Key Lime Meringue Pie with a Secret Ingredient | Genius Recipes
Meet your new favorite Key lime pie in this week’s episode of Genius Recipes. From Petra Paredez of Petee’s Pie Company, this dessert has a few tricks up its sleeve by using juice from freshly squeezed regular (Persian) or Key limes and adding plenty of salt and vanilla in the Italian meringue for a sweet and tangy blend. GET THE RECIPE ►►
Also mentioned in this video:
Emma Laperruque’s Pumpkin Cream Pie ►►
PREP TIME: 4 hours 30 minutes
COOK TIME: 30 minutes
SERVES: One 9-inch pie
INGREDIENTS
Key Lime Meringue Pie
1 14-ounce (420-milliliter) can sweetened condensed milk
5 large egg yolks
1/2 cup plus 2 tablespoons (150 milliliters) freshly squeezed lime juice, from about 7 Persian limes, or about 15 Key limes
Zest of ½ Persian lime or 1 Key lime
1 par-baked crust of your choice—see Author Notes
Vanilla Sea Salt Meringue
1/2 cup (120 milliliters) egg whites (equivalent of 3 large egg whites), at room temperature
1/2 teaspoon cream of tartar
1 cup (200 grams) sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Martha Stewart’s Classic Key Lime Pie | Martha Bakes Recipes
Take a trip down south to the Florida Keys with Martha Stewart’s classic Key Lime Pie recipe! The acidic notes from the key lime zest and juice mix with the sweetness of the condensed milk to make a dessert Martha considers a “very nice pie for springtime.” Nothing beats a homemade graham cracker crust mixed with a cool, creamy, and tart center! Whether you want your pie topping to be a simple whipped cream or an ornate, egg white Swiss meringue—Martha’s got you covered for both. Complete with an impressive kitchen torch demo, the juice is worth the squeeze on this delightful, citrus dessert from Martha!
#KeyLime #Pie #Recipes #MarthaBakes #MarthaStewart
00:00 Introduction
00:17 Key Limes
00:30 Graham Cracker Crust
02:26 Key Lime Pie Filling
04:16 Topping
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart
This originally aired on PBS, as part of Martha Bakes Season 3 Episode 6.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart’s Classic Key Lime Pie | Martha Bakes Recipes
Calamansi Lime Meringue Pie / Filipino Version of Key Lime Meringue Pie
Calamansi Lime Meringue Pie / Filipino Version of Key Lime Meringue Pie
Ingredients
Pastry Dough
12 Tbsp (1 1/2 sticks) cold butter
(cut into small pieces)
1 1/2 cups all purpose flour
1 Tbsp sugar
1 tsp salt
1/4 cup cold water
Filling
1 cup sweetened condensed milk
1/2 cup calamansi or key lime juice
1 tsp calamansi or key lime zest
1 tsp vanilla extract
4 egg yolks
Meringue Topping:
4 egg whites
1/2 tsp cream of tartar
1 cup granulated or caster sugar
THE BEST KEY LIME PIE I'VE EVER HAD: Recipe from The Fish House in Pensacola, Florida
On a recent trip to Pensacola, Florida, my husband and I ate at a restaurant called the Fish House..where we had the Best Key Lime Pie I've Ever Had!!! And it turns out, their recipe is on the internet. Naturally, I had to try it out when I got home. As you'll see in the video, it came out really good, although my meringue was slightly different because I didn't have the exact kind of sugar...and I put in one more egg white. Either way, it was delicious. Read on for the recipe. And if you want to know where to eat in Pensacola, I'll make a few recommendations below.
Key Lime Pie
(Pensacola's Fish House Recipe)
Prep Time: 15 mins.
Cook Time: 30 mins.
Crust:
1 1/2 cups of graham cracker crumbs
5 Tbsp. of sugar
1/3 of a cup of melted butter
Pie Filling:
1/2 cup fresh key lime juice
1 (14oz.) can sweetened condensed milk
4 eggs yolks at room temperature
Meringue:
3 egg whites,
3/4 cup super fine sugar
1/4 tsp. cream of tartar
Preheat oven to 350º
Crush graham crackers in food processor until you've got fine crumbs. (If you don't have a food processor, place them in a large ziplock bag and use a rolling pin to crush them.) Add sugar and melted butter. Combine all ingredients well and place in a 9 spring form pan or pie plate. Press down on bottom and along sides to form a pie shell. Bake for 10 minutes.
Whisk together key lime juice, sweetened condensed milk and egg yolks. Pour into prepared crust and bake for 10 minutes.
While pie is baking, place egg whites and cream of tartar in mixing bowl and use an electric hand mixer to beat them until soft peaks form. Gradually add in sugar a little at a time and continue beating on high until stiff peaks form.
Remove pie from oven and carefully spread meringue on top of pie. Return to oven and bake an additional 10 minutes, or until meringue tips start to brown.
Cool and chill in refrigerator a minimum of 2 hours before serving.
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If you're ever in Pensacola, I recommend breakfast at:
Another Broken Egg Cafe
721 E. Gregory St.
Bagelheads
916 E. Gregory St.
For lunch or dinner, definitely try:
The Fish House
600 S. Barracks St.
-----------------------------
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*All music in this video used with rights from Storyblocks:
The Funk Boss
The Ultimate Key Lime Pie ENTIRELY From Scratch
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You can't make the perfect homemade key lime pie without... you guessed it, KEY LIMES! I'm sharing this recipe so we can all visit the Florida Keys together, in our minds of course. Check out this key lime pie recipe featuring my very own, from scratch graham cracker crust.
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How to Make a Traditional Key Lime Pie | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you How to Make a Key Lime Pie just like we do here in South Florida! A Fantastic Recipe that is super easy to make. The nutty crust makes for a perfect match with the creamy lime flavour of the pie! Make this recipe and let me know what you think in the comments below.
RECIPE LINK:
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