![]() Drizzle the melted butter over the crumb mixture and stir together, first with a fork, then rub with your hands, until the crumbs are evenly dampened. In a large bowl, stir together the graham cracker crumbs, brown sugar, cinnamon, and salt until well combined. Place graham crackers in a large resealable plastic bag and pound them with a mallet or rolling pin until they turn into coarse crumbs. It also tastes a thousand times better than anything from a can.Īpproximately 14 full-size graham crackers (or 1 ¾ cup graham cracker crumbs)Ģ tablespoons firmly packed light brown sugar You could also use store-bought whipped cream, but the homemade whipped cream below is designed to be made ahead of time so you can make it early in the day rather than having to rush and whip it right before serving. You could use a store-bought 9-inch graham cracker crumb pie crust, but I love the homemade recipe below. With plenty of juice left in the bottle, I was happy to oblige. Ed loved the pie so much that he requested it again last weekend. It was creamy, bright, not too tart, and many of us went back for seconds. In addition to being very kid-friendly to make-the only challenging part was separating the eggs-the pie was spot-on. Nothing wrong with a few big crumbs in the mix They used fresh key lime juice or a mix of regular lime juice and lemon juice, but there are no key limes in Central Illinois in August and I had a hunch that regular lime juice would be too sour. Many of the other pies I found weren’t that different from mine. Is it too basic? Should I look beyond the bottle? I spent time poking around online for other recipes, but it didn’t take me long to return to my favorite. I trusted my go-to graham cracker crust and I’m still loving Ina Garten’s make ahead whipped cream, but I had a tiny doubt about Nellie and Joe’s pie filling. I was delighted to grant her wish and I wanted to make sure we used a stellar recipe. family visited a couple of weeks ago and my niece requested that we make a key lime pie together. I’ve since made the pie many times (it was the first thing I ever made for Ed), but I hadn’t made it in a while until recently. It was ridiculously simple: three ingredients (key lime juice, sweetened condensed milk, egg yolks) and four steps (blend, pour in pie shell, bake, chill). ![]() I never had a chance to try one of her pies, but I made one myself and was hooked. When she was praised for them, she would shrug and say it was just the recipe from the back of the Nellie and Joe’s bottle. ![]() I got the tip that the recipe was worthy from a former boss who was known around the office for her delicious key lime pies. I’ve always made it the same way and the recipe came from the most basic of places: the back of the key lime juice bottle. This key lime pie is the exception that makes the rule. I’ll flip through my cookbooks, Google, read reviews, Google some more, and then settle on something. ![]() When I’m looking for a recipe for a particular dish, it usually takes me a while to find the one that I want. ![]()
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