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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Key lime pie
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???? 1930’s Key Lime Pie 3 Ways Recipe History & Origins - Glen & Friends Cooking
1930’s Key Lime Pie 3 Ways Recipe History & Origins... The history of key lime pie is a tough one to tell. Mostly because since the end of WW2 this pie has become the cornerstone of the identity of the Florida Keys, and their trade in tourism. The Key Lime Pie recipe is steeped in mythology and mystery - probably because up until the mid 1930's the Key Lime Pie Recipe was just another mundane pie found in old cookbooks. It ranked well below other types of pies at the county fairs in Florida, and other styles of pie were regularly featured in books and newspapers. These are the 3 earliest dated, documented, published, key Lime Pie Recipes that we can find.
*Before the mid - late 1930’s if a recipe from Florida called for ‘Lime’ they would have been referring to ‘Key Limes’.
Our Graham Cracker Pie Crust Recipe:
1935 Caribbee Colony Key Lime Pie
Ingredients:
½ cup lime juice*
1 can sweetened condensed milk
3 eggs
2 Tbsp sugar for filling
6 Tbsp sugar for meringue
Method:
Squeeze and strain juice from Key Limes, beat egg yolks and sugar until thick, add lime juice and condensed milk.
Blend and pour into pan lined with graham cracker crumbs and butter.
Make a meringue of egg whites and sugar, beat until it stands in peaks and cover filling.
Bake at 325ºF 15 minutes, chill before serving.
Saturday October 3 1936 Miami Herald
**1935 Mack’s Place Key Lime Pie
Ingredients:
3 eggs
½ cup lime juice*
1 cup sugar
3 Tbsp hot water
½ tsp salt
Method:
Beat egg yolks until very light, add lime juice, salt, hot water and half the sugar.
Cook in double boiler until thick.
Whip egg whites stiff, add sugar and fold into egg yolk mixture.
Pour into pastry shell and bake in a moderate oven (350ºF) until brown.
Saturday October 3 1936 Miami Herald
1933 Tropical Chiffon Lime Pie
Ingredients:
1 can condensed milk
¼ cup evaporated milk
3 egg yellows
1/3 cup lime juice*
Method:
Butter 9” pie tin heavily.
Sprinkle graham cracker crumbs about ¼” thick for crust, pressing crumbs well up on sides of pan.
Pour in uncooked custard and cover with meringue, using 3 egg whites and 3 Tbsp sugar.
Brown in moderate oven and allow to set for one hour before serving.
Mrs. Mabel McClanahan, 313 William Street Key West Florida Saturday April 15 1933 Miami Herald
*Before the mid - late 1930’s if a recipe from Florida called for ‘Lime’ they would have been referring to ‘Key Limes’.
#LeGourmetTV #GlenAndFriendsCooking #OldCookbookShow
glen & friends cooking
Easy Key Lime Pie Bars | Only 5 INGREDIENTS!
5 - Ingredient Easy Key Lime Pie Bars Recipe
:: Cook Me Food ::
These key lime pie bars are bound to become your new favorite dessert. The smooth and creamy filling is a perfect balance of tartness and sweetness. Each bite has a subtle crunch from the graham cracker crust that goes so well with the refreshingly delicious filling - making this the perfect key lime pie bar recipe.
You’ll need:
• 1 ½ cup or 12 full sheets graham crackers (crushed)
• 6 tbsp salted butter (melted & cooled)
• 2 cans 14 oz. sweetened condensed milk
• 4 oz. cream cheese (room temperature)
• 2/3 cup key lime juice (16 -18 key limes) + 1 tbsp zest (3-4 key limes)
Makes 16 creamy delicious bars
* Using a 9x 9 square baking pan in the video
:: HELPFUL HINTS:
* Make sure cream cheese is at room temperature before baking to ensure a smoother batter.
* When key limes are not available or convenient, one can use 100% key lime juice in a bottle (available at most grocery stores)
* Avoid cracks and center shrinkage: Use all ingredients at room temperature. Place pan at the middle rack of the oven. Cool completely at room temperature before chilling.
* Get the perfect cut: Wipe the knife clean before every cut.
* Best time to cut & serve: Let it cool completely before chilling. It is best to chill bars at least 2 hours or overnight before slicing/serving.
Happy baking!
Thanks for watching!
Key Lime Pie - No Bake - Quick - Easy - Delicious!!
This is my absolute, favorite Key Lime Pie!! My good friend Joe (AKA: Garibaldi) introduced this recipe to me years ago, and it was so good - he then proceeded to tell me how quick and easy it is to make, with just a few ingredients. Needless to say, he got my attention right away and I have been enjoying this key lime pie ever since, and now I hope that you do too :)
Homemade Apple Pie - from Scratch - Made Easy
Joe’s (Garibaldi’s) Key Lime Pie – Ivo’s absolute favorite!!
Ingredients
For the crust
• 1 ¼ cups Graham Cracker Crumbs
• 1 TBSP sugar
• 4 TBSP (1/2 stick) butter (salted or unsalted – doesn’t matter)
• You will need a deep dish, 9-inch, pie plate
For the filling
• 4 limes
• 1 can sweetened condensed milk (300 ml or about 10 oz can)
• 1 cup of whipping cream (35% preferred)
Process
• Put the Graham Cracker Crumbs in a bowl, add the sugar and whisk to mix
• Melt the butter and add it to the crumb mixture and mix until all the butter is absorbed
• Put crumbs in your 9-inch pie plate and line the sides and the bottom with this mixture, pat it down firmly, set aside
• Take the zest from 2 limes (about 1 TBSP of zest) and add it to a bowl.
• Squeeze those 2 limes and the other 2 limes as well, to get ½ cup of lime juice. Add this to the same bowl with the zest. Then add your can of sweetened condensed milk to the bowl as well, and whisk together, until all combined. Set aside
• Put the 1 cup of whipping cream in a bowl and beat until stiff peaks form
• Add the whipped cream to the lime mixture, 1/3 at a time and fold it in
• Then pour this mixture into the 9-inch pie plate, over top of the crumbs, and spread out evenly
• Cover, and place in freezer.
• Once frozen, you can remove and serve
• Enjoy
Notes/Tips:
• When beating the whipped cream, be sure to use a metal bowl or a glass bowl, for best results (i.e., avoid using a plastic bowl)
• When removing the juice from the limes, if you also end up with some pulp, you can add the pulp in as well, for more added flavor.
• Before putting the crumb mixture in your 9-inch pie plate, you can rub some butter on the plate first, which will help make it easier to cut and serve.
• If you do not have graham cracker crumbs, you can make your own crumbs and substitute, by grating your favorite hard cookies (if you do this, and you use sweet cookies, you can avoid adding the 1 TBSP of sugar)
• This will keep in the freezer, easily up to 3 months (mind you it’s so good, it won’t last that long ????)
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The Best Key Lime Pie Recipe - How to make key lime pie
Key Lime Pie is an elegant and delicate dessert perfect for holidays or any other occasion. It has a smooth, silky, tart and sweet filling that makes a great impression everywhere.
To print the recipe check the full recipe on my blog:
#keylimepie #bestkeylimepierecipe
Ingredients
Makes about 8-10 servings
Crust
7 oz (200g) digestive biscuits or graham crackers
2 tbsp (30g) sugar
5 tbsp (70g) butter, melted
Filling
4 egg yolks
1 can (14 oz -397g) sweetened condensed milk
1/2 cup (120ml) lime juice
1 tbsp lime zest
Topping
1 cup (240g) whipping cream
1 tbsp (10g) powdered sugar
1. Prepare the crust. Preheat oven to 350F (180C). Place the biscuits/graham crackers into the bowl of a food processor. Blend until crumbs form. Transfer the crumbs into a bowl, stir in sugar and melted butter.
2. Press the mixture onto the bottom and sides of a 8-9 inch (20-23cm) pie pan.
3. Bake for 8-10 minutes and let to cool on a rack for about 15 minutes.
4. Prepare the filling. In a large bowl whisk egg yolks with lime zest until creamy and light yellow colored. Stir in condensed milk and lime juice until well combined.
5. Pour the mixture over the cooled crust and bake for 15 minutes.
6. Let pie cool completely at room temperature and then refrigerate for several hours or better overnight.
7. Before serving whip the cream until soft peaks form. Incorporate powder sugar and whip until stiff peaks form.
8. Place the whipped cream into a piping bag fitted with 1M (½ inch-1cm) star tip and decorate the pie. Sprinkle some lime zest on top if desired.
9. Keep leftover pie refrigerated.
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