Ingredients with Measurements:
- 250g pink wafer biscuits
- 100g unsalted butter, melted
- 400g condensed milk
- 4 egg yolks
- 1/2 cup lemon juice
- 1 tsp lemon zest
- 1/2 cup heavy cream
- Pink food coloring (optional)
Special Equipment Needed:
- 9-inch pie dish
- Electric mixer
- Food processor
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C).
2. Crush the pink wafer biscuits in a food processor until they become fine crumbs.
3. Add the melted butter to the biscuit crumbs and mix until well combined.
4. Press the mixture into the bottom and sides of a 9-inch pie dish, making sure it is evenly distributed.
5. Bake the crust for 10 minutes, then remove from the oven and let it cool.
6. In a large bowl, whisk together the condensed milk, egg yolks, lemon juice, and lemon zest until smooth.
7. Add a few drops of pink food coloring (if using) and mix until the desired color is achieved.
8. Pour the mixture into the cooled crust and smooth the top with a spatula.
9. Bake the pie for 20-25 minutes, or until the filling is set.
10. Remove the pie from the oven and let it cool to room temperature.
11. In a separate bowl, whip the heavy cream until stiff peaks form.
12. Spread the whipped cream over the top of the pie, covering the entire surface.
13. Chill the pie in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 450
Fat: 26g
Carbohydrates: 48g
Protein: 6g
Substitutions for ingredients:
- Graham crackers or digestive biscuits can be used instead of pink wafer biscuits.
- Lime juice and zest can be used instead of lemon.
- Whipping cream can be used instead of heavy cream.
Variations:
- Add fresh berries or fruit to the top of the pie for a fruity twist.
- Use different food coloring to create a different colored pie.
- Add a layer of chocolate ganache on top of the crust before adding the filling.
Tips and Tricks:
- Make sure the crust is pressed firmly into the dish to prevent it from falling apart.
- Use room temperature eggs for a smoother filling.
- Chill the pie for at least 2 hours before serving to allow the filling to set properly.
Storage Instructions:
Store the pie in the refrigerator for up to 3 days.
Reheating Instructions:
This pie is best served cold and does not need to be reheated.
Presentation Ideas:
Serve the pie on a decorative plate or cake stand.
Garnishes:
Add fresh berries or fruit on top of the whipped cream.
Pairings:
Serve with a cup of tea or coffee.
Suggested Side Dishes:
This pie is a dessert and does not need a side dish.
Troubleshooting Advice:
- If the crust is too crumbly, add more melted butter to the mixture.
- If the filling is too runny, bake the pie for an additional 5-10 minutes.
Food Safety Advice:
- Make sure to use pasteurized eggs to prevent the risk of salmonella.
- Store the pie in the refrigerator to prevent bacterial growth.
Food History:
The pink wafer biscuit was first created in the 1920s in Scotland and has since become a popular snack in the UK.
Flavor Profiles:
This pie has a sweet and tangy flavor with a crunchy crust and creamy filling.
Serving Suggestions:
Serve this pie as a dessert after a meal or at a tea party.
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