Other than that the pie was set perfect and easy to cut.Limeade Pie is a chilled tart flavored pie made with only 4 ingredients: limeade, sweetened condensed milk, Cool Whip, and graham cracker crust. I used this Key Lime Pie recipe, followed it exactly, however, I used key limes but they were kind of bitter. It is beyond the best I have ever enjoyed! Easy to make and the filling is the perfect combination of key lime and sweet! I do double the recipe for the filling, I also use the zest of one lime to sprinkle on the top of the sweetened whip cream! Yummy!!! It didn't set quite enough, even in the fridge. I think the pie needs a longer cook time. It spent over 8 hours in the fridge and ran everywhere when cut into. I followed this recipe to a tee and it never set. In any case, if anyone has suggestions to decrease/avoid the excess tart, please do tell.Īwful. Maybe that's how it's supposed to taste and maybe it gets a bit subdued the longer it sits in your fridge. I used regular limes instead of key limes since I couldn't find any and used half a cup (omitting the additional 2 tblsp) of their juice but I found it to be overly tart in spite of this. My only little complaint is the level of tartness - it's very tart. The texture, consistency and "look" so to speak, all turned out great. I just made this and followed the recipe more or less to the tee. The people complaining that this isn't sweet enough are insane! If you want a sickeningly sweet dessert, just go eat a bowl of sugar. I think adding the whipped cream adds just enough sweetness to balance out the tart. Yes, the key lime pie has a tartness to it, but also the perfect amount of the sweet ness to balance it out. It has been a go to for a few years since I discovered it. This was a hit with my family this easter! I received many compliments, such as "divine" and a few requests for the recipe. It is creamy and refreshing - perfect summer dessert! The second time I skipped the zest and it was perfect with or without the whipped cream. The first time I used some lime zest and it was great, but really needed the whipped cream to mellow it. Made this, it was great, tart/sweet ratio was good as is, consistency good. I actually added 3tbsp more lime juice but I like the extra tartness, also thin sliced and boiled a lime in simple syrup to make candied limes for garnish, delicious and would definitely make again! I bought whip cream for it however, I don't think it needs it! This is wonderful and easy to make! Doubled the recipe so could be my fault that I had way too much graham cracker mix left-over. I used key limes this time although I think it would be fine to use regular limes (will try next time). I did add 2 egg whites as others suggested. Next time, I would add a thick layer of whipped cream on the entire pie to balance it out more.Įveryone raved about this! Very lovely and not too tart or sweet IMO. Yum yum yum.need to poo my bum.pulleasexxxxxĭelicious! Smooth texture and tangy. It could not get warm in that 10 minute time. I don’t get it but I suspect that the cook time is not enough. Must be something that some chefs experience and others do not. Just a soupy mess and a waste of time and resources. The sweetened condensed milk is very sweet and rich all by itself, so no added sugar or fat from egg yolks is necessary (and I LOVE sugar and fat). I don't feel that the egg yolks add anything. Dissolve the gelatin in the lime juice before adding it to the condensed milk. This makes for a loose filling, but I've learned to put in a 1/4 tsp of plain gelatin to firm it up and that makes it perfect. I use just the sweetened condensed milk and the lime juice (I use fresh regular limes). No egg yolks, no baking, and I double the filling.
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