![]() LimeĪ Florida Key Lime is a small lime with a distinctive sweet-tart lime flavor. You are likely to find key limes green in the store. ![]() They are available from other countries year round but purists believe they are only key limes if they come from the Florida Keys. If you do decide to squeeze the limes be aware they are not always available in the store year round. Look for this lime juice in the juice section of your grocery store. One bottle of Nellie and Joe’s is two cups so you can make two pies! (Eat one and give on to a friend!!!) I’m a BIG believer in fresh citrus but this is a place you won’t be able to tell the difference. This stuff has been around so long my mom remembers my grandmother using it to bake key lime pie. Instead I buy the classic yellow Nellie and Joe’s bottle of squeezed key lime juice. Key limes are tiny and beautiful but I don’t care to squeeze a bazillion of them to make a cup of lime juice for a pie! Only recently as people have become more cautious of eating raw egg yokes has this become a pie you bake in the oven. The pie was thickened by a chemical reaction caused by mixing the egg yokes, milk and lime juice. Fresh milk was not something everybody had on hand and of course refrigeration was not available so canned milk was used instead. The History of Authentic Key Lime Pieĭid you know that the original key lime pie was not baked? Authentic key lime pie originated in Key West, Florida in the 1880s. Shaking the pie back and forth gently should produce a slight jiggle without the pie being sloppy. ![]() I find this pie sets up very well and if your oven is accurate you can simply set your timer for 10 minutes and then pull the pie. Bake your pie for a few minutes until it has a just little jiggle to the center. Stick on a few wedges of lime if you feel fancy!Ī good key lime filling is soft but set. Garnish and Eat!!! Some homemade whipped cream can be pipped on to make it look fancy or you can drop big dollops of whipped cream on.Key lime pie is best served totally cold. Once the pie is cool cover and refrigerate for at least an hour. Bake the pie: This only takes 10-15 minutes.Make 3 Ingredient Filling: While that crust is toasting up whisk together your egg yokes, sweetened condensed milk, and lime juice.Pre-Bake the crust: Pop that delicious buttery crust into the oven for 7 minutes to toast it up.You can use the bottom of a measuring cup or the back of a fork to press the crust to the sides and bottom of the pie plate. Make a simple crust: I put my graham crackers in the food processor and it crushes them perfectly for me! Mix in the melted butter and sugar then press everything into a pie plate.OK, friends, – after you read this you will never have an excuse to buy a key lime pie again (and seriously those barely taste like they had a lime waved over them!) If you can crush graham crackers and stir things you can make this pie! (Hint that makes this a great easy baking project for kids or new bakers!) How to Make Key Lime Pie When I realized it takes mere minutes to put this easy recipe together it landed itself on my frequent baking rotation. But I whipped up a pie and quickly was reminded why authentic key lime pie is so darn delicious! Her husband told me it was Key Lime Pie and I was surprised – not a favorite you hear often. Recently I wanted to surprise a friend with her favorite dessert. This authentic key lime pie recipe is SO easy with just three ingredients in the filling! By the time you get to the decadent sweet whipped cream on top I’m positive you will never buy another frozen Edwards Key Lime Pie! Sweet, buttery graham cracker crust is filled with thick creamy lime filling.
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