![]() ![]() Warm some chopped dark chocolate and heavy cream together and stir to make a ganache. Press the mixture into a pie plate to make a crust. If you want to make one of these magnificent pies for yourself, start by blitzing Oreos and butter together until they are sandy. It’s very easy and guaranteed to impress. Pie is simple, straightforward stuff, but it definitely isn’t easy.Įxcept for this Black Bottom Key Lime Pie, that is. ![]() It’s not-anyone can make a pie-but I understand why it can be perceived as intimidating. Pie takes time and energy and the patience to scrape up the layer of flour that’s adhered itself to your best rolling surface, and unless you make it all the time (those late-November pies are always the easiest ones, aren’t they?), it can seem like a culinary Mount Everest. If you like key lime pie, but don’t want to make a whole pie, you should try my Key Lime Tartlets with Cream Cheese Pastry.In my short but very intense baking career, I’ve come to think that whoever coined “Easy as pie,” was making a very cruel joke. The Lemon Oreo Crust perfectly complimented the filling that had just the right combination of tartness and sweetness. ![]() I served the Key Lime Pie with Lemon Oreo Crust with a swirl of whipped cream and a sprinkling of lime zest. Now, the moment of truth! I uncovered the Key Lime Pie, removed the outer ring of the spring-form pan and cut a slice. ![]() Once it was cool, I covered it with aluminum foil and put it in the refrigerator so that it could completely chill. After 25 minutes, I removed the Key Lime Pie from the oven and let it cool. I baked the pie in a preheated 350☏ oven for 25 minutes. Once the filling was well incorporated, I poured it into the prepared crust. Then, I whisked in the egg yolks which I had beaten. Once I had the juice, I combined it with the sweetened condensed milk. As an aside, you could always use regular limes for this pie instead of the key limes. In no time at all, I had the cup of the key lime juice that I needed. After a bit of trial and error, I placed 3 of the halves into my citrus juicer and juiced away. The most time-consuming part of making this awesome pie was juicing the key limes. After 5 minutes, the crust was set, so I removed it from the oven and let it cool. You could definitely use a 9-inch spring-form instead! I firmly patted the mixture into the bottom and up the sides of the pan, first with my hand and then with a straight-sided measuring cup.Īfter the crust was formed, I popped it into a preheated 350☏ oven for about 5 minutes. I dumped the crust mixture into my 8-inch spring-form pan. As it turned out, the spring-form pan won! In retrospect, I think that it was the better choice because it made it so much easier to serve this delicious pie. I went back and forth about whether to use a pie plate or a spring-form pan. Then, I added the melted butter to the food processor and pulse processed the mixture 5 or 6 times until things were nicely combined. I started by processing the Lemon Oreos in my food processor fitted with a steel blade until they were crumbs. Lemon Oreo Crust requires just two ingredients – Lemon Oreos and melted Butter. Probably the best known use of key limes is in Key Lime Pie. The green key limes are actually immature fruits that turn yellow as they ripen. In addition they are more tart and contain seeds. Key limes are significantly smaller than the Persian limes that one can purchase in the grocery store. ![]()
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