Key lime pie recipe1/27/2024 ![]() The rest of it however, we had a few issues with.įirst, I had a few taste testers who weren’t so keen on the raw egg yolk situation. The graham cracker crust is baked and then filled and frozen. The nice part of this contender for the best key lime pie recipe is that it’s almost entirely no-bake. When I first tried this recipe, I had to go back and double check that I hadn’t missed something, which usually isn’t a great start. #5 Frozen Key Lime Pie From The Barefoot Contessa Now for the best part! Keep scrolling to discover which recipe reigned supreme in our Key Lime Pie Bake-Off. Because of this, seeing slight variations in quantities or additional ingredients added to the subtle distinctions that made each recipe stand out. Most key lime pie recipes only call for a handful of ingredients. Should add a nice crunch without detracting from the pie. Creamy and smooth, not too dense but firm enough to hold its shape. Lime should be forward but not overwhelming. Bright and zesty without being too acidic or sweet. My team of seven taste testers all aligned on the following guidelines when ranking each of the pies. Just trying to minimize food waste over here, y’all! All pies were baked the night prior and tasted the next day. I used a scale to weigh out the halves to ensure accuracy when baking. This is still true, but for this particular bake-off, I made a half-serving of every recipe instead of a full pie (my pie-loving heart does have its limits!). Normally, this is where I tell y’all that all recipes are followed exactly as written without any adjustments for personal taste or flavor preferences. To confirm once and for all what constitutes the best (of the best) key lime pie, I was more than a little excited to put a few recipes to the bake-off test. It’s one that celebrates the season and will keep everyone lingering around the table a little while longer. The best key lime pie recipe checks all the boxes of a stellar summer dessert. Sweets that are refreshing at the end of a meal but still satisfy the need for a little treat. With summer in full swing, my dessert cravings lean bright, zingy, and full of zest. Piled high with whipped cream, the latter was a true pièce de résistance! While I couldn’t tell you what actually went into the dreamy-delicious pies of my youth, there’s one thing I know for sure: My discerning dessert palette has only evolved over the years. Sure dinner was fine, but what I couldn’t wait for was dessert: one slice of black tie mousse cake and one slice of key lime pie. The Olive Garden was home to my younger self’s peak-pie indulgences. You may use purchased graham cracker crumbs, or make your own by pulsing 11 sheets of graham crackers in a food processor until finely ground.When it comes to the best key lime pie recipes, I have fond memories of one in particular-and, of course, it dates back to middle school. Beat on high speed until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with a large star tip. Pipe the topping decoratively on top of the pie. Alternatively, dolloped the whipped cream on slices of pie. Bake until the pie is mostly set but jiggles slightly in the center, 15 to 20 minutes. Let the pie cool to room temperature on a wire rack, then refrigerate to set and chill completely, at least 2 hours, but preferably overnight.įor the whipped cream topping: Combine the heavy cream, confectioners' sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Add the lime juice, egg yolks, salt and lime zest and continue to beat until the batter is smooth, about 2 minutes. Pour in the butter and continue to stir until the mixture resembles wet sand. Transfer the crumb mixture to a 9-inch glass or metal pie dish and spread into an even layer. Use a 1/4 measuring cup or small glass to firmly press the crumbs into the bottom and up the sides of the pan. Bake until it is dry-looking and lightly browned, 7 to 10 minutes. Remove from the oven and let cool on a wire rack while you make the filling.įor the filling: Combine the sweetened condensed milk and sour cream in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined, about 1 minute. ![]() ![]() For the crust: Stir together the graham cracker crumbs, brown sugar and salt with a fork in a medium bowl.
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