Is this a little baby lime? No, It's a key lime and it makes the best pie you could imagine. This pie is creamy, zingy,
crunchy, and beyond easy. You're going to love it! Hey, you're watching Preppy Kitchen where, I, John Kanell teach you how to make delicious homemade dishes to share with your family and friends. Today, is a Key Lime pie and it's gonna be fast and amazing. Let's get started! First off, we're gonna make an amazing cookie crust, instead of using graham crackers. I'm using biscoff cookies which are like very like perfectly sweet with a nice brown sugar note. They're quite delicious and it's a really easy crust cause you just don't have to add anything expect a little butter to bind it. So, into a food processor, I'm adding one packet- just like a 8 ounce package. Biscoff cookies, you can however use graham crackers and a little bit of sugar. You can use whichever cookie you like to be honest. I've done this with lemon cookies too and it's quiet tasty. Now, we're gonna pulse it up. Pulse it until they're fine crumbs you can have a little pieces left over because we're gonna do some more pulsing. Into the food processor,
I'm adding four tbsp or about 60 grams of unsalted butter that's been melted and just pulse it in. Okay, I can see inside of here there it smells so good. I actually prefer this much more than a graham cracker crust and you can see it's holding some- it holds together a little bit, not putting
my fingers in there cause it's very dangerous. This is perfect and it's
ready for our pie dish. Alright. Set this aside and if you
don't have a food processor you could of course just put them in a bag, crunch, crunch,
crunch, crunch, crunch the rolling pin and then
mix it up with butter just as easy and even less dishes. Okay, we're gonna dump this out into a nine inch pie dish and if you want you can actually make this in a removable tart shell as well taking these pieces out is much easier. This is so fragrant- I
wish you could smell it and you can if you make the recipe. Now this is dump out into the pie dish we can just move those crumbs all around create little boarder. Tap, tap, tap, tap, tap, and use anything with a flat bottom and just press down. We want to create a nice base. The key to these pie crust is to use just enough butter to hold it together and to really like press down because what's happening is your reforming those crumbs with the butter under heat in the oven to create a cohesive pie crust
that'll hold together. If you don't press enough it'll just fall apart after baking which is no fun. Now I'm gonna use my thumb as a guide on the top and again using this measuring cup and just pressing in on the sides. If there's any parts that's like naked on the bottom, we can fix that later for now let's just worry
about getting a nice firm crust. Just continue working your way around if you get a little glom of some extra buttery part
on your measuring cup you can wipe it off and you can also do this with your fingers too. Doesn't have to look perfect, it's really just a barrier to hold your delicious key lime pie filling in. That side is formed, there's a couple of crumbs on my hands but that's okay and we're just going to finish up by once again patting
down any stray crumbs on the bottom, one finally press and then this is ready to go into the oven at 350 for about 10 minutes. You want to have a nice fragrant smell wafting out of there
and there will be just ever so slightly more brown at the edge. You're not baking into a crisp or anything so just keep an eye on it. Okay let's talk about the
key ingredient, key limes. These are little drops of wonder or just limes. So here's the deal, they're kind of hard to come by and you have two choices if you have a trove of key limes make this key lime pie. If you're craving key
lime pie but you don't have the key limes, you
can use regular limes it'll be fine regular limes are delicious. Key limes are little bit more acidotic little more aromatic, yada yada yada, but truth be told they're smaller there's less juice and it's more work so I'm not imposed to little more work but you can use regular limes too. What I do not recommended that you use and so many recipes say this I'm like "What are you talking about?" (slapping) Don't do that to people,
it does not taste like squeezing a lime into your mouth. Which is the flavor you want for this pie so long story short, key limes. Regular limes. Not the bottle stuff, that's it. Okay so if you only have like just enough key lime for this recipe you want to zest them now. I have a ton key limes so I don't have to worry about that but if you're running short- zest it before hand and then juice them it's easier that way. I've done it both just so you know. This is gonna take a few minutes so we're going to fast forward. I have a bunch of key limes
and they're into 2 groups. One are beautifully pretty like super nicely green the other
ones are totally yellow for some reason but the
yellow ones are really juicy and the green ones are not so I'll be using the
green ones for the zest and the yellow ones for juiced. Into the bowl of your stand mixer fit with the whisk attachment or just a large bowl and you can use a electric hand mixer. We're gonna add three egg yolks reserve the whites for a meringue cookie you can click up here for that or like anything else delicious. There's so many uses for egg whites and I feel like egg yolks are actually the most delicious- look at this beautiful golden color and yet
they are not used enough for recipes. I find that using my
hands are the best way to separate egg yolks and not break them but you can do whatever makes you happy. Now, it's time to add
some of that lime zest I'm going for about two tsp so that should be a zest of like three
of these little guys here. Zest that lime right into the bowl. One lime in, it is the most beautiful green color and key
limes- as you might know are very aromatic that's
one pluses you have from a key lime as
opposed to a regular lime. When you're zesting you always want to get the skin but not too much of the pitch the white part underneath
that's more bitter and it doesn't have those delicious aromatic wonderful oils
that you're getting from the skin. Last lime in there, it's
going to be delicious. Kay, we're gonna whisk this on high for a couple of minutes and you're gonna get a nice thicker light lemony color that happens when you
whip up those egg yolks. They're so amazing. So, whip, whip, whip. It'll happen. Okay. So we whisk for a bit, lighter in color the oils got to kind of like get beaten up into there and release a bit more which is the wonderful
thing to do with lime zest you always want to like either mash it up, process it up,
or do something to really kick those oils out of that skin. Now we're gonna add in
the sweeten condense milk one of my favorite ingredients. This is a amazing in really strong coffee in the morning if you
need that extra kick. So we're adding one and a half can of sweeten condense milk that's 21 ounces and you can kind of eyeball it. Look at that color. We're gonna whip this one more time just getting nice and thick. It's looking good- I just want to scrape the bowl down. You know I don't like the unmixed nonsense at the bottom. One more whip. Thoroughly mix and now it's time to drizzle in our precious key lime juice. This is so strong so you really need that sweetness from
the sweeten condense milk to balance things out, also the whip cream is going to help too. Drizzle it in, while you mix on medium. I wish you could smell that it is good, it is just good. Oh my gosh, I'm so excited for this pie. We're ready to fill our still warm crust we want the crust to be warm. Don't let it go totally ice cold because you want
everything to cook quickly. This is only going to
be in the oven for like ten minutes so get the process started,
room temperature ingredients, a warm pie crust, the works. One last swirl around
with your spatula just to move that zest around and you can see it's started thicken up already. Uh, so excited for this. Pour this into your finished shell. We're not going to waste
any of this filling so I will be scraping it all out. I did not juice all those limes for this to go into the sink. It all goes into the pie. And just a quick jiggle to self level it out. This pie is now ready to go into the oven at 350 for 10 minutes it's gonna be participially set and then continuing setting in the fridge over night. This is one of those pies where you're going to make it a day ahead because it just needs the time but it's worth it. So into the oven. I'm making a quick batch
of my favorite topping whip cream with one cup
or 240 mL of heavy cream three tbsp of powder sugar
and a tsp of vanilla. Whip, whip, whip, and it's ready to go. Few hours later, maybe it was overnight, and my pie is totally set. It's kind of crazy that like just a few minutes in the oven will make it completely set perfectly but it does. Kind of magic, alright I whip up that whip cream like you saw and now we're gonna pipe it out. I'm using a large closed star tip which is an eight forty six in case you wanna know and we're just gonna pipe dollops all on the perimeter. If you want you can an ice cream scoop and pile it high, you can
just use a big mountain of whip cream, whatever you like but I would go with a classic dollop I really wanna show off
that beautiful filling. But I will be piping it all into my mouth and just cover me once it's served because that's the way I roll. Kay, first dollop. Very nice, doing just a bit of a ruffle so lift slowly as you
go and then you're going to be moving the tip a tiny bit and then you're only goal if you're doing this is to make them roughly the same size. Similarity size dollops look nice. The last two dollops are always a little bit nerve racking because
you want to adjust the spacing so they're not totally crowded and not, um, really far apart. Looks pretty good. Okay this pie looks classily delicious but now we're gonna finish
it off with a sprinkle of key lime zest just for looks. Totally unnecessary but I like the way it looks and a lot of recipes you'll see lime wedges on top but I am not about that just because its not a tequila shot. You're not gonna be like "ah" "ah" with a pie, its gross. No. No. No. So just a little sprinkle of zest is all you need let's people know its a key lime pie and you're not gonna have like people doing lime wedge shots, weird. Kay, get a pretty lime
and zest, zest, zest. The nice thing about the
key lime- uh- zesting is that you don't get super long strips they're all little short which is just you want. Okay, just a delicate little sprinkle it really doesn't want to
release from your finger so you're gonna have to kinda just like kick it out of the nest. Son, its time for you to move on. Okay. Oh my gosh, I love this pie. If you can't find those biscoff cookies a lot of times you can get lemon cookies which I think is totally nice. It's not overkill. Kay, that's some like very fine sprinkling I want a diffuse scattering of these- um, lime zest pieces. This pie is camera ready,
I will be taking some photos and I'll be right back. This custard set up so
nicely, it was like magic I'm in love with it
and by the by the taste is amazing. If you like this recipe
check out my pie playlist all my favorite pies
and there is guaranteed to be one you'll love but now its time for a bite. That is so good, its like tingles and that key lime is bright, its a bright wonderful flavor. Really works well with that
creamy sweeten condensed milk and those crunchy biscoff cookies. Ah, it is to die for. If you like this video
hit that like button and subscribe. And Ill see you in the next video!
