Emerils Key Lime Pie Recipe - Baking.Food.com (2024)

FAQs

What are the main ingredients for key lime pie? ›

Key lime pie ingredients are simple: sweetened condensed milk, lots of lime zest and juice (preferably from key limes), and just enough egg to give it a good set. Pour the filling into a pre-baked graham cracker crust, bake briefly until the pie is set, and let it chill. Top the pie with whipped cream and serve.

The only other ingredients you need are sweetened condensed milk and a pie shell to pour the mixture into. Here's the science: The acid in the key lime juice reacts with the proteins in the milk to thicken the mixture. That's why you don't need to bake it.

Finally, remember to pre-bake the crust first and then let it cool for 10–15 minutes before pouring in the filling. That goes for whether you're using graham crackers or ignoring our advice and trying pastry instead. Both will end up a soggy mess if you skip this step.

The biggest culprit of a runny key lime pie is not letting it chill for long enough. Since this is one of those summer pie recipes that's not baked, chilling the pie helps it set and prevents it from being runny. Be sure to chill it for at least 12 hours!

Unless you live in the Florida Keys, key limes are near impossible to find. Furthermore, they're so tiny that you'd need to juice at least twenty of them for this recipe. No thank you! Ordinary limes make an exceptional Key lime pie, and they are a much better alternative to bracingly tart bottled Key lime juice.

Key Lime Flavor: The key lime is smaller and more acidic than regular limes. Key lime pie derives its distinctive flavor from the juice of these key limes. The flavor is tangy, zesty, and slightly sweet, creating a refreshing and tart taste that is unlike other citrus pies.

People expected their authentic Key lime pies to be green, matching the bright green lime color of the Persian limes they saw in their grocery stores. Key lime pie filling, however, takes its yellow color from the egg yolks used in its production.

Because it is sweet and tart at the same time, and the citrus-y tang is refreshing. What's not to like? It's sweetened key lime juice (not Persian lime juice) and egg yolks, and some lime zest mixed together and baked in a graham-ginger crust.

Pre-baking is a must if you're looking for a flaky pie crust. It's especially helpful for recipes with a wet center. Recipes for most tarts, pies, and quiches call for pre-baking to ensure that the final product doesn't end up soggy.

Choose the Right Rack in the Oven

Which rack you use in the oven can help ensure a crisp crust. Baking the pie on a lower rack will concentrate heat on the bottom of the pie and help the crust crisp.

What is the best thickener for pie filling? ›

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed. We like tapioca in blueberry, cherry or peach pies.

The Jiggle Test

Of course, you also want to know how to tell if pumpkin pie is done without slicing a crack or poking a hole in the filling. The best way is to gently shake it: When the pie is done, it will jiggle just slightly in the center; however, your pie should not be liquidy in any way.

Pies should be covered with the provided dome lid while refrigerated.

The sweet and tart pie reportedly originated in Key West, Florida, in the late 19th century. The use of sweetened condensed milk, an essential ingredient, is probably because fresh milk and refrigeration were uncommon in the isolated Florida Keys until the 1930s.

Classic KLP, also known as key lime pie, holds the official title of the state pie of Florida. The pie features a homemade crust and a key lime filling, often crowned with either whipped cream or fluffy meringue. In Florida, particularly in the Keys, KLP is a staple on every restaurant menu.

How do you make Key Lime Fudge? Evaporated milk, sugar and salt are heated together in a saucepan and boiled for 8 minutes. Once that mixture has boiled for several minutes, it'll be piping hot. At that point, you'll pull the pan off the stove and stir in marshmallows, white chocolate, lime zest and lime juice.