The Key Lime Pie is an American classic. Our graham cracker is made with lemon juice and sweetened condensed milk in a crust and topped with whipped cream. Use prime limes if you have them, otherwise substitute regular limes.
There’s something unique about Key Lime Pie. Like its cousin the lemon meringue, Key Lime Pie is mouth-puckering tart and a smiley dessert, much like the pie version of lime-flavored Starburst candy, but in custard form, surrounded by whipped cream and graham cracker crumbs. Is.
Key lime pie is one of those sweet indulgences that you probably shouldn’t be eating on a daily basis. But on a hot summer day? Or for a special gathering? This Key Lime Pie is perfect!
This all American pie is easy to make, too. The main lime pie ingredients are simple: sweetened condensed milk, lots of lime zest and juice (preferably from key limes), and enough egg to give it a nice set.
Pour the filling into the pre-baked graham cracker crust, bake until the pie is set, and let it cool. Pour whipped cream over the pie and serve.
Method Make the Graham Cracker Crust: Preheat oven to 350°F. Combine ground graham crackers, melted butter and sugar in a bowl.
Pour into 9-inch pie dish and spread graham cracker mixture with your fingers, in an even layer, inside pie dish. You can use your fingers to do this, and then use the bottom and sides of a measuring cup or drinking glass to smooth.
Make Lemon Filling: Put egg yolk in a medium bowl. Using an electric mixer or whisking by hand, beat until yolks thicken and slightly soften, about 3 minutes.
Whisk in the lime zest and sweetened condensed milk for another 2 minutes.
Whisk in lime juice until smooth.
bake: Pour filling into prepared graham cracker crust and bake on middle rack at 350°F for 10 minutes just until filling is set.
Make the Whipped Cream Topping: For a nice strong whipped cream topping, it helps to start with a cold bowl and very cold heavy whipping cream.
Pour cream into a large cold bowl. Add powdered sugar (sift is best) and vanilla. Use an electric mixer (or whip by hand if your gym membership has expired and you want to exercise), start at a low speed and increase the speed to the highest level. Whisk for several minutes until firm enough to hold shape.
Don’t whip too much or you will end up with butter.
Spread whipped cream on top of Chilled’s Lime Pie. Sprinkle a little more lime zest. Chill until ready to serve.
For the Crust:
11/2 cups finely ground graham crackers (from about 9 crackers, 145g)
1/4 cup butter, melted
3 tablespoons white granulated sugar
For the Filling:
1 tablespoon lime zest for filling plus 1/2 teaspoon for the topping
3 egg yolks
1 egg yolks
1/2 cup lime juice (from about 20 key limes or 4 to 6 regular limes)
For the Whipped cream:
3/4 cup heavy whipping cream
1 tablespoon powdered sugar
1/8 teaspoon vanilla extract
FOR THE CRUST
1.Preheat oven to 375 °F and set an oven rack in the middle position.
2.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.
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 (deep-dish) pie pan. The crust should be about ¼-inch thick. (Tip: do the sides first.)
3.Bake for 10 minutes, until just slightly browned. Let the crust cool on a wire rack.
FOR THE FILLING
1.Lower the oven temperature to 350°F.
2.In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice. Pour the thick mixture into the warm graham cracker crust. Bake for 15 minutes, until the filling is almost set; it should wobble a bit.
Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours.
FOR THE TOPPING
1.In the bowl of an electric mixer, beat the heavy cream until soft peaks form. Add the confectioners’ sugar and beat until medium peaks form. Top the pie with the whipped cream.
Decorate with the lime zest and lime slices. Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices, and serve cold.
The main lemon flavor is more floral than the commonly used Persian elderflowers. They are sharp without medicine. If you can control the urge to over-sweet the mixture.
you have a great balance of sweet and tart and creamy with a contrasting texture in the meringue or whipped cream topping.
To get that balance, start filling with 3/4 of the recipe’s sugar. Cook in a spoonful of butter on the pan and taste it to taste. Add more sugar if it’s not just sweet yet.
A prime lime pie won for Best American Style Pie, contestant’s showstopper in an episode of the Great British Baking Show, and received a Paul Hollywood handshake. If it influenced Paul Hollywood and Mary Berry, that’s good enough for me.
How would you improvise an easy banana pie recipe?
I would add in Jamaican rum which would improve the taste of the banana fruit! I do it with Homemade Key Lime and Lemon Pie!
What are the best pie recipes for beginners?
Not a silly kit that includes jello and a bunch of heinous stuff. are alone. And, they’re almost as easy as making ice cream.
Look in the juice section or cocktail mixer section of your local grocery store (even Walmart) for key lime juice.
1/2 cup lemon juice
4 egg yolks
1 can sweetened condensed milk
What is the best type of pie?
A traditional recipe’s lime pie. I am engaged in a 40 year long lime pie research project. So far, in addition to the best Key Lime pie I’ve eaten, the pies I’ve made myself are served at Joe’s Stone Crab restaurant in Miami Beach.
One is to have stone crab for the first 6, shared with another diner, with the trimmings, followed by their key lime pie.
Why do people love Key Lime Pie?
When made properly, it is the perfect mix of sweet and tart. It is very unique and its taste is worth savoring.
Over the years, the look of the recipe has changed. A pre-made crust is used. One time I had ginger snap on a crust. Nice but still enjoy the original style.
One of the most well-known brands of leading lime juice is Nelly & Joe’s. Can be found in most grocery stores. For whatever reason, some restaurants regularly use lemon juice. Inexpensive – not greenish yellow.
And the last difference is using whipped cream instead of meringue. It takes time and patience to separate the yolks from the whites and then beat them to perfect stiff peaks. It’s so easy to squeeze a can of whipped cream but it’s not the same.