MAKE AHEAD The key lime pie can be refrigerated for up to 3 days. Cook Time 27 mins Total Time 4 hrs 47 mins Jump to Recipe 410 shares Most people think of Key West, Florida when they have Key Lime Pie. Garnish with lime zest and a slice of key lime. Let cool to room temperature, then refrigerate until firm, at least 6 hours or overnight.Ĭut into wedges and pile a mound of whipped cream on each slice. Bake the pie for about 25 minutes, or until set around the edge and slightly jiggly in the center. Immediately lower the oven temperature to 325 degrees F. Pour the filling into the cooled crust and transfer to the oven. In a bowl, whisk together the lime juice, condensed milk, egg yolks and salt until smooth. Bake the crust for about 10 minutes, until just set. Press the crumbs evenly over the bottom and up the side of a 9 or 10-inch pie pan to form the crust. Sebi protege, TEDx speaker, & retired celebrity chef to stars such as Lenny Kravitz, Nick Cannon & Lee Daniels. Soak up the AC, enjoy a cold beverage, and scarf down a yummy grilled. Learn the secret recipe, get in the kitchen and create your very own mini key lime pie 10 AM & Noon Call to reserve your spot (305)517-6720 Mary Ellen’s Cooldown Lounge Beat the heat at Mary Ellen’s Bar. Add the melted butter and stir until the crumbs are evenly moistened. Mini Key Lime Pie Class Key West Key Lime Pie Co., 511 Greene St. In a medium bowl, whisk the graham cracker crumbs with the brown sugar and salt. Dollop the whipped cream on top of the tartlets and sprinkle with the lime zest.Preheat the oven to 350 degrees F. Let the pie rest for about 60 minutes at room temp and. Ingredients Crust: 8 ounces Graham Cracker 1 cup Mixed Nuts, Macadamia, Walnut, Pecan, Almond ½ cup Sweetened Flaked Coconut 4 ounces Unsalted Butter melted One pinch of Salt Filling: 20 ounces. Pour into the Pre-Bake shell and bake for 30 minutes, or until the filling has set and does not jiggles on the middle. Graham Cracker Crust: We use my favorite graham cracker crust for the base of today’s pies. Mix the condensed milk, lime zest, vanilla and egg yolks mix well and add the lime juice and quickly incorporate. Just before serving, beat the cream, confectioners’ sugar and vanilla in a large bowl with an electric mixer until soft peaks form. The ultimate summer dessert 2 Parts to Mini Key Lime Pies And only 7 ingredients in the entire recipe. Remove tarts from the pan (a small offset spatula works well here) and refrigerate until cold, at least 1 hour. Freeze the crust for 15 to 20 minutes while you preheat the oven to 325F. Press the crumbs into the bottom and up the sides of a 9 round tart pan or 10 1/2' x 6 1/2' rectangular tart pan. Press the crust in an even layer into the bottom and sides of the pie plate. Instructions To make the crust: Stir together all the crust ingredients, mixing until thoroughly combined. Make the crust: In a medium bowl, combine the graham crackers, sugar, butter and lemon zest. Place the pan on a wire rack to cool for about 30 minutes. Grease the bottom and sides of a 9-inch pie dish. Bake just until the filling has set, about 6 minutes. Divide the mixture evenly among the tartlet crusts in the muffin pan, filling just below the top of each crust. Add the condensed milk and lime juice and beat until combined. (If the crusts fell during baking, you can reform them while they are still hot with a lightly greased shot glass or the back of a lightly greased small spoon.)įor the filling: Beat together the yolks and lime zest in a large mixing bowl with an electric mixer on high speed until the yolks have lightened in color and thickened slightly, about 1 minute. Bake until browned and firm to the touch, about 10 minutes. Each mini pie has a buttery graham cracker crust and smooth, creamy key lime filling. Indulge with our take on this classic dessert crafted by our very own professionally-trained Executive Chef Matthew Pressler. These mini key lime pies are everything we love about classic key lime pie baked in individual servings. Divide the mixture evenly among 12 cups of the prepared muffin tin (about 1 1/2 tablespoons for each cup) and use a shot glass or your fingers to press it evenly into the bottom and up the sides. Chef Crafted key lime pie with fresh squeezed limes. With the motor running, drizzle in the butter and process until the mixture resembles damp sand. Add the sugar and salt and pulse to combine. Lightly spray 12 cups of a nonstick mini muffin pan with cooking spray.įor the crust: Place the graham crackers in a food processor and pulse until finely ground. Ellets steakhouse, a collaboration from Sommelier Gina Hopkins & Chef Linton Hopkins, offers guests an outstanding, refined steakhouse dining experience.
0 Comments
Leave a Reply. |