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Key Lime Pie

Key Lime Pie

Key Lime Pie Recipe



Key Lime Pie is an elegant and delicate dessert perfect for holidays or any other occasion. It has a smooth, silky, tart and sweet filling that makes a great impression everywhere.

To print the recipe check the full recipe on my blog:

Ingredients

Makes about 8-10 servings
Crust
7 oz (200g) digestive biscuits or graham crackers
2 tbsp (30g) sugar
5 tbsp (70g) butter, melted
Filling
4 egg yolks
1 can (14 oz -397g) sweetened condensed milk
1/2 cup (120ml) lime juice
1 tbsp lime zest
Topping
1 cup (240g) whipping cream
1 tbsp (10g) powdered sugar

1. Prepare the crust. Preheat oven to 350F (180C). Place the biscuits/graham crackers into the bowl of a food processor. Blend until crumbs form. Transfer the crumbs into a bowl, stir in sugar and melted butter.

2. Press the mixture onto the bottom and sides of a 8-9 inch (20-23cm) pie pan.

3. Bake for 8-10 minutes and let to cool on a rack for about 15 minutes.

4. Prepare the filling. In a large bowl whisk egg yolks with lime zest until creamy and light yellow colored. Stir in condensed milk and lime juice until well combined.

5. Pour the mixture over the cooled crust and bake for 15 minutes.

6. Let pie cool completely at room temperature and then refrigerate for several hours or better overnight.

7. Before serving whip the cream until soft peaks form. Incorporate powder sugar and whip until stiff peaks form.

8. Place the whipped cream into a piping bag fitted with 1M (½ inch-1cm) star tip and decorate the pie. Sprinkle some lime zest on top if desired.

9. Keep leftover pie refrigerated.

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Key Lime Pie

Italian Rice Pie: POV Italian Cooking Episode 48



In this episode we make an Italian Rice Pie and honestly, it didn’t go well as I became very frustrated with the crust. I filmed this recipe months and months ago but finally decided to share it. So, please enjoy POV Italian Cooking Episode #48

Email: povitalian@gmail.com

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#ItalianCooking
#ItalianFood
#Foodie
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Key Lime Pie

Baked Brie in Puff Pastry Recipe



This Baked Brie in Puff Pastry is one of the easiest and most delicious appetizers you can prepare for holiday season or any other party. Not only it looks great but it tastes awesome too and is best served with crackers or toasted bread slices.

To print the recipe check the full recipe on my blog:

Ingredients

Makes about 8 servings
1/4 cup (70g) apricot jam
1/3 cup (60g) dried cranberries or raisins
1/4 cup (25g) toasted pecans or walnuts or almonds, chopped
1 sheet (9 0z – 275g) puff pastry, thawed
2 (4 oz-125g) Brie cheese rounds
1 egg, beaten

1. Heat the oven to 425°F (220C).

2. In a small bowl combine apricot jam with toasted nuts and cranberries.

3. Unfold the pastry sheet and divide in two. Cut off the corners of each piece.

4. Spoon the apricot jam mixture in the center of each piece of dough. Top with the 2 pieces of Brie cheese.

5. Brush the edge of the dough with beaten egg. Fold the pastry up over the cheese to cover.

6. Place seam-side down onto a parchment paper lined baking sheet. Use the leftover pastry scraps to cut shapes to decorate. Brush with the egg mixture.

7. Bake for 20-25 minutes or until the pastry is golden brown. Let stand for 5 minutes. Serve with crackers or toasted bread slices.

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Key Lime Pie

Keywi Lime Pie | Kiwi and Lime Pie



Welcome back !

This time, it’s my version of the classic Key Lime Pie.

A huge play on flavours and colours, while maintaining the simplicity of the well-known dish.

I call it the ‘Keywi Lime Pie’ !

If you enjoyed the video, please like, share, and subscribe.

Leave a comment if you agree/disagree with something in the video, or if you would like to send across some feedback and/or suggestions.

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Key Lime Pie

How to Make No-Bake Strawberry & Cream Pie



No-Bake Strawberry & Cream Pie

Servings – 7 – 8

INGREDIENTS
Graham crackers – 375 grams
Granulated sugar – 80 grams
Cinnamon – 2 teaspoons
Butter – 80 milliliters
Whip cream powder – 250 grams
Milk – 500 milliliters
Strawberry jello – 85 grams
Boiled water – 160 milliliters
Cold water – 125 milliliters
Ice cubes – 125 grams
Strawberries – 500 grams

PREPARATION
1. Add 375 grams graham crackers in a plastic bag and gently crumble them with a rolling pin. Transfer the mixture into the bowl.
2. Add 80 grams granulated sugar, 2 teaspoons cinnamon, 80 milliliters butter and mix well.
3. Press graham cracker crust into a 9-inch pie dish.
4. In a large bowl add 250 grams whip cream powder, 500 milliliters milk and bring the mixture together until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
5. In another mixing bowl, add 85 grams strawberry jello, 160 milliliters boiled water and stir gelatin powder until completely dissolved. Then add 125 milliliters cold water, 125 grams ice cubes and stir until gelatin is slightly thickened.
6. Add the gelatin mixture into the the whip topping and whisk together until light and fluffy. Add 500 grams sliced strawberries and mix well.
7. Add strawberry pie filling to pie crust. Refrigerate for up to 6 hours or until firm. Top with cool whip and a slice strawberry.
8. Serve and enjoy.

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Key Lime Pie

Chocolate Caramel Truffles Recipe



If you like how chocolate and caramel go together you will definitely love these caramel and chocolate truffles. Sweet, a bit salty, chocolaty and chewy, with a great flavor and a crispy texture coming from the cocoa nibs, quite hard not to get in love with them.

To print the recipe check the full recipe on my blog:

Ingredients

Makes about 25 truffles
3/4 cup (150g) sugar
1/2 cup (120g) whipping cream
7 oz (200g) bittersweet chocolate. chopped
1/2 tsp (3g) salt
1 tsp (5g) vanilla extract
1 1/2 tbsp (15g) cocoa nibs, optional
Cocoa powder or grated chocolate for coating

1. Place the sugar in a heavy bottomed saucepan over low-medium heat, and cook until sugar dissolves, stirring with a wooden spoon until it gets a caramel color.

2. Remove the pan from the heat and add the cream. It will bubble a little bit.

3. Cook for about 1 or 2 minutes stirring constantly until smooth. Remove from heat and add salt vanilla extract and chocolate. Stir well until smooth.

4. Stir in cocoa nibs if used.

5. Transfer the mixture to a bowl and let cool at room temperature.

6. Refrigerate for 2 hours until hard enough to roll into balls.

7. Use a teaspoon or a melon-baller to scoop out the truffles and with greased palms form into 1 inch (3cm) balls.

8. Roll the balls in cocoa powder or grated chocolate and refrigerate for at least half an hour before serving.

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Key Lime Pie

Labecky Mini Pound Cakes Mini Key Lime Pies



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