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We were able to come up with a great key lime pie recipe using only three filling ingredients: sweetened condensed milk, egg yolks, and fresh lime juice. The crust is an easy, press-in-the-pan sort of thing made from crushed graham crackers, butter, and sugar. Cooks Illustrated Key Lime Pie Recipe on WeGottaEat.
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Alright, don’t linger, let’s approach this key lime pie (cook's illustrated) menu with 13 substances which are absolutely easy to acquire, and we have to process them at the very least through 4 actions. You should invest a while on this, so the resulting food could be perfect.
Ingredients of Key Lime Pie (Cook's Illustrated):
- You need - Lime Filling
- Take 4 tsp for lime zest, grated
- Get 1/2 cup lime juice (3 or 4 limes)
- Provide 4 - egg yolks (large)
- Provide 14 oz for sweetened condensed milk (1 can)
- You need - Graham Cracker Crust
- Provide 11 for graham crackers, processed to fine crumbs (1 1/4 c)
- You need 3 tbsp granulated sugar
- Take 5 tbsp for unsalted butter, melted
- Prepare Whipped Cream Topping
- Require 3/4 cup - heavy cream
- Prepare 1/4 cup - confectioners' sugar
- Give 1/2 - lime, sliced paper thin and dipped in suger (optional)
Easy to make and incredibly flavorful! Made with a buttery graham cracker base and a bright fresh lime and rich sweetened condensed milk filling. Perfectly tart and tangy and sweet. This Key Lime Pie is an American classic.
Key Lime Pie (Cook's Illustrated) making:
- For the filling: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken.
- For the crust: Adjust oven rack to center position and heat oven to 325°F. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes.
- Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil-sprayed warp laid directly on filling and refrigerated up to 1 day).
- For the whipped cream: Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners' sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices and serve.
Key lime pie ingredients are simple: sweetened condensed milk, lots of lime zest and juice (preferably Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California. And I love that it is sticking to me no-cook theme that I have been running with lately. This recipe is perfect to make on vacation at the lake or the. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures.
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