Is this a little baby lime?
No, It's a key lime and it makes
the best pie you could imagine.
This pie is creamy, zingy, crunchy, and beyond easy.
You're going to love it!
Hey, you're watching Preppy Kitchen
where, I, John Kanell teach you
how to make delicious homemade dishes
to share with your family and friends.
Today, is a Key Lime pie and it's gonna be
fast and amazing.
Let's get started!
First off, we're gonna make an
amazing cookie crust, instead of
using graham crackers.
I'm using biscoff cookies which are like
very like perfectly sweet with a nice
brown sugar note.
They're quite delicious and it's a really
easy crust cause you just don't have
to add anything expect a little butter
to bind it.
So, into a food processor, I'm adding
one packet- just like a 8 ounce package.
Biscoff cookies, you can however use
graham crackers and a little bit of sugar.
You can use whichever cookie you like
to be honest.
I've done this with lemon cookies too
and it's quiet tasty.
Now, we're gonna pulse it up.
Pulse it until they're fine crumbs
you can have a little pieces left over
because we're gonna do some more pulsing.
Into the food processor, I'm adding four tbsp
or about 60 grams of unsalted butter
that's been melted and just pulse it in.
Okay, I can see inside of here
there it smells so good.
I actually prefer this much more
than a graham cracker crust and you can
see it's holding some- it holds together
a little bit, not putting my fingers in there
cause it's very dangerous.
This is perfect and it's ready for our pie dish.
Alright.
Set this aside and if you don't have a food processor
you could of course just put them in
a bag, crunch, crunch, crunch, crunch, crunch
the rolling pin and then mix it up with butter
just as easy and even less dishes.
Okay, we're gonna dump this out
into a nine inch pie dish and
if you want you can actually make this in
a removable tart shell as well
taking these pieces out is much easier.
This is so fragrant- I wish you could smell it
and you can if you make the recipe.
Now this is dump out into the pie dish
we can just move those crumbs all around
create little boarder.
Tap, tap, tap, tap, tap, and
use anything with a flat bottom
and just press down.
We want to create a nice base.
The key to these pie crust is to use
just enough butter to hold it together
and to really like press down because
what's happening is your reforming
those crumbs with the butter
under heat in the oven to create
a cohesive pie crust that'll hold together.
If you don't press enough it'll just fall
apart after baking which is no fun.
Now I'm gonna use my thumb
as a guide on the top and again
using this measuring cup
and just pressing in on the sides.
If there's any parts that's like
naked on the bottom, we can fix that later
for now let's just worry about getting a nice
firm crust.
Just continue working your way around
if you get a little glom of
some extra buttery part on your measuring cup
you can wipe it off and you can also
do this with your fingers too.
Doesn't have to look perfect, it's really
just a barrier to hold your delicious
key lime pie filling in.
That side is formed, there's a couple
of crumbs on my hands but that's okay
and we're just going to finish up
by once again patting down any stray crumbs
on the bottom, one finally press
and then this is ready to go into the oven
at 350 for about 10 minutes.
You want to have a nice fragrant smell
wafting out of there and there will be just
ever so slightly more brown at the edge.
You're not baking into a crisp or anything
so just keep an eye on it.
Okay let's talk about the key ingredient, key limes.
These are little drops of wonder
or just limes.
So here's the deal, they're kind of hard
to come by and you have two choices
if you have a trove of key limes
make this key lime pie.
If you're craving key lime pie but you don't
have the key limes, you can use regular limes
it'll be fine regular limes are delicious.
Key limes are little bit more acidotic
little more aromatic, yada yada yada, but
truth be told they're smaller
there's less juice and it's more work so
I'm not imposed to little more work but
you can use regular limes too.
What I do not recommended that you use
and so many recipes say this
I'm like "What are you talking about?"
(slapping)
Don't do that to people, it does not taste like
squeezing a lime into your mouth.
Which is the flavor you want for this pie
so long story short, key limes.
Regular limes.
Not the bottle stuff, that's it.
Okay so if you only have like just
enough key lime for this recipe
you want to zest them now.
I have a ton key limes so I don't
have to worry about that but if you're
running short- zest it before hand
and then juice them it's easier that way.
I've done it both just so you know.
This is gonna take a few minutes so
we're going to fast forward.
I have a bunch of key limes and they're into 2 groups.
One are beautifully pretty like super
nicely green the other ones are totally yellow
for some reason but the yellow ones are really
juicy and the green ones are not
so I'll be using the green ones for the zest
and the yellow ones for juiced.
Into the bowl of your stand mixer
fit with the whisk attachment
or just a large bowl and you can use
a electric hand mixer.
We're gonna add three egg yolks
reserve the whites for a meringue cookie
you can click up here for that
or like anything else delicious.
There's so many uses for egg whites
and I feel like egg yolks are actually
the most delicious- look at this beautiful
golden color and yet they are not used enough
for recipes.
I find that using my hands are the best way
to separate egg yolks and not break them
but you can do whatever makes you happy.
Now, it's time to add some of that lime zest
I'm going for about two tsp so that
should be a zest of like three of these little guys here.
Zest that lime right into the bowl.
One lime in, it is the most beautiful
green color and key limes- as you might know
are very aromatic that's one pluses you have
from a key lime as opposed to a regular lime.
When you're zesting you always want to get
the skin but not too much of the pitch
the white part underneath that's more bitter
and it doesn't have those delicious
aromatic wonderful oils that you're getting
from the skin.
Last lime in there, it's going to be delicious.
Kay, we're gonna whisk this on high
for a couple of minutes and you're gonna
get a nice thicker light lemony color
that happens when you whip up those egg yolks.
They're so amazing.
So, whip, whip, whip.
It'll happen.
Okay.
So we whisk for a bit, lighter in color
the oils got to kind of like get beaten up
into there and release a bit more
which is the wonderful thing to do with lime zest
you always want to like either
mash it up, process it up, or do something to really
kick those oils out of that skin.
Now we're gonna add in the sweeten condense milk
one of my favorite ingredients.
This is a amazing in really strong coffee
in the morning if you need that extra kick.
So we're adding one and a half can
of sweeten condense milk that's 21 ounces
and you can kind of eyeball it.
Look at that color.
We're gonna whip this one more time
just getting nice and thick.
It's looking good- I just want to scrape
the bowl down.
You know I don't like the unmixed nonsense
at the bottom.
One more whip.
Thoroughly mix and now it's time
to drizzle in our precious key lime juice.
This is so strong so you really
need that sweetness from the sweeten condense milk
to balance things out, also the whip cream
is going to help too.
Drizzle it in, while you mix
on medium.
I wish you could smell that it is
good, it is just good.
Oh my gosh, I'm so excited for this pie.
We're ready to fill our still warm crust
we want the crust to be warm.
Don't let it go totally ice cold
because you want everything to cook quickly.
This is only going to be in the oven for like
ten minutes so
get the process started, room temperature ingredients,
a warm pie crust, the works.
One last swirl around with your spatula just
to move that zest around and you can see
it's started thicken up already.
Uh, so excited for this.
Pour this into your finished shell.
We're not going to waste any of this filling
so I will be scraping it all out.
I did not juice all those limes for
this to go into the sink.
It all goes into the pie.
And just a quick jiggle
to self level it out.
This pie is now ready to go
into the oven at 350 for 10 minutes
it's gonna be participially set
and then continuing setting in the fridge
over night.
This is one of those pies where you're
going to make it a day ahead because
it just needs the time but it's worth it.
So into the oven.
I'm making a quick batch of my favorite topping
whip cream with one cup or 240 mL of heavy cream
three tbsp of powder sugar and a tsp of vanilla.
Whip, whip, whip, and it's ready to go.
Few hours later, maybe it was overnight,
and my pie is totally set.
It's kind of crazy that like just a few
minutes in the oven will make it
completely set perfectly but it does.
Kind of magic, alright
I whip up that whip cream like you saw
and now we're gonna pipe it out.
I'm using a large closed star tip which is
an eight forty six in case you wanna know
and we're just gonna pipe dollops
all on the perimeter.
If you want you can an ice cream scoop
and pile it high, you can just use a big mountain
of whip cream, whatever you like but
I would go with a classic dollop
I really wanna show off that beautiful filling.
But I will be piping it all into my mouth
and just cover me once it's served
because that's the way I roll.
Kay, first dollop.
Very nice, doing just a bit of a ruffle
so lift slowly as you go and then you're going
to be moving the tip a tiny bit and then
you're only goal if you're doing this
is to make them roughly the same size.
Similarity size dollops look nice.
The last two dollops are always a little
bit nerve racking because you want to adjust
the spacing so they're not totally
crowded and not, um, really far apart.
Looks pretty good.
Okay this pie looks classily delicious
but now we're gonna finish it off with a sprinkle
of key lime zest just for looks.
Totally unnecessary but I like the way
it looks and a lot of recipes you'll see
lime wedges on top but I am not about that
just because its not a tequila shot.
You're not gonna be like "ah" "ah"
with a pie, its gross.
No. No. No.
So just a little sprinkle of zest
is all you need
let's people know its a key lime pie and
you're not gonna have like people
doing lime wedge shots, weird.
Kay, get a pretty lime and zest, zest, zest.
The nice thing about the key lime- uh- zesting
is that you don't get super long strips
they're all little short
which is just you want.
Okay, just a delicate little sprinkle
it really doesn't want to release from your finger
so you're gonna have to kinda just like
kick it out of the nest.
Son, its time for you to move on.
Okay.
Oh my gosh, I love this pie.
If you can't find those biscoff cookies
a lot of times you can get lemon cookies
which I think is totally nice.
It's not overkill.
Kay, that's some like very fine sprinkling
I want a diffuse
scattering of these- um, lime zest pieces.
This pie is camera ready, I will be taking some
photos and I'll be right back.
This custard set up so nicely, it was like magic
I'm in love with it and by the by the taste
is amazing.
If you like this recipe check out my pie playlist
all my favorite pies and there is guaranteed
to be one you'll love but now its time for
a bite.
That is so good, its like tingles
and that key lime is bright, its a bright
wonderful flavor.
Really works well with that creamy sweeten condensed milk
and those crunchy biscoff cookies.
Ah, it is to die for.
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And Ill see you in the next video!