Classic Key Lime Pie with Coconut Whipped Cream Comfortably Domestic
In a stand mixer fitted with a whisk attachment or with a hand mixer, beat the heavy whipping cream and 2 tablespoons of confectioners sugar together until stiff peaks form. Fold the whipped cream into the mascarpone until smooth and creamy. Top the pie with this whipped cream and the zest of a lime! Cool in the refrigerator for a few hours or.
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Bake for 15 minutes to 18 minutes, until the crust is golden brown and baked through. Remove from the oven and let cool on a wire rack. 3. Make the filling. In a large bowl, whisk together the condensed milk, key lime juice, egg yolks, lime zest, and the salt until smooth. Pour into the partially baked crust.
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2. The Nutty Twist: Sally's Baking Recipes' 7-Ingredient Key Lime Pie. Overall rating: 8.5/10. Get the recipe: Sally's Baking Recipes' 7-Ingredient Key Lime Pie. The crust for this pie includes a half-cup of macadamia nuts, which get pulsed with the graham crackers in a food processor into coarse crumbs. A little granulated sugar and.
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Zest and juice your lime or key limes. See note 2. Pour the heavy whipping cream into your mixing bowl. Then add the sugar, vanilla extract, lime juice, and lime zest. See note 3. Mix on medium-high speed until stiff peaks form, and they hold their shape. It takes about 4 min or so.
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Add in heavy cream and mix again for 1 full minute on medium-high speed. It should appear fluffy. Add in the sweetened condensed milk and mix for 1 minute on medium-high and then add in key-lime juice. Mix for another 30 seconds on a low-medium speed. Pour the mixture into the prepared pie shell.
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Using your fingers and the bottom of a glass or dry measuring cup, press the crumbs firmly into the bottom and up the sides of a 9 x 1.5-inch (deep-dish) pie pan. The crust should be about ¼-inch thick. (Tip: do the sides first.) Bake for 10 minutes, until just slightly browned. Let the crust cool on a wire rack.
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Add the egg yolks, sifted powdered sugar, key lime juice, and zest. Mix with an electric mixer for 1 to 2 minutes, until completely smooth. Pour the key lime pie filling into the prepared crust, and gently smooth the top with a spatula. Bake for 15 to 20 minutes, being careful not to brown the top.
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Make the Crust: Use a food processor to combine the macadamia nuts and graham cracker crumbs. Combine with melted butter and sugar, then press tightly into a pie dish. Pre-Bake the Crust: Pre-bake the crust for about 8 minutes before pouring in the key lime filling.
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Step Two: Making the filling and baking the pie. The hardest part is over. To make the filling, just mix the sweetened condensed milk, the key lime juice, the sour cream, and the egg. Combine them well, and then cover and chill the filling while the crust finishes cooling. Once the crust is ready to fill, preheat the oven to 350 with the rack.
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Preheat oven to 350 degrees. Combine cracker crumbs, melted butter and sugar in a small mixing bowl. Press evenly into a 9-inch pie pan with hands or the back of a spoon. Bake for 10 minutes or until lightly brown. Set aside to cool. In a small mixing bowl, dissolve gelatin in cold water, stir, and set aside.
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Preheat oven to 350 degrees (F). Lightly grease a 9-inch pie pan with nonstick baking spray and set aside until needed. In a large bowl combine the graham cracker crumbs, sugar, salt, and cinnamon. Pour in the melted butter and, using a rubber spatula, stir until well combined.
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Stir in whipping cream and lime juice. Stir in 1 to 1 1/2 teaspoons lime zest. Pour into a prepared graham cracker crust and bake at 325 F for 15 to 20 minutes. Remove from oven and increase the temperature to 350 F if meringue is used. If you aren't making the meringue, cool the pie and top with whipped cream and a little lime zest just before.
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Spoon filling into graham cracker crust, smoothing evenly. Cover and freeze up to 4 hours or until firm. Remove from freezer about 10 minutes before serving to make serving easier. Return leftovers to freezer, covered. With only four ingredients, this recipe is perfect for any skill level.
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Preheat the oven to 350 degrees. Pulse graham crackers in a food processor to crumbs. Add the remaining ingredients and pulse to combine. Press the mixture into the bottom of a deep-dish pie pan using your fingers. Bake in the oven for 10-12 minutes, or until the crust is set. Set aside to cool slightly.
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It's a whole lotta lime juice, lime zest, sour cream and a couple cans of sweetened condensed milk (a.k.a. nectar of the gods). You just whisk it all together, pour it into your pie shell, bake for 10 minutes and voila - you've got a key lime pie that will blow your family and friends away. Key Lime Juice. Lime Zest.
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Cover and chill about 1 hour or until firm. For filling, in a medium bowl combine sweetened condensed milk, the 1 teaspoon lime peel, and lime juice. In another medium bowl beat 1 cup of the cream with an electric mixer on medium speed until soft peaks form (tips curl). Fold whipped cream into lime mixture. Spoon filling evenly into crust-lined.
