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    Key Lime Pie

    10 servings

    porcije

    20 minutes

    aktivno vrijeme

    45 minutes

    ukupno vrijeme
    Započni kuhanje

    Sastojci

    For the Crust

    1½ cups finely crushed graham cracker crumbs, from about 12 whole graham crackers

    ⅓ cup packed light brown sugar

    4 tablespoons unsalted butter, melted

    For the Filling

    Two 14-oz cans sweetened condensed milk

    1 cup plain Greek yogurt (2% or whole milk)

    1 tablespoon grated lime zest

    ¾ cup fresh lime juice

    For the Topping

    1 cup cold heavy cream

    2 tablespoons confectioners' sugar

    1 teaspoon grated lime zest

    8 to 10 thin lime slices

    Upute

    For the Crust

    Preheat oven to 375 °F and set an oven rack in the middle position.

    In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter; stir with a fork first, and then your hands until the mixture is well combined. Using your fingers and the bottom of a glass or dry measuring cup, press the crumbs firmly into the bottom and up the sides of a 9 x 1.5-inch (deep-dish) pie pan. The crust should be about ¼-inch thick. (Tip: do the sides first.)

    Bake for 10 minutes, until just slightly browned. Let the crust cool on a wire rack.

    For the Filling

    Lower the oven temperature to 350°F.

    In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice. Pour the thick mixture into the warm graham cracker crust. Bake for 15 minutes, until the filling is almost set; it should wobble a bit. Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours.

    For the Topping

    In the bowl of an electric mixer, beat the heavy cream until soft peaks form. Add the confectioners’ sugar and beat until medium peaks form. Top the pie with the whipped cream. Decorate with the lime zest and lime slices. Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices, and serve cold.

    Bilješke

    Make-Ahead Instructions: You can make the crust a day ahead of time, but the filling should be added on the day of serving, otherwise the crust will get soggy.

    Prehrana

    Veličina porcije

    -

    Kalorije

    481

    Ukupno masti

    24 g

    Zasićene masti

    14 g

    Nezasićene masti

    -

    Trans masti

    -

    Kolesterol

    76 mg

    Natrij

    183 mg

    Ukupni ugljikohidrati

    60 g

    Dijetalna vlakna

    0 g

    Ukupni šećeri

    54 g

    Proteini

    10 g

    10 servings

    porcije

    20 minutes

    aktivno vrijeme

    45 minutes

    ukupno vrijeme
    Započni kuhanje

    Spremni za početak kuhanja?

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    Sastojci

    For the Crust

    1½ cups finely crushed graham cracker crumbs, from about 12 whole graham crackers

    ⅓ cup packed light brown sugar

    4 tablespoons unsalted butter, melted

    For the Filling

    Two 14-oz cans sweetened condensed milk

    1 cup plain Greek yogurt (2% or whole milk)

    1 tablespoon grated lime zest

    ¾ cup fresh lime juice

    For the Topping

    1 cup cold heavy cream

    2 tablespoons confectioners' sugar

    1 teaspoon grated lime zest

    8 to 10 thin lime slices

    Upute

    1

    For the Crust

    2

    Preheat oven to 375 °F and set an oven rack in the middle position.

    3

    In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter; stir with a fork first, and then your hands until the mixture is well combined. Using your fingers and the bottom of a glass or dry measuring cup, press the crumbs firmly into the bottom and up the sides of a 9 x 1.5-inch (deep-dish) pie pan. The crust should be about ¼-inch thick. (Tip: do the sides first.)

    4

    Bake for 10 minutes, until just slightly browned. Let the crust cool on a wire rack.

    5

    For the Filling

    6

    Lower the oven temperature to 350°F.

    7

    In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice. Pour the thick mixture into the warm graham cracker crust. Bake for 15 minutes, until the filling is almost set; it should wobble a bit. Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours.

    8

    For the Topping

    9

    In the bowl of an electric mixer, beat the heavy cream until soft peaks form. Add the confectioners’ sugar and beat until medium peaks form. Top the pie with the whipped cream. Decorate with the lime zest and lime slices. Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices, and serve cold.