WOW! I used regular limes and it was great.
REAL KEY LIME PIE RECIPE CRACKER
Combine the graham cracker crumbs, melted butter, and sugar in a bowl and mix until all of the cookie crumbs are coated in butter.Pulse your cookies in a food processor or put them in a ziplock bag and roll a rolling pin over them until they become coarse crumbs.The pie doesn’t get completely rock solid in the freezer and it is such a lovely cold treat! I actually really love to slice the pie once it is set and keep some pieces in the freezer to eat frozen. The last point I’ll make before we dive into the recipe is that you need to make sure this pie is completely chilled before slicing it, otherwise it will not set. But I prefer just a tiny bit of lightly sweetened whipped cream to balance the tartness. The one I had in Florida didn’t have a topping and it was awesome as is. There is also a debate about meringue versus whipped cream versus nothing on top. If you do not have access to it, you can make homemade sweetened condensed milk with only milk and sugar. Note: Make sure that you purchase sweetened condensed milk and not evaporated milk, as the cans look very similar. However, I find that baking it for a very short period of time helps to set the filling more firmly, which I prefer. I have made this pie as an unbaked version several times. I believe this is the kind of pie I ate in Florida because the menu made a point that the eggs were pasteurized.īecause lime juice is so acidic it works to denature the proteins in the egg yolks which helps it to gel and set. The general consensus seems to be that the original Key Lime Pie was unbaked. The second point of contention is if the pie should be baked or unbaked. The original pie probably didn’t have a crust, but I prefer graham cracker with this kind of pie. While there are a few things that key lime purists agree about, including that the pie must be pale yellow in color to be authentic, there is some disagreement about what type of crust should be used. Everything else comes together in a snap! This is a great pie to make with kids. Honestly, the most difficult part about making this pie is juicing the limes and waiting for it to solidify. If you can’t find key limes then use Persian limes instead! But I recommend staying away from bottled lime juice. They aren’t as readily available as Persian limes, and are typically only sean between June and September. The extra effort it takes to extract the juice from key limes is absolutely worth it for this pie. Key limes are very small and have a brighter lime flavor. Typical limes are also known as Persian limes and are much larger and more tart than key limes.
The limes that were available in the area were also very tiny and a bit different from what you would traditionally find in the grocery stores these days. This is why sweetened condensed milk is traditional. Most people think that it originated in the Key’s around 1856 when fresh milk was not available and canned milk was new. I also read through a lot of the history of key lime pie. The description on the menu stated that the filling only used 3 ingredients: I was determined to recreate it when I returned home. It was likely that this was the first time I had ever had it made with real, fresh, key lime juice. While there, I had the best Key Lime Pie I had ever tasted. In 2014, my husband and I went to Florida to visit his parents for the first time since they moved there. This easy key lime pie recipe only calls for 3 ingredients for the filling and it can be made as an unbaked or baked version.
0 kommentar(er)
