the pie filling.
Lime and Yogurt Filling
- Hydrate the gelatin leaves in cold water.
- Bring the milk over medium heat until it reaches a boil. Squeeze the gelatin leaves to remove all water, then add them to the milk and whisk quickly.
- In a bowl, mix the remaining ingredients until you have a smooth cream.
- Distribute this cream on top of the almond crust. Refrigerate until set.
Decoration
- Beat the cream with the sugar to stiff peaks.
- Decorate to your liking with the lime zest and whipped cream.