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Best Key Lime Pie Recipe Food Network

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Bake in preheated 325f 160c oven for 30 minutes.

Best key lime pie recipe food network. Whisk until well blended and place the filling in the cooled pie shell. Unlike commercially made key lime pies the colour of the lime custard is not green but more of a yellow colour or even light orange if using calamansi limes a lovely aromatic lime from the philippines. Lower the oven temperature to 325 degrees f.

Leave the oven on. Pour into the tart case and chill or at least 1 2 hours. Combine the sweetened condensed milk and sour cream in the bowl of a stand mixer fitted with the paddle attachment.

This pie is tasty no matter how you slice it. Set aside on a wire rack. A traditional key lime pie has a whipped cream topping but this italian meringue topping makes the pie lighter on the palate try this technique on lemon meringue pie too.

Press the mixture into a pie pan and bake until golden and set about 5 minutes. Remove the pie from the tin and place on a serving plate. Cut into slices and serve with the crème fraîche and lime zest.

In a separate bowl combine the condensed milk lime juice and eggs. Meanwhile in a electric mixer with the wire whisk attachment beat the egg yolks and lime zest at a high speed until very fluffy abut 5 minutes. 1 tablespoon fresh key lime zest 1 2 cup fresh key lime juice 1 premade graham cracker pie crust 1 2 cup confectioners sugar.

Set aside to cool slightly. Whisk together the condensed milk and cream then add the lime juice and zest watch it magically thicken. Pour them into a bowl and stir in the melted butter and sugar.

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