![]() ![]() If you prefer on larger version, make it in a deep dish pie plate instead. This easy-to-follow recipe only requires canned buttermilk biscuits, sugar, cinnamon, and a can of Eagle Brand Sweetened Condensed Milk. I find it easier to zest limes before they’ve been squeezed for juice, so you may wish to grab some zest first. Just note that key lime zest is quite bitter, so even if using key limes, you may wish to use regular lime zest. I tasted the filling before freezing and added a bit more zest, about 1 1/2 Tbsp. sweet, so you may want to tweak the amount of lime juice and zest to your taste. I think everyone has their own preference for tart vs. Before serving, beat 1 cup of whipping cream with a few tablespoons of powdered sugar or corn. Pour mixture into cooled pie crust and refrigerate. Beat egg white until peaks form when the beater is lifted from the bowl. Combine condensed milk, egg yolks and lime juice. I should warn that this dessert is probably one where personal taste will come in to play. Bake a store bought or homemade pie crust and allow to cool for 30 minutes. Mix in the condensed milk, key lime juice, and lime zest. Using the same mixer, beat together the cream cheese and sugar. Using an electric mixer, beat the whipping cream until stiff peaks form. Chill in the freezer while preparing the filling. Sweetened Condensed Milk – such as Eagle Brand™. Press the mixture firmly into a 9 pie plate. The result will still be key lime in spirit :) For the rest of us, a half dozen regular limes will do just fine here. If you have ready access to tons of key limes, then by all means, juice away. I grabbed a bunch of limes from the fridge and this dessert became more of a frozen regular lime pie. After juicing a few and realizing how many I was going to go through to get 1/2 a cup, I switched to plan B. Then I discovered that if you juice a key lime, you get about 1/2 a teaspoon of juice. I spied a bag of key limes at the grocery store recently and picked some up, immediately thinking of making a key lime pie of some sort. Limes – These little desserts started out with the best of intentions. Get the Recipe: Individual Frozen Key Lime Pie.Amount is based on available nutrient data. **Nutrient information is not available for all ingredients. Filling: Zest limes to measure 3 tsp zest. Press cookie crumb mixture into 9 inch pie plate. Chill at least 3 hours.Ĭalories 360,Total Fat Grams9,Calories From Fat 127,Saturated Fat Grams 7.1,Saturated Fat Grams Pct DailyValue 35,CholesterolMilligrams 32,SodiumMilligrams 226,Sodium Milligrams Pct Daily Value 9,Potassium Milligrams 99,Potassium Milligrams Pct Daily Value 3,Total Carbohydrates Grams 23.1,Total Carbohydrates Grams Pct Daily Value 7,Dietary Fiber Grams 0.8,Dietary Fiber Grams Pct Daily Value 3,Sugars Grams 13.5,Protein Grams 4.1,Protein Grams Pct Daily Value 8,Vitamin A Pct Daily Value 8,Calcium Pct Daily Value 3,Thiamin Pct Daily Value 10,Niacin Pct Daily Value 8,Folate Pct Daily Value 14,Magnesium Pct Daily Value 4, Combine cookies, sugar and butter in a food processor and process till everything is combined. Spread over hot pie, carefully sealing to edge of crust to prevent meringue from shrinking. Beat 4 minutes or until sugar is dissolved and stiff glossy peaks form. BEAT egg whites and cream of tartar in medium bowl on high speed until soft peaks form. Increase oven temperature to 350 degrees F. Gradually beat in sweetened condensed milk and lime juice until smooth. ![]() Beat egg yolks in medium bowl on low speed of electric mixer. ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |