BEST KEY LIME PIE RECIPE
Prepared with regular limes, this “Key lime” pie tastes just as genuine as the original — and it’s simpler to prepare.
I utilize Persian limes, also referred to as standard supermarket limes, to create my “Key lime” pie. Unless you reside in the Florida Keys, key limes are nearly impossible to locate. Moreover, they are so small that you'd have to juice at least twenty of them for this dish. No, thanks! Regular limes create a remarkable Key lime pie, and they serve as a superior substitute for sharply tangy bottled Key lime juice. This pie is just as genuine in flavor as the real thing — and it’s simpler to prepare.
Like coconut cream pie and lemon meringue pie, key lime pie can be prepared with either a graham cracker/cookie crust or a classic pie crust. I consistently choose a graham cracker crust since it’s easy to make. Additionally, why bother with tricky pie crust when a graham cracker base is so delicious?
Ingredients Required for Preparing Key Lime Pie
For this recipe, you will require a total of 8 to 10 limes. Select ripe limes that yield slightly when you press them; they will juice more easily. Each lime should yield approximately 2 tablespoons of juice. Make sure to zest the limes prior to squeezing the juice, as it becomes nearly impossible to do so afterward.
Sweetened condensed milk is milk that has been canned, had its water extracted, and had sugar incorporated. Make sure not to mix it up with evaporated milk, which is typically found right next to it.
Without eggs, it might be difficult to trust that this pie will firm up, but trust me — it will.
How To Prepare Key Lime Pie
Step 1: Prepare The Crust
In a mixing bowl, mix together the graham cracker crumbs, melted butter, and brown sugar. Begin by using a fork to mix, then switch to your hands until the blend is thoroughly combined.
With your fingers and the base of a measuring cup or glass, firmly press the crumbs into the base and along the sides of a 9-inch deep-dish pie pan. The crust ought to be approximately 1/4-inch thick. (Hint: tackle the sides initially.)
Bake the crust for 10 minutes, or until it turns a light brown. Next, allow the crust to cool slightly as you prepare the filling.
Step 2: Prepare the Filling
Start by grating the lime peels.
A rasp grater is ideal; it's a slender, elongated tool that excels at grating hard cheeses and zesting citrus fruits.
Extract the lime juice with a citrus reamer, then mix the juice with the sweetened condensed milk, yogurt, and lime zest. Stir to mix.
Add the filling to the baked graham cracker crust.
Bake for approximately 15 minutes, or until the filling is nearly firm.
Allow the pie to cool at room temperature for 30 minutes, then put it in the fridge to chill completely, for around 3 hours.
Step 3: Prepare the Topping
In the bowl of an electric mixer equipped with the whisk attachment (or beaters), whip the heavy cream until soft peaks develop. Incorporate the confectioners’ sugar and mix until medium peaks develop. (The cream can also be whipped by hand using a whisk.) Dress the cooled pie with whipped cream and garnish with slices and zest of lime.
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Fixings
- Graham Cracker Crust
- 1 graham wafer hull
- Filling
- 1 (14-ounce) can improved consolidated milk
- 2/3 cup new key lime juice from 20-24 vital limes
- 2 teaspoons ground key lime zing from 3-4 key limes, in addition to thin twisted strip for decorate
- 4 huge egg yolks
Besting
- 1 cup weighty cream
- 2 tablespoons powdered sugar
Directions
Preheat stove to 350 degrees F. Get ready graham wafer outside and prepare for 10 minutes until set. Cool while planning filling.
Whisk together consolidated milk, key lime juice, key lime zing, and egg yolks. Fill pie covering.
Heat for 15-20 minutes, until the pie is generally set around the edges yet at the same time somewhat jiggly in the middle. Cool on a wire rack for 60 minutes, then, at that point, move to the fridge and chill for 3 hours.
Plan whipped cream by beating the cream and powdered sugar with an electric blender on rapid for 2 to 3 minutes until delicate pinnacles structure. Spread on top of pie or move to a channeling sack fitted with a round tip or star tip and line embellishing twirls around the boundary of the pie. Embellish with slim cuts of key limes and lime zing, then, at that point, cut and serve. Cool. Appreciate it!Southern-pecan-pie-recipe.
BEST KEY LIME PIE RECIPE VIDEO
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