9/26/2023 0 Comments Eagle brand key lime pie recipe![]() If you must use regular limes, cut the amount of juice to ¼ cup. While real key limes can be difficult to find, they are the worth it. Because of this, I find that Persian limes are stronger in this recipe. The usual limes that you find year round in grocery stores are called Persian Limes. Sweetened Condensed Milk: I use Eagle Brand sweetened condensed milk which is milk with much of the water removed and sweetened with sugar. Graham Cracker Crust: No better crust in the whole world! I give directions for a super simple and delicious crust in the recipe card but sometimes I love the convenience of pre-made graham cracker crusts you find at your local grocery store. The juice may be substituted for regular limes or bottled, but it may alter the flavor a bit. They are smaller than regular limes and this recipe will require about 1lb to produce ½ cup of juice. Key Lime Juice: Key limes tend to be slightly more tart with aromatic, floral notes. Here is an overview of what you will need for this recipe: Great minds think alike because they all rave about this pie like I do! What You Will Need There is at least one fanatic at every party. I have made this recipe for well over a decade, usually for parties and potlucks. You can whisk this together in about 25 minutes! This light and tart wonder is a refreshing pick-me-up on the 90 plus degree days we’ve been having.īut what really get me is how EASY and foolproof it is – because even I don’t want to be stuck in the kitchen during this time of year. During the summer though, it’s all about this one. Garnish with thinly sliced limes & freshly grated lime zest.There are exactly 3 pies I would give my right arm for: pecan pie, key lime pie, and blackberry cobbler (it counts!). Turn the mixer up to high and whisk until stiff peaks form when you lift the whisk attachment out of the bowl.Īdd a dollop of whipped cream on top of each bar. Whisk together on medium speed for 30 seconds. In the bowl of an electric mixer fitted with the whisk attachment, combine the cold heavy cream, sugar, vanilla, and a pinch of coarse kosher salt. Wait to make the whipped cream topping until just before serving. With a very sharp knife, cut into 12-16 squares. Using the parchment paper overhang, lift the bars out of the pan onto a cutting board. Refrigerate until the filling is firm, at least 2 hours. ![]() If you need to even out the filling, use a small offset spatula to gently do so.īake for 30 minutes and cool completely in the pan for about 1-2 hours. The crust will be soft since it has only baked for 10 minutes. ![]() Once the crust is done baking, remove from the oven and VERY slowly pour the key lime filling over the hot crust. In the bowl of an electric mixer fitted with the paddle attachment, beat the sweetened condensed milk, egg yolks, freshly squeezed lime juice, and salt on medium speed for 4 minutes. Start on the filling while the crust is baking. I use clips to hold it in place and remove them before baking.īake the crust for exactly 10 minutes. *The parchment paper will allow you to lift the bars out of the pan seamlessly. Lightly pat the dough evenly on the bottom of a 9×13-inch pan lined with parchment paper, leaving an overhang on two sides. Mix on medium speed just until combined.Īdd the egg with the mixer on low for 1-2 minutes. Place the yellow cake mix and melted butter in the bowl of an electric mixer fitted with the paddle attachment.
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