Bottled lime juices have preservatives in them to stay fresh, which affects the taste. I have never been a huge key lime pie fan, primarily because so many recipes use bottled key lime juice (I’m not a fan). We settled on using this mix of fresh ingredients to create a custard that was nice and tangy, but not too sweet. Some key lime pies are cloyingly sweet and really heavy, and taste like lime flavoring (instead of fresh lime juice). These ingredients work beautifully together. We used vanilla whipped cream to add another layer of flavor. It has a delicious graham cracker walnut crust to hold all that lovely citrusy custard. Our Amazing Key Lime Pie is rich and silky but not too heavy, thanks to the addition of non-fat Greek yogurt in the custard. Each and every time I serve this dessert my guests say, “this is the best key lime pie I have ever had!” This key lime pie is truly amazing! I found this prize winning recipe a couple of years ago (thank you Souffle Bombay for sharing your recipe), and we have since altered a few ingredients in the recipe to make it even better. Open the oven, then gently jiggle the oven rack or pie pan to see if the majority of the pie is set (the center should have a slight jiggle to it). Check it at 20 minutes to see if it’s set. b) 22 minutes seems to be the perfect baking time in our ovens (remember each oven will vary). To avoid splattering your clothes and your kitchen, use a splatter guard, or drape a clean kitchen towel over the stand mixer and bowl to catch the splatters. Note: a) This mixture will splatter quite a bit when using a stand mixer. Bake at 350☏ for 20-25 minutes (see Note “b” below). Scrape down the bottom and sides of the bowl to make sure everything is incorporated, and pour into the cooled pie crust. This will make the mixture thick and fluffy. Start the mixer on low speed (see Note “a” below), then increase the speed to medium-high, and beat for a total of 2 minutes. To the bowl of a stand mixer, add freshly squeezed lime juice and zest, two 14 ounce cans of sweetened condensed milk (two 14 ounce cans), ½ cup plain non-fat Greek yogurt (0%), and 2 egg yolks. Can be stored refrigerated in a cake storage container for up to 3 days.Run a knife under hot water and wipe clean before cutting each slice.
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