Best 2 Key Lime Pie With Toasted Marshmallow Meringue Recipe By Tasty Recipes
Indulge in the tantalizing flavors of a classic key lime pie, elevated with the addition of toasted marshmallow meringue. This delightful dessert combines the zesty tang of key limes, the creamy richness of a custard filling, and the ethereal fluffiness of toasted marshmallow meringue. The combination of these elements creates a symphony of textures and flavors that will delight your taste buds and leave you craving more. Whether you're a seasoned baker or a novice in the kitchen, this recipe will guide you through the process of creating this culinary masterpiece, ensuring a perfect key lime pie with toasted marshmallow meringue every time.
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KEY LIME PIE WITH TOASTED MARSHMALLOW MERINGUE RECIPE BY TASTY
Here's what you need: graham crackers, butter, brown sugar, eggs, lime zest, condensed milk, vanilla ice cream, key lime juice, light corn syrup, sugar
Provided by Jordan Kenna
Categories Desserts
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350˚F (180˚C).
- Place graham crackers in plastic bag and crush them into a fine crumb using a rolling pin. Alternatively, a food processor can be used to crush the crackers.
- Pour the graham cracker crumbs into a medium bowl with the melted butter and brown sugar. Mix until the crumbs take on the character of a coarse, wet sand.
- Pour the crumbs into a 9-inch (23 cm) pie dish. Press the crumb firmly into the dish, making sure to coat the bottom and sides of the dish evenly. Once the crust has been formed, place the pie dish into the refrigerator to firm up.
- Separate 6 eggs. Working with the yolks (reserve the whites for later), add the zest of 1 lime and whisk, either by hand or with an electric mixer, for 2 minutes. Add the can of condensed milk and continue to whisk until mixture is smooth and has a pale yellow color.
- Add in the ice cream and key lime juice. Continue to whisk for an additional 3-5 minutes. The filling should be smooth and airy when finished.
- Pour the filling mixture into the refrigerated graham cracker crust and bake at 350˚F (180˚C) for 18-20 minutes, or until the edges of the crust begin to brown and the filling no longer jiggles when disturbed.
- While the pie is baking, combine the reserved egg whites with corn syrup and about ¼ cup (50 grams) of the sugar and begin to whisk vigorously to form the meringue. Continue to add the sugar in small increments until all of it is incorporated. Continue to whisk until mixture thickens and stiff peaks form, about 7-10 minutes.
- Top the baked pie with the meringue. Using a rubber spatula, spread the meringue evenly over the top of the pie, making sure to cover all the visible areas of filling. Once covered, use the tip of the spatula to shape the meringue forming small peaks a valleys in the topping.
- Bake at 350˚ (180˚C) for an additional 7-10 minutes to toast the meringue topping. Allow to cool completely for at least 1 hour before cutting.
- Enjoy!
Nutrition Facts : Calories 483 calories, Carbohydrate 61 grams, Fat 22 grams, Fiber 0 grams, Protein 11 grams, Sugar 56 grams
LIME MERINGUE PIE
A delicious combination of a lemon meringue pie and a key lime pie. Easy to make too. Garnish individual servings with lime slices and a sprig of mint.
Provided by ANN MACGREGOR
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, whisk together the egg yolks and sweetened condensed milk until well blended. Gradually whisk in the lime juice. Pour into the graham cracker crust.
- Bake for 25 minutes in the preheated oven, or until the center is set when the pie is gently shaken. Set aside. Reduce the oven temperature to 325 degrees F (165 degrees C).
- In a large clean bowl, whip egg whites with cream of tartar until soft peaks form. Gradually sift in the confectioners' sugar, while continuing to whip to stiff peaks. Spoon on top of the slightly cooled pie, sealing the meringue to the edges of the crust.
- Bake for about 10 minutes in the preheated oven, until the meringue is lightly toasted. Cool to room temperature before refrigerating. Chill for at least 2 hours before serving.
Nutrition Facts : Calories 547.4 calories, Carbohydrate 85.4 g, Cholesterol 187 mg, Fat 18.4 g, Fiber 0.5 g, Protein 13.2 g, SaturatedFat 7.9 g, Sodium 315.8 mg, Sugar 75.6 g
Tips:
- For the perfect graham cracker crust, use a combination of finely crushed graham crackers and melted butter. Press the mixture firmly into the bottom of a 9-inch pie plate and bake for 10 minutes at 350°F (175°C) to set.
- When making the key lime filling, use fresh key limes for the best flavor. If you can't find key limes, you can substitute regular limes, but the flavor will be slightly different.
- To achieve a smooth and creamy filling, strain the mixture before pouring it into the pie crust. This will remove any lumps or seeds.
- To make the toasted marshmallow meringue, start by making a simple meringue with egg whites and sugar. Then, spread the meringue onto a baking sheet and toast it under the broiler until it is golden brown.
- For a beautiful presentation, use a kitchen torch to toast the meringue just before serving. This will give it a slightly caramelized flavor.
Conclusion:
This key lime pie with toasted marshmallow meringue is a delightful dessert that is perfect for any occasion. The combination of tangy key limes, creamy filling, and toasted marshmallow meringue is sure to please everyone. With its easy-to-follow instructions and helpful tips, this recipe is a great choice for both experienced and novice bakers. So, next time you're looking for a special treat, give this key lime pie a try – you won't be disappointed!
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