Tangy Key Lime Pie
Fixings
Outside layer
- 1 1/2 cups graham saltine morsels 4 tablespoons unsalted margarine, dissolved
FILLING
- 3 enormous eggs, isolated
- 1 enormous egg, softly beaten
- One 14-ounce can improved dense milk
- 1/3 cup new lime juice, ideally produced using Key limes
- 1/2 teaspoon finely ground lime zing, in addition to something else for embellish
- Improved whipped cream, for serving
Guidelines
Stage 1
Preheat the broiler to 325°. In a medium bowl, blend the graham saltine pieces and liquefied spread. Press the morsels equitably over the base and up the sides of a 9-inch glass pie plate (we suggest this one from Pyrex). Prepare the covering for around 15 minutes, or until firm. Let cool.
Stage 2
In a huge bowl, whisk the 3 egg yolks with the gently beaten entire egg until thickened. Beat in the consolidated milk, then, at that point, beat in the lime squeeze and zing.
Stage 3
In a huge tempered steel bowl, beat the egg whites until firm pinnacles structure. Overlay 33% of the beaten whites into the custard, then, at that point, crease in the leftover whites. Empty the custard into the pie outside and prepare for 15 minutes, or until scarcely set. Move to a rack and let cool totally, then, at that point, refrigerate over-night. Present with improved whipped cream and topping with lime zing. Cool. Appreciate it!
Tart Key Lime Pie VIDEO
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