1/20/2024 0 Comments Easy key lime pie no bake![]() ![]() If it is still chilled, your filling will be a little lumpy. Mine sat out for about 2 hours in a 75 degree house, and it was perfect. You will want to let your cream cheese come to room temperature. You’ll need to zest 3 or 4 of them, instead of just 1. □□♀️ Tip 2Īlso, I do not use true key limes, but just regular limes.□□♀️ To me, the difference in taste is minimal and doesn’t justify all the extra work of juicing all those key limes.īut feel free to use actual key limes if you prefer. You can make a homemade crust if you insist, but in the spirit of chill and easy I used a store-bough graham cracker crust. □□□This recipe is perfect to make on vacation at the lake or the beach.Īnd if you prefer lemons, you make want to make my no bake lemon cheesecake instead. Mom has made this for us for many years prior to that too, and it is so easy and delicious!Īnd I love that it is sticking to me no-cook theme that I have been running with lately. Side note: This particular recipe reminds me of the days after I first gave birth to Canon almost 6 years ago! My mom came and stayed with us, and she made this a bunch of times. Minimal effort, maximum deliciousness and all the refreshing vibes make this one a hit, y’all.□ My easy key lime pie recipe is a summer treasure, internet friends. Top the pie with the cream and garnish.Easy key lime pie is a refreshing, no-bake summer dessert that is perfect for summer cookouts and pot lucks. Then beat on high until stiff peaks form and the cream is smooth. Once you are ready to serve you can make the whipped cream topping. Beat the cold cream with a handheld mixer and add the sugar, vanilla and salt as the cream starts to foam.You can also put it in the freezer for 4 hours to expedite the process. Refrigerate overnight or at least 6-8 hours.It takes at least 15-20 minutes. Then add the mixture into the pie crust. Do not add the mixture until the Maria Cookie crust is completely cool.Be gentle! Try to keep the whipped cream inflated so it holds its shape. Then fold the whipped cream into the mixture.The consistency will be a little thicker than that of condensed milk. Beat with a handheld mixer until completely smooth. In a large bowl add the key lime juice, zest, condensed milk, key lime yogurt, salt and softened cream cheese.In a medium bowl beat the 1 1/2 cups of heavy cream and a tablespoon of sugar with a handheld mixer to stiff peaks.While the pie crust is cooling work on the filling. Bake in the oven for 8-10 minutes until it is just golden. ![]()
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