Making Lime Cake-y Pie
I think I owe a short explanation for the title - I couldn’t (wouldn’t, shouldn’t) call this a Key Lime Pie for the obvious reason that there isn’t any in it. Cake-y because that’s exactly how the pie was. The texture of the filling resembled that of cheesecake, which is purely accidental because my filling wouldn’t thicken (I think the eggs I used were too small) so I added some flour in attempt to help it set. I actually don’t mind it being a bit cake-y at all because the tartness of the lime combined with the creaminess of the condensed milk was an almost exact replica, taste-wise, to that of cheesecake. So, uhm, I guess I couldn’t really call this a failed Key Lime Pie and so decided to slap another name on it instead. No judgement please.
Lime Cake-y Pie (my somewhat failed attempt at Pioneer Woman’s)
[1 1/2 cup cracker crumbs (graham, saltines, digestive biscuits etc etc. I used coconut biscuits - I know right, how predictable) + 1/3 cup sugar + 1/3 cup melted butter (I used margarine) + 1/2 cup (key lime, if you have it) lime juice + 2 egg yolks + 1 tablespoon lime zest + 1 can 14-ounce condensed milk + 1/4 cup all-purpose flour]
Crush crackers in a food processor or ziploc bag with a rolling pin to make 1 1/2 cup crumbs.
Pour them into a bowl and stir in sugar and melted butter.
Press into a pie pan
**I lined my pie pan with parchment paper, leaving tags, just so I can pull it out and serve it outside the pan.
Bake at 150 degrees C for 5 minutes or until golden and set. Remove from oven and set aside to cool slightly.
Mix lime zest, lime juice, and egg yolks in a mixing bowl. Add in condensed milk and mix on high until smooth and thick.
Pour mixture into crust and bake for 15 minutes.
Remove from oven, allow to cool, then refrigerate for at least 1 hour—more if possible.
[1 lemon or 3 limes, sliced thinly + 1/2 cup sugar + 1/2 cup water] OPTIONAL: 2 tablespoon sugar
**You can alter the amount of sugar and water according to the amount of citrus you want to candy, just keep the ratio of water: sugar as 1:1
In a pan, combine the sugar and water and bring to a boil.
Add the lemon or lime slices and leave it 5 minutes.
Take the slices out and drain on paper towels.
** The liquid you just blanched the lemons in is now a lemon-y simple syrup and can be used as a sweetener for your tea, lemonade etc.
Sprinkle 1/3 teaspoon of sugar on each slices and leave for 15-30 minutes. Set aside.
Top each slice of pie with a piece of candied lime (and whipped cream!) and serve.
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- superculinaryadventuretimes said: That looks very similar to the quintessential key lime recipe used around here, and I’m just above key lime central! Before it goes in to the oven, it’s never really that thick, so if you try again don’t worry about it :D it still looks great though!
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