How To Tell When Key Lime Pie Is Done Baking
Key Lime Pie (yield: 1 9-inch pie)
Crust:
1.5 c (150g) graham cracker crumbs
2 Tbsp (25g) sugar
1/4 tsp fine salt
3 oz (85g) butter, melted and cooled
1. Mix the graham cracker crumbs, sugar, and salt together.
2. Add the melted butter and mix to evenly distribute.
3. Pack into a 9in pie pan, making sure to push the crumbs into the bottom and sides of the pan.
4. Bake the crust at 300F (149C) for 10 minutes and let cool while making the filling.
Filling:
4 egg yolks
14 oz (396g) sweetened condensed milk
2/3 c (152g) lime juice
Zest from 1 lime
1. Mix the egg yolks and sweetened condensed milk together until smooth.
2. Add in the lime juice and zest and mix until homogeneous.
3. Pour the filling into the prepared crust and bake at 300F (149C) for 23-28 minutes or until just the center wobbles slightly when nudged.
4. Remove the pie from the oven and cool to room temperature before chilling in the fridge for at least 4 hours or preferably overnight.
5. Optionally, top with whipped cream and serve cold.
Vegan Key Lime Pie | Delicious WFPB Recipe
Back when I ate junky, animal food desserts one of my very faves was Key Lime Pie. As a health-conscious whole foods vegan, I thought I'd never taste one again. Then, my lovely Partner, Gemma developed one for our Virtuous Vegan Desserts cookbook. NO processed sugar, No animal suffering and 100% DELICIOUS. Here's the recipe...
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I'm Paul Kerton, a former Personal Trainer and Vegan Nutritionist, I am now a full-time Social Media Influencer. Not so long ago, in a misguided attempt to try and grow muscle as quickly as possible, I ended up eating more animal products than probably anyone you've ever met. Through research, I came to learn the deleterious effects that eating even quite trivial amounts of animal products has on one's health and through personal experience, I found that far from being a hindrance to sports performance, a well-planned vegan diet is actually optimal! Then with an open heart, I looked at how we treat animals in order for them to end up on our plates and it shook me to the core. I could not believe that for so long I fell for the lies that others tell us, that we tell ourselves, in order that we perpetuate this destructive behaviour. Destructive to ourselves, the beautiful, intelligent sentient beings that are here with us and indeed our very planet. To try and put right my part in all of this I was compelled to overcome my fear of being filmed for YouTube and television, appearing on the radio and more recently public speaking. On a spiritual level, I've come to realise that my fellow man too is suffering. If I won't see harm come to a chicken I've never met then why would I be unkind to my brother man? If someone is being aggressive or unkind toward me, surely the suffering inflicted on them in the past is simply spilling over? Do I want to add to that, or can I step out of my ego long enough to forgive them and maybe break the cycle of negativity? This former, quick to anger meat-head bouncer has been on one transformative journey!
Key lime pie with graham cracker crust
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***RECIPE, MAKES A 9-10 in (23-25 cm) PIE***
For the crust
150-200g graham crackers
1/2-1 stick (2-4 oz, 57-114g) butter, melted (or 60-120 ml coconut oil for a vegan pie)
1/4-1/2 teaspoon (3-6g) salt, if using unsalted butter
1/3-1/2 cup (66-100g) sugar, I like brown sugar (white sugar + molasses)
ground cinnamon to taste (maybe half a teaspoon, very optional)
For the custard
3/4-1 cup (177-237 ml) lime juice
The zest of 2-4 limes (very optional)
5-6 egg yolks (or 1/2 cup, 118 ml vegan sour cream)
28 oz (3.5 cups, 830 ml) sweetened condensed milk (to make vegan version, combine 4 standard 13.5 oz, 400 ml cans of coconut milk and 1 1/3 cups, 230g sugar in a saucepan and simmer for about 45 min, stirring frequently — you might not need all of it, depends on how much it reduces)
For the topping
1-2 cups (236-473 ml) whipping cream
sugar (ideally powdered sugar) to taste
vanilla extract to taste
Pulverize the graham crackers as fine as you want them. Mix in a conservative amount of sugar, salt (if using unsalted butter), cinnamon (if using) and melted butter. The less butter, the more crumbly the finished crust will be. Taste and consider adding more sugar, salt or butter. Mold into a 9-10 inch (23-25 cm) pie pan, tamping it down smooth. Bake empty at 325 F (160 C) convection or 250 F (180 C) conventional for 10 minutes. Let it cool throughly before filling it.
Make the filling by mixing together the sweetened condensed milk, egg yolks and limes juice. If you don't want the pie very acidic, go with the smaller quantity of juice, and use only five egg yolks instead of six. You could mix in some of the lime zest now and reserve some for garnish later, put it all in now, or put none of it in now.
Pour the filling into the crust — it should look like not quite enough, because custard expands slightly when cooked. Bake at the same temperature as before for 20-30 min, or until the center of the pie has firmed slightly, but is still wobbly when you nudge the pan. Don't let anything brown.
(NOTE! If you're doing the version with sour cream [vegan or otherwise] instead of egg yolks, it won't need to bake nearly as long. I'd guess 10 minutes, max, until you see little bubbles bursting at the surface. It won't seem very set, but it'll set up in the fridge.)
Cool thoroughly on the counter before chilling overnight.
Whip the cream and flavor it with as much sugar and vanilla as tastes good to you. Serve the chilled pie with some whipped cream on top, and maybe garnish with fresh lime zest.
The Best Key Lime Pie
The Best Key Lime Pie has the most amazing homemade graham cracker crust, with a perfectly creamy and tart filling, and homemade whipped cream on top. It is simple to prepare and so good, you will want to eat the whole pie in one sitting!
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✅Ingredients
Key Lime Pie Filling
• 4 large egg yolks
• ½ cup heavy cream
• 14 ounces sweetened condensed milk
• ½ cup key lime juice
Crust:
• ½ cup butter, room temperature
• ⅛ cup honey
• ⅛ cup brown sugar
• 1 teaspoon vanilla extract
• 1 ¼ cup all-purpose flour
• ½ teaspoon salt
Whipped Cream Topping:
• 1 cup heavy whipping cream
• ⅛ cup powdered sugar
✅Instructions
Crust:
1️⃣ Preheat oven to 375 degrees Fahrenheit.
2️⃣ In a stand mixer, beat together butter, honey, brown sugar, and vanilla.
3️⃣ Add in flour and salt and mix until combined. Don't overwork it. Mixture will be crumbly.
4️⃣ Press the mixture into a 9-inch standard pie plate.
5️⃣ Bake for 7 minutes.
Key Lime Filling:
1️⃣ Adjust the oven to 350 degrees Fahrenheit.
2️⃣ In a stand mixer, mix the egg yolks by themselves for 1 minute on medium-high speed. Add in heavy cream and mix again for a full minute on medium-high speed. It should appear fluffy.
3️⃣ Add in the sweetened condensed and mix for 1 minute on medium-high and then add in key-lime juice. Mix for another 30 seconds on a low-medium speed.
4️⃣ Pour the mixture into the prepared pie shell. Bake for 15 minutes or until filling is more set.
5️⃣ Let cool for 1 hour before moving to the fridge to chill completely, about 4 more hours. Top with whipped cream and enjoy!
Whipped Topping:
1️⃣ Combine the heavy whipping cream and powdered sugar in a bowl and whip until you form stiff peaks.
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How to Make Key Lime Pie I | Pie Recipes | Allrecipes.com
Creamy pie that’s sweet, refreshing, and full of citrus flavors. Get the recipe for Key Lime Pie I:
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EASY 4 Ingredient Key Lime Pie Recipe
This key lime pie is so delicious and easy to make! It's our go-to Summer dessert!
Grab the recipe and more tips to make it at:
#keylimepie #summerdesserts #summertime #dessert #easyrecipe #summervibes #summertime