Key Lime Pie: The Ultimate Summer Dessert You Need to Try
It's smooth and creamy, it's tangy and sweet, it's...the best dang key lime pie you've ever tasted! This is my absolute FAVORITE key lime pie recipe, and I know you'll love it too. ????
⏰ TIMESTAMPS:
00:00 What we’re baking today: key lime pie!
00:16 Key lime juice: the secret to authentic key lime pie
00:28 The difference between key limes and regular limes
00:48 Making a graham cracker crust
01:14 Making the key lime pie filling
02:06 Decorating the key lime pie
PRINTABLE RECIPE HERE:
WHAT YOU'LL NEED:
▸10 graham crackers
▸ 2.5 oz unsalted butter, melted
▸ 1.5 TBSP granulated sugar
▸ 0.25 tsp salt
▸ 6 large egg yolks
▸ 2 cans sweetened condensed milk
▸ 2 TBSP fresh lime zest
▸ 1 cup fresh lime juice, from about 5 large limes, 9 medium limes, or 18-20 key limes
▸ 1 cup heavy cream
▸ ⅓ cup powdered sugar
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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
TOPPING
280g Double Cream
20g Icing Sugar
1/4 tsp Vanilla
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EASY 4 Ingredient Key Lime Pie Recipe
This key lime pie is so delicious and easy to make! It's our go-to Summer dessert!
Grab the recipe and more tips to make it at:
#keylimepie #summerdesserts #summertime #dessert #easyrecipe #summervibes #summertime
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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Is This the NEXT BEST Key Lime Pie Recipe?!
Is This the NEXT BEST Key Lime Pie Recipe?! I may have to say this is my best pie recipe ever! This sweet/ tart dessert is an absolute dream once you take your first bite!
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INGREDIENTS
~Crust~
2 cups fine graham cracker crumbs
2⁄3 cup (147g) light brown sugar
1⁄4 cup (60mL) unsalted butter, melted
~Pie Filling~
28 oz. sweetened condensed milk
1 cup (240g) sour cream
3⁄4 cup (180mL) key lime juice, approx. 30 key limes
1 tbsp (6g) key lime zest, approx. 3 key limes
1 cup (240g) reserved whipped topping
~Topping~
2 cups (480g) heavy whipping cream
1⁄2 cup (100g) powdered sugar
2 dashes of vanilla extract
~Optional Garnishment~
Sliced key limes
Additional Lime Zest
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TIMESTAMPS
0:00 Intro
0:36 Ingredients & Method
6:02 Results
7:31 Outro
4-Ingredient, 10 Minute Dessert - NO BAKE Lime Cracker Pie
This dessert is perfect for summer! It takes 10 minutes to make it with only 4 ingredients. Sign me up! #emmymade #iceboxcake
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Carlota de Limon:
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This video is NOT sponsored. Just baking cookies.
To find links to the tools and books I use in the kitchen visit my Emmymade Amazon shop:
Ducales crackers (Amazon affiliate link):
Disclaimer:
Some of the above links are Amazon affiliate links from which I receive a small commission on each sale at no extra cost to you. Emmymade is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Chapters:
00:00 Intro
0:19 What are we making?
0:42 Where did this recipe come from?
1:42 Ducales crackers.
2:55 Taste test.
3:26 Ritz comparison.
4:49 Juicing limes.
5:48 Getting burned by limes.
7:34 Making the filling.✨
9:26 Assembly.
15:11 Taste test.
Music courtesy of Epidemic Sound, and 'Sprightly' from iMovie. You've made it to the end -- welcome! Comment: Don't get burned by limes!????