Key Lime Pie
Key Lime Pie. And one even threw a. Zest and juice the limes.
Add the biscuit crumbs and stir until well combined. Carefully spoon drops of melted raspberry preserves (make. Let cool on a wire rack.
Whisk together egg yolks, key lime juice, condensed milk and vanilla extract.
Let cool on a wire rack. Use the remaining crumbs to fill the base. Set aside to cool slightly, about 10 minutes.
Bake for 30 minutes or until the sides of the lime filling are set, but the centre still jiggles slightly.
Some of the recipes we tested added almonds to the equation. For the filling, whisk the egg yolks in a bowl. For a lower fat pie, you can replace it with meringue.
Return to the oven for 15 minutes, then place on a wire rack to cool.
Zest and juice the limes. I have made key lime pies before and was skeptical that this recipe would taste like key lime pie. This quick and easy key lime pie has a creamy filling with lots of zest and zing, a delicious cookie crust and of course lots of whipped cream!
In a bowl, combine the cornstarch and lime juice.
Pour the cream into a large bowl and beat in the condensed milk using a balloon whisk or spatula until mixed thoroughly. Place the lime juice into a large bowl, add the cream and condensed milk. It's always made with small, round key limes, not the large persian limes found in grocery stores.
Top the pie with whipped cream and serve.
Pour filling into baked pie crust. Preheat the oven to 180°c. First, key lime pie is never green, but rather a natural creamy yellow.
Comments
Post a Comment