![]() ![]() If you prefer on larger version, make it in a deep dish pie plate instead. I find it easier to zest limes before they’ve been squeezed for juice, so you may wish to grab some zest first. Just note that key lime zest is quite bitter, so even if using key limes, you may wish to use regular lime zest. I tasted the filling before freezing and added a bit more zest, about 1 1/2 Tbsp. sweet, so you may want to tweak the amount of lime juice and zest to your taste. I think everyone has their own preference for tart vs. I should warn that this dessert is probably one where personal taste will come in to play. Sweetened Condensed Milk – such as Eagle Brand™. The result will still be key lime in spirit :) For the rest of us, a half dozen regular limes will do just fine here. If you have ready access to tons of key limes, then by all means, juice away. I grabbed a bunch of limes from the fridge and this dessert became more of a frozen regular lime pie. After juicing a few and realizing how many I was going to go through to get 1/2 a cup, I switched to plan B. Then I discovered that if you juice a key lime, you get about 1/2 a teaspoon of juice. I spied a bag of key limes at the grocery store recently and picked some up, immediately thinking of making a key lime pie of some sort. Limes – These little desserts started out with the best of intentions. Get the Recipe: Individual Frozen Key Lime Pie.If desired, decorate with whipped cream or slice and serve with a dollop on each serving.Let cool to room temperature and then refrigerate for at least 2 hours.The filling should have set up with a slight jiggle in the middle. Bake in preheated oven for 10 to 15 minutes to cook the eggs.Pour mixture into the baked or store-bought graham cracker crust.Gradually beat in lime juice and lime zest.Beat with a mixer at high speed until light and fluffy, about 5 minutes.In a medium bowl, combine the egg yolks and sweetened condensed milk.cup key lime juice 2 -3 drops green food coloring, if needed (.Notes: Eagle Brand's Key Lime Pie Recipe, ingredients 3 eggs, separated 1 (14 ounce) can eagle brand sweetened condensed milk ⁄ Condensed milk key lime pie is best served chilled. Alternately, spread the whipped cream on top of the pie.Tip: Dress up the pie prior to serving so the topping looks its best. I used a piping bag fitted with a large star tip. Garnish your key lime pie with decorative swirls of whipped cream, lime slices, and a sprinkle of lime zest and Graham cracker crumbs. Beat the cold cream and powdered sugar with an electric mixer on high speed for 3 to 4 minutes, or until stiff peaks form. Once cooled, place the pie in the refrigerator to chill for at least 3 hours or overnight (and up to 3 days). Let sit at room temperature to cool completely. Remove the pie from the oven and place it on a wire rack. You want the pie set around the edges but still slightly jiggly in the center. Pour the mixture into the pre-baked pie crust. Tap the bowl gently against the counter a few times to release air bubbles from the filling. Using a whisk or hand mixer, beat together until well combined, for about 2 minutes. While the crust is baking, prepare the filling by adding the condensed milk, lime juice, lime zest, and egg yolks to a large mixing bowl. Press the crumb mixture tightly into the bottom and up the sides of the pie dish. Pour the mixture into a deep-dish 9-in / 23 cm pie pan. Stir until the crumbs are coated and everything is well combined. Add the graham cracker crumbs, sugar, and melted butter to a large mixing bowl. Preheat the oven to 350☏ / 180☌ / gas mark 4. Unsaturated Fat: 7 grams unsaturated fat.Cholesterol: 141 milligrams cholesterol.Bake the pie for 1820 minutes or until only slightly jiggly in the center. Make the filling: Whisk the sweetened condensed milk, lime juice, and egg yolks together (or use an electric mixer). Notes: Key Lime Pie Recipe, Ingredients 1 1/2 cups Graham Cracker Crumbs 5 Tablespoons unsalted butter 1/3 cup Sugar 14 ounces Eagle Brand Milk 8 ounces Cool Whip Remove from the oven and leave the oven on. Immediately spread meringue over hot pie, carefully sealing to edge of crust to prevent meringue from shrinking.Beat 4 minutes or until stiff, glossy peaks form and sugar is dissolved. Gradually beat in sugar, 1 tablespoons at a time. ![]() Meanwhile, for meringue, with clean mixer, beat egg whites and cream of tartar to soft peaks.Preheat oven to 325☏ In medium mixing bowl, beat egg yolks gradually beat Eagle Brand and lime juice. ![]()
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