Bake it for 20 minutes: You’ll know it’s done baking when the top of the pie is set, but still jiggly.Pour the filling into the pre-baked graham cracker crust. ![]() Whisk together the sweetened condensed milk, key lime juice, and egg yolks: The mixture should be nice and thick.The key lime filling is just as easy as the graham cracker crust! Here’s exactly how to make the filling: This will ensure that the graham cracker crust firms up some and it will hold up much better. Set the crust aside for at least 10 minutes to cool slightly: I like to set the crust aside while I prep the filling.Press the mixture into a 9-inch pie plate: I suggest using a measuring cup for this step to firmly pack it on the bottom and around the sides of the dish.Stir together the graham cracker crumbs, sugar, and melted butter: You want all of the crumbs to be fully coated in the butter.Here’s a simple breakdown for how to make the crust: If you don’t bake the crust first, it won’t be able to hold up to the filling. To prepare a traditional key lime pie, you’ll first have to assemble and bake the graham cracker crust. However, I prefer making my own homemade whipped cream. Whipped cream: You may use store-bought whipped topping, if desired.Egg yolks: There are 5 egg yolks in this pie and it adds so much richness! You can use some of the leftover egg whites in an omelet or in my white cake recipe.Sweetened condensed milk: You’ll be using two 14-ounce cans of sweetened condensed milk to thicken and sweeten the filling.I really love Nellie and Joe’s Key Lime Juice, which you can usually find by the juices in most grocery stores. ![]() If you want to make this recipe easy, I suggest sticking with bottled key lime juice.
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