prepared and baked 12 ounces sweetened condensed milk 1/2 cup KEY lime juice :
(no substitutes!!!) 4 eggs -- separated Combine condensed milk, egg yolks, and Key Lime Juice. Pour into crust. Top with stiffly beaten egg whites for meringue. Brown quickly and lightly. Refrigerate. Serves 6-8.
How To make Key Lime Pie's Videos
The Best Coconut Key Lime Pie
This incredible key lime pie kissed with toasted coconut is simply bursting with flavor. Creamy, zingy key lime filling in a coconut Graham cracker crust topped with a mountain of whipped cream makes for a perfectly sweet, creamy, crunchy refreshing dessert. This is the perfect dessert for a hot day and the best part is it’s beyond easy to make. This delicious recipe just so happens to be from the my cookbook, so if you have a copy, crack it open and bake along with me!
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Recipe for the Perfect Key Lime Pie with a twist! | Cupcake Jemma
Looking for a dessert to wow everyone (and I do mean everyone!) then look no further! The perfect summer pie consists of a zesty, smooth lime filling, a spicy biscuit crust, topped off with the silkiest Chantilly cream, and lucky for you guys, Dane's got you covered with this DELISH Key Lime Pie!
BISCUIT BASE 350g Ginger Nuts Biscuits 95g Butter
FILLING 1 can condensed milk (397g) 5 Egg Yolks 150ml Lime Juice + 4 zest 200g Double Cream
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How to make key lime pie
The Best Key Lime Pie Recipe
No frills, no surprise twist, just a classic KEY LIME PIE made with a homemade graham cracker crust, a creamy filling with a tart key lime bite, and a fluffy, thick, sweet homemade whipped cream topping.
PRINT THE RECIPE HERE: ^^Metric measurements available in printable recipe
Instructions 00:00 Introduction Preheat oven to 350F (175C).Graham Cracker Crust
00:32 In a medium-sized bowl, stir together graham cracker crumbs and sugars. Stir in melted butter until well-combined.
01:09 Press crumb mixture into bottom and up the sides of a 9.5 pie pan.Set pie crust in the refrigerator to chill while you prepare the filling.
Filling 01:38 In a large bowl, whisk together condensed milk and egg yolks until well combined.
02:08 Stir in key lime juice and whisk until slightly thickened (about 2 minutes).
03:24 Pour into pie crust and bake on 350F (175C) for 18 minutes.Remove from oven and allow to cool completely before transferring to refrigerator. Chill overnight or at least 6 hours. Pipe or spread homemade whipped cream over chilled pie, if desired. Slice and serve.
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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.
Easy Key Lime Pie Bars | Only 5 INGREDIENTS!
5 - Ingredient Easy Key Lime Pie Bars Recipe :: Cook Me Food ::
These key lime pie bars are bound to become your new favorite dessert. The smooth and creamy filling is a perfect balance of tartness and sweetness. Each bite has a subtle crunch from the graham cracker crust that goes so well with the refreshingly delicious filling - making this the perfect key lime pie bar recipe.
You’ll need: • 1 ½ cup or 12 full sheets graham crackers (crushed) • 6 tbsp salted butter (melted & cooled) • 2 cans 14 oz. sweetened condensed milk • 4 oz. cream cheese (room temperature) • 2/3 cup key lime juice (16 -18 key limes) + 1 tbsp zest (3-4 key limes)
Makes 16 creamy delicious bars * Using a 9x 9 square baking pan in the video
:: HELPFUL HINTS: * Make sure cream cheese is at room temperature before baking to ensure a smoother batter.
* When key limes are not available or convenient, one can use 100% key lime juice in a bottle (available at most grocery stores)
* Avoid cracks and center shrinkage: Use all ingredients at room temperature. Place pan at the middle rack of the oven. Cool completely at room temperature before chilling.
* Get the perfect cut: Wipe the knife clean before every cut.
* Best time to cut & serve: Let it cool completely before chilling. It is best to chill bars at least 2 hours or overnight before slicing/serving.