Hello, I am Laura. Today, we’re going to make easy key lime pie recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Easy Key Lime Pie Recipe
Easy Key Lime Pie is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Easy Key Lime Pie is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can have easy key lime pie using 6 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Easy Key Lime Pie:
- Make ready 4 limes, zested and juiced
- Take 1 tin condensed milk
- Make ready 125 ml double cream
- Make ready 50 g butter, melted
- Prepare 100 g ger biscuits, crushed
- Take Dessicated coconut, for decoration
Steps to make Easy Key Lime Pie:
- In a bowl, mix together the crushed biscuits and melted butter until well combined. Press this into a 23cm flan tin, pushing the cb up to the edges with the base of a glass. Put in fridge.
- Whip together the double cream and condensed milk until combined and slightly thickened.
- Slowly add the lime juice gradually, whipping between turns. As the lime juice is added, the mixture will thicken.
- Add half the lime zest, to taste.
- Add the mixture to the top of the base and chill for at least 6 hours or overnight for best results. Before serving, decorate with the remaining lime zest, piped cream and a sprinkling of coconut.
So that is going to wrap it up for this exceptional dish easy key lime pie recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
