Remove it from the oven, and place it on a rack to cool while you make the filling. Bake the pie crust for 15 minutes it'll start to darken in color a bit. Press the crumbs into the bottom and up the sides of the pie pan. This Low-Carb Key Lime Pie looks and tastes so decadent, it’s hard to believe it’s low-carb. Make the crust by stirring together all of the crust ingredients, mixing until thoroughly combined. In fact, I would definitely prefer using fresh squeezed juice of regular limes over bottled key lime juice. When this is the case, I have substituted regular limes without greatly affecting the outcome of this recipe. Unfortunately, it can sometimes be a bit difficult to find key limes. The flavor of key limes surpasses that of regular (Persian) limes in that it is more complex and a bit more tart. Key limes are tiny citrus fruits that are bursting with lime goodness. True key lime pie fanatics will tell you that key lime pie should only be made with the juice from key limes. Mix in the condensed milk, key lime juice, and lime zest. Using the same mixer, beat together the cream cheese and sugar. Using an electric mixer, beat the whipping cream until stiff peaks form. Chill in the freezer while preparing the filling. Can I use regular limes for key lime pie? Press the mixture firmly into a 9 pie plate. In any case, my husband ate a lot of this Floridian treat in his teens and developed a special place in his heart for the dessert. Let’s face it, this tart custard pie is a dessert the state should recognize and celebrate. After all, key lime pie is the official state pie of Florida. In this state, just about every restaurant has key lime pie on their dessert menu. Cool on your counter for at least 30 minutes, then place in the fridge for at least 3 hours. My husband spent his teenage years in Florida. Scrape filling into your prepared (and cooled) pie crust) Bake for 15-20 minutes or until filling only wiggles a bit in the center when you gently shake the pan back & forth a bit. Pour lime juice, sweetened condensed milk, sour cream, egg yolks (if using) and zest into the bowl of a stand mixer and mix on low until combined, then increase to medium-high for 2-3 minutes. My husband’s attachment to key lime pie inspired me to create this recipe for keto key lime pie. Squeeze 3/4 cup of lime juice (about 24 key limes, or 6 Persian limes). If you like, you can serve the pie topped with a bit of whipped cream and slices of lime for additional garnish. I lightened the tangy lime custard with whipped cream to give the pie a creamy texture. The buttery crust is scented with vanilla and is slightly leavened to make a light, flaky pastry. This recipe for Low-Carb Key Lime Pie makes a creamy and tart dessert. This pie boasts that delicious sweet-tart flavor we love, but is low-carb, keto, Atkins, LC/HF, gluten-free, and Banting diet friendly.ĭisclaimer: Some of the links on this site are affiliate links which means we make a small commission from any sales to help keep the recipes coming! You do not pay any more. This Low-Carb Key Lime Pie recipe makes a delicious version of a classic dessert.
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