heavy or whipping cream 1 can (14 oz.) condensed milk 4 limes. If needed, you can get away with equal parts lemon and lime juice instead of key lime juice. Key Lime Pie with Supplant Shortbread 10 oz. Regardless of which limes you choose for this pie, regular bottled lime juice is not recommended for this pie. Key limes are preferred and the most famous for use for key lime pie because they contain a more concentrated lime flavor with floral notes not found in Persian limes. These limes are larger, making them easier to juice, and you will need less for this recipe. These are Persian limes and the most commonly found variety. If you want to use fresh fruit in this pie and can’t find key limes, the regular ones found at the store will also work. Can you use regular limes in place of key limes? Chilling the pie for a good length of time lets the filling finish coming together and firm up, which is how you can make those beautiful slices when you’re ready to serve. The pie bakes for such a short time because the eggs and sweetened condensed milk work quickly, once heated, to create a firm, almost custard-like texture. You can still slice it if it has only been in the fridge, but the filling isn’t quite as firm.The filling for a key lime pie is pretty standard and calls for key lime juice, lime zest, eggs, and sweetened condensed milk. If you want to have clean cut slices, it’s better to freeze the pie. If you prefer a more traditional key lime pie filling, I also have a 3 ingredient no bake key lime pie without cream cheese. If you freeze it, the pie filling will be more firm, like ice cream. If you put it in the fridge, the pie filling will be like a thick custard. The pie will set in either the fridge or freezer. Pour the whipped cream over the cream cheese mixture and gently forld to combine. In a separate large or medium bowl, whip the cold heavy cream until stiff peaks form. It’s then ready to go in the fridge or freezer to set. In a large bowl, cream the cream cheese, sweetened condensed milk, lime juice, and lime zest until smooth and creamy without any lumps. The filling is then poured into the graham cracker crust. The condensed milk is then mixed in and then the lime juice and zest. The cream cheese is first beaten until light and fluffy. You can also make your own graham cracker crust. Graham Cracker Crust: I used a premade 9 inch graham cracker crust. It also sweetens the pie and makes the filling creamy and like a custard. In this no bake version, it is also the combination of condensed milk with lime juice that makes the filling set without needing to bake it. Condensed milk is a traditional ingredient for key lime pie. 2 (14-ounce) cans sweetened condensed milk 1 pint heavy cream 1/2 cup lime juice plus 1 tablespoon zest from 8 limes 10 ounces (about 2 1/2 sleeves) Ritz. If you find traditional key lime pie to be too sweet, then I think you will enjoy this cream cheese version because the cream cheese adds some tanginess to the mixture and makes the filling taste like key lime cheesecake.Ĭondensed Milk: Make sure to use full fat sweetened condensed milk. Cream cheese makes this pie ultra creamy and also cuts into some of the sweetness. If you don’t like limes, I also have a lemon version.Ĭream Cheese: This recipe uses full fat cream cheese. I prefer using regular limes because they are much easier to juice. While key lime pie gets its name because it is traditionally made with key limes, you don’t need to make it with key limes. Limes: This pie is made with fresh lime juice and zest. It is so creamy and refreshing and tastes like key lime cheesecake in pie form. This no bake key lime pie is one of my favorite no bake desserts to make in the summer. Return the pie to a wire rack cool to room temperature. Spoon the cream on top of the pie, and garnish with lime slices. Add the icing sugar and vanilla and whip until stiff peeks form. For the topping, whip the heavy cream until it starts to thicken. Refrigerate until set at least 3 4 hours, preferably overnight. Bake until the center is set yet still wiggly when jiggled, 15 to 17 minutes. Pour the filling over the crust, and smooth out the top. Once the crust has cooled to room temperature, pour the lime filling into the crust. It is great to serve at events and gatherings. Bake for 10 minutes transfer to a wire rack to cool to room temperature. It is only 4 ingredients and also doesn’t require any eggs. It doesn’t require any baking and is a refreshing dessert that is easy to make. This no bake key lime pie is smooth and creamy.
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