Oliver Bainbridge Lime Green Silk Tie

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Yes, you need just 3 ingredients. (!!!) If you’ve tried my key lime pie bars or mini key lime pies, you’ll notice that today’s filling is a little different. I typically add a little cream cheese to those recipes for stability and structure. However, for a classic and custard-y pie, we’ll skip it. You just need egg yolks, sweetened condensed milk, and key limes. Bake the crust for 10 minutes, or until lightly browned. Then let the crust cool a bit while you make the filling. All that’s left to do is to pop the pie into the fridge for at least four hours—overnight works, too! Before serving, top with whipped topping or even homemade whipped cream. Garnish with a few lime slices for that extra finishing touch and serve. Our ties are of the finest quality, and make great gifts for loved ones, as well as stylish accessories for all kind of different ensembles. This colour is a simple one to wear, because it is bold, without being over the top. It goes well with pale blues, pale pinks and even lilac.

When the temperatures rise, the last thing you want to do is spend time in a hot kitchen. You’ll appreciate these simple, delicious, and totally refreshing desserts: Make-Ahead Instructions: You can make the crust a day ahead of time, but the filling should be added on the day of serving, otherwise the crust will get soggy. Let the pie cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours. Step 3: Make the Topping

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Key lime pie will forever be one of my favorite desserts, and I know I’m not alone! This Floridaspecialty has been winning over millions for years. Between the buttery crunchy crust, fresh and tangy custard filling, and the essential creamy topping—no dessert can rival this one! Leftover Egg Whites: Here are all my recipes using just egg whites, or you can make a meringue topping for the pie. Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices, and serve cold. Make Ahead & Freezing Instructions: You can prepare and pre-bake the crust up to 2–3 days in advance. Cover and store at room temperature. Likewise, you can mix up the filling up to 2–3 days in advance. Cover and refrigerate, then assemble and bake. Baked and cooled pie freezes well up to 3 months; thaw overnight in the refrigerator. Garnish and Serve: This is extra delicious with fresh whipped cream on top. By the way, if you’re looking for an alternative way to serve it, try my individual upside down key lime pies. Basically the same filling as this pie.

Pre-Bake the Crust: Pre-bake the crust for about 8 minutes before pouring in the key lime filling. Pre-baking solidifies the crust and allows for easy slicing once the pie is ready to serve. Key lime pie is, like so many regional specialities, very much the product of its environment – in this case, the Florida Keys, a chain of coral islands that trail lazily into the Gulf of Mexico and that were only linked to the US mainland in 1912. This splendid isolation fostered a reliance on local ingredients such as limes and the cans of condensed milk popular in tropical climates before widespread refrigeration. Put the two together, and you have most of a key lime pie. Store-bought Key Lime Juice: If you don’t want to juice dozens of small key limes to yield 1 cup (240ml) juice, store-bought key lime juice works too. I really like a brand called Nellie & Joe’s, and you can find it at the grocery store near the bottled lemon juice. Now, time for the filling. Grab your hand mixer and a large mixing bowl. Beat the softened cream cheese until it’s nice and smooth. Then add the sweetened condensed milk and lime juice and mix until just blended. Spoon the filling into the crust and cover. Step 3: Chill and serve

How To Make Key Lime Pie

I use Persian limes, otherwise known as ordinary supermarket limes, to make my “Key lime” pie. Unless you live in the Florida Keys, key limes are near impossible to find. Furthermore, they’re so tiny that you’d need to juice at least twenty of them for this recipe. No thank you! Ordinary limes make an exceptional Key lime pie, and they are a much better alternative to bracingly tart bottled Key lime juice. This pie tastes every bit as authentic as the real deal — plus it’s easier to make. In the warmer months, citrusy desserts are always a refreshing treat—particularly the tart and people-pleasing Key lime pie. However, turning on the oven in the warmer months isn’t always so appealing. That’s where an easy Key lime pie—a no-bake one—can be a great addition to your recipe box. Our Favorite Easy Key Lime Pie Recipe Juice the limes using a citrus reamer, then combine the juice with the sweetened condensed milk, yogurt, and lime zest. Our Test Kitchen’s go-to easy Key lime pie recipe is a great no-bake dessert that uses just five ingredients and takes only 10 minutes to stir up. It doesn’t get much better than that! Ingredients Since you’ll have leftover egg whites, make a meringue topping like the one on this bourbon sweet potato pie—you’ll have time to kill while the pie chills anyway 🙂

Sweetened condensed milk is canned milk from which water has been removed, and sugar has been added. Be sure not to confuse it with evaporated milk, which is usually sold right alongside. Make the filling: Whisk the sweetened condensed milk, lime juice, and egg yolks together (or use an electric mixer). Whisk in the lime zest. Pour into warm crust. You could leave your key lime pie plain, as Pepe Cafe and McDonald do, but it looks more impressive with a topping; meringue is one option, but though that’s a handy way to use up those excess egg whites, and my testers are vociferous in their support for it, when questioned, they admit that, much as they like meringue, it is “a lot” in combination (egg whites are great in daiquiris, by the way). Whipped cream, meanwhile, proves a soothing foil for the tangy filling and crunchy base – serve on the side, if you prefer (this makes it easier to transport), and garnish with slices of lime, if you’re playing to the camera. Perfect key lime pie Photographer Stephen Shore’s take on key lime pie uses a cornflour and water base, which helps dial down the tang factor.

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Some recipes assert that this pie is only worth making with key limes, the local name for a distinct species of thin-skinned, acidic, south-east Asian lime thought to have been brought to the Keys by Spanish sailors, and rhapsodise over their gorgeously aromatic qualities. In blind taste tests, however, this claim doesn’t always stand up, but whether or not they have a point, the fact remains that even on the Keys themselves, the limes used tend to be grown in Mexico, and even these are very rarely found outside the Americas, so I’ll be using standard fruit here. A good way to create a more well-rounded, perfumed flavour is to add zest, as most recipes suggest, whisking it with the yolks to release the volatile oils before stirring in the condensed milk and juice. Half a cup, or 120ml, juice is fairly standard – when you learn this is about four standard or 20 key limes, you may well feel relieved they’re so hard to come by. The base This pie requires a few simple steps. Most of the “work” is hands-off as the key lime pie sets up in the refrigerator, so it’s perfect in the summertime. (A lot of readers make this easy pie for Memorial Day weekend, Father’s Day, 4th of July, summer birthday parties, and Labor Day gatherings.) Absolutely! You can use regular limes in place of Key limes in any Key lime recipe. Key limes are a bit more tart than their traditional counterparts, but the results of this substitution will still be delicious. One reader, Ellen, commented: “My son and I made this pie together for Thanksgiving. It is the first time we have ever made a key lime pie before. We followed the recipe exactly! Sally, it was the BEST PIE EVER! Absolutely delicious. Everybody loved it and we will without a doubt make this again. Today I am thankful for leftovers! ★★★★★ “ Here’s How You Make This Key Lime Pie

In the bowl of an electric mixer, beat the heavy cream until soft peaks form. Add the confectioners’ sugar and beat until medium peaks form. Top the pie with the whipped cream. Decorate with the lime zest and lime slices. You’ll need 8 to 10 limes total for this recipe. Choose plump limes that give a little when you squeeze them; they will be easier to juice. You should get about 2 tablespoons of juice from each lime. Be sure to zest the limes before you squeeze the juice from them, as it’s near impossible to do afterward. My success tip: Do yourself a favor and buy a bottle of key lime juice from the store. There’s a brand of bottled key lime juice that I love called Nellie & Joe’s in most major grocery stores next to the bottled lemon juice. Otherwise you will spend 100 years juicing 500 tiny key limes yourself. LOL. You need 1 cup (240ml) of key lime juice. (Fresh lime zest is optional for this pie.) How to Tell Key Lime Pie Is Done Need help getting those picture-perfect slices? Here’s the best way to slice a pie. Key Lime Pie FAQs

22 Quick and Easy Recipes in 30 Minutes (or less)

I’ve sampled many key lime pies and I can confidently say this is the best one I’ve ever had. Refreshing Dessert Ideas It’s best to use a rasp grater, which is a long, skinny tool that works well for grating hard cheeses and zesting citrus. Bake the Pie: It usually only takes about 18–20 minutes in the oven. Let it cool completely, then cover and refrigerate the pie for at least 1 hour prior to serving. Made with ordinary limes, this “Key lime” pie tastes every bit as authentic as the real deal — plus it’s easier to make.