Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, key lime pie. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Key lime pie is an American dessert pie made of Key lime juice, egg yolks, and sweetened condensed milk. Watch Now In a medium bowl, combine condensed milk, sour cream, lime juice. The Best Key Lime Pie recipe EVER!
Key Lime Pie is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Key Lime Pie is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook key lime pie using 5 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Key Lime Pie:
- Make ready 3 egg yolks
- Make ready 3/4 cup Key Lime Juice, no substitute
- Get 2 (14 oz) cans Eagle brand sweetened evaporated milk, do not substitute
- Make ready 2 tsp lime zest
- Prepare Store-bought graham cracker crust put in a pie tin
Made with a buttery graham cracker base and a bright fresh lime and rich sweetened condensed milk filling. Key lime pie will forever be one of my favorite desserts. This controversial southern specialty has been winning over my tastebuds for years. Between the buttery and crunchy crust, tangy custard filling, and.
Steps to make Key Lime Pie:
- Set oven to 360f
- Beat egg yolks and then stir into the milk.
- Add the lime zest and stir in the lime juice.
- Pour into the pie tin with crust and bake at 360 f for 25 minutes.
- Cool to room temperature and refrigerate. Serve with whipped cream.
A Key Lime Pie starts with a sweet and grainy Graham Cracker Crust. Next, is a creamy smooth filling that has a delicious Key Lime flavor. Once chilled, it is topped with lots of whipped cream. 'Key' Lime Pie. But I've found that regular limes (also known as Tahiti or Persian limes) make just as good a pie. Recipe courtesy of Joe's Stone Crab.
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