Watermelon Lime Summer Treat (Print Version)
# Ingredients:
→ Crust
01 -
1 pack (8.8 oz) speculoos cookies
02 -
1 cup ground almonds
03 -
6 tbsp melted unsalted butter
04 -
2 oz melted dark chocolate
→ Filling
05 -
2 cups strained watermelon puree (from roughly 450g fresh watermelon)
06 -
½ cup granulated sugar
07 -
½ tsp sea salt
08 -
1 can (14-oz) condensed milk
09 -
¾ cup fresh key lime juice
10 -
2 large eggs
11 -
2 tbsp cornstarch
→ Garnish
12 -
Fluffy whipped cream
13 -
Fresh lime zest
# Instructions:
01 -
Grind speculoos cookies in your food processor till they turn to fine crumbs. Toss in ground almonds and mix briefly. While the machine runs, drizzle in the melted butter. Clean down the sides. Turn it back on and pour in melted chocolate, mixing till everything's well combined.
02 -
Lightly coat a 10-inch pie dish with cooking spray or a bit of oil. Push the cookie mixture firmly across the bottom and up the sides. Pop it in the freezer while you work on the filling.
03 -
Set aside 3 tbsp of watermelon juice in a small cup. Pour the rest into a small saucepan with sugar and salt. Let it bubble gently on medium heat for 5 minutes, then take it off the heat.
04 -
In a big bowl, beat together condensed milk, lime juice, and eggs. Slowly pour in 1 cup of the warm watermelon liquid, stirring constantly. Pour everything back into the saucepan and mix well.
05 -
Put the pan back on medium heat and cook for 5 minutes, stirring often. Mix the cornstarch with your saved watermelon juice till smooth, then stir into the pan. Keep cooking and stirring non-stop till the mix bubbles up and gets as thick as pudding, about 5 more minutes.
06 -
Pour your filling into the frozen crust. Let it cool on the counter for 30 minutes, then stick it in the fridge uncovered for at least 6 hours or overnight.
07 -
Add a dollop of sweet whipped cream and sprinkle with lime zest before you dig in.
# Notes:
01 -
This summery treat blends the cool taste of watermelon with tangy key lime for something totally different.
02 -
Make sure your filling gets nice and thick before you pour it in, or your pie might end up runny.