How To make Key Lime Pie 3

Key lime pie

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Key Lime Pie ???? Insanely Delicious!

Instructions:
1 package Biscoff cookies
1/4 cup salted butter, melted
2 7.4-ounce cans sweetened condensed milk
1/2 cup heavy whipping cream
1/2 cup cornstarch
1/2 cup freshly squeezed lime juice
1 tbsp key lime zest
Whipped cream for decoration

Directions:
Preheat the oven to 375F. Grease a 10″ pie dish and set aside. Then measure out the ingredients. In a food processor, process the cookies until they reach a fine crumble. Add in the melted butter, and blend again until you get a wet crumbly texture. Press the cookie crumble into the pie pan, and use a flat surface.

 Place the pie dish in the oven to bake for 10 minutes. To a large bowl, add the sweetened condensed milk. Then add in the remaining ingredients, and whisk until combined. Pour the key lime pie filling into the par-baked pie crust, and bake for 15-18 minutes, or until the top of the key lime pie is set!

Allow to cool, I usually throw mine into the fridge to allow it to set longer and then enjoy!

~Buon Appetito

Key Lime Pie | Sally's Baking Recipes

This tangy sweet key lime pie is deliciously simple with an extra thick and nutty crust. Only 3 ingredients needed for the filling.

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#baking #recipes #keylimepie

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How to make the perfect Key Lime Pie Cup Cake using Avocados to make it extra creamy!#recipes #vegan

Professional Baker Teaches You How To Make KEY LIME PIE!

Key Lime Pie is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!

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Recipe

Yield: 1 9-inch (23 pie)
Servings: 8-10
Prep Time: 30 minutes
Cook Time: 45 minutes

Ingredients

Crust
1 ½ cups (185 g) graham cracker crumbs (or ground digestive biscuits)
½ cup (50 g) sweetened flaked coconut
6 Tbsp (90 g) unsalted butter, melted

Filling
1 (300 g) tin sweetened condensed milk
½ cup (125 mL) fresh lime juice (key lime or calamansi)
2 tsp (10 mL) freshly grated lime zest
1 tsp (5 mL) vanilla extract
4 large egg yolks

Meringue
4 large egg whites, at room temperature
½ tsp (2 mL) cream of tartar
1 cup (200 g) granulated sugar (caster sugar)

Directions

1. Preheat the oven to 350 F (180 C).

2. Stir the graham crumbs, coconut and melted butter together until crumbly and press this into an ungreased 9-inch (23 cm) pie plate. Bake the crust for 10 minutes, then cool before filling.

3. For the filling, reduce the oven temperature to 300 F (150 C). Whisk the condensed milk with the lime juice, zest and vanilla and then whisk in the egg yolks (save the whites for the meringue). Pour this into the cooled crust and bake for 30 minutes, until the filling no longer jiggles when the pan is moved. Cool the pie to room temperature. Once cooled, the pie can be chilled and topped with meringue later.

4. Increase the oven temperature to 400 F (200 C). Whip the whites and cream of tartar with electric beaters or in a stand mixer fitted with the whip attachment until they are just past foamy (frothy but not holding a soft peak). Bring the sugar with 3 Tbsp (45 mL) of water up to a boil on high heat without stirring. Continue to boil the sugar until it measures 240 F (115 C) on a candy thermometer. Carefully pour the sugar down the side of the bowl while beating on high speed and continue whipping until the meringue is almost at room temperature, about 5 minutes.

5. Place the meringue in a large piping bag fitted with a large star tip. Pipe a pattern of your wish (spikes upward or spiral around) on top of the cooled filling (alternatively, you can dollop and spread the meringue over the filling). Bake this for 4-5 minutes, until the meringue browns as desired (keep an eye on it, it can brown quickly!) Alternatively, the meringue can be browned using a butane torch (since the meringue is fully cooked, the torching is for effect). Cool the pie to room temperature and then chill completely (2-3 hours) before serving.

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Key Lime Pie with ONLY 3 ingredients!

You need ONLY 3 ingredients for this amazingly delicious Key Lime Pie! The recipe is from the book ONLY 3 - A book that will change the way you think about baking! Emma Ivane has created a collection of practical and clever recipes. The beautiful photography and layout are by Viola Minerva Virtamo.

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Key Lime Pie

200 g digestive biscuits
2 tins (a 397 g) condensed milk
6 limes

Preheat the oven to 175 degrees celsius. Cut a piece of baking paper on the base of a 24 cm loose base pie pan. Chrush the biscuits and add 4 tbsp of condensed milk.
Press the mixture onto the bottom and the sides of the pan and bake in the middle of the oven for 5 minutes.
Mix the rest of the condensed milk,
3 tl lime zest (save some of it for decoration) and 2 dl of lime juice and pour the mix into the pan.
Bake in the middle of the oven for 10 minutes. Turn the oven off and let the pie cool in the oven for 30 minutes.
Let cool to room temperature and then refrigerate for at least 4 hours or over night.
Remove from the pan and transfer onto a serving plate.
Decorate wit lime zest.

Limepiirakka

200 g digestivekeksejä
2 tlk (à 397 g) kondensoitua maitoa
6 limettiä

Kuumenna uuni 175 asteeseen. Leikkaa halkaisijaltaan 24 cm kokoisen irtopohjapiirakkavuoan pohjalle pohjan muotoinen pala leivinpaperia. Murskaa keksit ja sekoita 4 rkl kondensoitua maitoa keksimurun joukkoon. Painele seos vuoan pohjalle ja reunoille. Paista keksipohjaa uunin keskitasolla 5 minuutin ajan.
Sekoita loput kondensoidusta maidosta, 3 tl limetin raastettua kuorta (varaa lisäksi pieni määrä
koristeluun) ja 2 dl mehua keskenään ja kaada vuokaan.
Paista uunin keskitasolla 10 minuuttia. Käännä sitten uuni pois päältä ja jätä piirakka jälkilämpöön 30 minuutin ajaksi. Jäähdytä huoneenlämpöiseksi ja anna tekeytyä jääkaapissa vähintään
4 tuntia tai yön yli. Nosta piirakka vuoasta ja siirrä tarjoilulautaselle. Koristele raastetulla limetinkuorella.

emmaivane.com