Key #Lime #Pie

There are so many vintage recipes like this one which I truly can’t trust I haven’t shared yet. Key Lime Pie! It’s one in every of the greats, and it’s a tradgedy that it has taken me this lengthy to share it with you.

There are just a number of issues that make this key lime pie recipe the BEST, a few of which I share below. But one factor I truly love is making this with a gingersnap cookie crust. The gingerbread flavor, especially round the holidays, combined with the creamy key lime filling is delicious and makes a fun twist to the normal model of key lime pie.

The factor I love most about this pie (besides how creamy, luscious, and perfectly tart it is) is how exceptionally EASY it's to make. Literally, probably probably the foremost novice baker within the international might appear like a rock star after making this pie. It’s so simple, and fool-proof.

And please, PLEASE (this is me beggggging you) make the crust from scratch! There are some issues you may get away with shopping for store-bought, but graham cracker crusts is NOT one in every of them. The shop offered ones are flimsy and have no flavor.

A home made graham cracker crust is tremendous duper easy and truly makes a difference in taste.

Graham cracker crust (see notice beneath for a Gingersnap cookie crust)

    1½ cups flooring graham crackers (about 12 complete sheets, crushed)
    1/3 cup granulated sugar
    6 Tablespoons butter , melted

Key Lime Filling

    2 14 ounce cans sweetened condensed milk
    four ounces cream cheese , softened
    ¾ cup Nellie and Joes Key Lime Juice , or contemporary lime juice
    zest from 2 normal limes , or four key limes

Whipped Cream Topping

    1 cup heavy whipping cream
    1/4 cup powdered sugar
    1/2 teaspoon vanilla extract

For the crust:

    Preheat oven to 350F.
    Mix graham cracker crumbs, sugar, and melted butter in a small bowl.
    Pour crumb combination into an 8" - 9.5" pie pan and press it firmly within the backside of the pan and just a bit bit up the aspects of the pan.
    Bake for 10 minutes. Remove from oven and permit to cool.

For the Filling:

    Add cream cheese to a blending bowl and beat effectively with electrical beaters till smooth.
    Add equally cans of sweetened condensed milk, lime juice, and lime zest and blend back till smooth.
    Pour into ready graham cracker crust and bake in preheated oven for 10 minutes.
    Allow pie to cool for about 30 minutes, then refrigerate for no less than 3 hours, earlier than serving.

Whipped Cream Topping:

    Add heavy cream to a blending bowl and beat with electrical mixers for 1 minute.
    Slowly upload powdered sugar and vanilla and maintain beating till stiff peaks form. Spread or pipe the whipped cream on ideal of the cooled pie.

*Don't miss my suggestions for making this pie end up perfect, above within the post!

*For a gingersnap cookie crust:

    1 1/2 cups crunchy gingersnap cookie crumbs
    2 tablespoons sugar
    5 tablespoons butter, melted

Method, baking temp and bake time are the similar as for the graham cracker crust.

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