Cut the pie in wedges and serve very cold, topping each wedge with a large dollop of whipped cream. Freeze for 15 to 20 minutes before serving.įor the topping: Whip the cream and the confectioners' sugar until nearly stiff. Bake for 10 minutes, or until the filling has set. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Leave the oven on.įor the filling: Meanwhile, in a electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at a high speed until very fluffy, abut 5 minutes. In a medium bowl, whisk together condensed milk, coconut milk, lime juice, and egg yolks until smooth. In a separate bowl, mix together egg whites, condensed milk, lime juice, and greek yogurt. Bake at 350 degrees for 8 minutes so that it can harden. Press 1 tablespoon graham cracker mixture into the bottom of a cupcake liner. Beat in eggs, vanilla extract, and key lime juice. Add butter and cream cheese and cream the mixture together until smooth. 2 teaspoon key lime zest, 1 ¾ cup powdered sugar. Transfer to a wire rack and let cool completely. Add sugar and butter and mix into the crushed graham cracker. In a large bowl, stir together key lime zest and sugar, pressing zest into sugar to release oils. Bake pie until filling is set, about 15 minutes. Pour in lime juice and whisk until well combined and smooth. Beat the egg yolks until they are thick and turn to a light yellow. If the cup isn't filled, add bottled key lime juice to fill it completely. Pour the fresh key lime juice into a cup measuring cup. Bake the crust until set and golden, 8 minutes. Filling and topping: In a bowl, whisk together egg yolks and condensed milk until blended. Zest key limes until there are 2 teaspoons of zest, then juice them. Press the mixture into the bottom and sides of the pan, forming a neat border around the edge. (If you dont have a food processor, place the crackers in a large plastic bag: seal and then crush the crackers with a rolling pin.) Add the melted butter and sugar and pulse or stir until combined. Break up the graham crackers: place in a food processor and process to crumbs. Process graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form add butter. For the graham cracker crust: Preheat the oven to 350 degrees F.
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