Holiday Recipe – Key Lime Pie

With the holidays right around the corner I felt compelled to take some time and share a fun family recipe with everyone that is pretty special to me, being the first thing that I have ever made from scratch, messed up and then corrected. Needless to say, I make this every holiday without fail and most people enjoy, if you have ever been to the Florida Keys then you will know why this
pie, when made right, is a great refreshing favorite.

History

I have family that use to live in the Keys and at a young age began a pie business which did very well in it’s day. In fact, well enough that they received a good price for the business. So this recipe sort of stems from the family age old recipe with a few alterations that I have made myself.

Family Key Lime Pie Recipe

Pie Crust Ingredients:
15 Graham Crackers, crushed
3 Tablespoons sugar
¼ lb of butter

Mix all of the ingredients and press into a pie crust pan (9” works best). Bake the pie crust at 350F for 12 minutes or until light brown. Remove from oven and let cool.

Mixture Ingredients:
5 egg yolks (large eggs)
14oz. can Sweetened Condensed Milk
½ cup key lime juice (can be fresh Key Limes (recommended) or Key Lime juice from a bottle)
2 teaspoons grated lime peel (skin only)
Whip cream (for garnish)

Grab your mixer and beat the egg yolks until thick, do not over mix. With the mixer in the off position, add the sweetened condensed milk. Turn the mixer to a low speed and mix in ½ of the key lime juice. Once the juice has been added and mixed in add the rest of the juice along with the zest while the mixer is still on low and until the mixture is fully blended.

Pour the pie mixture onto the pie crust and bake at 350F for 12 minutes.

Remove the pie from the oven and let sit for 5 minutes and refrigerate until ready for serving. Serve with whip cream for a tasty experience.

A good mixer is always a great thing if you are baking or preparing certain items such as a key lime pie. I didn’t have a good mixer but lately I have been eyeing the Hamilton Beach® Mixer because our current mixer is pretty outdated (if they can be). With the benefits of having a quality mixer saves time and a ton of trouble.

Some features and benefits that the Hamilton Beach® Stand Mixer has:

More Power*
• 400 watts of power to mix even the toughest jobs like 9 dozen cookies
or 4 -1lb. loaves of bread
• Professional 2-way rotating head for thorough hands-free mixing
• High-performance electronics ensure constant power
• 12 settings offer more* mixing flexibility and precise control
• 4.5 qt stainless steel locking bowl with handle
• Flat beater, dough book and wire whisk for versatile mixing
• 2 piece pouring and splatter shield
• Quieter operation*

If you are in the market for a good mixer you can't go wrong with Hamilton Beach Eclectrics® Mixer products. I'm thinking I will be getting one soon because people have already started to ask me about these pies... man...


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