Oliver Bainbridge Lime Green Silk Tie

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Store-bought Key Lime Juice: If you don’t want to juice dozens of small key limes to yield 1 cup (240ml) juice, store-bought key lime juice works too. I really like a brand called Nellie & Joe’s, and you can find it at the grocery store near the bottled lemon juice. Let the pie cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours. Step 3: Make the Topping Now, time for the filling. Grab your hand mixer and a large mixing bowl. Beat the softened cream cheese until it’s nice and smooth. Then add the sweetened condensed milk and lime juice and mix until just blended. Spoon the filling into the crust and cover. Step 3: Chill and serve

Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices, and serve cold. I’ve sampled many key lime pies and I can confidently say this is the best one I’ve ever had. Refreshing Dessert Ideas All that’s left to do is to pop the pie into the fridge for at least four hours—overnight works, too! Before serving, top with whipped topping or even homemade whipped cream. Garnish with a few lime slices for that extra finishing touch and serve.My success tip: Do yourself a favor and buy a bottle of key lime juice from the store. There’s a brand of bottled key lime juice that I love called Nellie & Joe’s in most major grocery stores next to the bottled lemon juice. Otherwise you will spend 100 years juicing 500 tiny key limes yourself. LOL. You need 1 cup (240ml) of key lime juice. (Fresh lime zest is optional for this pie.) How to Tell Key Lime Pie Is Done In the warmer months, citrusy desserts are always a refreshing treat—particularly the tart and people-pleasing Key lime pie. However, turning on the oven in the warmer months isn’t always so appealing. That’s where an easy Key lime pie—a no-bake one—can be a great addition to your recipe box. Our Favorite Easy Key Lime Pie Recipe Key Lime Bars: Here is my recipe for key lime pie bars. I add some cream cheese to that filling so the bars hold their shape well.

Make the filling: Whisk the sweetened condensed milk, lime juice, and egg yolks together (or use an electric mixer). Whisk in the lime zest. Pour into warm crust. Bake the Pie: It usually only takes about 18–20 minutes in the oven. Let it cool completely, then cover and refrigerate the pie for at least 1 hour prior to serving. Pre-Bake the Crust: Pre-bake the crust for about 8 minutes before pouring in the key lime filling. Pre-baking solidifies the crust and allows for easy slicing once the pie is ready to serve.Key lime pie will forever be one of my favorite desserts, and I know I’m not alone! This Floridaspecialty has been winning over millions for years. Between the buttery crunchy crust, fresh and tangy custard filling, and the essential creamy topping—no dessert can rival this one! Photographer Stephen Shore’s take on key lime pie uses a cornflour and water base, which helps dial down the tang factor. Since you’ll have leftover egg whites, make a meringue topping like the one on this bourbon sweet potato pie—you’ll have time to kill while the pie chills anyway 🙂 Bake the crust for 10 minutes, or until lightly browned. Then let the crust cool a bit while you make the filling.

When the temperatures rise, the last thing you want to do is spend time in a hot kitchen. You’ll appreciate these simple, delicious, and totally refreshing desserts: It’s best to use a rasp grater, which is a long, skinny tool that works well for grating hard cheeses and zesting citrus.You’ll need 8 to 10 limes total for this recipe. Choose plump limes that give a little when you squeeze them; they will be easier to juice. You should get about 2 tablespoons of juice from each lime. Be sure to zest the limes before you squeeze the juice from them, as it’s near impossible to do afterward.