Happy Easter weekend. It's Deronda with foods 101. Today...
I'm showing you how to make this No Baked KEY LIME PIE. With a perfect balance of tartness and
sweetness, yet a
refreshing dessert any day of the year.
The ingredients are going to need for the crust is two (2) cups of ground graham crackers.
You're looking for a texture like this. I get this texture from a food processor. Just like this.
Or you may take your graham crackers, put them in a plastic bag, and roll them out with a rolling pin until
you get this texture. Or you just may purchase your own graham cracker crust at the supermarket.
I'm gonna leave that up to you. 1/2 cup of melted butter, and 1/3 cup of sugar.
I'll show you how to make this here in a little bit. For the key lime pie filling...
You're gonna need one (1) 14 ounce can of sweetened condensed milk,
1/3 cup of heavy whipping cream. You can use limes or key limes for this pie. I'm going to use limes, today.
We're going to zest these limes until we get a half (1/2) a teaspoon.
We're looking for a half (1/2) cup of fresh lime or key lime juice, 8 ounces of cream cheese,
and 1 teaspoon of pure vanilla extract. Let me show you how we're gonna get this crust together. In a mixing bowl
I'm adding those graham cracker crumbs and the sugar, and the butter.
We're going to stir these three ingredients until it looks like wet sand.
When it's looking like this, you're going to add it into a 9-inch pie pan.
I'm using a porcelain pie pan, but any pie pan you want to use will work fine. It doesn't need to be buttered.
We're going to go around the edge.
I have found a flat bottom glass. You can go in here and press it down.
It seems to work a lot easier.
I'm just taking my hands and firmly
pressing
the crust
against the edges of
the pie pan. It's like building your sandcastle.
It'll pack very nicely. I love how it looks. Cover and refrigerate while we make our key lime pie filling.
I've been using this microplane. Right here...to zest my
limes. As you can see...you just want to barely take off the green part of
the outside peel. You don't want to get into the white part, because that's gonna give a bitter flavor. That looks like one (1) teaspoon.
I like running a chef's knife through the zest, because I like little tiny particles of
green showing throughout my KEY LIME pie. As you can see, I've got it on parchment paper,
so I can transport it from the parchment paper right into our key lime pie filling. To get that half (1/2) cup of lime juice.
I've been using this little lime squeezer. You've got to put a lot of elbow grease into it,
but it works. Then, I realized that I have this gadget.
You put your lime in there.
You come back and your lime juice just
squeezes out. This makes it a lot easier.
If you want to just use a fork to get in there to get your lime juice out.
You may do that. I've cubed my cream cheese by going down the center and cutting into
sections to get these little squares. It's much easier to mix. Add that
sweetened condensed milk. Get in there with a spatula and make sure you get it all out.
Add that 1/3 cup of whipping cream. With a hand mixer we're gonna start
on low speed until we get these ingredients incorporated. Turn up the speed to beat for three (3) minutes.
We want to get that whipping cream nice and fluffy with that cream cheese,
and that sweetened condensed milk to make this filling light and airy. Add the lime juice
along with that lime zest. On slow speed
we're just going to gently incorporate
these ingredients. Add your vanilla extract.This took about a minute. Look at those little speckles of green.
I absolutely love it.
This is ready for its chilled graham cracker crust.
Look how
luscious
and creamy!!
That looks perfect.
Cover and refrigerate up to 5 hours or
overnight.
I'm unwrapping my key lime pie that I've had sitting in the refrigerator overnight. Using a knife with little teeth.
Those are your serrated edges. I'm going to cut it in half. Make sure you get all the way to the end.
Now, I'm going to cut it into
quarters. I just find this is an easier way to cut your pie. If you want to clean your knife in between cuttings...
you be my guest. I'm going to cut every quarter into thirds.
I'm going to garnish
with canned whipped cream,
but if you want to go ahead and whip up your leftover
heavy cream that you added into your KEY LIME pie. You may do that. I'm adding a little wedge of
lime. I always think that looks so beautiful and really indicates the flavor of dessert.
I do a little sprinkle of my leftover graham cracker crumbs. KEY LIME PIE. Look
how fantastic. That graham cracker crust. Those little speckles of lime. Here goes...
~~WOW~~
~~DELICIOUS~~
~~YUMMY~~
The sweetness and creaminess
of the cream cheese in that whipping cream. The subtle tartness of those fresh limes are
absolutely amazing, and so refreshing.
Hope you give this KEY LIME PIE a try. Leave me a comment.
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I'm Deronda with foods 101. I'll catch you lovely people later...