Συνταγές μαγειρέματος

Δεν φτιάχνω πολλά επιδόρπια, οπότε όταν δημοσίευσα αυτή τη συνταγή βασικής λάιμ πίτας στο φαγητό μου…

I don’t do a lot of desserts so when I posted this key lime pie recipe on my stories this weekend the response was almost frenzied haha. So now it gets a spot on the feed because I guess I’m rewarding borderline harassment lol. Also can be found in my highlights!! Styling shoutout to my Mom’s beat up, mismatched, antique plate.
KEY LIME PIE: first we will make the crust which is 1 & 1/2 to 2 cups finely crushed graham crackers. I put two packs into the food processor and pulsed until it was really fine. Add 1/4 cup sugar and 4 TBS melted butter, pulse until blended. Press into a baking pan or pie pan until flat on the bottom and up the sides. Bake at 350 for 5-7 minutes until golden brown. Let cool completely while we make our filling. In a bowl we’re going to add 3/4 cup key lime juice (I use nellieandjoes), 3 cups sweetened condensed milk, 2 egg yolks, 1/2 cup sour cream, and 1 lime zest. If you have a mixer, mix for 2 minutes and if like me you’re doing it by hand do it for 4 minutes until fully blended and smooth. Bake at 350 for 15-20 minutes. Don’t let it get brown at all, you’ll know it’s done when there’s just a slight wiggle in the middle. Let cool completely and refrigerate until serving. Right before serving add whip cream dollops to the outer rim and more lime zest.

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