Summer dessert: Key lime pie

July 22, 2022, 8:30 PM

1 cup graham saltine pieces (1 individual bundle)
5 tablespoons unsalted margarine
1/3 cup sugar
3 egg yolks
1 1/2 teaspoons Key lime zing (or customary lime zing)
1 14-ounce can improved dense milk
2/3 cup newly pressed Key lime juice (or 3 standard limes, contingent upon size)
1 cup whipping cream, chilled
1 tablespoon confectioners’ sugar
For the hull:
Preheat stove to 350 degrees. Spread a 9-inch pie container. Separate graham wafers and spot in a food processor to make scraps. (On the off chance that you don’t have a food processor, place the wafers in an enormous plastic sack; seal and afterward squash the saltines with a moving pin.)
Add the dissolved margarine and sugar and heartbeat or mix until consolidated. Press the blend into the base and sides of the pie skillet, framing a flawless line around the edge. Prepare the outside until set and brilliant, around 8 minutes. Put away on a wire rack; leave the broiler on.
For the filling:
In an electric blender with the wire whisk connection, beat the egg yolks and lime zing at high velocity until extremely soft, around 5 minutes. Progressively add the consolidated milk and keep on beating until thick, 3 or 4 minutes longer. Bring down the blender speed and gradually add the lime juice, blending just until joined, no more.
Empty the blend into the outside layer. Prepare for 10 minutes or until the filling has recently set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes prior to serving.
For the garnish: Whip the cream and the confectioners’ sugar until almost firm. Cut the pie into wedges and serve freezing, finishing off each wedge with an enormous bit of whipped cream.

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