![]() ![]() Pour mixture into the baked or store-bought graham cracker crust. ![]() Gradually beat in lime juice and lime zest.Beat with a mixer at high speed until light and fluffy, about 5 minutes.In a medium bowl, combine the egg yolks and sweetened condensed milk.cup key lime juice 2 -3 drops green food coloring, if needed (.Notes: Eagle Brand's Key Lime Pie Recipe, ingredients 3 eggs, separated 1 (14 ounce) can eagle brand sweetened condensed milk ⁄ Condensed milk key lime pie is best served chilled. Alternately, spread the whipped cream on top of the pie.Tip: Dress up the pie prior to serving so the topping looks its best. I used a piping bag fitted with a large star tip. Garnish your key lime pie with decorative swirls of whipped cream, lime slices, and a sprinkle of lime zest and Graham cracker crumbs. Beat the cold cream and powdered sugar with an electric mixer on high speed for 3 to 4 minutes, or until stiff peaks form. Once cooled, place the pie in the refrigerator to chill for at least 3 hours or overnight (and up to 3 days). Let sit at room temperature to cool completely. Remove the pie from the oven and place it on a wire rack. ![]() You want the pie set around the edges but still slightly jiggly in the center. Pour the mixture into the pre-baked pie crust. Tap the bowl gently against the counter a few times to release air bubbles from the filling. Using a whisk or hand mixer, beat together until well combined, for about 2 minutes. While the crust is baking, prepare the filling by adding the condensed milk, lime juice, lime zest, and egg yolks to a large mixing bowl. Press the crumb mixture tightly into the bottom and up the sides of the pie dish. Pour the mixture into a deep-dish 9-in / 23 cm pie pan. Stir until the crumbs are coated and everything is well combined. Add the graham cracker crumbs, sugar, and melted butter to a large mixing bowl. Preheat the oven to 350☏ / 180☌ / gas mark 4.
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