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How To Make Key Lime Pie Step 1: Make The CrustĬombine the graham cracker crumbs, brown sugar and melted butter in a mixing bowl. With no eggs, it may be hard to believe that this pie will set, but have faith - it will.Be sure not to confuse it with evaporated milk, which is usually sold right alongside. Sweetened condensed milk is canned milk from which water has been removed, and sugar has been added.Be sure to zest the limes before you squeeze the juice from them, as it’s near impossible to do afterward. You should get about 2 tablespoons of juice from each lime. Choose plump limes that give a little when you squeeze them they will be easier to juice. You’ll need 8 to 10 limes total for this recipe.Plus, why fuss with finicky pie dough when a graham cracker crust tastes so good? What You’ll Need To Make Key Lime Pie I always opt for a graham cracker crust because it’s quick to prepare. Similar to coconut cream pie and lemon meringue pie, key lime pie can be made with a graham cracker/cookie crust or a traditional pie crust. This pie tastes every bit as authentic as the real deal - plus it’s easier to make. No thank you! Ordinary limes make an exceptional Key lime pie, and they are a much better alternative to bracingly tart bottled Key lime juice. Furthermore, they’re so tiny that you’d need to juice at least twenty of them for this recipe. Unless you live in the Florida Keys, key limes are near impossible to find. I use Persian limes, otherwise known as ordinary supermarket limes, to make my “Key lime” pie. Made with ordinary limes, this “Key lime” pie tastes every bit as authentic as the real deal - plus it’s easier to make.
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