I proceeded to fill this 1 inch of bare space with whipped cream for serving, but in the future, I will use a smaller crust. I had approximately 1 inch of bare crust around the pie. The only thing I did want to mention is that this recipe does not produce enough filling to fill a 9 inch pie crust. Ingredients 1 1/4 cup graham cracker crumbs 1/4 cup sugar 5 Tbsp butter melted 2 14 oz. Let me say, I dont think I will have to look any further for my favorite key lime pie recipe! This recipe has it all.fast, easy, short ingredient list and DELICIOUS results. Most of the key lime pie I have eaten here in FL is either way too tart for my taste or it has the texture of flan and I really hate flan! So in looking for a recipe that would have that certain creaminess with the right balance of tart and sweet, I decided to give this recipe a try. The center should look fairly firm and not jiggle when you shimmy it back and forth.First of all, I live in Florida and key lime pie is a staple on the dessert menu at many restaurants here.my experience with key lime pie is that I either love it or hate it depending on how its made but I had never made my own. When the pie is done: This key lime pie only takes 15 minutes to bake.Just re-press the crust into place with the measuring cup when it first comes out of the oven, before it sets up and cools. And if the crust slumps a little bit while baking, that’s ok. Another note on graham cracker crust: The most common mistake made in a pressed crust like this is to have thick corners, where the sides meet the bottom of the pie plate.The flat bottom and nice corners help make a smooth, even crust. When making the graham cracker crust, use the bottom of a measuring cup (I use a 1/2-cup measure) to press the crust into the pie plate.The custard should be fully emulsified and silky smooth. Air bubbles are not what we want in our smooth custard. Keyword Key Lime Pie Prep Time 20 minutes Cook Time 12 minutes Chill Time 4 hours Total Time 4 hours 32 minutes Servings 10 Calories 1186. Stir, do not whisk, the custard filling.Bottled juice tends to have a flat, sour taste. Fresh lime juice tastes vibrant and bright. Ingredients Zest of 2 limes 3 large egg yolks 1 1/4 cups (397g) sweetened condensed milk 2/3 cup (152g) Key lime juice or lime juice, freshly squeezed 1/8. That said, I do, however, believe strongly in using fresh-squeezed lime juice over bottled. Meanwhile, I’ll be over here relaxing with my 5 regular limes, available year-round. So if you want to be very authentic with your Key lime pie and juice about 20 mini limes during one specific time of year, by all means. Using an electric mixer on medium speed, beat egg yolks and condensed milk in a large bowl until paler and almost doubled in volume, about 5 minutes. Pastry chef Stella Parks of Serious Eats also strongly prefers regular limes over Key limes for pie. Further, Key limes are only available at certain times of the year, and most often come from Mexico - not the Florida Keys. In my opinion, once fresh lime juice is combined with sugar and a graham cracker crust, the subtle distinctions in flavor gets lost. Why It’s Better to Use Regular Limes in Key Lime Pie You’ll also enjoy: Fresh Lemon Curd Tart and Strawberry Rhubarb Compote But citrus is often best in winter, so this makes a great year-round dessert. Key lime pie is often served as a summer dessert. This gets poured into a buttery graham cracker crust and baked for 15 minutes, then cooled. Rather than a more time consuming custard like lemon curd, this key lime custard is a simple combination of fresh lime juice, zest, sweetened condensed milk, and egg yolks. This fresh key lime pie is my favorite recipe because it takes minutes to put together and bake, and tastes fresh and perfectly sweet-tart. They are faster, less expensive, and just as delicious. Making fresh key lime pie is better with standard limes. Some say that Key limes’ flavor tastes more aromatic and floral, the flavor more tart than standard limes. Key limes, also known as West Indian limes, are a much smaller version of regular limes. Pour mixture into the baked or store-bought graham cracker crust. Gradually beat in lime juice and lime zest. I have made “real” Key lime pie - one with real Key limes - exactly once in my life. Beat with a mixer at high speed until light and fluffy, about 5 minutes. Print Pucker up! A fresh, beloved dessert with a buttery graham crust.
0 Comments
Leave a Reply. |