![]() However, they are super simple to make if you prefer to make your own. I opted for a premade graham cracker crust for this particular pie. After it bakes, let it cool, then chill it for the ultimate refreshing value. ![]() Just stir it all together and dump it in a pie crust. Other than the lime juice, there is no measuring to do. That means all you need is a few egg yolks and a few minutes in the oven to set the filling. The recipe just calls for three ingredients: limes, sweetened condensed milk, and a pre-made graham cracker crust. ![]() Plus, it reacts with the lime juice and thickens up pretty quickly. Using it in this recipe helps to get enough sugar to balance the lime juice without worrying about a gritty sugar texture. There is just something about the rich, creamy, sweet goodness that makes it hard to beat. Opening a can of condensed milk is like opening a gold mine. Or reduce the lime juice to 1/2 cup if you want a more subtle lime flavor. You could get away with a few tablespoons more if you want a really tart pie. We like the filling to really have a nice lime punch. This recipe uses a bit more than is called for on the bottle. You can also experiment with the amount a bit. Freezing is not recommended.If you happen to have fresh key limes, what a treat! Squeezing the key limes will taste fresher, and you can add some key lime zest, but either way, this pie is going to be great. The pie keeps for about three days in the refrigerator.If you’d like, top with a little extra whipped cream before serving.Keep the pie in the refrigerator until you’re ready to serve.This way, the filling has lots of time to set and the flavors get a chance to mingle. Most of the time, I make it before the night I plan on serving. This pie needs at least four hours to set up in the refrigerator. If you’d rather fold in the whipped cream, use a sturdy spatula and gently fold until the whipped cream is combined. I like to do this with the mixer set to medium-low. It’s pretty neat to see! Be sure to mix everything together until the filling is smooth.Īdd the whipped cream and blend until the filling is nice and fluffy. As soon as the lime juice mixes with the milk and cream cheese, it starts to thicken the filling. Stop your mixer once or twice to scrape the sides and bottom of the bowl with a rubber spatula. In a medium bowl, mix the cream cheese with lime zest until it’s smooth and light. If you’re using premade whipped topping, skip this step. Set the whipped cream aside while you prepare the rest of the filling. Whip cold heavy cream until it’s thick and fluffy. A teaspoon of vanilla extract enhances the creaminess. If you want to use store-bought whipped topping, go for it. The pie gets its fluff from a cup of cold whipped heavy cream. By the way, don’t confuse this with evaporated milk. It adds a nice richness to the pie that works well with the lime juice. I prefer regular condensed milk to the fat-free version. The sweetness comes from a can of condensed milk. If the cream cheese is cold, the filling won’t be as light and there will be little lumps throughout the filling. The white part, right under the zest, is bitter and you don’t want that in the pie. And only use the bright green part of the peel. Remember to zest the lime before you squeeze it. Lime Zest (optional) The zest of one lime adds a really fresh burst of lime to the filling.If you don’t want to squeeze the limes, use bottled. Where regular limes are available year-round. In most areas, key limes are hard to find and, if you can find them, are only available occasionally. That’s because it calls for fresh limes, not key limes. This is a lime ice box pie and not a key lime pie. If you’re using a homemade pastry or graham crust, let it cool before adding the filling. I like the flavor and texture of a graham crust for this pie but you can use any pie crust you love. For a little flavor boost, I like to add the zest of one lime and a little vanilla extract. Lime Pie No-Bake IngredientsĪt its heart, this pie only requires four ingredients: lime juice, cream cheese, condensed milk, and whipped heavy cream. The flavor manages to be bright and rich–and that texture! It’s so light. And the reward is an irresistible fluffy pie. You simply mix together a few ingredients, pour the filling into a pie shell and wait four hours. There’s something magical about no-bake pies. This simple no-bake lime pie only requires lime juice, cream cheese, whipped cream, and sweetened condensed milk.
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