Start out with a simple baked pastry shell. You could here opt for the easy version and buy a store bought already baked shell, though I must say if you make it yourself it will taste much better. I normally use my food processor for mixing the ingredients and that makes it really fast. In this recipe I added 1 1/4 cups flour, 1/4 tsp salt and 1/3 cup butter in the food processor, I pulse it five time, so the butter was incorporated into the flour. It will resemble a coarse crumble. While pulsing add 1 tbsp of cold water until a dough is formed. I added 4-5 tbsp of water. Make sure you do not over mix. 
I like to prebaked the pastry shell 10 minutes lined with foil and then 5 minutes without, until the shell is golden brown. This way you will prevent it fall sliding down the sides, but still get a nice golden shell.
Now for the filling! One of the most important ingredients is of course key lime juice. Again you can buy bottled lime juice, but it's just not the same as freshly squeezed. This recipes requires 1/2 cup of lime juice, which is quite a few limes. Luckily my husband was the right man for the job and after squeezing 6 limes he had measured 1/2 cup. Do not strain the juice, the pulp will only add an extra lime taste.
In a bowl mix three egg yolks, gradually add 1 14 ounce can sweetened condensed milk, add the lime juice and three tbsp water, mix well and the mixture will thicken. Pour the mixture into your baked pastry shell and bake at 350 degrees for around 25 minutes. 
There are too ways to finish off your key lime pie, with meringue or whipped topping. In my family there was no question about it... I had to finish it off with whipped topping.This pie is perfect way to end any summer meal... Sweet, tart and cool all in one!
No comments:
Post a Comment