Nytimes Cooking Lime Pie
Two rich layers of creamy filling one smooth and silky the other rich and tart.
Nytimes cooking lime pie. Whisk together condensed milk lime juice and eggs until well blended. Pour the cheesecake pie filling over the crust. Its non-traditional but delicious.
Mix graham cracker crumbs granulated sugar and butter with hands. Key lime pie is one of the only things I make regularly that tastes better when I take all of the short cuts bottled lime juice store bought crust etc. Preheat oven to 350 degrees.
1 14-ounce can sweetened condensed milk. Add graham crackers and sugar to a mixing bowl and stir to combine then pour. Once well combined fill your graham-cracker crust with the mixture.
In a large bowl mix condensed milk yogurt lime zest and lime juice. Use only 12 cup if youre more wary of the tartness of limes Some use more egg yolks some use less. When the pie has completed chilling beat the heavy cream and sugar together until stiff peaks form use a mixer to assist.
When the pie has completed chilling beat the heavy cream and sugar together until stiff peaks form use a mixer to assist. Whipped cream for garnish. I prefer the flavor of Honey Maid brand.
Preheat oven to 325 F. Granulated sugar used to sweeten the crust and the whipped cream. Egg yolks to help set the pie.