I make a pretty fair Key Lime Pie according to a relatively simple recipe (14oz sweetened condensed milk, 4-5 egg yolks, 1/2 cup Key Lime juice. Mix, chill, enjoy).
My pie, while delicious, is generally the consistency of shampoo. How can I make it stiffer (my pie, that is)?
TIA
Try a little cornstarch into the mix. A tablespoon or so should help.
… or viagara
:eek:
Either you ommitted it by accident, or you’re missing a key step. You’ll want to bake that puppy for about ten minutes, or until firm, at 350F. After baking, cool on a rack, and then refrigerate at least 30 min before serving.
If you have been baking, the issue is probably in how you’re mixing the ingredients. The first step in the mixing should be beating the yolks to a fluffy consistency. After the yolks are nice and fluffy, gradually add the milk, mixing until thick and somewhat firm. Finally, add the lime juice sloooooowly, mixing only to incorporate.
Additionally, I’d reccomend putting about two teaspoons of key lime zest in with the eggs before beating. It’ll punch the flavor up a bit.
Oddly, as I finished writing this, the girl on the Food Network just mention key lime pie. Crazy.
When come back, bring key lime pie.
d&r