![]() Key limes were on sale at Smith’s Marketplace for 10 for $1 so this time around we went the key lime route. We did omit the meringue topping in favor of whip cream because 11-year-olds prefer whipped cream. We haven’t amended it much from the original, because like so many other homemade key lime pie recipes out there, there are few substitutions that could, or should, be made. This recipe is a long time favorite from the Junior League of Salt Lake City’s Heritage Cookbook. Before too long she’ll be out of the house on her own and I won’t have anyone with a toss of fiery red hair to shoosh me out of the kitchen. It was the perfect occasion to snap a few pics of my Smudge at work mixing, juicing and doing her thing. I was more than happy to oblige to make that one. She made a key lime pie (natch) and she and her friends requested her Birthday Cake Pie, normally reserved for, you guessed it, her birthday. Now that’s some math I can wrap my head around. Now, she’s the grand old age of 11 (12 in June!) and I am one proud mama when she kicks me out of the kitchen so she can set to work at baking pies.įor Pi Day this year, she took two pies to school as part of her math assignment. She made this recipe for Key Lime Pie at least 9 times. Not bad for a 10-year-old who has a penchant for drawing henna tattoos on her hands and taking some pretty cool selfies akin to fine artist’s self-portraits of yesteryear. There are a lot of things that seem indestructible. But with potato peels right before everyone showed up for Thanksgiving dinner. Don’t put lime rinds down the garbage disposal. But an awesomely delicious key lime pie.17 minutes of scrubbing caked-on, day-old food from plates. ![]() $234 fee for Roto Rooter to clear the drain.1 day of dirty dishes drying with caked-on, day-old food.One word of advice: Do not put lime rinds down the disposal. Try substituting some of the biscuits in the base for desiccated coconut, almond meal or a little extra lime zest.Ĭan’t get enough of this tangy pie? Try this recipe for an equally delicious lime pie that is sure to become a favourite summertime dessert.This fresh, tart, authentic key lime pie recipe is the same one you’ll remember from when you were a kid, and it’s a breeze to make - all you need are a few ingredients to blend together!.Top your pie with a whipped coconut cream for an even more pronounced tropical flavour.Add blueberries and cream to the top of your pie.Try topping with fresh strawberries that have been quartered and sprinkled with one tablespoon icing sugar.Key lime pie is perfect for pairing up with the following flavours: Top the pie with swirls of whipped cream and serve in wedges. Refrigerate for three hours or until well chilled. Slide the tray into the oven and bake for 40 minutes or until set. Carefully pour the filling into the unbaked crust. Take the crust out of the fridge and place the tin on a baking sheet. In a large bowl whisk together the eggs, cream, condensed milk, lime juice and rind until smooth. Cover the dish with plastic wrap and pop it into the fridge for 10 minutes to firm up. Press the mixture into the base and sides of a 3 cm deep, 20 cm glass or ceramic pie dish, covering the base and up 3 cm up the sides. Add the sugar and butter and process to combine. In a food processor, whizz the biscuits until they resemble fine crumbs. While the traditional recipe is topped with meringue, this recipe uses whipped cream to compliment the flavour of the sweeter limes that are readily available in Australian supermarkets. Made with a simple condensed milk filling that’s piled into a digestive biscuit base, this pie is a simple dessert that is ideal for the heat of our summer. It’s easy to argue that without key limes there can be no key lime pie, but we believe this recipe is equally as delicious with the common Tahitian lime found in Australia. A classic key lime pie is topped with plenty of billowy meringue which is then lightly toasted, making it very similar to a lemon meringue pie. Key limes are known for their extra tart flavour and yellow colour, that give the pie a lemon looking appearance. This classic American dessert comes to us from the Florida keys, where it is made with the signature key limes, a small variety that is very hard to source out of the area.
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