You don’t even need a food processor for this recipe. This easy key lime pie (no-bake) not only takes 10 minutes to whip up but only requires a few tools of the trade. What You’ll Need For This Simple Key Lime Pie Recipe I can’t imagine an easier no-bake dessert! Once the crust has set I pour my key lime pie filling over the crust and allow it to set in the fridge for a minimum of eight hours. I like to make all my pies in my Good Cook 9” Pie Pan, which serves as a pie plate or a tart pan, is a perfect size and always ensures I can get my pie out of the tin easily. While the crust is setting up I whip up the filling in no time. Made by combining butter and Graham Cracker crumbs, this crust requires no baking instead it sets in the fridge. Just like the classic, my best Key lime pie starts with delicious Graham Cracker crust. My easy key lime pie gives the classic recipe a much-needed makeover. I love this product as it catches the pesky seeds and pulp I want to avoid adding to my recipes and makes it so you can really get all the juice out of tough citrus. To simply juice limes at home I always rely on my trusty Good Cook 2-In-One Juicer & Strainer. The best key lime pie recipe WILL NOT use the store-bought stuff for this. This easy key lime pie really packs that lime punch as it has a half cup of freshly squeezed lime juice. Don’t worry if you can’t find key limes - go ahead and use whatever variety you can find. That being said, I have never really had a problem with using regular limes in all of my experience as a professional chef. The difference between key lime and regular lime is that key lime is more tart, making the fruit great for balancing sweet flavors. What Is The Difference Between Key Lime And A Regular Lime? While there’s a tale that William Curry’s cook Aunt Sally invented in the 19th century, there’s no proof of that claim. By the ’50s, the American dessert had become a staple. Some believe that it was derived from a Borden promotional brochure recipe for “Magic Lemon Cream Pie” in 1931, but by 1940, a recipe for “Key Lime Pie” was published, associated with the Florida Keys. The origins of Key lime pie are a bit obscure. While most key lime pie recipes can take over an hour to make, this no-bake dessert cuts down on the fuss while holding on to all that punchy flavor. One of my most favorite spring and summer desserts is key lime pie! Sweet, tangy, and rich, there’s a reason why this is a beloved classic. Please see my full disclosure for details. Make-Ahead Instructions: You can make the crust a day ahead of time, but the filling should be added on the day of serving, otherwise the crust will get soggy.This post may contain affiliate links. Slice the pie into wedges, wiping your knife clean between slices, and serve cold. Store the pie in the refrigerator until ready to serve. Decorate with the lime zest and lime slices. Add the confectioners’ sugar and beat until medium peaks form. In the bowl of an electric mixer, beat the heavy cream until soft peaks form. ![]() ![]() Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours. Bake for 15 minutes, until the filling is almost set it should wobble a bit. Pour the thick mixture into the warm graham cracker crust. ![]() In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice. (Tip: do the sides first.)īake for 10 minutes, until just slightly browned. Using your fingers and the bottom of a glass or dry measuring cup, press the crumbs firmly into the bottom and up the sides of a 9 x 1.5-inch pie pan. In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter stir with a fork first, and then your hands until the mixture is well combined. Preheat oven to 375 ☏ and set an oven rack in the middle position. Check it out Key Lime Pie(Once Upon A Chef)ġ-1/2 cups finely crushed graham cracker crumbs or digestive biscuit crumbsġ cup plain Greek yogurt (2% or whole milk) This recipe does not actually call for the use of key limes, which are smaller, seedier, more acidic and have a thinner rind than the more commonly found Persian lime. One can also go for a meringue topping made of egg white or no topping at all. It is made of a crumbly and buttery biscuit base, key lime juice, egg yolks and sweetened condensed milk, and then topped with fresh whipped cream. Key lime pie is an American dish which is perfect for those who like to eat desserts but aren't too keen on the excess of sugar.
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