make the pie:Brush egg whites onto uncooked pie shell using a
This is an authentic Key Lime Pie with native Key limes.
Note the creamy yellow inside.
Key Lime Pie is world famous for a just right tart taste.
180 degrees Celsius.
Traditional Key lime pie has always had a crumb
and salt. Press into buttered pie plate; bake until ightly browned
ides of a 9\" glass pie plate.
Bake for 8
Pie Crust: Mix all ingredients together
0-inch pie dish.
Beat the sweetened condensed milk, Key lime juice
Crust:.
Preheat oven to 350.
Mix Graham Crackers, Light Brown Sugar, and Butter.
Press onto bottom and sides of 9\" pie pan.
Bake crust for 8-10 minute.
Fill (cool crust if desired).
Filling:.
Beat cream cheese until creamy.
Add in condensed milk.
Add egg yolks, beat until smooth.
Add Key Lime Juice and beat until thoroughly combined.
Pour into pie crust and distribute evenly.
Bake on 350 degrees for 10 minute.
Remove from oven and cool.
Refrigerate for at least 1 hour and 30 minute.
Serve.
Mix all the ingredients together well, then serve and enjoy.
Sun Crystals make a good sub for the sugar (about 1 tsp, that's what I use but the database doesn't recognize it), feel free to add some green food coloring to make it look like commercial key lime pie.
Boil sugar-free Key Lime Pop and add to the dry Jell-O.
Stir until dissolved. Add 1 cup sour cream and whip until the sour cream is blended.
Put in refrigerator until set.
Simple syrup: In a small saucepan, combine 1 cup sugar with 1 cup water and bring to a boil. Simmer until the sugar is dissolved about 3 minutes. Store in a closed container in refrigerator.
Rim of Glass: Line the rim of a martini glass with honey and dip into graham cracker crumbs, coating the rim with crumbs.
Martini: Combine vanilla vodka, fresh key lime juice, simple syrup, half and half and ice in a martini shaker. Shake well until very cold. Strain into martini glass. Garnish with cinnamon stick and lime wedge.
upcake cups with paper liners.
Prebake the pie shell for 10 minutes.
lk.
Slowly whisk in key lime juice.
*Do not over
Beat egg yolks.
Stir in sweetened condensed milk, key lime juice and rind.
In a small bowl, stiffly beat 1 egg white.
Fold into pie mixture.
Turn into baked pie shell.
Beat the three reserved egg whites with cream of tartar until foamy.
Gradually add sugar, beating until stiff but not dry.
Spread meringue on top of pie, sealing carefully to the edge of the pie shell.
Bake 15 minutes at 350\u00b0 or until meringue is golden brown.
Cool in refrigerator at least 6 hours.
Beat egg whites with cream of tartar to soft peaks. Gradually beat in sugar, 1 tbsp at a time. Beat 4 minutes longer until stiff, glossy peaks form and sugar is dissolved.
In a large mixing bowl with an electric mixer, beat condensed
owl and slowly add the key lime juice.
Mix until creamy
ater and add with the curry paste and lime juice.) Add curry
Break eggs lightly, then add condensed milk to the yolk and beat again.
Add lime juice and beat until smooth.
Pour mixture into a 9-inch baked pastry shell.
Top with meringue and bake in a slow oven until meringue is brown.