Key lime slab pie mom makes dinner
Meanwhile, in medium bowl, beat sweetened condensed milk, egg yolks and Key lime juice with whisk until well blended. Pour into baked pie shell; spread evenly. Bake 10 to 12 minutes or until filling is set. Cool on cooling rack 15 minutes. Cover and refrigerate until chilled, at least 1 1/2 hours. 4.
Key Lime Slab Pie Life In The Lofthouse
Key lime slab pie Double all of the quantities above. Use a 9-by-13-inch cake pan or quarter-sheet pan instead of the pie plate and prepare and bake the crust and filling as above. To serve, cut.
Key Lime Slab Pie is a fun twist on authentic Key Lime Pie
FULL KEY LIME SLAB PIE RECIPE. FOR THE GRAHAM CRACKER CRUST. 3 cups graham cracker crumbs (almost 1 box of Keebler graham cracker crumbs or 21-23 finely crushed graham crackers) 2/3 cup granulated sugar. 3/4 cup melted butter (12 tbsp or 1.5 sticks) 1 tsp ground cinnamon.
Key Lime Slab Pie is a fun twist on authentic Key Lime Pie
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.
Key Lime Slab Pie With A Graham Cracker Crust
FOR THE FILLING: Meanwhile, whisk egg yolks, condensed milk, and lime zest and juice together in bowl. Let sit at room temperature until thickened, about 30 minutes. 4. FOR THE MERINGUE: Bring water and cornstarch to simmer in small saucepan over medium-high heat and cook, whisking occasionally, until thickened and translucent, 1 to 2 minutes.
Key Lime Meringue Slab Pie America's Test Kitchen Recipe
Step 1 Make crust: Preheat oven to 325°F. In a medium bowl, cream sugar, butter, and salt until smooth. Add flour, egg, vanilla, molasses, ginger, and cinnamon and mix well to form a smooth dough. Roll out dough on a lightly floured surface into a circle about 13 inches wide and 1/4 inch thick. Line a tart pan with a removable bottom with.
Homemade Key Lime Pie Recipe [VIDEO] Sweet and Savory Meals
Bake, on bottom rack, 18 to 20 minutes. Carefully remove parchment paper and pie weights. Bake until light golden brown, 12 to 15 minutes. Cool completely on a wire rack. Step 5 Reduce oven temperature to 325°F. Whisk together condensed milk, egg yolks, lime zest and juice, and salt in a bowl. Pour into prebaked pie shell.
Key Lime Slab Pie With A Graham Cracker Crust
Key Lime Slab Pie is a delicious and fun way to enjoy the classic flavor of Key Lime Pie. A fresh custard made with both Key Lime zest and juice baked into a flaky, from scratch crust, topped with whipped cream. A beautiful presentation and a wonderful way to brighten up any day. Prep Time 10 minutes. Cook Time 35 minutes. Additional Time 3 hours.
Key lime slab pie mom makes dinner
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.
Key lime slab pie mom makes dinner
Anything with lemon or lime are some of my favorites desserts to make this time of year, along with homemade ice cream and any other desserts involving ice cream. This Key Lime Slab Pie is currently at the top of my favorites list. It's creamy, light, refreshing and absolutely delicious. It's the perfect dessert for those summer BBQs.
Recipe Key Lime Pie, Graham Cracker Crust and Kaffir Lime Meringue
Preheat the oven to 350 and spray a jelly roll pan with cooking spray. In a bowl, mix together the graham cracker crumbs, melted butter and sugar. Press into the bottom of the jelly roll pan, using the bottom of a cup to help press it down. Bake for 10 minutes, or until lightly browned. Remove and allow to cool completely.
Key Lime Slab Pie 12 Tomatoes
The Slab Pastry Crust dough will need to chill for at least 30 minutes before you can roll it out, then you'll need to let it cool for about 30 minutes after prebaking (i.e. blind baking). Once you give it a quick cook with the Key (or Persian) lime filling it needs to cool for a full hour before it can be popped into the fridge to chill for.
Key Lime Slab Pie Life In The Lofthouse
Directions. Preheat oven to 350 degrees F. Spray 10 x 15 inch pan with baking spray, then set aside. For the Crust: Pulse graham crackers in a food processor until finely chopped. Then in a bowl mix together butter, graham cracker crumbs, and sugar. Then firmly press mixture into 10 x 15 into the pan.
Key Lime Slab Pie with Strawberry Whipped Cream Southern Living
Instructions. Preheat oven to 350°. In a large bowl, stir together cracker crumbs, sugar, and melted butter until well combined. Firmly press mixture into bottom and up sides of a rimmed 15x10-inch baking sheet. Bake until lightly browned, about 10 minutes. Let cool completely.
Key Lime Slab Pie 12 Tomatoes
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'll start to darken in color a bit. Remove it from the oven, and place it on a rack to cool while you make the filling.
Key Lime Slab Pie With A Graham Cracker Crust
Put in refrigerator and cool completely. Once mixture is cool, pour into prepared crust and spread evenly. Topping: In a large bowl, beat whipping cream, powdered sugar and lime juice on high until still peaks form. Spread topping over lime filling and refrigerate at least 4 hours. Cut into desired size bars and serve.