I made just one mistake when I put my tart in the fridge. I covered the pie with some aluminum too close to the filling.
I learned my lesson! Husband says the best, period. Make my day! Thank you! Nice crust. I doubled the filling and made meringue. Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed. Food Advertisements by.
Print Recipe Pin Recipe. Course Dessert. Cuisine American. Sign Up Login. Scott Phillips. Servings: 8. Preparation Make the crust In a food processor, pulse the flours, sugar, and salt to combine. Add the butter and begin cutting it into smaller pieces with four 1-second pulses. In a small bowl, combine the water and vinegar. While pulsing, gradually add the liquid in a thin stream through the feed tube until the dough forms several large clumps, 20 to 30 pulses.
The butter should still be visible in small pieces. Gather and press the dough into a 1-inch-thick disk. Wrap in plastic and refrigerate for at least 1 hour. Dust a work surface and both sides of the dough lightly with flour. Flatten the dough slightly by tapping it all over with a rolling pin, then roll the dough out into a inch circle. Roll the dough around the rolling pin and carefully unroll over a 9-inch glass or metal pie plate.
Gently press it into the bottom and up the sides of the pan without stretching it. Fold the overhang under and crimp decoratively.
Wrap the crust in plastic and refrigerate for at least 1 hour. Line the crust with aluminum foil and fill with dried beans or pie weights. Put the crust on a rimmed baking sheet and bake until the edge is firm and pale golden, 20 to 25 minutes. Carefully remove the foil and beans. Prick the bottom of the crust all over with a fork.
Continue baking until golden-brown, 8 to 12 minutes. Made this to take to a family get together. Will definitely be making again. Thank you for such a lovely recipe. Greeting from across the pond. The pie looks amazing and I would love to make one. Maybe you could describe the crackers somehow so I could find the substitute? That would be really helpful. Thank you in advance! I just wanted to say, I love this recipe so much.
I have slightly adapted it, but stick to the key ingredients and steps here. Thanks for such an amazing guide! This is truly to die for. The original Key Lime pies in the Florida Keys were made with a regular pastry crust. I am excited to try this. Somehow I have far too much filling. Maybe I read the sweet and condensed milk wrong, I read it as two 14oz cans, is that correct?
I baked a second little dish of filling. Hi Danielle, thanks for sharing this recipe. It is the absolute best. I have made multiple times and have always used a glass pie plate. I am wondering if a disposable, aluminum pie plate would be OK to use, and if so, would the cook times need to be adjusted. Hi, Eileen! As long as you use all of the filling, the baking time should remain the same. So delicious! Served it with dollops of whipped cream, a sprinkle of coconut and some lime zest.
It was a hit! I made this pie for the first time yesterday. And it looks really good. But I was just looking at the recipe again and I failed to use just yolks — I used 5 whole eggs. Is this bad? The pie had deliccious lime flavor, however, we all felt it was way too sweet. Any suggestions for making it less sweet?
The condensed milk just added too much sugar for our tastes. Thanks Danielle! You could cut the sugar in the graham cracker crust down to 1 to 2 tablespoons though. Thank you very much. I am a Florida native and have been eating and making key lime pie for over 50 years.
This is the exact, authentic recipe you need to make a classic key lime pie and I have no criticisms or corrections to make but I do have a few comments that may be helpful for those who are making it for the first time. Fresh key limes are fantastic but are very hard to find, even in Florida. Most people use bottled key lime juice, even in the fanciest of restaurants. Recipe Summary test. Nutrition Info. Ingredients Decrease Serving 8.
The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. Preheat oven to degrees F degrees C. I Made It Print. Full Nutrition. Reviews 59 Read More Reviews. Most helpful positive review jamie. Rating: 5 stars. This is the same recipe that Cook's Illustrated uses. Adding the lime juice directly to the eggs in any way will start to "cook" the eggs from so much acid all at once.
This happened to me when I was in a rush one time and just dumped the eggs, condensed milk, and lime juice all at once.
Read More. Most helpful critical review Serena. Rating: 3 stars. In my honest opinion - the recipe deserves 5 stars for it's simplicty and the the fact that it can be made so quickly I used fresh key limes if you don't have a garlic press to juice the limes the next best way to juice them would be to cut them in half and score the halves - take a teaspoon and insert it into the scored half and twist the teaspoon as you squeeze the lime - this helps ensure you get all the juice possible - just run the juice through a fine mesh drainer to remove seeds and any pulp.
As one reviewer mentioned the texture is a little bit grainy- most people wouldn't notice it hence another reviewer disagreeing and noting it was smooth and creamy. I could tell it slightly off in the texture but it doesn't affect the flavor. I used a graham cracker crust store bought because I was all out of graham crackers I prefer a graham cracker crust versus a regular pie crust for this particular pie.
However if you do use a graham cracker crust the upper part of the crust will overcook due to the length of time and temperature the pie must cook for.
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