Let it thaw for a few minutes, then slice it up. If you plan to serve this key lime ice box pie on a hot day, I recommend freezing it ahead of time. Leave it in the fridge until ready to serve – it tastes delicious cold! Sweetened condensed milk key lime pie is considered a custard pie and you should refrigerate it after 2 hours of cooling time. Storage instructions How to store condensed milk key lime pie Spread the meringue topping over the chilled pie and toast with a kitchen torch if desired. Meringue topping: Beat 2 leftover egg whites and 1/2 cup granulated sugar in a large mixing bowl until glossy peaks form and the sugar has dissolved, for about 5 to 8 minutes.Cool whip: Instead of traditional whipped cream, top your pie with cool whip.Other citrus fruit: Feel free to swap out limes with other citrus fruits such as grapefruits, lemons, or blood oranges.Use the same amount and make the crust as directed. Other crumbs: In place of graham crackers, prepare the pie crust with nilla wafers, ginger snaps, shortbread cookies, or golden Oreos.Fill and bake the pie as indicated in the recipe instructions. Store-bought pie crust: If you’d rather save some time, take a shortcut and buy a pre-made pie crust.Here are a few variations and substitutions you can try: In case you’d like to alter something about this simple key lime pie recipe, I’m certainly not one to stop you. The filling will continue to solidify as it cools. It should be firm to the touch, but not completely solid or totally liquid. Bake the pie until the edges are set, but the center still looks slightly jiggly, for about 15 to 20 minutes. It’s tricky to tell when key lime with condensed milk is cooked, and it’s easy to overbake it. Enjoy! How do I know when the filling is done? Condensed milk key lime pie is best served chilled. Tip: Dress up the pie prior to serving so the topping looks its best. Alternately, spread the whipped cream on top of the pie. 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. Step 8: Whip creamīeat 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. You could also completely cover the top of your sweetened condensed milk key lime pie with whipped cream or simply dollop it on.īake the pie for 15 to 18 minutes. Then pipe cream tuffs around the border of the pie. To make a key lime pie that looks exactly like mine, transfer the whipped cream into a disposable piping bag fitted with a large open star tip (I used an M1 tip). It tastes delicious and makes for a pretty presentation! Whipped cream, thin lime slices, lime zest, and graham cracker crumbs are perfect decorations. I like to keep the garnishes simple to let the lime aroma shine. Egg yolks: 4 large egg yolks provide stability + structure and add a hint of color to the lime pie filling.Sweetened condensed milk compliments the tartness of the limes beautifully and creates a rich, creamy filling.Feel free to use regular (Persian) limes if you can’t find key limes. Plus, the little green specks make the pie so pretty. Some key lime pie recipes use only lime juice, but I find lime zest boosts the citrus flavor. Lime juice + zest: Key limes are best for this bright, tangy citrus pie.The filling is perfectly balanced and oh-so creamy! Staying true to traditional recipes, you need only 3 ingredients to make the sumptuous key lime pie filling. I opted for salted butter, but unsalted butter does the trick too. Melted butter helps to hold the pie crust together.Sugar: Granulated (white) sugar adds sweetness and protects the crust from getting soggy.You can swap in shortbread or digestive biscuits if preferred. Graham crackers are crushed to give sweetness and crunch.It creates a deliciously crunchy, buttery shell to hold the tangy citrus filling. Just scroll to get there! Graham cracker crustĬlassic key lime pie is made with a graham cracker crust. Let’s talk about everything you need for condensed milk key lime pie from start to finish! The ingredient amounts can be found in the printable recipe card.
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