#Key lime pie cracker
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. STEP 1: Start with making the crust: process the graham crackers and sugar in food processor until crumbs form.
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. A simple filling of egg yolks, Key lime zest and juice and condensed milk bakes in a quick. Gently stir in lime juice, butter and lime zest. This classic Key Lime Pie recipe is deceptively easy to make. Bring to a gentle boil cook and stir 2 minutes longer. Stir a small amount of hot filling into egg yolks return all to the pan, stirring constantly.
#Key lime pie plus
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. 1 tsp cornstarch 3/4 cup (180 ml) juice from key limes (about 25) or regular limes (6 to 8) (see note) 1/4 cup (60 ml) sour cream 1 tbsp lime zest, plus more. Cook and stir over medium heat until thickened. 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. Refrigerate until serving, at least 4 hours.
Top with remaining whipped cream sprinkle with toasted coconut. In another large bowl, beat cream cheese, condensed milk and lime juice until blended. For the crust: Stir together the graham cracker crumbs, brown sugar and salt with a fork in a medium bowl. Add confectioners' sugar and extract beat until stiff peaks form. Make the crust by stirring together all of the crust ingredients, mixing until thoroughly combined. For the Filling 4 pasteurized egg yolks 1 (14-oz.) can sweetened condensed milk 2 cup key lime juice (810 key limes) 1 12 cups heavy cream 2 tbsp.
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