![]() Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream. Freeze for 15 to 20 minutes before serving.įor the topping: Whip the cream and the confectioners' sugar until nearly stiff. Press the graham cracker mixture into the bottom of a pie pan across the bottom and up the sides. In large bowl, beat milk and lime juice with electric mixer on medium speed until smooth and thickened. Bake 8 to 10 minutes or until golden brown cool. Press in bottom and up side of 9-inch glass pie plate. Bake for 10 minutes, or until the filling has just set. The Best Key Lime Pie recipe EVER Tart and sweet and incredibly easy, this Key Lime Pie is sure to be a family favorite A delicious graham cracker crust. Pulse the graham crackers in a food processor until they become crumbs. In small bowl, mix graham cracker crumbs, butter and sugar. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Set aside on a wire rack leave the oven on.įor the filling: Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Bake the crust until set and golden, 8 minutes. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. 1 tablespoon plus 1/2 teaspoon lime zest, divided 3 large egg yolks 1 (14-ounce) can sweetened condensed milk 1/2 cup lime juice (from about 20 key limes or. Add the melted butter and sugar and pulse or stir until combined. Ingredients 6large egg yolks 2(14-ounce) cans sweetened condensed milk 1cup freshly squeezed or bottled Key lime juice 1tablespoon finely grated lime zest. On low speed, add condensed milk, rind and juice. Beat egg yolks in a small bowl with an electric mixer until light and fluffy. Return to the oven for 15 minutes, then place on a wire rack to cool. Mix in 6 tablespoons of lime juice, then pour the filling into the pie crust and level over with the back of a spoon. Gradually whisk in the condensed milk until smooth. For the filling, whisk the egg yolks in a bowl. Place plate on oven tray and bake for 10 minutes or until browned lightly. Remove from oven and place the dish on a wire rack to cool. Bake the pie at 350 degrees F for 15 minutes. Press mixture over base and side of a 23cm pie plate. Using an electric hand mixer, combine the key lime juice, zest, sweetened condensed milk, sour cream, 2 egg yolks, and powdered sugar. While that is baking, prepare the key lime filling. If you don't have a food processor, place the crackers in a large plastic bag seal and then crush the crackers with a rolling pin. Bake the graham crumb crust for 10 minutes. ![]() For the graham cracker crust: Preheat the oven to 350 degrees F.īreak up the graham crackers place in a food processor and process to crumbs.
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