Key Lime Marshmallow Meringue Pie
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Here is what you'll need!
Key Lime Pie With Toasted Marshmallow Meringue
INGREDIENTS
10 graham crackers
7 tablespoons butter, melted
¼ cup brown sugar
6 eggs, separated
Lime zest
1 14-ounce can condensed milk
½ pint vanilla ice cream
½ cup key lime juice *(Regular lime juice works just fine if key lime juice is unavailable)*
1 tablespoon light corn syrup
1 cup sugar
PREPARATION
Preheat oven to 350˚F/180˚C.
Place graham crackers in plastic bag and crush them into a fine crumb using a rolling pin. Alternatively, a food processor can be used to crush the crackers.
Pour the graham cracker crumbs into a medium bowl with the melted butter and brown sugar. Mix until the crumbs take on the character of a coarse, wet sand.
Pour the crumbs into a 9-inch pie dish. Press the crumb firmly into the dish, making sure to coat the bottom and sides of the dish evenly. Once the crust has been formed, place the pie dish into the refrigerator to firm up.
Separate 6 eggs. Working with the yolks (reserve the whites for later), add the zest of 1 lime and whisk, either by hand or with an electric mixer, for 2 minutes. Add the can of condensed milk and continue to whisk until mixture is smooth and has a pale yellow color. Add in the ice cream and key lime juice. Continue to whisk for an additional 3-5 minutes. The filling should be smooth and airy when finished.
Pour the filling mixture into the refrigerated graham cracker crust and bake at 350˚F/180˚C for 18-20 minutes, or until the edges of the crust begin to brown and the filling no longer jiggles when disturbed.
While the pie is baking, combine the reserved egg whites with corn syrup and about ¼ cup of the sugar and begin to whisk vigorously to form the meringue. Continue to add the sugar in small increments until all of it is incorporated. Continue to whisk until mixture thickens and stiff peaks form, about 7-10 minutes.
Top the baked pie with the meringue. Using a rubber spatula, spread the meringue evenly over the top of the pie, making sure to cover all the visible areas of filling. Once covered, use the tip of the spatula to shape the meringue forming small peaks a valleys in the topping.
Bake at 350˚/180˚C for an additional 7-10 minutes to toast the meringue topping. Allow to cool completely for at least 1 hour before cutting.
Enjoy!
Sources/Credit
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MUSIC
Mambo Cabana
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LIME FRUIT COCKTAIL SALAD FLUFF, BETTER THAN WATERGATE
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Lime Fluff
I made this Lime Fluff recipe this evening. It is so good. This would be a great dish if you had a meet up or dinner at someones home. Hope you enjoy it.
Lime Fluff
6 oz. lime jello
8 oz. cool whip
20 oz. crushed pineapple with juice
16 oz sour cream
16 oz. miniture marshmellows
1 cup chopped pecans
Mix together and put in fridge to chill for 1 hour and then serve. Or you can put in freezer for have for later.
Made this video with Win Movie Maker . Official website
AMAZING NO-BAKE KETO LIME CHEESECAKE | NO EGGS | NO TOOLS | SUPER EASY
Click this link to purchase in e-book format only;
@
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
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Links to purchase products via Amazon;
The Ultimate Keto Bread Recipes by Elsie Yan (
The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
The Ultimate Keto Cookbook by Elsie Yan (
Almond flour (
Allulose (
Monk fruit (
Gelatin powder (
6-inch (15 cm) round pan with a removable bottom (
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[Total Servings = 8]
NUTRITION INFO
Per Serving;
Total Carb = 3.7 g
Dietary Fiber = 1.3 g
Net Carb = 2.4 g
Calories =242
Total Fat = 22.7 g
Protein = 6.7 g
INGREDIENTS FOR THE CRUST
Almond flour = 120 g / 1 cup (You can also use any other nut flour)
Unsalted Melted Butter = 50 g / 3 1/4 tbsp
Monk fruit = 20 g / 2 1/2 tbsp (OR any keto friendly sweetener)
Salt = 1/4 to 1/2 tsp
OR
Coconut flour = 60 g / 1/2 cup
Coconut oil = 50 ml / 3 1/4 tbsp
Monk fruit = 8 g / 1 tbsp
Salt = 1/4 tsp
Flax egg = 1 (Mix 7 g / 1 tbsp flaxseed meal + 45 ml / 3 tbsp water. Rest for 15 minutes until thickened)
INGREDIENTS FOR THE GELATIN MIXTURE
Gelatin Powder = 8 g / 3/4 tbsp
Fresh Lime Juice = 60 ml / 1/4 cup (Around 3 to 5 limes, depending on the size. This amount makes a stronger lime flavor but if you prefer a milder flavor then you can reduce the lime juice to 40 ml. I used regular limes, but you can use key limes too)
INGREDIENTS FOR THE BATTER
Cream Cheese (softened) = 375 g / 13 oz / 1 3/4 cup (I used Philadelphia Cream Cheese) Whipping Cream (cold) = 225 g / 1 cup
Allulose = 120 g / 1 cup (Allulose is recommended as it does not crystallize when chilled. But you can also any keto friendly powdered sweetener if you do not mind the grainy texture)
Lime Zest = 2 to 3 limes
INGREDIENTS FOR THE WHIPPED CREAM
Whipping or heavy cream = 150 ml / 2/3 cup (The cream must be cold)
Powdered sweetener = 2 to 3 tbsp (I used Allulose but you can use any keto friendly sweetener) Vanilla extract = 1 tsp
Arrowroot powder = 1 to 1 1/2 tsp (This helps to keep the whipped cream stable and lasts longer but it is optional)
DIRECTIONS FOR CRUST & BATTER
1. In the video, I used a 6-inch (15 cm) round pan with a removable bottom. You can also use a springform pan. Line the bottom and sides of the pan with parchment paper. Set aside.
2. Mix all the ingredients for the crust in a bowl until crumbly. Transfer into the pan. Spread evenly and flatten with a cup. Then smoothen the edges with a spoon. Chill in the fridge until needed.
3. Add the gelatin powder and fresh lime juice in a bowl, stir to mix then set aside.
4. In a bowl, add the softened cream cheese and mix with a spatula until creamy.
5. Then add the powdered sweetener and mix until well combined, smooth and creamy.
6. Add the cold whipping cream into the batter (in two batches) and whisk until well combined.
7. Place the bowl of gelatin mixture over a small bowl of hot water. Stir until the gelatin is dissolved. Then remove the bowl of hot water and add 2 to 3 tbsp of the batter into the gelatin mixture. Mix until well combined. Pour the mixture into the batter and whisk until combined.
8. Zest the limes into the batter and mix with a spatula until combined. The batter is smooth and creamy.
9. Transfer the batter into the pan with the crust. Tap the pan a few times to spread evenly.
10. Chill in the fridge for a few hours but preferably overnight until well set.
11. Once ready, remove the pan and parchment paper. Smooth the sides of the cake with an offset spatula.
12. Pipe the whipped cream around the edges of the cheesecake (optional). Then sprinkle with lime zest. Slice and enjoy.
DIRECTIONS FOR THE WHIPPED CREAM
1. Everything must be cold when making whipped cream. Chill the bowl and beaters in the freezer for 30 minutes. And if it doesn't whip out well, use a bowl of ice cubes to hold the bowl for the cream. This creates a colder environment to help with the whipping.
2. Beat the cold cream, sweetener and vanilla extract at high speed.
3. When the mixture has thickened slightly, add the arrowroot powder (if using) then beat until stiff peaks.
4. You can frost immediately or chill in the fridge until needed.
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Watergate Salad aka Green Fluff
Watergate Salad
2 pkg. (4-serving size each) Jell-O Pistachio Flavor Instant Pudding & Pie Filling
2 cans. (20 oz each) crushed pineapple in juice, undrained
2 cups Jet-Puffed Miniature Marshmallows
1 cup chopped pecans
3 cups (8 oz tub) thawed Cool Whip whipped topping
Mix dry pudding mix, pineapple, marshmallows and pecans in large bowl until well blended. Gently stir in whipped topping. Cover and refrigerate at least 1 hour (overnight is best) or until ready to serve.
Hi, I'm Caren....Welcome to my channel. Our kids are all grown and gone and my husband and I spend most of our time these days trying to earn the approval and affections of our feral rescue cats, Richard and Baby Girl (still in the early stages of working on Hyacinth). You know what they say, Dogs have masters and cats have slaves. Truer words have never been spoken!
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Easy and Delicious Summer Dessert: Lime Fluff #shorts
Full, printable recipe:
Looking For A Delightful And Refreshing Dessert? Look No Further Than This Easy Lime Fluff Recipe!
Perfect for a summer picnic, potluck, or any occasion that calls for a light and tangy treat, this recipe combines the zesty taste of lime Jell-o with the sweetness of pineapple, mandarin oranges, sour cream, mini marshmallows, and whipped topping. The result is a light and airy dessert that is full of flavor.
#easyrecipe #fluff #lime #summer