![]() ![]() For the Filling: Key lime juice, lime zest, egg yolks, and sweetened condensed milk.For the Crust: Graham crackers (or pre-crushed graham cracker crumbs), butter, and granulated white sugar.Full amounts are noted in the print-friendly recipe card below. Here are a few notes and shopping tips about the ingredients you’ll need to make this, as well as possible substitutions. It’s also ideal to make ahead of when you need it! Ingredients & Substitutions I look forward to making this key lime pie every May for Elena, but it’s honestly so delicious and easy to make that it’s a dream dessert all summer long. Everyone will press the final crumbs into their fork. In the best graham cracker crust ever.Life’s too short for that, I say! This recipe uses two 14-ounce cans of sweetened condensed milk and appropriately scaled up amounts of juice, zest, and egg yolk to solve that problem. Some key lime pies taste good but have a pretty thin layer of filling. This definitely has the signature tang of key limes, but is sweet enough to be appealing to those who don’t always care for tart desserts. Just the right balance of sweet and tart.So, you might ask, what do we love about this recipe in particular? It’s: Everyone loves it, and it comes out perfectly every time–no guesswork. As a result, I’ve had many opportunities to perfect my key lime pie recipe, and this is the forever favorite we settled on a few years ago. Key lime pie is super special to my family, because for nearly a decade now, my step-daughter has requested one every year for her birthday dessert. The buttery graham cracker crust, creamy sweet-tart filling, and simple yet impressive garnishes come together for a spectacular dessert every time. Count on this easy and reliable recipe for a classic Key Lime Pie with no fuss. ![]()
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