Stir to combine and then mix in heavy whipping cream, milk, egg yolks, and lime juice. To make the filling, combine sugar, cornstarch, and salt in a medium saucepan. You could stop here and refrigerate the crust until the next day, or carry on making the pie. Bake for 10 minutes and let cool on a wire rack while you make the filling. Pour crust ingredients into the pie dish, and push the crust into the bottom and up the sides of the dish. Stir together until the butter has been mixed into the other ingredients fully. In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter. Grease a 9" pie dish (I like to use butter), and set it aside. The crust is a graham cracker crust, which I think goes so well with this pie. Unsalted butter - Salted butter can be used instead.I don't suggest a lighter fat milk than that though. Whole milk - 2% milk can be substituted. Limes - Key limes or regular limes both work in this recipe.That's all I could find, and this pie turned out with the perfect balance of lime flavour.įor more citrus desserts, try Italian Lemon Cream Cake, Lemon Meringue Cheesecake, or Lemon Pound Cake Loaf. For anyone that can only find the regular green limes, then use those. If you can get your hands on key limes, then for sure, use them in this recipe. Here is a a description of how key lime vs lime, if you want more info. They also have more seeds than a regular lime. Key lime pie is traditionally made with key limes, which are tropically grown and yellow when ripe. This is a cool and refreshing dessert, and perfect for summer! Jump straight to the recipe! This authentic key lime pie starts with a homemade graham cracker crust, then a creamy sweet and tart filling, and fluffy toasted meringue.
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