![]() Drizzle sauce over pie slices and garnish with fresh raspberries. Allow jam sauce to cool to room temperature. When ready to serve, heat raspberry jam and water in a small saucepan on low heat, stirring until smooth. Allow pie to cool completely at room temperature, then cover and place in refrigerator to chill thoroughly, about 3 hours. In a medium-sized bowl, whisk together sweetened condensed milk, lime juice, sour cream, egg yolks, and lime zest. It only takes about 15 minutes to get the pie together and then around 12 minutes to bake it. Remove from oven and allow to cool at least 10 minutes before filling. Bake crust for 8 minutes or until slightly golden brown. Press mixture over the bottom of an 8-inch springform pan that has been coated with cooking spray. In a bowl, stir together graham cracker crumbs, sugar, and melted butter and oil blend until crumbly. KEY LIME PIE Yield: 8 servings Serving Size: 1 slice Prep: 15 minutes Ready: 4 hours (includes chilling time)ġ cup graham cracker crumbs (6 plain graham cracker sheets, crushed into crumbs)Ģ 1/2 tablespoons spreadable butter and oil blend (such as Challenge Spreadable Butter), meltedġ can (14 ounces) fat-free sweetened condensed milk (such as Eagle Brand)ġ/2 cup bottled key lime juice (such as Nellie & Joe’s Famous Key West Lime Juice) If you have a favorite key lime pie stop, let me know – we’re always looking to expand our list.įull disclosure – I did not receive payment or free product from restaurants mentioned in this article. If you’re ever in the Sarasota/Siesta Key area, two of our favorite places for key lime pie are Phillippi Creek Restaurant and Oyster Bar and Walt’s Fish Market. One cup of heavy whipping cream has a whopping 820 calories, 85 grams of fat, and 55 grams of saturated fat. It’s quite common to see key lime pie recipes calling for one cup of heavy cream to be whipped up and generously spread over the pie. (Tip: do the sides first.) Bake for 10 minutes, until just slightly browned. The other calorie-cutting measure I use is garnishing each piece of pie with a drizzle of raspberry sauce (melted raspberry jam works nicely) and fresh raspberries in place of whipped topping made from heavy whipping cream. Using your fingers and the bottom of a glass or dry measuring cup, press the crumbs firmly into the bottom and up the sides of a 9 x 1.5-inch (deep-dish) pie pan. ![]() The same amount of fat-free sweetened condensed milk has 1,065 calories and no fat. A 14-ounce can of regular sweetened condensed milk contains about 1,325 calories, along with 30 grams of fat and 20 grams of saturated fat. I’ll be honest with you, I’m not a fan of most fat-free foods, however fat-free sweetened condensed milk is a great tasting product. One calorie cutting measure you’ll find in this recipe is the use of fat-free sweetened condensed milk instead of the full-fat version. Of course, the goal is always to create a fabulous tasting piece of pie with the least amount of calories. Preheat oven to 325☏ In medium mixing bowl, beat egg yolks gradually beat Eagle Brand and lime juice. Over the years I’ve been tweaking my key lime pie recipe.
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