![]() ![]() I top with whip cream and either a little zest from the squeezed limes or cut the rinds into fine slices as garnish. This allows me to also chill the whip cream too. The balance of whip cream and limey custard makes this pie the best! I usually make the whip cream topping just as I put the pie in the refrigerator. This step allows the custard to best solidify during cooling.Ĭhill and make the whipped cream topping. Don’t be tempted to bake longer because it won’t look any different after baking. It’s just 10 minutes which allows the filling to set into that creamy, sweet lime filling we all dream about. As simple as mixing the graham cracker crumbs with melted butter and sugar, this crust takes only 10 minutes to make from scratch. But as a quick overview, to make this recipe we will… How To Make This Recipeįull instructions are included in the recipe card below. If the filling isn’t tart enough before baking, you can add more juice. If you must use regular limes, cut the amount of juice to ¼ cup. While real key limes can be difficult to find, they are the worth it. Because of this, I find that Persian limes are stronger in this recipe. The usual limes that you find year round in grocery stores are called Persian Limes. Sweetened Condensed Milk: I use Eagle Brand sweetened condensed milk which is milk with much of the water removed and sweetened with sugar. Graham Cracker Crust: No better crust in the whole world! I give directions for a super simple and delicious crust in the recipe card but sometimes I love the convenience of pre-made graham cracker crusts you find at your local grocery store. The juice may be substituted for regular limes or bottled, but it may alter the flavor a bit. They are smaller than regular limes and this recipe will require about 1lb to produce ½ cup of juice. Key Lime Juice: Key limes tend to be slightly more tart with aromatic, floral notes. Here is an overview of what you will need for this recipe: Great minds think alike because they all rave about this pie like I do! What You Will Need There is at least one fanatic at every party. I have made this recipe for well over a decade, usually for parties and potlucks. You can whisk this together in about 25 minutes! ![]() This light and tart wonder is a refreshing pick-me-up on the 90 plus degree days we’ve been having.īut what really get me is how EASY and foolproof it is – because even I don’t want to be stuck in the kitchen during this time of year. During the summer though, it’s all about this one. Top with remaining nondairy whipped topping, and sprinkle leftover graham cracker crumb mixture on top.There are exactly 3 pies I would give my right arm for: pecan pie, key lime pie, and blackberry cobbler (it counts!). Add 2 to 3 drops of green food coloring (optional) and mix thoroughly. Add half of the nondairy whipped topping to mixture and mix thoroughly. Cool and set aside.Īdd lime juice to sweetened condensed milk, and mix thoroughly. Save some mixture to sprinkle on top of pie. Press the mixture into a 9-in pie shell, and bake at 350☏ for about 5 min. Add graham cracker crumbs and sugar to the margarine, and mix thoroughly. 1, 9-oz container nondairy whipped topping, defrosted if frozen.1, 13-oz can Eagle Brand ® Sweetened Condensed Milk.Published in partnership with Nutrition 411 Florida key lime pie is a simple, traditional recipe with a graham cracker crust and is an ideal dessert for spring or summer.
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