![]() You may use purchased graham cracker crumbs, or make your own by pulsing 11 sheets of graham crackers in a food processor until finely ground. Beat on high speed until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with a large star tip. Pipe the topping decoratively on top of the pie. Alternatively, dolloped the whipped cream on slices of pie. Bake the crust for 9 minutes, then set aside. Transfer mixture to 9 pie pan and press evenly into the bottom and sides of pan. Bake until the pie is mostly set but jiggles slightly in the center, 15 to 20 minutes. Let the pie cool to room temperature on a wire rack, then refrigerate to set and chill completely, at least 2 hours, but preferably overnight.įor the whipped cream topping: Combine the heavy cream, confectioners' sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Combine crust ingredients (graham cracker crumbs, sugar, and butter) in a mixing bowl and stir to combine well. Return the pie to a wire rack cool to room temperature. Bake in preheated oven for 5 to 8 minutes, until the filling is set and barely jiggles. For the crust: Combine the graham crackers and granulated sugar in a food processor and pulse until fine crumbs form. powdered sugar Directions 1 Preheat the oven to 350. grated lime zest (from about 2 limes), plus more for garnish 1 c. Tap pie plate gently on the counter to release any air bubbles. 1 14-ounce can sweetened condensed milk 1/2 c. Mix well and pour into baked graham cracker crust. Bake until the center is set yet still wiggly when jiggled, 15 to 17 minutes. In a medium bowl, combine condensed milk, sour cream, lime juice and zest. Once the crust has cooled to room temperature, pour the lime filling into the crust. Add the lime juice, egg yolks, salt and lime zest and continue to beat until the batter is smooth, about 2 minutes. Bake for 10 minutes transfer to a wire rack to cool to room temperature. Pour in the butter and continue to stir until the mixture resembles wet sand. Transfer the crumb mixture to a 9-inch glass or metal pie dish and spread into an even layer. Use a 1/4 measuring cup or small glass to firmly press the crumbs into the bottom and up the sides of the pan. Bake until it is dry-looking and lightly browned, 7 to 10 minutes. Remove from the oven and let cool on a wire rack while you make the filling.įor the filling: Combine the sweetened condensed milk and sour cream in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined, about 1 minute. In large bowl, beat milk and lime juice with electric mixer on medium speed until smooth and thickened. Bake 8 to 10 minutes or until golden brown cool. Press in bottom and up side of 9-inch glass pie plate. For the crust: Stir together the graham cracker crumbs, brown sugar and salt with a fork in a medium bowl. In small bowl, mix graham cracker crumbs, butter and sugar.
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