![]() If you don’t have a food processor, you can put the wafer cookies and graham crackers into a large ziplock bag and crush them into fine crumbs with a rolling pin.It pulses the big graham crackers and wafers into fine crumbs that will stick together nicely. Food Processor: A food processor is so handy to making a homemade crust of any kind, but especially a cookie or graham cracker crust.The sweetness and slight nuttiness of graham crackers pairs well with the tart key lime custard. Traditionally, a key lime pie has a graham cracker crust. How To Make A Perfect Key Lime Pie Crust: key lime zest: Zest the key limes first, then juice the key limes.egg yolks: Save the egg whites in the fridge for a vanilla cake!.It creates a rich texture in the custard, but you can use all whole milk if you don’t have half and half. half and half: Half and Half is part whole milk, part cream, hence the name half and half.cornstarch: This is used to thicken the key lime custard so it’s silky and smooth yet firm.Almost a No Bake Key Lime Pie: The vanilla wafer graham cracker crust is baked in the oven for about 10 minutes, but that’s the only time you use the oven!.I love key lime filling, and a lot of pies call for a pretty thin layer of custard, and I really want a custard piled high and deep. Size: This is a large, deep dish key lime pie.However, I will offer some substitutions if you cannot find key limes nearby. Fresh Ingredients: I know it can be difficult to find key limes, but fresh key lime zest and juice does make a huge difference in terms of flavor.Whipped Cream: Homemade whipped cream makes everything better.I’ll explain more on why I preferred this method to the sweetened condensed milk method below. It’s a very similar recipe to making a lemon custard or a cream pie. Key Lime Filling: This is a stovetop key lime pie filling made with egg yolks, half and half, and cornstarch.Crust: Most traditional key lime pies use a graham cracker crust, but for this version, I wanted something a bit sweeter so I use half vanilla wafer cookies and half graham crackers to make a rich, sweet crust.This episode was on quite a few years ago, but ever since I’ve been curious to experiment with key lime pie and find the one recipe I absolutely love (and one that’s worth squeezing an insane amount of teeny key limes-if you know, you know).Įvery summer I think I’ll get around to it and I never do, but finally, this summer, I think I’ve perfected my Homemade Key Lime Pie Recipe (and it’s made without sweetened condensed milk!). One in particular was focusing on pies, and they showcased a place in Florida (whose name I’m blanking on in this moment) where they sell key lime pie by the slice. ![]() I’m a sucker for those themed food shows where they focus on one particular food and then showcase a few different places known for their version of that food or dessert. Or, at least it’s not that common where I live. It’s one of those pies you hear a lot about during the summer season, but it’s not nearly as common as a summer peach pie or a lemon meringue. I’ve been wanting to experiment with Key Lime Pie for a while now. It’s topped with homemade whipped cream and has a vanilla wafer graham cracker crust. This is a stovetop key lime pie filling, made with egg yolks, half and half, and fresh squeezed key lime juice. The leftover filling makes a great key lime dip! Let it chill in the fridge for 3 hours and then serve with graham crackers, vanilla wafers, shortbread cookies, or animal crackers.This Homemade Key Lime Pie is made without sweetened condensed milk. You may have more than enough filling to fill your pie shell. You can use a piping bag and star tip to pipe a design on top, or just spread it across with a spatula. Whip cream and powdered sugar together until medium stiff peaks form.Pour into chilled crust and set in fridge for at least 3 hours, or overnight. ![]() Add sweetened condensed milk, lime juice, and lime zest and mix using the whisk attachment.
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