Two Ways to Set a Key Lime Pie Key Lime Pie (With eggs) (yield: one 9-inch pie) 21 ounces (595g) sweetened condensed milk 1 cup (227g) lime juice 6 egg yolks ¼ teaspoon fine salt 1 recipe Graham Cracker Crust (recipe below) 1. Preheat the oven to 325°F (160°C). 2. Mix the sweetened condensed milk and lime juice together with a spatula. 3. Add the egg yolks and salt, then mix until combined. 4. Pour into the prepared crust and bake for 20 to 25 minutes or until the edge is set but the center wobbles slightly when the pan is nudged. 5. Remove from the oven and allow to cool on a baking rack for 15 minutes before moving to the fridge. 6. Serve cold with whipped cream or Swiss meringue dolloped onto each slice. Key Lime Pie (Eggless) (yield: one 9-inch pie) 21 ounces (595g) sweetened condensed milk 1 cup (227g) lime juice ½ cup (113g) sour cream ¼ teaspoon fine salt 1 recipe Graham Cracker Crust (recipe below) 1. Preheat the oven to 325°F (160°C). 2. Mix the sweetened condensed milk and lime juice together with a spatula. 3. Add the sour cream and salt, then mix until combined. 4. Pour into the prepared crust and bake for 20 to 25 minutes or until the edge is set but the center wobbles slightly when the pan is nudged. 5. Remove from the oven and allow to cool on a baking rack for 15 minutes before moving to the fridge. 6. Serve cold with whipped cream or Swiss meringue dolloped onto each slice. Graham Cracker Crust 1.5 c (210g) graham cracker crumbs 2 Tbsp (25g) sugar 1/4 tsp fine salt 3 oz (85g) butter, melted and cooled 1. Mix the graham cracker crumbs, sugar, and salt together. 2. Add the melted butter and mix to evenly distribute. 3. Pack into a 9in pie pan, making sure to push the crumbs into the bottom and sides of the pan. 4. Bake the crust for 325°F (160°C) 10 minutes and let cool while making the filling. #baking #pie#learnontikok
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