![]() ![]() Dollop the whipped cream on top of the tartlets and sprinkle with the lime zest. This is the absolute BEST keylime pie Ive ever tasted Its smooth, creamy and perfectly tart and sweet.Key lime pie is one of my favorite desserts and I love it even more since its so easy to make and only requires a few ingredients. Just before serving, beat the cream, confectioners’ sugar and vanilla in a large bowl with an electric mixer until soft peaks form. Remove tarts from the pan (a small offset spatula works well here) and refrigerate until cold, at least 1 hour. Place the pan on a wire rack to cool for about 30 minutes. Bake just until the filling has set, about 6 minutes. Divide the mixture evenly among the tartlet crusts in the muffin pan, filling just below the top of each crust. Bake for 15 minutes or until the filling is set. Beat the condensed milk, remaining egg, egg yolk, Key lime juice and lime zest in a medium bowl. Brush the pastry shells with the egg mixture. Add the condensed milk and lime juice and beat until combined. Beat 1 egg and the water in a small bowl with a fork. (If the crusts fell during baking, you can reform them while they are still hot with a lightly greased shot glass or the back of a lightly greased small spoon.)įor the filling: Beat together the yolks and lime zest in a large mixing bowl with an electric mixer on high speed until the yolks have lightened in color and thickened slightly, about 1 minute. Bake until browned and firm to the touch, about 10 minutes. Divide the mixture evenly among 12 cups of the prepared muffin tin (about 1 1/2 tablespoons for each cup) and use a shot glass or your fingers to press it evenly into the bottom and up the sides. With the motor running, drizzle in the butter and process until the mixture resembles damp sand. To juice the limes, I use a small citrus juicer like this and absolutely love itit’s not too big (so it’s great for lemons and limes and is easy to store), has measurements on the side, is sturdy, and strains the pulp and seeds. Add the sugar and salt and pulse to combine. In a medium bowl, sweetened condensed milk, egg yolks, and lime juice. Lightly spray 12 cups of a nonstick mini muffin pan with cooking spray.įor the crust: Place the graham crackers in a food processor and pulse until finely ground. This is from a heavy measure of cornstarch when using volume measuring spoon vs the 100% accurate scale measure in grams.Preheat the oven to 350 degrees F. Many times people have complained that their custard is like rubber and they don’t know why! They are made with a graham cracker crust and a creamy filling. So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results. Mini key lime pies are a refreshing and tangy dessert that are perfect for a summer treat. However you can easily adapt this entire recipe to make an 8″ pie insteadĬornstarch is a very difficult ingredient to measure consistently with a volume spoons measure In the stand mixer (no need to clean out), beat the cream cheese for 2 minutes until creamy. I am using 4.75″ tart molds with removable bottoms Remove whipped cream from the bowl into another bowl. To mimic that texture I was careful about how much thickener to use in my recipe below *see more notes below about Sweetened Condensed Milk in this recipeīe sure to have your crusts prepared ahead of time though because this is one fast recipe! The filling is super simple to make, and it only has three ingredients: cream cheese, sweetened condensed milk and lime juice +. Vegan custard can be difficult to master since the texture will border on “rubbery” *see notes below about measuring cornstarch A traditional Key Lime Pie has a very unique texture due to the egg yolks in the recipe Don’t worry I have an alternative recipe below for Non ~ Condensed milk version for the filling as well as a homemade vegan condensed milk recipe
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