and just as good as the day I got them. Top with additional lime zest if desired. But, you can also find a different brand of key lime juice in most grocery stores and it works just the same. I'm Kathleen, I find joy in sharing easy, family friendly recipes that are wholesome and always delicious. Marshmallow-Almond Key Lime Pie. * Percent Daily Values are based on a 2000 calorie diet. Your email address will not be published. I have a 10 inch prepared graham cracker crust. It's delicious and so easy to make. MAKE MINI PIES | A reader split the batter between 12 mini pies, baked on a cookie sheet for 8 minutes and they were perfect! The quest for "THE" key lime pie recipe is over! Fantastic recipe, when key limes are in season, stock up on them, just put in freezer and they are good for about a year, when needed, just take out what you need, better than the bottle stuff, i like my limes fresh, I have frozen lemon and limes and oranges for years. Learn how your comment data is processed. and just as good as the day I got them. Sweetened condensed milk was used a lot in cooking, especially on fishing boats. They all came out amazing and I will have some very happy clients tomorrow! If using Persian limes and you want it more tart, add additional zest from 1-2 additional limes. Eight minutes worked perfectly for the mini pies! So glad it was easy and hopefully equally delicious!! Pour into prepared pan and bake in 350 degree over 18-24 minutes (pressing surface lightly with finger should leave a … Here’s the secret…this is an EASY recipe that is both quick AND delicious. First of all, the crust -the ground, toasted almonds take it to way beyond the ordinary. Before putting the pie in the fridge to cool sho i need to cover it with anything? Okay, did a little research, if you are using those premade mini graham cracker pie crusts, I would start at about 5-8 minutes (placing the mini pies on a large baking sheet for easier testing and removal). Look no further…you found it! Reserve about 1/8 cup of graham cracker crumbs for topping, if desired. Pour the crumb mixture into the pie plate and evenly press to form a crust on the bottom and the sides. Garnish with whipping cream stars, a little lime zest, graham cracker crumbs and a slice of lime. EGG FREE | Omit eggs all together, will still set up nicely. Carefully place the crust in the preheated oven and bake for 6-8 minutes. I hope you all enjoy!! Pour in sugar, pulse a few times, then pour in butter and pulse, or just mix with a fork as I’ve done here. Have a great weekend Michelle! To serve, slice the pie and serve with whipped cream or serve plain. Mix until juice has been incorporated … Allow to cool then refrigerate for at least 4 hours, but preferably overnight. Love hearing this Jennifer, thank you!! While the crust cools, make your key lime filling. You may replace with greek yogurt, especially Fage, since it’s so thick and rich! This is the BEST Key Lime Pie...citrusy, sweet-tart -- the perfect sweet to-pucker ratio; light and bright with a crisp not-to-sweet graham cracker crust! I’ve had this recipe from Souffle Bombay in my “MAKE SOON” file, which grows faster than I can make and bake things. It looks delicious! This recipe was adapted from Souffle Bombay's Prize Winning Key Lime Pie. Press the graham mixture into your pie plate. Don’t forget that while we think of Key Lime Pie as a summertime dessert, it’s a delicious, tasty and beautiful non-chocolate, non-pumpkin holiday dessert as well! I made this tonight! Summer is peak season for Key limes—a must for this pie’s distinctive sweet-tart flavor. There are many tried and true recipes out there, but I like to make mine with quality ingredients (organic if possible), extra lime juice and a pinch of zest for that added depth of flavour, and fresh whipped cream with a kiss of raw honey to balance the sourness. I love when my readers get creative, make it their own! It should still set up after baking, just cool on the counter and refrigerate really well, overnight would be best. This sounds amazing, I would suggest replacing a portion of the lime juice with the nectar and then adding an extra yolk, be sure to whip it really well, and after baking give it as much time as you can to cool! Next time I'll take some of the leftover egg whites whisk them with a fork for a few seconds and brush the egg wash onto the pie shell before baking. Today, it’s beloved by many and is even the official state pie of Florida. The only thing I need to fix is that the crust was so crumbly it was difficult to serve but it was so good I still have to give it 5 stars. I am a sucker for a good sweet-tart key lime pie! Who knew? In the past I always used a store-bought graham cracker crust. Thanks for sharing!! PIN on PINTEREST and comment on the blog! Let us know in the comments! Finely crush your crackers or biscuits and, in a bowl, stir to combine with the butter, 2 tablespoons of honey and salt. Place in fridge for at least 3 hours -- if you remove sooner it will still taste good, it will just not be quite as set if you had let it sit longer in the fridge. I even made adjustments to the recipe on the blog, hopefully those came through. The cream is definitely a secret ingredient that changes the recipe from good to great. 2 - 14 oz cans sweetened condensed milk (I used Organic), Circus Animal Cookie Ice Cream (No Churn) • The Fresh Cooky, Rich Chocolate Zucchini Cake and Cupcakes • The Fresh Cooky, Start by making the crust as it will need to. Thanks so much for such a great recipe! Hi Victoria, the sour cream lends to the smoothness and creaminess of the pie! Hi Crystal, I typically do not cover it initially, really allowing it to set undisturbed. Thanks again! I used bottled key lime juice; can't easily get the key limes in Boston. Describe your BEST Key Lime Pie…is it citrusy, sweet-tart, creamy — with the perfect sweet to-pucker ratio; light and bright with a crisp not-to-sweet graham cracker crust? Kermit’s sells their famous key lime juice online. Remove from oven to cooling rack and cool for 30 minutes. Why Wondering why you use sour cream? Wow! Using my knuckles, I gently pressed into the sides and smoothed the edges/tops creating a pretty fluted edge. Hi there! Mine is currently in the oven with double bake time and still not done. A beauty isn’t it! YUMMY! I’ll add it to the post! Continue to beat on LOW while SLOWLY adding lime juice. I just made this afternoon for my husband’s birthday! With only 3 simple ingredients, you will never buy a store made graham cracker pie crust again! This Florida Key Lime Pie is a delicious and easy summer dessert. Nutrient information is not available for all ingredients. While the crust is baking, beat the egg yolks in a bowl with the condensed milk, cream, and lime … Cool for at least 30 minutes. Mold the mixture into a greased, 10-inch pie shell and bake for 8 minutes or until golden brown. A year round dessert delight! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Place in the oven and bake for 15 minutes. Your email address will not be published. Pour Key Lime filling into COOLED graham cracker crust. Finely crush graham crackers in food processor, blender or freezer baggie with rolling pin until all the same size. Transfer to a glass jar though and refrigerate. I am using mango nectar in addition! Squeeze 3/4 cup of lime juice (about 24 key limes, or 6 Persian limes). Remove from oven and cool completely on wire rack. So happy it made everyone happy!! Preheat oven to 350 degrees F Combine condensed milk, sour cream, lime juice, and lime rind in a medium bowl and mix well until well blended. I chose a 9″ rimmed. Do not overmix or the pie will not set-up in the refrigerator. Wash and dry the limes and get out your zester, zesting just the green part of the lime, not into the bitter white “pith.”, Now that you’ve done the hardest part, pour the, Leftover sweetened condensed milk? Makes me so happy Marcia, thank you for taking the time to write a comment! Grease a 9-inch pie dish with additional butter. Edited 8/7/2011 - I use 1-1/2 tsp. So, needless to say, when I walked in with pounds of key limes the other day, her eyes grew wild she realised a pie-baking session was on the cards. Does it make it lighter? Phoenician Gourmet, you have outdone yourself and this pie absolutely deserves to be titled after you!
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