Key Lime Pie Ingredients
⅔ cup toasted fragmented almonds
1 cup graham saltine scraps
¼ cup white sugar
1 squeeze salt
¼ cup margarine, liquefied
4 egg yolks
1 (14 ounce) can improved dense milk
½ cup key lime juice
¾ cup cold weighty cream
½ teaspoon ground lime zing
Key Lime Pie Directions
Stage 1
Preheat a broiler to 350 degrees F (175 degrees C).
Stage 2
Beat the almonds in a food processor until finely ground. Join the almonds with the graham saltine morsels, sugar, and salt. Pour in the liquefied margarine and blend until equitably saturated. Press into a 9-inch pie plate.
Stage 3
Prepare the outside layer in the preheated stove until brilliant brown, 10 to 13 minutes.
Stage 4
While the outside is heating up, beat the egg yolks in a bowl with the dense milk, cream, and lime zing. Speed in the lime squeeze a little at a time to thicken the custard. Empty the custard into the pie outside layer and return to the stove.
Stage 5
Prepare in the broiler for 15 minutes to assist the custard with starting to set. Cool to room temperature on a wire rack prior to covering freely with saran wrap and refrigerating for the time being. Cool. Partake in the Phoenician's Key Lime Pie plans !!!
Phoenician's Key Lime Pie Video :
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