If you don’t have any piping bags, you can use a plastic zip-top bag (just snip a tiny corner off). When you’re ready to serve the key lime pie, whip the cream and vanilla until stiff peaks form and then pipe onto the pie. Spoon into the pie crust and bake until set, then remove from oven and let cool in the fridge. Beat the egg yolks until light in color, then blend in the sweetened condensed milk, lime juice, and zest. Once the crust has had time to set, you can start in on the filling. If going the homemade graham cracker crust route, make sure to give yourself enough time for the crust to chill before making the rest of the pie.
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