Key Lime Pie with Gingersnap Crust Beck Eats World
In a large bowl combine the egg yolks, sweetened condensed milk, & key lime juice. Remove the plastic cover from the pie crust. Save it so you can flip it over and use it as a dome cover for the pie. Pour the filling into the prepared graham cracker crust. Sprinkle on the lime zest.
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To a medium bowl, add the graham cracker crumbs, melted butter, and mix well with a fork to combine. Transfer to the pie plate or pans and press into the bottom and up the sides to form the crust. Bake for 10 minutes. While baking, prepare the filling.
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Bake at 350 degrees for 5 minutes. Let cool completely on a wire rack. In a medium bowl, whisk the egg yolks, condensed milk, ginger and lime juice until thick and smooth. Pour into the cooled pie shell. Bake at 350 degrees for 5 minutes. Cool completely on a wire rack.
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Make the crust: Preheat oven to 350F. Mix graham cracker crumbs, sugar, and melted butter in a small bowl. Pour crumb mixture into an 8" - 9.5" pie pan and press it firmly in the bottom of the pan and a little bit up the sides of the pan. Bake for 10 minutes. Remove from oven and allow to cool.
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Add the lime juice and zest and beat until smooth. Gently fold 1/3 of the egg white mixture into the lime mixture to lighten. Add the rest of the egg whites and fold just until combined. Pour the filling into the cooled pie crust, smooth the top with a spatula. Bake until just firm, about 20 minutes.
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In a food processor, add the flour, salt, and vanilla sugar. Pulse it to sift. Add the cold butter and pulse a few times until the mixture looks like coarse crumbs. Pour the water 1 tablespoon at a time and pulse until the mixture just forms a dough. Put the dough in a plastic wrap.
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Cool on a wire rack for at least 10 minutes. Key Lime Filling - In the bowl of a stand mixer, add the softened cream cheese. Add the paddle attachment and mix on speed 4 for 20 seconds. Use a spatula to scrape down the sides of the bowl. Add the egg yolks, and mix on speed 4 until combined, about 20 seconds.
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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.
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Once the crust has cooled to room temperature, pour the lime filling into the crust. Bake until the center is set yet still wiggly when jiggled, 15 to 17 minutes. Return the pie to a wire rack; cool to room temperature. Refrigerate until well-chilled, at least 3 hours, or overnight.
Key Lime Pie with Gingersnap Crust Beck Eats World
To make the crust, combine gingersnap crumbs and melted butter in a medium bowl and mix well until crumbs are evenly coated. Press crumbs into the bottom and up the sides of the muffin tins. Bake crusts in preheated oven for 6 minutes. Set on cooling rack while you prepare the filling. To make the filling, beat zest and egg yolks in stand mixer.
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Prepare the Graham Cracker Crust: Preheat your oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes until golden brown. Let it cool completely. 2. Make the Key Lime Filling:
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Step 1: Prepare the crust. Combine: Pulse cookies in food processor to create crumbs and mix with melted butter. Press mixture into a deep pie dish. Parbake: Bake crust for about 10 minutes in a preheated oven and then allow it to cool while you prepare the filling. combine crumbs and butter. mix to combine.
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For the Pie Filling: Whisk most of the zest and egg yolks in a large mixing bowl until thickened (2-3 minutes) Add sweetened and condensed milk and mix for 3-5 minutes until thickened. Add lime juice and mix until combined. Pour mixture into pie crust. Place in oven and bake for 15 minutes. Remove from oven and set aside.
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This takes about 15 minutes. Then, let the pie cool for an hour before putting it in the refrigerator to chill for an hour. Step 3: Top with whipped cream. Get out your stand mixer or hand mixer, and whip up the cream and powdered sugar. Dollop it onto the chilled pie, and add Key lime slices for garnish if you want.
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2. The Nutty Twist: Sally's Baking Recipes' 7-Ingredient Key Lime Pie. Overall rating: 8.5/10. Get the recipe: Sally's Baking Recipes' 7-Ingredient Key Lime Pie. The crust for this pie includes a half-cup of macadamia nuts, which get pulsed with the graham crackers in a food processor into coarse crumbs. A little granulated sugar and.
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Preheat the oven to 350°F. In a medium-sized bowl, use a fork to mix together the pulverized cookies, melted butter, and sugar (it will still be very crumbly). Press into a 9-inch pie dish. Use the back of a spoon or flat measuring cup to compact the mixture, which should go up the sides of the dish.
