When you’re ready to serve the key lime pie, whip the cream and vanilla until stiff peaks form and then pipe onto the pie. Spoon into the pie crust and bake until set, then remove from oven and let cool in the fridge. Beat the egg yolks until light in color, then blend in the sweetened condensed milk, lime juice, and zest. Once the crust has had time to set, you can start in on the filling.
Key lime pie cracker#
If going the homemade graham cracker crust route, make sure to give yourself enough time for the crust to chill before making the rest of the pie. Graham cracker crust (store-bought or homemade).For this authentic key lime pie recipe, you’ll need: Key lime pie requires surprisingly few ingredients, so there are really no substitutions you can make (besides using regular limes in place of key limes, in a pinch). But like I tell Smudge, patience is a virtue. Key limes are more aromatic and bit sweeter than regular limes so when available, I suggest you use the smaller in stature citrus. Key limes were on sale at Smith’s Marketplace for 10 for $1 so this time around we went the key lime route. We did omit the meringue topping in favor of whip cream because 11-year-olds prefer whipped cream. We haven’t amended it much from the original, because like so many other homemade key lime pie recipes out there, there are few substitutions that could, or should, be made. This recipe is a long time favorite from the Junior League of Salt Lake City’s Heritage Cookbook. Before too long she’ll be out of the house on her own and I won’t have anyone with a toss of fiery red hair to shoosh me out of the kitchen. It was the perfect occasion to snap a few pics of my Smudge at work mixing, juicing and doing her thing. I was more than happy to oblige to make that one. She made a key lime pie (natch) and she and her friends requested her Birthday Cake Pie, normally reserved for, you guessed it, her birthday. Now that’s some math I can wrap my head around. Now, she’s the grand old age of 11 (12 in June!) and I am one proud mama when she kicks me out of the kitchen so she can set to work at baking pies.įor Pi Day this year, she took two pies to school as part of her math assignment. She made this recipe for Key Lime Pie at least 9 times. Not bad for a 10-year-old who has a penchant for drawing henna tattoos on her hands and taking some pretty cool selfies akin to fine artist’s self-portraits of yesteryear. There are a lot of things that seem indestructible. But with potato peels right before everyone showed up for Thanksgiving dinner. Don’t put lime rinds down the garbage disposal. But an awesomely delicious key lime pie.17 minutes of scrubbing caked-on, day-old food from plates.$234 fee for Roto Rooter to clear the drain.1 day of dirty dishes drying with caked-on, day-old food.One word of advice: Do not put lime rinds down the disposal. This fresh, tart, authentic key lime pie recipe is the same one you’ll remember from when you were a kid, and it’s a breeze to make - all you need are a few ingredients to blend together!
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