Key Lime pie is a dessert that originated in USA and is made from Key Limes (Also known as Mexican or West Indies Lime, if you cant find the you can use key lime juice or substitute it with regular limes), condensed milk, egg yolks and graham crackers. The only reason most people use key limes in this recipe is, they are more aromatic and tarter than the regular limes.
Mini Key Lime PiesFULL RECIPE: http://bzfd.it/1XgYdD0
Posted by Tasty on Wednesday, February 10, 2016
Ingredients and Recipe:
* 4 1/2 tsps grated lime zest
* 1/2 cup lime juice (3-4 limes)
* 4 egg yolks
* 1 (14 ounces) can sweetened condensed milk
* 11 graham crackers
* 3 Tbsps. granulated sugar
* 5 Tbsps. unsalted butter (melted)
For Whipped cream Topping:
* 3/4 cup heavy cream
* 1/4 cup confectioners’ sugar
* 1 Tbsp. lemon zest
Prepare The Filling:
Whisk zest and yolks in a bowl until tinted light green, about two minutes. Beat in the milk and juice then set aside at room temperature to thicken.
Make and Bake The Crust:
Pre-heat oven to 325°F. crush graham crackers in a bag, then mix in sugar and butter. If you dont have rolling pin to crush the crackers in the bag, you can directly put them in food processor to crush them. Make sure to mix thoroughly, then press into muffin pan. Bake for eight minutes at 325°F /162°C or until golden brown. Let cool for 15 minutes.
Making the Pie:
Pour filling into the crust, then bake for 15-17 minutes at 325°F /162°C until it has a slight jiggle. Then cool to room temperature, cover, and refrigerate until chilled (2-3 hours).
Decorating with Topping :
Whip heavy cream and slowly add the sugar. Once partially whipped, add lemon zest, then whip until it creates firm peaks. Add the whipped cream on top with a bit of a zest to decorate your pie. Relax, take a bite and enjoy!
Instead of mini key lime pies, if you want a regular key lime pie, follow the same steps, and replace the muffin baking tray with a regular round baking pan.
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