![]() You may use purchased graham cracker crumbs, or make your own by pulsing 11 sheets of graham crackers in a food processor until finely ground. Beat on high speed until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with a large star tip. Pipe the topping decoratively on top of the pie. Alternatively, dolloped the whipped cream on slices of pie. Desserts Key Lime Tart by Alyssa Rivers JJump to Recipe This website may contain affiliate links and advertising so that we can provide recipes to you. Bake until the pie is mostly set but jiggles slightly in the center, 15 to 20 minutes. Let the pie cool to room temperature on a wire rack, then refrigerate to set and chill completely, at least 2 hours, but preferably overnight.įor the whipped cream topping: Combine the heavy cream, confectioners' sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Add the lime juice, egg yolks, salt and lime zest and continue to beat until the batter is smooth, about 2 minutes. In a food processor, crush the graham crackers until you have fine crumbs (alternatively, put them in a plastic ziplock bag, press the air out, seal, and smash with a rolling pin ). Pour in the butter and continue to stir until the mixture resembles wet sand. Transfer the crumb mixture to a 9-inch glass or metal pie dish and spread into an even layer. Use a 1/4 measuring cup or small glass to firmly press the crumbs into the bottom and up the sides of the pan. Bake until it is dry-looking and lightly browned, 7 to 10 minutes. Remove from the oven and let cool on a wire rack while you make the filling.įor the filling: Combine the sweetened condensed milk and sour cream in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined, about 1 minute. Crushed Saltine crackers form the crust base, and a tangy lemon-lime filling gives citrus fans the best of both worlds.For the crust: Stir together the graham cracker crumbs, brown sugar and salt with a fork in a medium bowl. Tangy Key lime pie is a must-have when visiting Key West, Florida, where it’s frequently served frozen in a crunchy chocolate shell.įurther up the East Coast, Atlantic Beach pie from North Carolina is a saltier take on the cool citrus pie. While the original recipe (spelled banoffi) calls for a pastry crust, many iterations use a biscuit or graham cracker crust instead. The name is a portmanteau of its main ingredients: bananas and toffee sauce. For all these delicious reasons and more, Walt Disney World Resort has loaded up their Candy Kitchens with cold and tasty Key Lime Pies to help you beat the heat and steal a taste of something sweet. Created by the chef and owner of The Hungry Monk restaurant in East Sussex, England, in the 1970s, it’s now a no-bake classic. This double-crust pie is filled with strips of buko, or young coconut, suspended in a creamy coconut custard.īritish Banoffee pie is fairly modern by pie standards. ![]() If cooked fruit fillings aren’t your favorite, let pies with creamy fillings fulfill your dessert fantasies.įans of coconut cream pie should seek out Filipino buko pie, a specialty of the Laguna province. For the cherry on top, whip up some fresh cream with a teeny bit of sugar and top the tart before serving. Atlantic Beach pie is a North Carolina take on a tart citrus custard pie. ![]()
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