How To Tell When Key Lime Pie Is Done Baking
Key Lime Pie (yield: 1 9-inch pie)
Crust:
1.5 c (150g) graham cracker crumbs
2 Tbsp (25g) sugar
1/4 tsp fine salt
3 oz (85g) butter, melted and cooled
1. Mix the graham cracker crumbs, sugar, and salt together.
2. Add the melted butter and mix to evenly distribute.
3. Pack into a 9in pie pan, making sure to push the crumbs into the bottom and sides of the pan.
4. Bake the crust at 300F (149C) for 10 minutes and let cool while making the filling.
Filling:
4 egg yolks
14 oz (396g) sweetened condensed milk
2/3 c (152g) lime juice
Zest from 1 lime
1. Mix the egg yolks and sweetened condensed milk together until smooth.
2. Add in the lime juice and zest and mix until homogeneous.
3. Pour the filling into the prepared crust and bake at 300F (149C) for 23-28 minutes or until just the center wobbles slightly when nudged.
4. Remove the pie from the oven and cool to room temperature before chilling in the fridge for at least 4 hours or preferably overnight.
5. Optionally, top with whipped cream and serve cold.
Key Lime Pie: A Refreshing Summer Dessert That Will Tantalize Your Taste Buds
Welcome to Cook n' Share, where we bring you a tantalizing summer dessert that is sure to refresh your taste buds: Key Lime Pie! In this video, we'll guide you through the process of creating a creamy, tangy, and utterly a delightful that captures the essence of summer.
The pie is an easy and delicious dessert. It originated a number of years ago in the Florida Keys. This is a variation of the original recipe. I have changed a few things. For example, it was traditionally a no bake recipe. If you are brave, you could still make it this way. Because of the use of eggs, I bake the pie for 15 minutes to kill off the risk of any bacteria. It's a wonderful, somewhat tangy, sweet, and flavorful pie.
Key Lime Pie is the perfect dessert to indulge in during those hot summer days. With its smooth and velvety texture, coupled with the refreshing tartness of key limes, this pie is a true crowd-pleaser. From the buttery graham cracker crust to the luscious filling made with fresh key lime juice, sweetened condensed milk, and a hint of zest, each bite will transport you to a tropical paradise.
In this video, we'll provide you with a step-by-step guide to help you master the art of making Key Lime Pie at home. From selecting the juiciest key limes to achieving the perfect balance of flavors, we'll share our expert tips and tricks to ensure your pie turns out absolutely divine.
So, if you're ready to tantalize your taste buds and impress your family and friends with a refreshing summer dessert, join us as we delve into the world of Key Lime Pie. Get ready to savor the creamy and tangy goodness that this classic dessert has to offer.
Don't forget to like, subscribe, and hit the notification bell to stay updated with our latest videos on baking, desserts, and mouthwatering recipes. Let's dive into the world of Key Lime Pie and experience the ultimate indulgence that will leave you craving more.
Get the full recipe at:
0:00 Introduction
0:19 Making the crust
1:01 Forming the pie shell and baking it
1:49 Making the key lime filling
2:44 Putting the filling into the pie
3:01 Baking the pie
3:30 Topping and conclusion
All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
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CLAIRE SAFFITZ PERFECT KEY LIME PIE RECIPE | DESSERT PERSON
CLAIRE SAFFITZ PERFECT KEY LIME PIE RECIPE | DESSERT PERSON
Welcome to another delicious episode of Dessert Person, where Claire Saffitz guides you through creating an irresistible homemade Key Lime Pie! This iconic dessert brings together the perfect balance of tangy lime and sweet indulgence, all nestled in a buttery graham cracker crust. Join us as Claire takes you step-by-step through this easy-to-follow recipe, sharing her expert tips and insights along the way.
#keylimepie #dessert #clairesaffitz
Key Lime Pie
Makes one 9-inch pie
CRUST
6 ounces (170g) graham crackers
4 tablespoons unsalted butter, melted and cooled
2 tablespoons granulated sugar
1 large egg yolk
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon Morton kosher salt
FILLING
1 tablespoon freshly grated lime zest
5 large egg yolks
1 14-oz can sweetened condensed milk
¾ cup fresh lime juice, strained
Pinch of salt
1 teaspoon vanilla extract
TOPPING AND ASSEMBLY
2 ounces cream cheese, at room temperature
2 tablespoons powdered sugar
1 cup heavy cream, chilled
More fresh lime zest, for serving
PREHEAT THE OVEN: Arrange an oven rack in the center position and preheat the oven to 350°F.
MAKE THE CRUST: Place the graham crackers in a resealable bag, press out the air, and seal. Use a rolling pin or heavy-bottomed saucepan to crush the crackers, periodically shaking the bag so the larger pieces settle to one side, and continue to crush until you have very fine, uniform crumbs. (You can also pulse them in a food processor until finely ground, but it’s very doable by hand.) Transfer the crumbs to a medium bowl and add the melted butter, granulated sugar, yolk, and salt. Toss with a fork until the mixture is well combined, then rub the mixture with your fingertips until it looks like wet sand.
PRESS IN THE CRUST AND BAKE: Transfer the mixture to a 9-inch pie plate and scatter the crumbs evenly across the bottom. Use a straight-sided glass or 1-cup dry measure to very firmly press the mixture up the sides of the plate and across the bottom, flattening it into an even layer. Place the plate on a sheet pan and bake until the crust is fragrant, firm to the touch, and dark brown around the edges, 8 to 12 minutes. Remove from the oven and let cool while you make the filling.
REDUCE THE OVEN TEMP: Turn the oven down to 325°F.
MAKE THE FILLING AND BAKE: In a medium bowl, combine the zest, yolks, sweetened condensed milk, lime juice, salt, and vanilla and whisk until completely smooth. Pour the filling into the pie plate and smooth the surface. Transfer the pie back to the oven and bake until the filling is set and just a little wobbly in the center, 15 to 20 minutes. Remove from the oven and let cool completely at room temperature, about 1 hour, then transfer to the refrigerator and chill until cold, at least 2 hours.
MAKE THE TOPPING: In a medium bowl, combine the cream cheese and powdered sugar and work the mixture with a flexible spatula until the sugar is completely incorporated and the cream cheese is smooth. Switch to a whisk and slowly dribble in a couple of tablespoons of the cold cream, whisking to incorporate. Continue to slowly add the cream, whisking constantly to prevent lumps, until you have a thick, smooth mixture, then whisk vigorously until you have a softly whipped cream that forms medium peaks. Remove the pie from the refrigerator and scrape the whipped cream onto the surface, spreading it nearly to the edges. Return to the fridge and chill just until the topping is set, at least 15 minutes.
SERVE: Top the pie with fresh lime zest, cut into slices, and serve.
DO AHEAD: The pie can be baked and chilled (without the topping) 1 day ahead. When it’s cold, cover loosely with plastic wrap, then top within a couple of hours of serving. Any leftover pie will keep, covered with plastic, for several days in the refrigerator (the crust will soften over time).
Chapters:
00:00 Intro
01:52 Ingredients & Special Equipment
02:29 Make the Crust
06:50 Assemble the Filling
11:05 Remove and Cool
12:02 Make the Topping
16:47 Serve
19:14 Archie!
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Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor: Hal McFall
Assistant Editor: Asher Rogers
Theme Song: Michael Guggino
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