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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#KeyLimePieRecipe #PieRecipe #OhYum
We Tried 9 Different Key Lime Pie Recipes
In this video, I taste my way through 9 popular key lime pie recipes in search of the best recipe!
The full breakdown, including the data analysis and my top picks, will be live on my blog. Thank you to our sponsor, @imperialsugar for providing the high-quality pure cane sugar that went into all of the perfectly crisp graham cracker crusts.
Blog post: TBD
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Videography by Michael Ma from Makin Media:
Recipes (in order shown):
00:00 Intro to the key lime pie bake off
00:42 Cook's Illustrated:
1:37 Sally's Baking Addiction
2:42 Epicurious:
3:30 Divas Can Cook:
4:40 Tastes Better from Scratch:
5:50 Evette Rahman:
7:10 Souffle Bombay:
8:18 Pepe's Cafe:
9:11 Bravetart:
10:59 Favorite picks
11:59 Wrap up!
In case you're new here, here's how a bake off works:
- I bake 9-12 different recipes in one day
- Samples of each recipe get distributed to a team of tasters
- Tasters rank each sample for flavor, texture and overall appeal
- We analyze the data and rank each recipe according to the scores!
???? 1930’s Key Lime Pie 3 Ways Recipe History & Origins - Glen & Friends Cooking
1930’s Key Lime Pie 3 Ways Recipe History & Origins... The history of key lime pie is a tough one to tell. Mostly because since the end of WW2 this pie has become the cornerstone of the identity of the Florida Keys, and their trade in tourism. The Key Lime Pie recipe is steeped in mythology and mystery - probably because up until the mid 1930's the Key Lime Pie Recipe was just another mundane pie found in old cookbooks. It ranked well below other types of pies at the county fairs in Florida, and other styles of pie were regularly featured in books and newspapers. These are the 3 earliest dated, documented, published, key Lime Pie Recipes that we can find.
*Before the mid - late 1930’s if a recipe from Florida called for ‘Lime’ they would have been referring to ‘Key Limes’.
Our Graham Cracker Pie Crust Recipe:
1935 Caribbee Colony Key Lime Pie
Ingredients:
½ cup lime juice*
1 can sweetened condensed milk
3 eggs
2 Tbsp sugar for filling
6 Tbsp sugar for meringue
Method:
Squeeze and strain juice from Key Limes, beat egg yolks and sugar until thick, add lime juice and condensed milk.
Blend and pour into pan lined with graham cracker crumbs and butter.
Make a meringue of egg whites and sugar, beat until it stands in peaks and cover filling.
Bake at 325ºF 15 minutes, chill before serving.
Saturday October 3 1936 Miami Herald
**1935 Mack’s Place Key Lime Pie
Ingredients:
3 eggs
½ cup lime juice*
1 cup sugar
3 Tbsp hot water
½ tsp salt
Method:
Beat egg yolks until very light, add lime juice, salt, hot water and half the sugar.
Cook in double boiler until thick.
Whip egg whites stiff, add sugar and fold into egg yolk mixture.
Pour into pastry shell and bake in a moderate oven (350ºF) until brown.
Saturday October 3 1936 Miami Herald
1933 Tropical Chiffon Lime Pie
Ingredients:
1 can condensed milk
¼ cup evaporated milk
3 egg yellows
1/3 cup lime juice*
Method:
Butter 9” pie tin heavily.
Sprinkle graham cracker crumbs about ¼” thick for crust, pressing crumbs well up on sides of pan.
Pour in uncooked custard and cover with meringue, using 3 egg whites and 3 Tbsp sugar.
Brown in moderate oven and allow to set for one hour before serving.
Mrs. Mabel McClanahan, 313 William Street Key West Florida Saturday April 15 1933 Miami Herald
*Before the mid - late 1930’s if a recipe from Florida called for ‘Lime’ they would have been referring to ‘Key Limes’.
#LeGourmetTV #GlenAndFriendsCooking #OldCookbookShow
glen & friends cooking
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.
Happy baking!
Thanks for watching!
EASY KEY LIME PIE! 3 INGREIDENTS!
Hey fam!!!
This key lime pie was unbelievably easy and SO delicious! I absolutely was blown away by it. If you try it let me know what you think!
Here is the recipe:
Graham Cracker Crust
3/4 Cup Key Lime Juice
1/2 Cup Sour Cream
2 14 oz. Cans Sweetened Condensed Milk
Combine all wet ingredients, whisk, pour into graham crackers. Bake at 350 for 10-12 minutes!
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How to make the perfect Key Lime Pie Cup Cake using Avocados to make it extra creamy!#recipes #vegan