Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, my key lime pie does not lie. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
This key lime pie filling has sour cream and sweetened condensed milk and is perfect for your favorite homemade graham cracker crust. I sat here forever trying to decide which Key Lime Pie to make and finally chose this one and I'm glad I did! It's so creamy and has the perfect amount of lime and it held.
My Key Lime Pie does not lie is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. My Key Lime Pie does not lie is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can have my key lime pie does not lie using 6 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make My Key Lime Pie does not lie:
- Get 150 g plain biscuits
- Prepare 75 grams butter (melted)
- Get 4 egg yolks
- Take 1 X 395g tin sweet condensed milk
- Get 1 Tbs finly grated lime rind
- Take 1/2 cup lime juice
This controversial southern specialty has been winning over my tastebuds for years. Ethireal is the taste of a well made key lime pie. It should have a graham cracker crust, with a tangy, sweet, light, creamy and refreshing vibe. The finish in your mouth after each bite should be refreshing, palate cleansing followed by a tart zing at the end.
Instructions to make My Key Lime Pie does not lie:
- Preheat oven to 180°c/160°c fan forced. Process biscuits untill it has the texture of bread crumbs. Transfer to bowl and stir in melted butter
- Press mixture over the base and sides of a 3cm deep, 20cm base pie dish. I used a spring form cake dish. Bake for 10min or until base is golden. Let cool
- Using an electric mixer beat egg yolks in a bowl for 3-4 mimutesor until light and fluffyyyyy. Slowly beat in condensed milk, lime rind and lime juice. Pour mixture in cake dish and bake for 12min or until mixture is set.
- Cool at room temperature then place in fridge for 3hrs or untill chilled
- Enjoy??
- I made a lemon curd to serve on the side and used left over biscuit crumbs too :-)
It should definantly have a big dallop of whipped. Classic Key Lime Pie Adapted somewhat liberally from the version at Joe's Stone Crab in Miami, where I am not. Every key lime pie recipe agrees that a can of sweetened condensed milk is the king of ingredients. Some use more lime juice, some less. 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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