Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, key lime pie. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Key lime pie is an American dessert pie made of Key lime juice, egg yolks, and sweetened condensed milk. Watch Now In a medium bowl, combine condensed milk, sour cream, lime juice. The Best Key Lime Pie recipe EVER!
Key Lime Pie is one of the most favored of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Key Lime Pie is something which I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can cook key lime pie using 10 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Key Lime Pie:
- Get Crust :
- Get 1 1/2 cups Graham cracker crumbs
- Get 6 tbsp. unsalted butter, melted
- Make ready 1/3 cup granulated sugar
- Prepare Filling :
- Get 4 oz. cream cheese, softened to room temperature
- Get 4 egg yolks
- Take 1 can (14 oz.) sweetened condensed milk
- Get 1/2 cup key lime juice
- Get zest of 1 lime (optional, for more of a tart flavor)
This controversial southern specialty has been winning over my tastebuds for years. Between the buttery and crunchy crust, tangy custard filling, and. Recipe courtesy of Joe's Stone Crab. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.
Instructions to make Key Lime Pie:
- Preheat the oven to 350°F. Spray a 9" pie pan with non-stick cooking spray and set aside.
- Before getting started, if you're using fresh key limes for your pie, go ahead and squeeze them first. 1 lb. fresh key limes yields about 1/2 cup of juice. Strain any pulp or seeds out.
- Start by making the crust. If you're using whole Graham crackers, then you need about 10 sheets to yield 1 1/2 cups. Either pulse them in a food processer for a few seconds or place them in a gallon sized Ziploc bag and crush them using a rolling pin.
- Mix the Graham cracker crumbs, melted butter and sugar all together in a large bowl until combined and resembling a coarse, sandy mixture. Then, pour the crust mixture into the prepared pie pan and pack the crumbs around the pan and up the sides. I use the back of a small, metal dry measuring cup, but you can use your fingers to do this. Just make sure to pack the crumbs together well.
- Bake the crust for 12 minutes. While it's baking, start to prepare the pie filling. Once the 12 minutes are up, remove the crust from the oven, but leave the oven on.
- Using either a hand mixer or a stand mixer with a paddle attachment, beat the cream cheese until smooth, about 1 minute. Beat in the egg yolks and scrape down the sides of the bowl as needed.
- Beat in the sweetened condensed milk, lime juice and lime zest (if using). Pour the filling into the warm crust.
- Bake for 16-18 minutes, or until the sides are very lightly browned. Its ok if the center still has a slight jiggle.
- Allow the pie to cool on a wire rack for 30 minutes, then transfer it to the fridge and chill for at least 4 hours, before slicing and serving. Pie should be served chilled.
- Keep any leftovers stored, covered, in the fridge for up to 3 says.
This Key Lime Pie is an American classic. Key lime pie is one of those sweet indulgences that you probably shouldn't eat on a daily basis. The easiest and BEST Key Lime pie! Creamy, luscious and perfectly tart Key Lime Pie with either an easy homemade graham cracker crust or a gingersnap cookie crust. Strict Key Lime Adherents: Please look away.
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