Then top with a cool whip type topping and serve. If you end up doing what I did, once the pie has cooked on a wire rack for 2 hrs, refrigerate it for at least 4 hrs. I have my family coming for the weekend so hope this turns out. Very disappointing for a "quick" and easy recipe. My mixer was getting hot at that point! And nothing ever close to a soft peak could be made. It is cooling now so I can't say whether this will turn out but was my best under the circumstances with the original mixture not forming peaks after at least 10 minutes of trying with the mixer. I baked it in a large graham cracker time crust on 350 for approx. I added 5 egg yokes, 1/4 cup of key lime juice and a teaspoon on lime extract because there was little lime flavor originally. I decided to go to another recipe completely which baked on the oven. So I looked up how to thicken pie filing and also other recipes t I figure out what to do. The mixture was too loose to consider it even close to the description in the recipe. I followed the directions, but never could form sift peaks. Step 5 Serve topped with additional whipped cream and lime zest.This recipe didn't work for me at all.Step 4 Transfer the filling to the pie crust and smooth into an even layer.Remove from the stand mixer and gently fold in the whipped cream. Key Lime Filling cup cream cheese, softened 3 large egg yolks 1 cups sweetened condensed milk 1 tablespoon key lime zest, plus more for. Increase the speed to medium and mix until well combined. Turn the mixer to low speed and slowly add the key lime juice. Using the paddle attachment, beat on medium-high speed until smooth and well mixed, about 2 minutes, scraping down the sides and bottom of the bowl as needed. Step 3 Place the sweetened condensed milk, cream cheese, and lime zest in the same stand mixer bowl.Step 2 For the filling: Whisk the heavy cream to stiff peaks in the bowl of a stand mixer using a whisk attachment (or using a hand mixer with beater attachments).Press firmly to pack and make an evenly thick crust. Using the bottom of a measuring cup, press the crust into the bottom and up the sides of the pan. Process the crumbs until they are the texture of coarse sand. Slowly pour in the melted butter with the processor running. Process until finely ground, about 1 minute. Step 1 For the crust: Place the graham crackers and brown sugar in the bowl of a food processor.All you have to do is pull it out of the fridge, top with whipped cream and zest (only if you want), and serve! It's the perfect dessert to make the day ahead. Chilling it for 12 hours allows the filling to firm up a bit. Easy 4-Ingredient Creamy Key Lime Pie Recipe Is So Refreshing by Donna John 1 package (8 ounces) cream cheese, softened 1 can (14 ounces) sweetened condensed. Yep, in fact, it has to be! Since the pie isn't baked, it needs to set up in the fridge. Be sure to chill it for at least 12 hours! Since this is one of those summer pie recipes that's not baked, chilling the pie helps it set and prevents it from being runny. The biggest culprit of a runny key lime pie is not letting it chill for long enough. While whole key limes can be hard to find, bottled key lime juice is more readily available in grocery stores and online. They're small and tart with a distinct floral flavor, but since key limes can be hard to come by, you can certainly swap in regular limes or bottled lime juice instead.Ĭan I use bottled lime juice for key lime pie? Key limes are the less common cousin to Persian limes. Any green key lime pies probably have a bit of food coloring added to the filling.Ĭan I use regular limes in place of key limes? But this dessert is never naturally green. Mix sweetened condensed milk, sour cream, the juice and zest of two limes (sans a pinch of zest to use for decorating), lime juice, and. True key lime pie has a muted yellow hue to it from all the delicious key lime juice. This cool and creamy dessert is a refreshing bite on hot summer days, and it's the perfect make-ahead dish to pull out of the fridge at a moment's notice among other 4th of July desserts. As Ree said, no key lime pie is complete without a graham cracker crust. She's right, of course: Our no-bake version has a light filling made with the juice of key limes. "These pies often have a graham cracker or other cookie crust, which I think is at the basis of my current obsession." A classic key lime pie is one of Ree Drummond's favorite summer desserts, and this no-bake dessert makes it even easier to enjoy! "I would like to state that I am currently obsessed with refrigerator pies," she says.
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