Key Lime Pie vom Grill / Dutch Oven / Kult Dessert aus Florida

Today we're having dessert. A Key Lime Pie from the grill / Dutch oven / cult dessert from Florida. I heard the recipe on the radio this week on HR3 and had to make it. But see for yourself... Best regards, Michael ------------------------------------------------------------------------------------------------------------------------------------ Advertisement Here you can get the 9-inch Dutch oven from the special edition "Mein Dopf" from BBQ Toro. BBQ-Toro Dutch Oven "Mein Dopf", 9.0 L special edition including wooden box https://www.bbq-toro.de/dutch-oven/ei... ------------------------------------------------------------------------------------------------------------------------------------ Ingredients for one lid of the 9-inch Dutch oven. Alternatively, a springform pan or cast iron pan will also work. Base: 200g regular or whole-wheat butter cookies 100g melted butter 30g sugar Topping/Filling: 800g sweetened condensed milk 100g sour cream 2 egg yolks 50ml lime syrup 100ml lime juice Zest of one organic lime (untreated), approx. 1 tbsp Preparation: Crumble the cookies in a freezer bag or bowl. Then start the grill and set it to 150-160°C indirect heating, then add the butter to the grill so it can melt. Once that's done, add it to the cookies along with the sugar and mix well. This mixture is then placed in the lid of the Dutch oven and pressed down evenly. The lid is then placed on the grill for 8-10 minutes at 160-170°C indirect heating. IMPORTANT: Keep an eye on it. Because the line between good and bad is thin. The crust should be nice and firm after baking. But these 10 minutes are perfectly sufficient, as we'll be baking the whole thing again later. Now we mix the remaining ingredients for our topping/filling and then pour it onto our pre-baked crust. IMPORTANT: Spread it evenly. Then it goes back on the grill for a good 25-30 minutes. The temperature should never exceed 180 degrees Celsius. 160-170 degrees Celsius is optimal. After this time, you can test whether our topping/filling is cooked through by touching it. If it's wobbly and nothing sticks to your finger, it's done. If a little sticks to your finger, it needs a little more time on the grill. Now comes the worst part. We have to let the cake cool down. First for about 1 hour, then another 2 hours in the refrigerator. But then it's ready. It's ready to be sliced and enjoyed. Of course, you can garnish the whole thing with lime slices and zest beforehand. Enjoy..... #TheBBQBear #KeyLimePie #BBQTORO ---------------------------------------------------------------------------------------------------------- If you liked this video, please give it a thumbs up or, ideally, subscribe. Sharing the videos is also welcome. It doesn't cost anything... And please comment.    / @thebbqbear01   --------------------------------------------------------------------------------------------------------- Here are a few more videos of mine for you to watch. White Cabbage and Minced Meat Pot from the Dutch Oven    • Weißkohl Hackfleisch Topf aus dem Dutch Oven   Make your own chicken fricassee in the Dutch oven - this is how it turns out delicious.    • Hühnerfrikassee selber machen im Dutch Ov...   Ouzo Spare Ribs 6-0 tender from the PG1 pellet smoker / Grilled Spare Ribs    • Ouzo Spareribs  6-0 zart vom PG1 Pelletsmo...   Metaxa Rolls / Greek Minced Meat Rolls    • Metaxa Röllchen / Griechische Hackfleisch...   Hearty Hunter's Sausage Pan    • Deftige Jäger Wurstpfanne   ---------------------------------------------------------------------------------------