Graham crackers : you’ll need about 10 rectangular graham crackers to get the 1.5 cups/6 ounces of crumbs needed for the graham cracker crust.Here’s my full guide to separating egg yolks and whites if you need a refresher, and don’t forget to save the egg whites for a future batch of Meringue Cookies or buttercream! Egg yolks: This recipe uses six egg yolks.The cans look similar and they’re usually in the same section at the grocery store, but they are not the same thing and won’t give you the same results. Sweetened Condensed Milk: make sure you use sweetened condensed milk-not evaporated milk or another type of canned milk.Use a microplane to zest your limes before juicing them. Lime zest: fresh lime zest adds an extra punch of lime flavor, as well as beautiful specks of green throughout the pie filling.You will need about 5 large Persian limes to get 1 cup of juice. (Bottled juice is available, but not recommended–it typically has a harsh, sour, chemical flavor.) Fresh Persian lime juice is a great alternative and works well in this recipe. Can’t find key limes? That’s okay – the most important thing is that you use fresh lime juice of some kind. Look for limes that are heavy for their size, and have a little give when you squeeze them. You will need about 18-20 key limes to get the 1 cup of juice required for this recipe. Lime juice: fresh key lime juice is traditionally used to make this pie.□ What you’ll need Key lime pie ingredients & substitutionsĪ few notes on the ingredients you’ll need for this pie: ( Links are affiliate links and I earn a small commission from qualifying purchases.) I recommend using fresh lime juice over bottled key lime juice whenever possible. If that’s the case, it is completely fine to substitute fresh Persian lime juice for key lime juice. Key limes, also known as Mexican limes or West Indian limes, are small, round limes with a yellow-green color, thin skin, and a bright, intense lime flavor.įor lots more information about key limes, don’t miss our detailed post about the difference between regular limes and key limes!ĭepending on where you live, key limes might be difficult to find in stores. They’re larger, with a thicker peel and dark green skin. “Regular” limes, or Persian limes, are the limes we typically see in grocery stores. And since fresh milk and access to refrigeration weren’t readily available, people had to utilize canned milk, hence the sweetened condensed milk in this recipe. Key limes are plentiful in the Florida Keys, so it was a natural choice to use their juice. Key lime pie originated in Key West, Florida in the late 1800s. This may seem like an unusual combination, until you understand the origins of this classic American dessert. The creamy custard filling in an authentic key lime pie has 3 main components: □ You’ll love this traditional key lime pie recipe.
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