If you have ready access to tons of key limes, then by all means, juice away. I grabbed a bunch of limes from the fridge and this dessert became more of a frozen regular lime pie. After juicing a few and realizing how many I was going to go through to get 1/2 a cup, I switched to plan B. Then I discovered that if you juice a key lime, you get about 1/2 a teaspoon of juice. I spied a bag of key limes at the grocery store recently and picked some up, immediately thinking of making a key lime pie of some sort. Limes – These little desserts started out with the best of intentions. Get the Recipe: Individual Frozen Key Lime Pie.Store in the refrigerator for up to 4 days, covered. You could also use a blow torch to toast the topping. Rough it up a little so there are a lot of ridges that will brown nicely when toasting it.īake for 5-7 minutes, or until meringue is golden brown. This will prevent the meringue from shrinking. Spoon the meringue over the filling and spread it out so it touches the pie dish. Add cream of tartar and continue beating until stiff peaks form.Īdd sugar in, a tablespoon at a time, until meringue is stiff and glossy. Beat egg whites in a large bowl until frothy. To make the meringue topping, preheat oven to 425☏ (220☌). Allow filling to cool slightly at room temperature for about 15 minutes, and then pour it into the crust and smooth into an even layer. Whisk until combined and mixture has cooled. Remove from heat and immediately add cold butter, lime zest, and vanilla. Whisk for another couple of minutes until mixture thickens and coats the back of a spoon. Over medium heat, whisk to combine.īring the mixture to a boil, whisking constantly. 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.
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