Key Lime Pie - 2 Ways
Hi Everyone!
As summer kicks in to high gear and 4th of July right around the corner, we thought we would try making homemade key lime pies 2 ways: a more traditional recipe with a cinnamon crust and an eggless version with a coconut twist.
No trip to Key West is complete without its famous pie. This is Devin’s favorite desserts of all time and we hope you enjoy making and eating this summer treat!
Thanks for watching ????
Devin & Z
0:00 Intro
0:33 Key West
3:54 Pie Crusts
7:10 Pie Filling (Egg)
10:55 Pie Filling (No egg)
12:35 Meringue
15:25 Assembling & Baking
17:20 Meringue Decorating
18:57 Torching
19:38 Results
19:58 Tasting
What we actually used in this video:
Pie Dish:
Red KitchenAid stand mixer:
Brûlée Torch:
Butane Fuel:
Links are affiliate links, but we will only recommend items we actually used in that particular video with no extra cost to you. Thank you for your support!
Not affiliate links but where we got our groceries from
Where you can buy key lime fruits: (they also sell in 1l bag)
Sweetened condensed milk:
#keywest #keywestlife #keywestflorida #keylimepie #keylime #floridalife #florida #dessert #pie #lemonpie
How to make Key Lime Pie Tutorial
How to make Key Lime Pie Tutorial
Oh so yummy!
Thanks for watching!
Recipe:
Graham Cracker crust:
2 cups ground graham crackers
1/2 cup granulated sugar
6-7 tablespoons butter, melted
Preheat oven to 375 degrees.
Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into a pie plate. Bake for 7 minutes. Cool completely.
Key Lime Pie filling:
2 cans sweetened condensed milk (14 oz cans)
1/2 cup sour cream
3/4 cup lime juice
zest from lime
Preheat oven to 350 degrees.
Whisk together sweetened condensed milk, sour cream, lime juice, and lime zest in a medium bowl. Pour into prepared graham cracker crust and bake for 10 minutes. Chill in fridge for a least 2 hours before serving.
Whipped Cream Topping:
2 cups heavy whipping cream
1 cup powdered sugar
2 teaspoon vanilla extract
You can half this recipe for Cream topping
Beat heavy cream and sugar together with mixer until still peaks form. Beat in vanilla. Spread or pipe whipped cream on top of the cooled pie. Top with lime zest.
Enjoy!
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Slatka pita sa 4 fila❗️Ova međimurska gibanica osvaja na prvu????Sweet pie
For subtitles in your language, press CC on the video
Slatka pita sa 4 fila Ova međimurska gibanica osvaja na prvu
POTREBNO JE:
7 jufki za pite i baklave
PRVI FIL
200g mljevenih oraha
100g šećera
200ml vrućeg mlijeka
DRUGI FIL
500g svježeg kravljeg sira
3 jaja
100g šećera
Vanilin šećer
Korica limuna
TREĆI FIL
200g mljevenog maka
100g šećera
200ml vrućeg mlijeka
ČETVRTI FIL
500g jabuka
50g šećera
Kašika cijeđenog limuna
Kašičica cimeta
ZA PREMAZIVANjE JUFKI
100g maslaca
ZA PREMAZIVANjE PITE
2 kašike kiselog vrhnja
SLAGANjE PITE
2 presavijene jufke koje se premažu maslacem,
fil od oraha, presavijena jufka premazana maslacem, fil od sira, presavijena jufka premazana maslacem,
fil od maka, presavijena jufka premazana maslacem, fil od jabuka, presavijena jufka premazana maslacem i presavijena jufka premazana sa dvije kašike kiselog frhnja.
Pitu peći 45 minuta na 180 stepeni.
Prohlađenu pitu posuti šećerom u prahu.
Ohlađenu pitu sjeći na željeni oblik.
Sweet pie with 4 fillings. This Međimurje gibanica wins over you at first
IT IS REQUIRED:
7 noodles for pies and baklava
THE FIRST PHIL
200g of ground walnuts
100g of sugar
200ml of hot milk
SECOND PHIL
500g of fresh cow's cheese
3 eggs
100g of sugar
Vanilla sugar
Lemon zest
THIRD PHIL
200g of ground poppy seeds
100g of sugar
200ml of hot milk
FOURTH PHIL
500g of apples
50g of sugar
A spoonful of squeezed lemon
A teaspoon of cinnamon
FOR COATING NOODLES
100g of butter
FOR SPREADING THE PIE
2 spoons of sour cream
LAYING THE PIE
2 folded noodles that are coated with butter,
walnut filling, folded noodles coated with butter, cheese filling, folded noodles coated with butter,
poppy seed filling, folded noodles coated with butter, apple filling, folded noodles coated with butter and folded noodles coated with two tablespoons of sour cream.
Bake the pie for 45 minutes at 180 degrees.
Sprinkle the cooled pie with powdered sugar.
Cut the cooled pie into the desired shape.
Strawberry Sour Cream Pie
This is an easy and delicious pie. You can use strawberries, peaches, blueberries or blackberries.
Strawberry Sour Cream Pie
(WWII Recipe)
Ingredients:
1 unbaked 9” deep pastry shell
1 pint of fresh strawberries
1 ½ cups sugar (reserve 2 tablespoons)
1 cup all-purpose flour
1 cup sour cream (not low-fat)
¼ teaspoon salt
2 tablespoons reserved sugar
Directions:
1. Preheat oven to 450°.
2. Prepare fruit (wash, remove stems, core). Quarter or slice fruit so it is bite-size. Sprinkle with a little sugar (about 1 tablespoon) and let sit for 15 minutes.
3. Sift flour, sugar and salt together in a medium bowl. Add sour cream and stir well.
4. Drain fruit and place evenly in the bottom of unbaked pie shell.
5. Pour mixture over berries and spread evenly. Sprinkle the reserve sugar over the top.
6. Bake 10 minutes at 450° and reduce oven to 350° and bake another 30 minutes or until crust is a gentle golden brown. Do not over bake.
Homemade Lemon Meringue Pie Easy, Tangy Sweet Tart and Delicious
Filling recipe makes 1 pie, meringue recipe demo makes enough for 2 pies because I was making a chocolate meringue at the same time. I’ve provided the ingredients list for 1 pie below too. Thanks! You’ll love this pie!!
Baked pie shell 9” regular
Lemon pie filling:
1/2 c sugar
1 box Cook and Serve (not instant) Jello Lemon Pie filling and pudding mix in the box
1 1/4 c water
2 egg yolks whisked in the above water to blend
1/2 c lemon juice
Meringue for 1 pie. 2 pies (as shown)
3 egg whites per pie. 6 egg whites
1/8 tsp cream of Tartar. 1/4 tsp
1/3 c + 2Tbsp sugar. 3/4 c sugar total
1/8 tsp vanilla. 1/4 tsp vanilla
How to Make Lemon Meringue Pie
Fool-Proof Lemon Meringue Pie recipe, with tips to keep your pie from weeping and how to make the perfect meringue!
????Ingredients????
1 9-inch pre-baked pie crust
1 cup granulated sugar
2 Tablespoons all-purpose flour
3 Tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
1/2 cup lemon juice
1 Tablespoon lemon zest (about 1 large lemon)
2 Tablespoons unsalted butter
4 large egg yolks , beaten
????For the Meringue????
1 Tablespoon cornstarch
1/3 cup water
1/4 teaspoon cream of tartar
1/3 cup granulated sugar
4 large egg whites , room temperature*
????Instructions????
For the Lemon Filling:
1. Separate egg yolks and whites and set aside.
2. In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest.
3. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Remove from heat and stir in butter.
4. In a small bowl, beat the egg yolks. Add a spoonful of the hot sugar mixture into the egg yolk mixture and whisk together. (The idea is to temper the egg mixture by adding a little bit of the hot mixture at a time so that the eggs yolks don't start to cook).
5. Repeat, adding a few more spoonfuls at a time. Whisk the egg yolk mixture back into remaining sugar mixture in the pot.
6. Bring to a boil and continue to cook while stirring constantly, until thick. Remove from heat. Pour filling into baked pie shell.
For the Meringue:
1. Preheat oven to 350 degrees F.
2. In a small saucepan, whisk together cornstarch and water.
3. Cook over medium heat, stirring constantly as the mixture thickens, until it begins to simmer. Remove from heat and set aside.
4. In a small bowl stir together cream of tarter and sugar. In a large bowl beat the egg whites with electric mixers until frothy.
5. With the mixtures running, add the sugar, a spoonful at a time, until fully incorporated. Continue beating until soft peaks.
6. Add the cornstarch mixture while beating, a spoonful at a time. Mix until stiff peaks form, about 1-2 minutes.
7. Pour the meringue onto the hot lemon filling in the pie shell. Spoon the meringue around the edge of the pie first, and then add spoonfuls to the center until the entire surface is covered.
8. Make sure the meringue is touching the outer pie crust so that it doesn't shrink away while baking. Use the back of your spoon to create decorative peaks in the meringue.
9. Bake in preheated oven for 10 minutes or until the meringue is lightly browned.
10. Transfer to a wire rack and cool to room temperature. This pie is best served the same day.
Store leftover lemon meringue pie in the refrigerator for 2-3 days, covered with aluminum foil
Find my tips and tricks for this recipe here ▶️
Check out all my DESSERT RECIPES here ▶️
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