Ibsker sea buckthorn pie
This pie is inspired by Key lime pie from Florida, we have made it in a Nordic version, which the family is very excited about and now we are looking forward to sharing it with you.
Pie base:
200g digestive biscuits 100g melted butter
Sea buckthorn cream:
- 1 can condensed milk 4 egg yolks
- 1 small dl 100% sea buckthorn juice
- 1-2 tablespoons sea buckthorn flakes
Garnish:
We stirred 1 tsp. sea buckthorn jam with 1/2 tsp. 100% sea buckthorn juice and drizzled a little on the cooled cake.
Serve with whipped cream
Here's how you do it:
Digestive biscuits are blended and mixed with the melted butter.
Press the biscuit mixture into a greased spring form (approx. 24 cm) and bake the base at 170 degrees hot air, for approx. 8 minutes
Lower the temperature to 150 degrees. While the base cools a little, whisk the egg yolks together with the condensed milk, sea buckthorn juice and sea buckthorn flakes.
Pour the cream over the base and bake the cake at 150 degrees hot air for approx. 16 minutes. The cake must cool completely before decorating and serving.
