Easy Key Lime Pie Just 6 Ingredients Dinner Then Dessert Preheat the oven to 375 degrees. mix graham cracker crumbs, sugar and butter well. press mixture into an 8 inch pie plate. bake for 7 minutes. while the crust is baking, make the filling. in a bowl, combine condensed milk, sour cream, lime juice and add to the crust. Using your fingers and the bottom of a glass or dry measuring cup, press the crumbs firmly into the bottom and up the sides of a 9 x 1.5 inch (deep dish) pie pan. the crust should be about ¼ inch thick. (tip: do the sides first.) bake for 10 minutes, until just slightly browned. let the crust cool on a wire rack.
Easy Key Lime Pie Recipe Love From The Oven At the 20 min. mark of baking, remove the pie from the oven and observe the edges. gently shimmy the pie (i call it the steering wheel effect – move the pie from side to side). the pie will appear fairly liquid in the center and jiggle a bit when tested, but the outer edges of the pie should be stationary. It’s a whole lotta lime juice, lime zest, sour cream and a couple cans of sweetened condensed milk (a.k.a. nectar of the gods). you just whisk it all together, pour it into your pie shell, bake for 10 minutes and voila – you’ve got a key lime pie that will blow your family and friends away. key lime juice. lime zest. Preheat oven to 375° and gather your ingredients. in a food processor, blend it until its in crumbs. press onto the deep dish pie pan and don’t forget the sides too. reserve about 1 8 cup of graham cracker crumbs for topping, if desired. bake for 6 to 8 minutes, let it cool for 20 minutes on the rack. Make the crust: use a food processor to combine the macadamia nuts and graham cracker crumbs. combine with melted butter and sugar, then press tightly into a pie dish. pre bake the crust: pre bake the crust for about 8 minutes before pouring in the key lime filling.
How To Make Easy Key Lime Pie In Just 10 Minutes Preheat oven to 375° and gather your ingredients. in a food processor, blend it until its in crumbs. press onto the deep dish pie pan and don’t forget the sides too. reserve about 1 8 cup of graham cracker crumbs for topping, if desired. bake for 6 to 8 minutes, let it cool for 20 minutes on the rack. Make the crust: use a food processor to combine the macadamia nuts and graham cracker crumbs. combine with melted butter and sugar, then press tightly into a pie dish. pre bake the crust: pre bake the crust for about 8 minutes before pouring in the key lime filling. Beat the egg yolks until light in color, then blend in the sweetened condensed milk, lime juice, and zest. spoon into the pie crust and bake until set, then remove from oven and let cool in the fridge. 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. Stir the graham cracker crumbs, salt, and sugar together in a small bowl, then add the melted butter and stir again until evenly combined. next, press the crust evenly into a regular 9 inch pie pan, pressing up the side. remove any crumbs that wind up on the top lip for a tidy presentation.
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