Plus when it’s fully chilled through it’s so refreshing.There is nothing quite as scrumptious as a fresh homemade Key Lime Pie. Let the pie chill fully so it sets up properly.It wouldn’t be anywhere near as good as fresh. When selecting limes look for larger ones and give them a squeeze, they should have some give and not be hard as rocks. That white pith would make the pie bitter. Use a zester and press gently when zesting so you don’t get any of the white pith of the lime. Don’t use a cheese grater to zest the limes.Can I Use a Store-Bought Pie Crust?Ī store-bought crust should work great here as well but you may have a few extra tablespoons of filling. They taste so similar that I don’t find it necessary to squeeze 40 mini key limes (or whatever it takes to get that much juice), the regular Persian limes work just as well. Can You Make Key Lie Pie with Regular Persian Limes?Įither type of limes works perfect here. It should keep well in there for a few days. Pipe whipped topping over top, garnish with lime wedges if desired and cut into slices.īecause of the dairy and fruit juice in the pie should be stored in the refrigerator. For the whipped topping, in a mixing bowl (preferably one that has been chilled in freezer 5 minutes) using an electric hand mixer, whip heavy cream and sugar until stiff peaks form (you can mix even a little further from here for nice sturdy peaks). Remove from oven and allow to cool pie on a wire rack 30 minutes, then chill in refrigerator 4 hours. Bake pie preheated oven until nearly set, 15 – 16 minutes (pie should jiggle just slightly). Pour into cooled crust and spread out evenly. Set mixture aside to rest 15 minutes (this allows it time to thicken before pouring into the crust). Stir in sweetened condensed milk, then mix in lime juice and sour cream until well blended. For the key lime pie filling, in a mixing bowl whisk together egg yolks and lime zest. If crust bubbles up in places press it down with a cup. Remove from oven and allow to cool completely. Bake crust in preheated oven until golden brown, about 11 – 13 minutes. Pour mixture into a 9-inch pie dish (not deep dish) and spread and press into an even layer along bottom and edges of pie (you won’t need to go the entire way up the edge, leave about 1/3-inch). In a mixing bowl stir together graham cracker crumbs and sugar then mix in butter using a fork, mixture should appear evenly coated. For the crust, in a food processor pulse graham crackers to fine crumbs (or alternately place graham crackers in a gallon size resealable bag, seal bag then finely crush using a rolling pin). How to Make Key Lime Pie from Scratch Prepare the graham cracker crust:
0 Comments
Leave a Reply. |