Key Lime Pie
Key Lime Pie invariably leads to odd behavior that is hard to explain. After the first bite you’re thinking, “This is a bit tart” and depending on the recipe, you might have to pucker a bit from the tartness of the filling. But within minutes your looking over your shoulder to see who’s looking as you move another piece from the pie plate to your plate. Odd behavior indeed.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs (about 10 crackers)
- 7 tbsp unsalted butter melted
- 3 tbsp white granulated sugar
For the filling:
- 1/2 cup lime juice Key lime (8–10 Key limes)
- 4 egg yolk
- 1 can condensed milk sweetened (14-oz.)
- 1 1/2 cups heavy cream (36-38%)
- 2 tbsp white granulated sugar
Instructions
For the crust:
- For the crust: Heat oven to 375 F (190 C). Combine graham cracker crumbs, butter, and sugar in a medium mixing bowl, then transfer to a 9" glass pie plate. Spread crumbs evenly on bottom and up the side of the pie plate; using your fingertips, firmly press down on crumbs to form a crust.
- Bake crust until lightly browned, about 8 minutes. Remove crust from oven, and set on a wire rack to cool to room temperature.
For the filling:
- Combine juice, egg yolks, and condensed milk in a large mixing bowl, and beat on medium-high speed of a hand mixer until pale and thickened slightly, at least 5 minutes.
- Pour filling into prepared crust (filling will thicken as it sits). Cover pie with plastic wrap, being careful not to let it touch the surface of the filling, and refrigerate until well chilled, at least 6 hours or overnight.
- Just before serving, place cream and sugar into a large, well-chilled mixing bowl. Beat with a whisk until cream just forms soft peaks. Spread whipped cream over pie and serve.
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