BETTER Key Lime Pie (and why meringue is the devil)
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- Опубликовано: 6 фев 2025
- Ben Starr, the Ultimate Food Geek, gets you closest to Key Lime perfection by ditching the creepy no-bake recipes with bottled lime juice and cardboard-tasting graham cracker crusts.
Printable Recipe: ultimatefoodge...
Keys Weekly article proving Key Lime Pie was invented in the Florida Keys:
keysweekly.com...
Toys in this video:
Instant Clear Jel: amzn.to/4fyHiub (A cook's secret weapon, thickens ANY liquid without heating)
9" Springform pan: amzn.to/3yu56yY (The lip around the bottom prevents butter from dripping onto the floor of the oven and burning. Genius!)
Microplane: amzn.to/3WCtIgG
9" parchment rounds: amzn.to/3SEBVjl
Pre-cut parchment sheets: amzn.to/3Wy6Or0
CRUST
Preheat oven to 375F/190C and put the rack in the center of the oven. Grease a 9″ springform pan, deep 9″ or larger pie dish, or tart pan…or line with parchment.
In a large bowl, combine:
11oz / 312g / 1 pkg plus 8 Biscoff cookies (ground up in food processor or blender)
1.5oz / 43g / 3 Tablespoons sugar
1 tsp kosher salt (or 1/2 tsp fine salt)
3oz / 85g / 6 Tablespoons melted butter
Toss and crush with your fingers until the crumbs are all damp. Press into the pan. (Using the perfectly flat bottom of a small measuring cup will help you compress the crumbs evenly and onto the sides.)
Bake 10 minutes while you make the filling.
FILLING
Rinse the blender or food processor you used to crush the Biscoff cookies. (If you crushed by hand, use a bowl to mix the filling.) Combine:
2 cans sweetened condensed milk (each can 14oz / 396g)
8 limes, juiced and zested (or 20+ key limes…to yield 3/4-1 cup lime juice)
4oz / 113g / 1/2 cup sour cream
1/2 tsp Kosher salt (or 1/4 tsp fine salt)
1 tsp vanilla
4 egg yolks
Blend on low speed until fully incorporated. Pour into the still-warm crust. Put into the oven and immediately reduce the temperature to 325F/160C.
Bake for 15 minutes. Pie will not be fully set when you remove it from the oven. Cool fully and refrigerate for several hours until serving.
BROWN SUGAR SOUR CREAM TOPPING
2oz / 75g / 1/4 cup (packed) brown sugar (light or dark)
1/2 tsp Instant Clear Jel (or more for a firmer texture…this ingredient is optional)
Stir until well mixed, then add:
8.5oz / 241g / 1 cup sour cream
splash vanilla
Whisk until smooth, then sit for 1-2 minutes until brown sugar dissolves. Whisk again. If using Instant Clear Jel, you can scrape the mixture into a piping bag, sit for 5 minutes to stabilize, and pipe decorations onto the pie. If not using Clear Jel, just dollop mixture onto each piece of pie before serving.
BBBEEENNN!!!! I must admit I currently have embarked on a "try all of Ben Starr recipes" I really started with your sough dough recipes because I am new to the sourdough world and I enjoy your videos and methodology so much. BUT now I just find myself making everything you have on your channel! Please keep making more videos so I can keep experimenting! I really am enjoying your videos, explanations and baking all these recipes!
I will! ON a LONG trip at the moment, but the videos will start back up in Nov!
Thanks Ben… I’m 70 and just started attempting to bake. Because of you, I’ve now made my 5 th loaf of sourdough bread… I really appreciate what you’re doing….
This makes all the effort worthwhile. Thanks John, and many happy loaves to you!!
Just delicious, thanks for sharing. Made me the Christmas hero this year 😁🎄
That’s an awesome recipe, Ben! My son loves a key lime pie and I make it for him time to time, using both types of key limes. As to the topping made of sour cream and sugar, I love it since my childhood. I still make it for a cake called Medovick, which is a layered cake made with honey, and topped with whipped sour cream with regular white sugar. Yum! I also add lemon zest to it. Thanks again for the wonderful recipe, I’m looking forward to making it! 😍😋
Hi Ben, waiting on your new video 😊 thanks for all these delicious recipes and great tips
Love your recipes Ben! Can't wait to try this one, I like the minor adjustments you use-I think it's going to be a favorite! Thanks!!!
So agree. I never met anyone else who thought meringue was nasty. Thank you, Ben. I've learn much from your videos.
Me neither. The only homemade candy I wouldn't touch, even as a skinny, hungry kid, was called 'divinity'.... basically meringue with too much sugar. Ick 🤢. Such a misnomer!
Your content is amazing. First I managed to bake edible bread and now I might for once get a Key Lime Pie right (at least there's hope). Thank you!
I always love the historical/origin stories that you tell about the ingredients part of your videos! Thank you Ben! Soooo very excited to add this to my recipes!
Those Biscoffs are actually good. I don't like any other package cookie, and they remind me of when me and my husband were camping to save money to buy a house, ( The year of the virus evils and Realty market price hikes). We found little mini packs,they we re so good that we stocked up. I'm going to make this...yum, and thank you
I LOVE Key Lime Pie and I'll be checking out your link. Thank you for the recipe!
Appreciate the food science and history tidbits. Going to try this recipe for my next family get together. Thank You.
I've never had a keylime pie that I liked, my wife loves them though. Hopefully this changes my mind. Will report back when I get a chance to make it and if I remember. Thank you for all your informative videos, I really enjoy your humor and presentation.
Was the best key lime pie I have ever had, having the sour cream topping helps cut through the tanginess and makes it delicious. I will be making this again.
You know this is my favorite!!! 🤤🤤
This is awesome!!! Thank you! Will you do some stuff with sweet bread starters? Like Amish friendship bread recipes? I created a starter with your 100% sourdough starter and buttermilk, it's yummy!
That looks amazing and I cannot wait to make it! Thanks!
Come back and show us how to make a simple double chocolate sourdough . We miss you.
Love your videos!
I cannot wait to try this, one of my favorites!!! I do like to substitute honey for sugar, have you done that in the filling?
Well, this filling calls for sweetened condensed milk...which you can MAKE using milk and honey, but it's a royal pain to do so. You can simply eliminate the sugar in the crust and it will be fine...the cookies are modestly sweet. But if you're using MY recipe, there's no "sugar" in the filling ingredients because it's already incorporated in the sweetened condensed milk.
This I MUST try. It looks soooo good, Ben. Yew de man! ♥️🙏🏼♥️
Loving your videos. Love the bus off crust idea. Key lime isn’t even a fav but now IVE GOT TO TRY IY 🥧
Made this today. AWESOME!!!!!
fun video. I loved the collective group chorus of "ohm/Om/Mm". Naughty MIL 🤭😆
Looks delicious, key lime pie is my favorite. Anything lime and lemon. The problem is my blood sugar so I have to make once in a blue moon if at all, but maybe for when I have friends over, this way we are limited to 1 slice. I like the history behind it. Thank you. Blessings! 💞
You and me, both! I bake lots of goodies, but never have more than a bite myself.
Try Allulose, not only tastes good, but Keto Chefs recommend it for how it blends, doesn’t have the increased ice crystal affect in homemade ice cream, & great in meringue ir whipped cream.
I would think that boredom would lead to more.... ah... you know..... !!! As always.... looks delicious!!!
That looks so good!
Hey Ben! Can you do an episode teaching us how to get a big open crumb and big air pockets in our sourdough?
@@MothraVsTheWorld 😂 No! That is accomplished through the complicated, finicky, high hydration techniques that require lots of stretches and folds and slaps and strength building throughout fermenation and require you to maintain an active, regularly-fed starter ... the exact opposite of what I teach. There are hundreds of RUclips videos on high hydration sourdough. Another is not needed.
@@ultimatefoodgeek @mothravstheworld What! You cannot eat air pockets. That is the worst feeling when you get pieces of bread with tons of holes. The frckin thing can't hold a sandwich together when there are big holes and you can't enjoy toast with butter. Bread with the big open air pockets is the worst ever!
The key lime pie looks awesome!
I made a cheesecake in a springform pan in a water bath. The pan leaked and my crust was soggy 😭😭😭 gonna try this pan you suggested.
@@TamaraGreen-lb7sy NEVER a need for a water bath for cheesecake. Ignore those instructions. Bake it at 200F for 6 hours, then turn off the oven and let the cheesecake cool inside the oven for 2 hours.
@@ultimatefoodgeekI’m mind blown! All the recipes I found said water bath. That’s so annoying. I will definitely try your way, thanks as always!
Another great Recipe to try. Had Key Lime Pie before and the Meringue had me grossed out. Pie was ok but nothing I would try to eat again. Will definitely make this for my Florida born Hubby.
Btw making your Ice cream 2 times a week in the machine so delicious and easy. ❤
Hurrah! Glad the ice cream is working out for you. Yes, the method is SO easy, and with a compressor machine, there's just no excuse not to make ice cream on the regular.
I just made this...awaiting the outcome😅😅
Hi Ben. Can you use Finger Limes? I have a Finger Lime growing and want to use it more in recipes. Thank you
Finger limes are VERY hard to zest, but the juice is divine. I'd buy a couple of Persian limes to zest, and use the finger lime juice. (I also have 2 finger lime trees, a regular and a pink.)
i would love to see a sourdough pizza recipe!!!
In the works!
Hi I found your video about camp pot luck. Is it still going on. I for sure thought that I was going to start this camp pot luck thing this year. Completely unaware that it had been done before. I will only be cooking tacos and BBQ meats. That's what I do every year at the burn. But this year I was going to start camp pot luck. As of now it was only going to be a member of one person. Did camp pot luck end? I don't know why but I love feeding people. It is what fuels my burn. I also take a paleta cart and give out paletas. About 500 paletas.
Pot Luck is no longer on the playa. We sold our container and gear to Suspended Animation. I went in 2022 to support Art Builds out of San Diego and cooked for their team during build week. Pot Luck required the efforts of SO many people, and we had many amazing years on the playa, but we had to retire. I would love for the spirit to live on!
Can I use yogurt instead of sour cream for this recipe? Yogurt offers nutritional benefits and has a similar consistency to sour cream. Also like sour cream it is a flavor enhancing booster. But I’m not sure about the food science so thought I should ask before messing with the recipe. Wondering if there is a reason why one over the other. Thanks!
Yogurt is simply low-fat sour cream, fermented at a higher temperature. You can substitute it in this recipe just fine, the recipe won't be QUITE as rich as with the sour cream, because the overall fat content will be lower. Because this pie is baked, the nutritional benefits of the live active cultures are neutralized...just as they are with sour cream, which also has nutritious probiotics.
😂😂😂oh my. I never heard that story. Now I won’t be able to use them anymore 😂
HAHAHAHA!
Just foud your channel, are you still my new sourdough guru ?
making sourdough bread with your recipe but I only have a 7 quart dutch oven is that ok?
Yes...please put comments on the appropriate video, if you can! 7 quart Dutch will work. But if your bread is overhydrated, it will spread out and be flat. If that happens, watch Troubleshooting Simple Sourdough at the 6 minute mark to fix your starter.
I love all the science & background. And another human who does not like meringue! Blech! 😝 Your brown sugar sour cream sounds so much more delicious.
Welcome, fellow meringue hater!
@@ultimatefoodgeek🤣🤣🤣
Try a Graham Cracker by Kellogg's called "Scooby-Doo". They are shaped like dog bone treats, the cinnamon ones are really good.
Can you use regular bottled lime juice?
Can you? Yes. Should you? Absolutely not!
ben starr did you voiced astro bot
No. There are several Hollywood actors with my name. I am not them.
While your history of the graham cracker is accurate, what we call a graham cracker today is FAR different from the version invented by Sylvester Graham which would have been minimally sweet and was actually more of a bread (made with yeast) from what I've read.
I personally like graham crackers, especially homemade ones and think they make great crusts.
Correct! However, when you compare a Biscoff crust to a modern Graham cracker crust...there's really no competition.
Your MIL is so cute 😂
They broke the mold with her. I'm super lucky.
THANK YOU THANK YOU THANK YOU!!! Meringue is NASTY!
PREACH!
Oh dear. I've really been enjoying your recipes. The "lazy sourdough" series was a game changer. But now I have to take everything you say with a milligram of salt because of that collosssly stupid thing you just said about graham crackers. Your Biscoff crust may be better, but that doesn't change the fact that the taste and texture of a graham cracker crust is a gajillion times better than a pastry crust. That's why everybody loves a graham cracker crust, it is LITERALLY the BEST crust you can buy.
UNTIL you've done a Biscoff crust, in which case you'll find a Graham cracker crust to be bland and boring. The reason everybody "loves" a Graham cracker crust is because it comes off the shelf from the grocery store ready to eat, even without baking. It's cheap and easy. (And boring...once you've tasted something FLAVORFUL for a change!)
You know, I've been enjoying your content, but I'm having to take all your comments today with a milligram of citric acid.
@@ultimatefoodgeek I fear I shall go to my grave having never tasted Biscoff crust. I am disposed to believe you that it is superior to graham cracker. I say only that grahm cracker is superior to pastry (and therefor not boring) and you don't have to make it yourself.
Da. Spasiba.
✌✌
Please do sourdough rolls!!
garbage
Explanation?