How to Make a Traditional Key Lime Pie | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you How to Make a Key Lime Pie just like we do here in South Florida! A Fantastic Recipe that is super easy to make. The nutty crust makes for a perfect match with the creamy lime flavour of the pie! Make this recipe and let me know what you think in the comments below.
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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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#KeyLimePieRecipe #PieRecipe #OhYum
Calamansi Lime Meringue Pie / Filipino Version of Key Lime Meringue Pie
Calamansi Lime Meringue Pie / Filipino Version of Key Lime Meringue Pie
Ingredients
Pastry Dough
12 Tbsp (1 1/2 sticks) cold butter
(cut into small pieces)
1 1/2 cups all purpose flour
1 Tbsp sugar
1 tsp salt
1/4 cup cold water
Filling
1 cup sweetened condensed milk
1/2 cup calamansi or key lime juice
1 tsp calamansi or key lime zest
1 tsp vanilla extract
4 egg yolks
Meringue Topping:
4 egg whites
1/2 tsp cream of tartar
1 cup granulated or caster sugar
Try Chocolatina’s key lime meringue pie recipe
Pastry chef Martin Howard, famously known as Chocolatina, shares a tasty key lime meringue recipe in celebration of National Pie Day.
Crust:
• 1 c. Graham cracker or Rice Krispy crumbs
• ¼ c. Sugar
• 4 TBSP Butter, melted
Mix together all ingredients and press into greased 9” pie pan. Bake at 350 for 10 minutes.
Filling:
• 4 Egg yolks
• 1 can (14oz) Sweetened condensed milk
• 2 tsp Lime zest
• 2/3 c. Fresh lime juice
• 1 tsp Vanilla extract
Whip together yolks, condensed milk and lime zest. Whip in juice and vanilla. Pour into prepared pie shell. Bake at 350 until set, about 20 minutes. Cool.
Meringue:
• 4 Egg whites
• ¾ c Sugar
• ½ tsp Vanilla extract
Put whites and sugar in a bowl and whisk together. Place on a waterbath and heat until hot and sugar is dissolved. Whip with electric mixer until stiff. Add vanilla and whip until incorporated. Spread or pipe onto pie. Place in a 450 oven until brown or brown it with blow torch.
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THE BEST KEY LIME PIE I'VE EVER HAD: Recipe from The Fish House in Pensacola, Florida
On a recent trip to Pensacola, Florida, my husband and I ate at a restaurant called the Fish House..where we had the Best Key Lime Pie I've Ever Had!!! And it turns out, their recipe is on the internet. Naturally, I had to try it out when I got home. As you'll see in the video, it came out really good, although my meringue was slightly different because I didn't have the exact kind of sugar...and I put in one more egg white. Either way, it was delicious. Read on for the recipe. And if you want to know where to eat in Pensacola, I'll make a few recommendations below.
Key Lime Pie
(Pensacola's Fish House Recipe)
Prep Time: 15 mins.
Cook Time: 30 mins.
Crust:
1 1/2 cups of graham cracker crumbs
5 Tbsp. of sugar
1/3 of a cup of melted butter
Pie Filling:
1/2 cup fresh key lime juice
1 (14oz.) can sweetened condensed milk
4 eggs yolks at room temperature
Meringue:
3 egg whites,
3/4 cup super fine sugar
1/4 tsp. cream of tartar
Preheat oven to 350º
Crush graham crackers in food processor until you've got fine crumbs. (If you don't have a food processor, place them in a large ziplock bag and use a rolling pin to crush them.) Add sugar and melted butter. Combine all ingredients well and place in a 9 spring form pan or pie plate. Press down on bottom and along sides to form a pie shell. Bake for 10 minutes.
Whisk together key lime juice, sweetened condensed milk and egg yolks. Pour into prepared crust and bake for 10 minutes.
While pie is baking, place egg whites and cream of tartar in mixing bowl and use an electric hand mixer to beat them until soft peaks form. Gradually add in sugar a little at a time and continue beating on high until stiff peaks form.
Remove pie from oven and carefully spread meringue on top of pie. Return to oven and bake an additional 10 minutes, or until meringue tips start to brown.
Cool and chill in refrigerator a minimum of 2 hours before serving.
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If you're ever in Pensacola, I recommend breakfast at:
Another Broken Egg Cafe
721 E. Gregory St.
Bagelheads
916 E. Gregory St.
For lunch or dinner, definitely try:
The Fish House
600 S. Barracks St.
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*All music in this video used with rights from Storyblocks:
The Funk Boss
How to Make Key Lime Meringue Pie, Easy and Delicious
In this video, we'll guide you through the process of creating a dessert that's the perfect balance of zesty lime and sweet meringue.
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#recipe #lime #meringue #italianmeringue #limepie
Music by Nico Anuch - Tropical Sunset -