Beat until the mixture holds stiff peaks. Slowly add the cold cream while still beating.Beat the cream cheese and sugar together until smooth and fluffy.Spoon into prepared pie crust and smooth the top with a spatula.Add the key lime juice and beat until well mixed.Mix well between additions to ensure a smooth finish. Add the sweetened condensed milk, a little at a time.Be sure to scrape down the side of the bowl a few times to avoid lumps. In a large mixing bowl, beat the cream cheese until light and fluffy.Then remove and cool before making the filling.) (If you prefer to set the crust in the oven, bake it at 375° F for about 7 minutes. For a completely no bake dessert, chill or freeze the crust to set.Press into the side and bottom of the dish to form a crust.In a 9″ pie plate, mix together the graham cracker crumbs, sugar and melted butter. While cooks don't always agree on which kind of crust (pastry or graham cracker) to use or whether to top the pie with meringue or whipped cream, the ingredients in Key lime pie filling are generally quite straightforward: You'll need limes, egg yolks, heavy cream, and sweetened condensed milk.You can just spread it over the top or pile it in the middle, but for the biggest visual impact I would recommend piping it in swirls or rosettes. These rosettes held up for the three days there was pie in the fridge with no problem whatsoever! It is more stable, so you can decorate the pie ahead of time without worrying about it getting wimpy. Cool completely before topping with whipped cream or serving. Bake an additional 20-22 minutes or until top is set. Instead of regular whipped cream, I usually top the pie with some cream cheese whipped cream. Make the filling: When crust is done pre-baking, whisk together the sweetened condensed milk, egg yolks, key lime juice, and zest. It adds a visual flare that wows your guests. The pie is wonderful on its own, but for special occasions I like to dress it up a bit with swirls of whipped cream and a little lime zest. It will taste good earlier than that, but it will be too soft to cut into nice slices. A little longer is even better, the long chill time helps the acid and cold to work their magic.ĭuring this time the filling will set up. Once your filling is put together, pour it into the crust and refrigerate it for at least two hours. Other than that, just put it all together and mix it up. If you add all of the liquid before the lumps are all gone, it is had to get the mixture smooth. Once the mixture is smooth, go ahead and add more liquid. Then slowly add the sweetened condensed milk, mixing after each addition.īe sure to scrape the sides of the bowl and the beaters, that is where the cream cheese lumps like to hide. The biggest key to getting a really smooth and creamy filling is to make sure your cream cheese is nice and softened before you start.īeat the cream cheese on its own for a bit to make sure it is lump free and smooth. Luckily, with only three ingredients, it really is super simple to make. Of course the star of this dessert is the creamy key lime filling. Key lime pie with whipped coconut cream 200g granita biscuits 1/4 cup (20g) desiccated coconut 100g butter, melted 397g can Coles Brand sweetened condensed.
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