Key Lime Pie: A Refreshing Summer Dessert That Will Tantalize Your Taste Buds
Welcome to Cook n' Share, where we bring you a tantalizing summer dessert that is sure to refresh your taste buds: Key Lime Pie! In this video, we'll guide you through the process of creating a creamy, tangy, and utterly a delightful that captures the essence of summer.
The pie is an easy and delicious dessert. It originated a number of years ago in the Florida Keys. This is a variation of the original recipe. I have changed a few things. For example, it was traditionally a no bake recipe. If you are brave, you could still make it this way. Because of the use of eggs, I bake the pie for 15 minutes to kill off the risk of any bacteria. It's a wonderful, somewhat tangy, sweet, and flavorful pie.
Key Lime Pie is the perfect dessert to indulge in during those hot summer days. With its smooth and velvety texture, coupled with the refreshing tartness of key limes, this pie is a true crowd-pleaser. From the buttery graham cracker crust to the luscious filling made with fresh key lime juice, sweetened condensed milk, and a hint of zest, each bite will transport you to a tropical paradise.
In this video, we'll provide you with a step-by-step guide to help you master the art of making Key Lime Pie at home. From selecting the juiciest key limes to achieving the perfect balance of flavors, we'll share our expert tips and tricks to ensure your pie turns out absolutely divine.
So, if you're ready to tantalize your taste buds and impress your family and friends with a refreshing summer dessert, join us as we delve into the world of Key Lime Pie. Get ready to savor the creamy and tangy goodness that this classic dessert has to offer.
Don't forget to like, subscribe, and hit the notification bell to stay updated with our latest videos on baking, desserts, and mouthwatering recipes. Let's dive into the world of Key Lime Pie and experience the ultimate indulgence that will leave you craving more.
Get the full recipe at:
0:00 Introduction
0:19 Making the crust
1:01 Forming the pie shell and baking it
1:49 Making the key lime filling
2:44 Putting the filling into the pie
3:01 Baking the pie
3:30 Topping and conclusion
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perfect KEY LIME PIE
This recipe is a combination of two. The filling is from chef and tv host Andrew Zimmern who got it from a Miami firefighter who got it from someone in the Keys. The crust is the spectacular creation from Christina Tosi of Momofuku Milk Bar. Together, they make a perfect key lime pie.
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Key Lime Pie Recipe
This is our version of the classic American Key Lime Pie, which traditionally uses limes from the Florida Keys and has a crumbly biscuit base. Don’t worry, though – you can use any kind of lime for our easy Key Lime Pie recipe!
Sweet and delicious, this is a great simple dessert to delight your guests. The sweetness of Carnation Condensed Milk balanced with zingy limes is sure to tempt the taste buds! Try our easy recipe here:
Easy 10-Minute Key Lime Pie
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TWO 10-MINUTE RECIPES for SPRING! Hi Bold Bakers! My two new recipes are ready in minutes and are packed with flavor and decadence. Enjoy my 10-Minute Key Lime Pie and BONUS 10-Minute Chocolate Mousse Recipe! So let's get Bold Baking!
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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 - No Bake - Quick - Easy - Delicious!!
This is my absolute, favorite Key Lime Pie!! My good friend Joe (AKA: Garibaldi) introduced this recipe to me years ago, and it was so good - he then proceeded to tell me how quick and easy it is to make, with just a few ingredients. Needless to say, he got my attention right away and I have been enjoying this key lime pie ever since, and now I hope that you do too :)
Homemade Apple Pie - from Scratch - Made Easy
Joe’s (Garibaldi’s) Key Lime Pie – Ivo’s absolute favorite!!
Ingredients
For the crust
• 1 ¼ cups Graham Cracker Crumbs
• 1 TBSP sugar
• 4 TBSP (1/2 stick) butter (salted or unsalted – doesn’t matter)
• You will need a deep dish, 9-inch, pie plate
For the filling
• 4 limes
• 1 can sweetened condensed milk (300 ml or about 10 oz can)
• 1 cup of whipping cream (35% preferred)
Process
• Put the Graham Cracker Crumbs in a bowl, add the sugar and whisk to mix
• Melt the butter and add it to the crumb mixture and mix until all the butter is absorbed
• Put crumbs in your 9-inch pie plate and line the sides and the bottom with this mixture, pat it down firmly, set aside
• Take the zest from 2 limes (about 1 TBSP of zest) and add it to a bowl.
• Squeeze those 2 limes and the other 2 limes as well, to get ½ cup of lime juice. Add this to the same bowl with the zest. Then add your can of sweetened condensed milk to the bowl as well, and whisk together, until all combined. Set aside
• Put the 1 cup of whipping cream in a bowl and beat until stiff peaks form
• Add the whipped cream to the lime mixture, 1/3 at a time and fold it in
• Then pour this mixture into the 9-inch pie plate, over top of the crumbs, and spread out evenly
• Cover, and place in freezer.
• Once frozen, you can remove and serve
• Enjoy
Notes/Tips:
• When beating the whipped cream, be sure to use a metal bowl or a glass bowl, for best results (i.e., avoid using a plastic bowl)
• When removing the juice from the limes, if you also end up with some pulp, you can add the pulp in as well, for more added flavor.
• Before putting the crumb mixture in your 9-inch pie plate, you can rub some butter on the plate first, which will help make it easier to cut and serve.
• If you do not have graham cracker crumbs, you can make your own crumbs and substitute, by grating your favorite hard cookies (if you do this, and you use sweet cookies, you can avoid adding the 1 TBSP of sugar)
• This will keep in the freezer, easily up to 3 months (mind you it’s so good, it won’t last that long ????)
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