Hi sweet readers ♥
I hope you are enjoying Easter, and that you have been baking something delicious baked goods either from my blog or my baking book → Love Manuela.

A few weeks ago I was in Chicago to attend the→ housewares show.
Some hours before my flight back to Sweden;


I decided to visit this bakery →@sweetmandybs bakery it is located in the heart of Chicago´s Lincoln Park.
Sweet Mandy B´s sells  Old-fashioned Desserts.


I loved how they decorated the inside of the bakery;
This wall was my favorite, Love the quote on the wall and the pretty colors.

I ordered first a cup of coffee, great coffee btw and how cute is this bakery sign?

 I ordered their best-selling cupcake, the →Confetti Cupcake.  looked pretty, but I´m not a fan of buttercream and felt the cupcake was a bit dry for my taste.
But you might love this Confetti Cupcake.

Next, I ordered a piece of Lemon Key pie;
I love the look of this Key lime pie.

I have never eaten a Key Lime Pie before; I loved the pie. I ask the lady behind the counter how the pie was made she said Sweet condensed milk and lots of egg yolks and lots of Key lime juice. I thought it was quite interesting with the sweet condensed milk.
So back home I googled →Sweet Condensed milk + →Key lemon Pie + →Sweet Mandy B + →Chicago
A video  ” Chicago’s Best Key Lime Pie @ Sweet Mandy B’s ” came up,  watch it →here.

I tried to re-create the pie; with a recipe ( slightly adapted from here
I did a mix of Lime and lemon as I felt just lime made it too bitter for my taste I added sour cream to the mix for a more creamier consistency.

KEY LIME PIE OR→ LEMON PIE

CRUST

  • 1 1/2 cups →150 gram crushed graham crackers
  • 6 tbsp→85 gram butter, melted
  • 1/3 cup →60 gram sugar
  • 1 tsp. cinnamon

PIE FILLING INGREDIENTS; 

  • 2 cups →600 gram  sweetened condensed milk
  • 5 egg yolks
  • 1  cup →240 ml lemon juice or→ lime juice
  • 1 tbsp. lemon zest or lime zest
  • 1 ts. Vanilla bean paste
  • 1/8 tsp. salt
  • 1/3 cup →100 ml sour cream

TOPPING;

  • Whipped cream

DIRECTION FOR THE CRUST;

  • Combine crushed graham cracker, softened butter, and sugar.
  • Mix well and press into greased pie dish.
  • Bake for 8 minutes at 350.

DIRECTION FOR PIE FILLING;

  • In a large bowl, whisk together sweetened condensed milk, egg yolks, salt vanilla and sour cream until combined.
  • Add lemon juice and zest or lime juice and zest mix to combine.
  • Pour into pie crust and bake for 15 minutes at 350 F° → 180 C°
  • Cool the pie completely before placing it in the refrigerator for at least three hours or until it will set.

DECORATION;

  • Fit a pastry bag with a large piping tip and fill with whipped cream,  take the pie out of the fridge, and pipe a border around the top with the whipped cream.
  • Slice, serve and enjoy.

HAVE A BEAUTIFUL DAY YOU ALL. LOVE MANUELA XO

STEP BY STEP PICTURES; 

 

 

 

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2 Comments

  1. I love the addition of sour cream! I never thought to do that, but I am definitely going to try it in my next key lime pie. Yours looks so perfect and creamy!

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