I love Miami Beach, its beautiful soft colors and warm water. I bought a hat and took a long walk to see all the formidable Art Deco Buildings wearing my Salt Water Sandals. If you ever visit, you should have some Stone Crabs and melting ice-cream at the beach. And, of course, try a piece of Key Lime Pie. This is how the sun tastes.
100 g unsalted butter
150g crackers (I use Leibniz Kekse)
75 g sugar
a pinch of salt
800g sweetened condensed milk
130 g sourcream
200 ml freshly squeezed key lime juice
2 tablespoons key lime zests
200 ml heavy cream
2-3 more key limes, cut into slices
Melt the butter and crush your crackers into crumbs. Mix together crumbs, butter and sugar.
In a 24 cm pie plate, press the dough down with your fingers and form a rim.
Prebake the crust at 175°C for about 10 minutes until lightly browned. Remove from oven and let cool.
Whisk together condensed milk, sour cream, key lime juice and zests.
Pour into your pie crust. Bake again for about 8 minutes. The surface should not brown! (The inside will still quiver when you touch the pan). Chill pie thoroughly before serving.
Whip the cream with an electric mixer until stiff. Pipe around your Lime Pie (or just add a spoon on every piece when serving) and add some slices of key limes.