perfect KEY LIME PIE
This recipe is a combination of two. The filling is from chef and tv host Andrew Zimmern who got it from a Miami firefighter who got it from someone in the Keys. The crust is the spectacular creation from Christina Tosi of Momofuku Milk Bar. Together, they make a perfect key lime pie.
ANDREW ZIMMERN
CHRISTINA TOSI
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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 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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Is This the NEXT BEST Key Lime Pie Recipe?!
Is This the NEXT BEST Key Lime Pie Recipe?! I may have to say this is my best pie recipe ever! This sweet/ tart dessert is an absolute dream once you take your first bite!
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INGREDIENTS
~Crust~
2 cups fine graham cracker crumbs
2⁄3 cup (147g) light brown sugar
1⁄4 cup (60mL) unsalted butter, melted
~Pie Filling~
28 oz. sweetened condensed milk
1 cup (240g) sour cream
3⁄4 cup (180mL) key lime juice, approx. 30 key limes
1 tbsp (6g) key lime zest, approx. 3 key limes
1 cup (240g) reserved whipped topping
~Topping~
2 cups (480g) heavy whipping cream
1⁄2 cup (100g) powdered sugar
2 dashes of vanilla extract
~Optional Garnishment~
Sliced key limes
Additional Lime Zest
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TIMESTAMPS
0:00 Intro
0:36 Ingredients & Method
6:02 Results
7:31 Outro
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!
The Best Coconut Key Lime Pie
This incredible key lime pie kissed with toasted coconut is simply bursting with flavor. Creamy, zingy key lime filling in a coconut Graham cracker crust topped with a mountain of whipped cream makes for a perfectly sweet, creamy, crunchy refreshing dessert. This is the perfect dessert for a hot day and the best part is it’s beyond easy to make. This delicious recipe just so happens to be from the my cookbook, so if you have a copy, crack it open and bake along with me!
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