Key Lime Pie Recipe Chocolate Crust

Meanwhile make the filling in a bowl whisk together the lime juice lime zest condensed milk and eggs until smooth pour the filling into the cooled crust and bake for about 20 minutes until

Press the crumbs into the bottom and up the sides of a 9 pie plate and bake for 8 10 minutes until it is dry and fragrant remove crust and let it cool completely filling with an electric mixer beat together the cream cheese and sugar until smooth about 1 minute scraping down the sides and the bottom of the bowl

Remove parchment and rice and bake for an additional 10 minutes let cool for the filling step 1 in a bowl combine 14 ounces sweetened condensed milk and 4 egg yolks mix with an electric mixer on low speed slowly add 1 2 cup key lime juice while mixing on low until blended step 2 pour into cooled crust

Crust 1 ½ cups crushed chocolate graham crackers 3 tablespoons sugar 8 10 tablespoons melted butter slightly cooled preheat your oven to 350f mix together the graham crumbs and sugar in a bowl add the butter a little at a time mixing well until the mixture resembles wet sand press the mixture into the bottom and up the sides of a 9

Using your fingers and the bottom of a glass or dry measuring cup press the crumbs firmly into the bottom and up the sides of a 9 x 1 5 inch deep dish pie pan the crust should be about ¼ inch thick tip do the sides first bake for 10 minutes until just slightly browned let the crust cool on a wire rack

Bake for 10 minutes transfer to a wire rack to cool to room temperature once the crust has cooled to room temperature pour the lime filling into the crust bake until the center is set yet still wiggly when jiggled 15 to 17 minutes return the pie to a wire rack cool to room temperature

Measure 1 cup of the sugar into a saucepan and add 1 2 cup of water set over medium high heat bring to a boil and whisk until the sugar dissolves drop in the peels reduce the heat to medium low and simmer uncovered until the peels are tender and translucent drain and cool the peels

This takes about 15 minutes then let the pie cool for an hour before putting it in the refrigerator to chill for an hour step 3 top with whipped cream get out your stand mixer or hand mixer and whip up the cream and powdered sugar dollop it onto the chilled pie and add key lime slices for garnish if you want

Make the crust use a food processor to combine the macadamia nuts and graham cracker crumbs combine with melted butter and sugar then press tightly into a pie dish pre bake the crust pre bake the crust for about 8 minutes before pouring in the key lime filling

Press the mixture into the bottom and up the sides of a 9 inch deep dish pie pan preferably glass freeze the crust until it is firm 15 30 minutes while the crust is firming up preheat the oven to 350 degrees f once firm bake the crust for about 20 25 minutes until it is lightly brown and set up

Combine in another bowl use the paddle attachment to beat the cream cheese until smooth add the sweetened condensed milk lime juice and zest and mix using the whisk attachment fold gently fold in the whipped cream refrigerate pour into chilled crust and set in the fridge for at least 3 hours or overnight

Once crust has cooled pour filling into crust bake for 10 minutes while pie is baking make your raspberry sauce in a small sauce pan on medium heat add raspberries sugar and ¼ cup water continue to stir and break raspberries up with the back of a spoon about 5 minutes or until they are syrup consistency

Beat on low until combined then increase speed and beat medium high for 2 3 minutes scraping down the sides every now and then it should be thick and creamy nice and thick whip longer if it s still a bit runny to ensure a firm key lime filling beat it on medium high speed for 2 3 minutes or whisk vigorously

Step 1 heat oven to 375 f in food processor pulse cookies and a pinch of salt to form fine crumbs add butter and pulse to combine transfer mixture to 9 inch pie plate and press evenly onto

Make the crust preheat oven to 350f mix graham cracker crumbs sugar and melted butter in a small bowl pour crumb mixture into an 8 9 5 pie pan and press it firmly in the bottom of the pan and a little bit up the sides of the pan bake for 10 minutes remove from oven and allow to cool

It s a whole lotta lime juice lime zest sour cream and a couple cans of sweetened condensed milk a k a nectar of the gods you just whisk it all together pour it into your pie shell bake for 10 minutes and voila you ve got a key lime pie that will blow your family and friends away key lime juice lime zest

Step 1 preheat the oven to 375 degrees f and butter a 10 inch glass pie plate in a food processor pulse the graham cracker crumbs with the ground almonds and sugar until thoroughly blended add

Preheat the oven to 325 f make the crust by stirring together all of the crust ingredients mixing until thoroughly combined press the crumbs into the bottom and up the sides of the pie pan bake the pie crust for 15 minutes it 39 ll start to darken in color a bit

Melt in microwave in 30 second increments until completely smooth add oil and whisk together the oil helps thin out the chocolate to better coat the pie slices prepare a baking sheet with parchment paper to place the prepared slices place a slice into the chocolate and using a spoon cover in chocolate

Add the yolks and zest to the bowl of your mixer and beat for a few minutes this will help infuse the filling with the oils from the zest 5 pour in the sweetened condensed milk and beat until well combined scrape the bowl down and beat once more 6 pour in the key lime juice while the mixer runs on low

Put the egg yolks into a medium bowl using an electric mixer or whisking by hand beat until the yolks thicken and lighten up a bit in color about 3 minutes beat in 1 tablespoon lime zest and the sweetened condensed milk for another 2 minutes whisk in the lime juice until smooth elise bauer

Meanwhile combine sweetened condensed milk and key lime juice in 20 qt bowl of mixer fitted with whisk attachment until well blended fold in whipped topping divide key lime mixture evenly on top of chocolate layer cover refrigerate or freeze at least 1 hour or until firm garnish as desired makes 8 servings per pie

For the crust combine the graham crackers and granulated sugar in a food processor and pulse until fine crumbs form pour in the melted butter and pulse until the crumbs are well coated and stick together when pinched press the mixture into the bottom and up the sides of a 9 inch pie plate bake until just set about 10 minutes

Pour key lime pie filling into the graham cracker crust set in the refrigerator for a minimum of 3 hours before serving top with whipped cream lime zest or a combination of both

W ith a perfect crispy crust and a creamy yet thick key lime filling this is truly the best key lime pie you will ever have you will only need 3 ingredients for the filling and 4 for the crust

Animal cracker crust key lime pie key west forum united states florida fl florida keys key west key west travel forum search browse all 38 159 key west

Much like a traditional key lime pie this baking aisle convenience is a backbone of the filling heavy cream you really don t need a lot of cream in this to smooth the filling into a spoon ready consistency just 1 2 cup for the whole batch key lime zest and juice

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