Oreo and Yuzu lime pie

Oreo and yazu lime pie
Oreo and yuzu lime pie

What can I say about this Oreo and Yuzu lime pie? Have you ever plan to make a recipe and you realised that you have forgot to get one of the ingredient! (in my case 2 ingredients, the biscuit and not enough lime) You then open your cupboard to see what you have and use that instead, hoping that it will turn out ok? Well, this Oreo and Yuzu lime pie is that!!

The recipe turn out better than I had hope and so it has made its way to my blog. You know what they say? “when life gives you lemon make lemonade” in my case life gave me Oreo and Yuzu lime and I made pie.

Enjoy.

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Print Recipe
Oreo and Yuzu lime pie BigOven - Save recipe or add to grocery list Yum
This refreshing take on Key Lime Pie with Oreo crust is so simple to make, Mixing Yuzu and lime Juice together is a perfect substitute for Key Lime juice.
Oreo and yazu lime pie
Course Dessert
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 1 hours -minimum
Servings
Ingredients
For the crust
  • 2 pack oreo cookies
  • 50 g melted unsalted butter
For the filling
  • 6 tbs Yazu juice
  • 6 tbs lime juice
  • 600 g condensed milk
  • 3 egg yolk
  • 1 zest of 1 lime
  • extra lime zest for garnish
Course Dessert
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 1 hours -minimum
Servings
Ingredients
For the crust
  • 2 pack oreo cookies
  • 50 g melted unsalted butter
For the filling
  • 6 tbs Yazu juice
  • 6 tbs lime juice
  • 600 g condensed milk
  • 3 egg yolk
  • 1 zest of 1 lime
  • extra lime zest for garnish
Oreo and yazu lime pie
Instructions
  1. Make the Oreo crust by pre heating the oven to 180c and lightly greased a 8 inch loose bottom pie dish. Crush the Oreo in a food processor. Combine the Oreo crumbs with the melted butter and press into the prepared dish. Pressing the mixture in well. Bake for 10 minutes and leave to cool completely.
  2. Combine the egg yolks and condensed milk together then stir in both lime juices and zest and give its a good mix. it will begin to thicken a little. Have a taste to check that you are happy with it.
  3. Pour the filling into the cool pie crust and bake for 20 minutes, or till just set. Cool the pie to room temperature then chill in the fridge for an hour or over night if you can.
  4. To serve: remove the pie from the dish and leave in room temperature for an hour before serving. This is optional as I prefer it room temperature. Garnish with lime zest.


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