How To make So Fine Key Lime Pie
Key Lime Pie:
2 teaspoons unflavored gelatin
1/2 cup bottled Rose's lime juice
1 whole large egg
1 large egg yolk
--reserve white for meringues, below 14 ounces fat-free sweetened condensed milk
1/4 cup evaporated skim milk well chilled
1 teaspoon grated lime zest :
optional
Crumb Pie Crust:
1 cup low-fat graham cracker crumbs
1/4 teaspoon ground cinnamon
3 tablespoons softened light butter
Miniature Meringues:
1 large egg white
--from above 1 pinch salt
4 tablespoons sugar
1/4 teaspoon vanilla
10 extra-thin fresh lime slices -- for garnish
1. Pie: In small bowl sprinkle gelatin over lime juice. Let stand until softened, 5 minutes. Stir to dissolve gelatin.
2. In large heat resistant bowl beat whole egg and yolk with electric mixer until thick and lemon colored, about 5 minutes. Add gelatin mixture and condensed milk. Beat on low speed just to mix.
3. In medium saucepan bring 2 cups water to simmer over medium-high heat. Place bowl with egg mixture over saucepan, making sure water does not touch bottom of bowl. Stir egg mixture over simmering water until heated through and thickened, about 10 minutes. Do not let egg mixture boil.
4. Remove bowl from over saucepan. Cool mixture in bowl. Refrigerate just until mixture begins to set. Beat again with mixer at high speed until light and creamy.
5. In small bowl, beat chilled evaporated skim milk with electric mixer until double in volume. Fold into gelatin mixture with lime zest, if using, until thoroughly combined.
6. Pour mixture into pie crust. Refrigerate until set.
7. Meringues: Preheat oven to 275 oF. Cover baking sheet with wax paper or parchment paper. In medium bowl beat egg white and salt until stiff peaks form. Beat in 3 tablespoons of the sugar gradually until very stiff. Fold in remaining tablespoon sugar and vanilla.
8. Spoon meringue mixture into a sealable plastic bag. Seal. Snip about 1/4 inch diagonally from one bottom corner. Squeeze bag gently over prepared baking sheet to force out small dollops of meringue, 3/4 inch in diameter. Make dollops until mixture is all used, about 10.
9. Bake meringues 40 minutes until dry to touch and lightly colored. With spatula, lift meringues from paper while still warm. Store in airtight container at room temperature or freeze tightly in sealed freezer bag. Use as desired.
10. To serve, arrange lime slices around pie. Top each lime slice with a meringue.
Crumb Pie Crust: In a small bowl or food processor, thoroughly mix 1 cup low-fat graham-cracker crumbs and 1/4 teaspoon ground cinnamon. Mix in 3 tablespoons softened light butter until well incorporated. Coat 9-inch pie plate with nonstick butter-flavored cooking spray. Press crumb mixture over bottom and up side of a plate. Bake in 375 oF oven for about 8 minutes or until firm and lightly colored.
Nutrient value per serving of pie: 218 calories, 6 g protein, 7 g fat (27% fat), 34 g carbohydrate, 175 mg sodium, 43 mg cholesterol.
Nutrient value per meringue: 4 calories, 0 g protein, 0 g fat, 1 g carbohydrate, 4 mg sodium, 0 mg cholesterol.
How To make So Fine Key Lime Pie's Videos
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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Easy 10-Minute Key Lime Pie
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TWO 10-MINUTE RECIPES for SPRING! Hi Bold Bakers! My two new recipes are ready in minutes and are packed with flavor and decadence. Enjoy my 10-Minute Key Lime Pie and BONUS 10-Minute Chocolate Mousse Recipe! So let's get Bold Baking!
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
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GET THE WRITTEN RECIPE (includes instructions and measurements):
The Best Key Lime Pie
The Best Key Lime Pie has the most amazing homemade graham cracker crust, with a perfectly creamy and tart filling, and homemade whipped cream on top. It is simple to prepare and so good, you will want to eat the whole pie in one sitting!
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
Key Lime Pie Filling
• 4 large egg yolks
• ½ cup heavy cream
• 14 ounces sweetened condensed milk
• ½ cup key lime juice
Crust:
• ½ cup butter, room temperature
• ⅛ cup honey
• ⅛ cup brown sugar
• 1 teaspoon vanilla extract
• 1 ¼ cup all-purpose flour
• ½ teaspoon salt
Whipped Cream Topping:
• 1 cup heavy whipping cream
• ⅛ cup powdered sugar
✅Instructions
Crust:
1️⃣ Preheat oven to 375 degrees Fahrenheit.
2️⃣ In a stand mixer, beat together butter, honey, brown sugar, and vanilla.
3️⃣ Add in flour and salt and mix until combined. Don't overwork it. Mixture will be crumbly.
4️⃣ Press the mixture into a 9-inch standard pie plate.
5️⃣ Bake for 7 minutes.
Key Lime Filling:
1️⃣ Adjust the oven to 350 degrees Fahrenheit.
2️⃣ In a stand mixer, mix the egg yolks by themselves for 1 minute on medium-high speed. Add in heavy cream and mix again for a full minute on medium-high speed. It should appear fluffy.
3️⃣ Add in the sweetened condensed and mix for 1 minute on medium-high and then add in key-lime juice. Mix for another 30 seconds on a low-medium speed.
4️⃣ Pour the mixture into the prepared pie shell. Bake for 15 minutes or until filling is more set.
5️⃣ Let cool for 1 hour before moving to the fridge to chill completely, about 4 more hours. Top with whipped cream and enjoy!
Whipped Topping:
1️⃣ Combine the heavy whipping cream and powdered sugar in a bowl and whip until you form stiff peaks.
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Clodagh's Heavenly Key Lime Pie | This Morning
Clodagh’s helping beat the Monday blues today, with a slice of heavenly pie. She’ll be serving Rochelle and Vernon her legendary Key Lime Pie, which is so delicious they’ll be begging for a second helping.
Broadcast on 01/08/22
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Boozy Key Lime Pie Slushy!
My Favorite Key Lime Pie Recipe | Home Movies with Alison Roman
KEY! LIME! PIE! A pie with no season, a timeless pie, my personal favorite pie. If pressed to think of a more perfect dessert, I simply could not. While most key lime pies defer to sweetness over tanginess, this one is decidedly “limey”, which is its best asset, IMO (it was once described by one person as “too limey”, but I dismissed this critique and absorbed it as a compliment!). It is also vaguely tropical (thank you, coconut oil in the crust), has a very healthy ratio of crust to filling, and is topped with a tangy (+1 more tanginess) whipped yogurt/cream combo.
I should also mention that while you could choose to use both a food processor (crust) and a hand/stand mixer (filling/topping) for this pie, I am pleased to report you don’t need either to properly execute this perfect food.
RECIPE & INGREDIENTS:
VIDEO CHAPTERS:
0:00 Start
0:16 Home Movies with Alison Roman intro
0:26 Intro to Key Lime Pie
1:38 Crush graham crackers and pour into mixing bowl
3:18 Add butter, coconut oil, sugar, and salt to your mix
4:00 Prepare your pie dish
5:22 Finish the crust mix and transfer to the pie dish
7:16 Bake the pie crust for 12 - 15 minutes
7:47 Juice and zest limes to start your filling
10:35 Whisk egg yolks and condensed milk in a large bowl
12:37 Add lime zest, lime juice, and salt
13:13 Pour filling into the cooled crust
13:26 Bake the pie for 20 - 25 minutes
14:15 Whip cream and powdered sugar together until stiff peaks form
17:02 Whisk yogurt into the whip cream and sugar mix
17:39 Finish the pie with whipped topping
18:10 Taste the Key Lime Pie
#KeyLimePie #KeyLimePieRecipe #Baking
#AlisonRoman #AlisonRomanHomeMovies #AlisonRomanNothingFancy
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VIDEO CREDITS:
Director: Daniel Hurwitz
Editors: Daniel Hurwitz and Lee Manansala
Director of Photography: Dennis Thomas
Sound: Brian Cushin