The Easiest Way to Make Key Lime Pie
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Key Lime Pie Filling - 2 Lb Ez Squeeze Bag
by Lawrence
Key Lime Pie Filling
2 Lb Ez Squeeze Bag
Enjoy the tropical taste of light key lime in this exotic pie filling. This convenient, easy to use pack makes filling a pie a breeze! Simply cut the end of the bag and squeeze as much or as little filling out as you need for a no fuss and no mess baking experience
High fructose corn syrup, water, limes (lime puree and/or lime juice from concentrate and/or lime juice powder), modified corn starch, soybean oil. Contains less than 2% of: Citric acid, salt, agar, polysorbate 60, titanium dioxide, FD&C yellow #5, FD&c blue #1. Freshness preserved with potassium sorbate and sodium benzoate. **Contains: Soy Ingredients.
Home Cooking/Baking Key Lime Filling - 2 Lb Tube
Key Lime Filling - 2 Lb Tube Lawrence
Key Lime Filling - 2 Lb Tube
$4.39
Key lime pie is an American dessert pie made of Key lime juice, egg yolks, and sweetened condensed milk in a pie crust.[1] The traditional Conch version uses the egg whites to make a meringue topping.[2] The dish is named after the small Key limes (Citrus aurantifolia 'Swingle') that are naturalized throughout the Florida Keys. While their thorns make them less tractable, and their thin, yellow rinds more perishable, Key limes are more tart and more aromatic than the common Persian limes seen year-round at grocery stores in the United States. Key lime juice, unlike regular lime juice, is a pale yellow. The filling in a Key lime pie is also yellow, largely because of the egg yolks.[2]
During mixing, a reaction between the proteins of the egg yolks and condensed milk with the acidic lime juice occurs that causes the filling to thicken on its own without requiring baking. Early recipes for Key lime pie did not require baking the pie, relying on this chemical reaction (called thickening) to produce the proper consistency of the filling. Today, because consuming raw eggs can be dangerous, pies of this nature are usually baked for a short time. The baking also thickens the texture more than the reaction alone.
The Key lime pie has been traced back to the early 20th century in the Key West, Florida area.[citation needed] Its exact origins are unknown, but the first formal mention of Key lime pie as a recipe may have been made by William Curry, a ship salvager and Key West's first millionaire; his cook, Aunt Sally, made the pie for him. If such is the case, however, it is also possible and maybe even probable that Sally adapted the recipe already created by local sponge fishermen. Sponge fishermen spent many contiguous days on their boats, and stored their food on board, including nutritional basics such as canned milk (which would not spoil without refrigeration), limes and eggs. Fresh milk was not a common commodity in the Florida Keys before modern refrigerated distribution methods.[3] Sponge fishermen at sea would presumably not have access to an oven, and, similarly, the original recipe for Key lime pie did not call for cooking the mixture of lime, milk, and eggs.[4] Expedition Money LLC
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How to Make Key Lime Pie: Made in Niagara with Kimberly
Web chef, Kimberly Turner, from shares with you How to Make Key Lime Pie!
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Key Lime Pie - 2 Ways
Hi Everyone!
As summer kicks in to high gear and 4th of July right around the corner, we thought we would try making homemade key lime pies 2 ways: a more traditional recipe with a cinnamon crust and an eggless version with a coconut twist.
No trip to Key West is complete without its famous pie. This is Devin’s favorite desserts of all time and we hope you enjoy making and eating this summer treat!
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Devin & Z
0:00 Intro
0:33 Key West
3:54 Pie Crusts
7:10 Pie Filling (Egg)
10:55 Pie Filling (No egg)
12:35 Meringue
15:25 Assembling & Baking
17:20 Meringue Decorating
18:57 Torching
19:38 Results
19:58 Tasting
What we actually used in this video:
Pie Dish:
Red KitchenAid stand mixer:
Brûlée Torch:
Butane Fuel:
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Not affiliate links but where we got our groceries from
Where you can buy key lime fruits: (they also sell in 1l bag)
Sweetened condensed milk:
#keywest #keywestlife #keywestflorida #keylimepie #keylime #floridalife #florida #dessert #pie #lemonpie
My Favorite Key Lime Pie Recipe | Home Movies with Alison Roman
KEY! LIME! PIE! A pie with no season, a timeless pie, my personal favorite pie. If pressed to think of a more perfect dessert, I simply could not. While most key lime pies defer to sweetness over tanginess, this one is decidedly “limey”, which is its best asset, IMO (it was once described by one person as “too limey”, but I dismissed this critique and absorbed it as a compliment!). It is also vaguely tropical (thank you, coconut oil in the crust), has a very healthy ratio of crust to filling, and is topped with a tangy (+1 more tanginess) whipped yogurt/cream combo.
I should also mention that while you could choose to use both a food processor (crust) and a hand/stand mixer (filling/topping) for this pie, I am pleased to report you don’t need either to properly execute this perfect food.
RECIPE & INGREDIENTS:
VIDEO CHAPTERS:
0:00 Start
0:16 Home Movies with Alison Roman intro
0:26 Intro to Key Lime Pie
1:38 Crush graham crackers and pour into mixing bowl
3:18 Add butter, coconut oil, sugar, and salt to your mix
4:00 Prepare your pie dish
5:22 Finish the crust mix and transfer to the pie dish
7:16 Bake the pie crust for 12 - 15 minutes
7:47 Juice and zest limes to start your filling
10:35 Whisk egg yolks and condensed milk in a large bowl
12:37 Add lime zest, lime juice, and salt
13:13 Pour filling into the cooled crust
13:26 Bake the pie for 20 - 25 minutes
14:15 Whip cream and powdered sugar together until stiff peaks form
17:02 Whisk yogurt into the whip cream and sugar mix
17:39 Finish the pie with whipped topping
18:10 Taste the Key Lime Pie
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VIDEO CREDITS:
Director: Daniel Hurwitz
Editors: Daniel Hurwitz and Lee Manansala
Director of Photography: Dennis Thomas
Sound: Brian Cushin
Professional Baker Teaches You How To Make KEY LIME PIE!
Key Lime Pie is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 1 9-inch (23 pie)
Servings: 8-10
Prep Time: 30 minutes
Cook Time: 45 minutes
Ingredients
Crust
1 ½ cups (185 g) graham cracker crumbs (or ground digestive biscuits)
½ cup (50 g) sweetened flaked coconut
6 Tbsp (90 g) unsalted butter, melted
Filling
1 (300 g) tin sweetened condensed milk
½ cup (125 mL) fresh lime juice (key lime or calamansi)
2 tsp (10 mL) freshly grated lime zest
1 tsp (5 mL) vanilla extract
4 large egg yolks
Meringue
4 large egg whites, at room temperature
½ tsp (2 mL) cream of tartar
1 cup (200 g) granulated sugar (caster sugar)
Directions
1. Preheat the oven to 350 F (180 C).
2. Stir the graham crumbs, coconut and melted butter together until crumbly and press this into an ungreased 9-inch (23 cm) pie plate. Bake the crust for 10 minutes, then cool before filling.
3. For the filling, reduce the oven temperature to 300 F (150 C). Whisk the condensed milk with the lime juice, zest and vanilla and then whisk in the egg yolks (save the whites for the meringue). Pour this into the cooled crust and bake for 30 minutes, until the filling no longer jiggles when the pan is moved. Cool the pie to room temperature. Once cooled, the pie can be chilled and topped with meringue later.
4. Increase the oven temperature to 400 F (200 C). Whip the whites and cream of tartar with electric beaters or in a stand mixer fitted with the whip attachment until they are just past foamy (frothy but not holding a soft peak). Bring the sugar with 3 Tbsp (45 mL) of water up to a boil on high heat without stirring. Continue to boil the sugar until it measures 240 F (115 C) on a candy thermometer. Carefully pour the sugar down the side of the bowl while beating on high speed and continue whipping until the meringue is almost at room temperature, about 5 minutes.
5. Place the meringue in a large piping bag fitted with a large star tip. Pipe a pattern of your wish (spikes upward or spiral around) on top of the cooled filling (alternatively, you can dollop and spread the meringue over the filling). Bake this for 4-5 minutes, until the meringue browns as desired (keep an eye on it, it can brown quickly!) Alternatively, the meringue can be browned using a butane torch (since the meringue is fully cooked, the torching is for effect). Cool the pie to room temperature and then chill completely (2-3 hours) before serving.
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How to Make an Amazing Silky-Smooth Lime Tart
As soon as I posted my lemon tart video, I started planning another recipe using the same principles. This time using limes instead of lemons, making a slightly smaller but deeper tart, and improving on the previous method.
You can use the adjusted method of this video with the lemon tart recipe just as well. Quite often have I found new ways of doing something and updated the original recipes to show you too. It’s all part of the baking experience. There are very few recipes that I consistently stick to. There is always something new to try and/or improve.
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