Eagle brand 4 ounces Lime juice Green food coloring (optl.) 1 Pie shell, frozen -- or 6-oz graham cracker crust Preheat oven to 325F. In a large mixing bowl, beat egg yolks with condensed milk, lime juice and green food coloring if desired. Pour into prepared pie crust; bake 30 minutes. Reformatted by: Wendell Openshaw SRNP05A
How To make Eagles Key Lime Pie's Videos
Easter Pie Tips with Marie Callender's
Daisy Olson joins us from Marie Callender's in Boise to show us how to make the perfect coconut cream pie for Easter.
California Raisins & Lime Cheese Tart
Discover the surprising versatility of California Raisins with Chef Judy Koh of Creative Culinaire the School. Learn how to make this in the Mother's Day webinar video on our channel via this link
Lemon Meringue Pie with Condensed Milk - Steph’s Stove
Old Fashioned Lemon Meringue Pie that features a flaky pie crust, condensed milk, egg yolks, lemon juice and a fluffy meringue of egg whites, sugar, and cream of tartar.
Old Fashioned Lemon Meringue Pie
Items needed: 1 pre-made deep dish pie shell (found in the frozen food section) Condensed milk 3 eggs Lemon juice Granulated sugar Cream of Tartar
Directions: Preheat oven to 350°
Remove pie shell from package. Using a fork poke several holes into the pie crust bottom and sides. This “poking” will prevent the crust from rising up during the pre-baking process. Place the pie shell in the oven and pre-bake for about 10 minutes. The intention of this step is not to cook the crust but only for the pre-baking process to prevent a soggy and undercooked crust.
While the pie shell is pre-baking, combine the custard filling ingredients and mix until well until fully incorporated.
Custard Filling 1 can (14 oz) condensed milk 3 egg yolks (reserve the egg whites for the meringue) ½ cup of lemon juice Pour custard filling mixture into pre-baked pie shell, return to the oven. Bake for approximately 20 minutes until the filling has set.
Meringue 3 egg whites at room temperature (use 4 for a larger meringue) ½ cup granulated sugar ¼ teaspoon Cream of Tartar Using an electric mixer and a whisk attachment on medium speed, beat egg whites for 2 minutes. When egg whites begin to change color from opaque to pale white, increase speed to high for 3 minutes. Reduce speed and add sugar gradually. Continue beating for 2 minutes until sugar has completely incorporated. Add cream of tartar and beat for an additional minute to incorporate. This should take between 6-7 minutes. Using a butter knife or spoon, gently transfer the meringue to top the warm pie. Spread to cover completely (including edges to prevent weeping) forming peaks as desired. Return pie to the oven for 10 minutes for meringue to brown. Remove from the oven and allow the pie to cool on a wire rack. Once cooled, refrigerate for four hours or more to chill, slice, and enjoy!
Our delicious Key Lime Pie! A perfect pick me up energy & protein shake! #eaglesnestnutrition
Easy Cucumber Salad
This refreshing, crunchy cucumber salad with pickled onions, fresh dill, and mint has just the right hint of sweetness and tang to make it the perfect side dish! When the weather warms up it’s time to get serious about barbecue, picnics, and fun gatherings filled with food. My easy cucumber salad recipe compliments nearly everything!
Full Recipe:
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