Key Lime Pie Style: Tink's Lime Pie Recipe by tink☆
Key Lime Pie Style: Tink's Lime Pie Cooking Instructions 1 ~Preparation~ Soften the cream cheese at room temperature. Wash the limes thoroughly, slice 12 pieces, grate 1 tablespoon of zest, and squeeze the rest for juice. 2 These are the cookies I used this time. Crush the cookies in the bag until fine. *Preheat the oven to 350°F. 3 Mix the crushed biscuits with melted butter and press into a tart pan, using a spoon to compact it. 4 Once the oven is preheated, bake just the crust for 15 minutes. You don't have to bake it, but it adds a crisp texture and makes it easier to remove from the pan. 5 In a bowl, beat the egg yolks with a hand mixer until pale and thick. Gradually add half of the sweetened condensed milk, mixing well. 6 In another bowl, gradually add the remaining half of the sweetened condensed milk to the softened cream cheese, mixing well. *Preheat the oven to 350°F. 7 Next, gradually mix the egg yolk mixture into the cream cheese mixture, incorporating the lime zest as well. 8 Finally, gradually add the lime juice, mixing well. The lime's acidity and the condensed milk will thicken the mixture. Pour into the tart pan. 9 Bake at 340-350°F for about 20-25 minutes. *Adjust according to your oven. 10 After baking, let it cool slightly, then refrigerate for about 3 hours. *Whip the heavy cream until thick, then add sugar and 1 tablespoon of lime juice. 11 Remove the chilled lime pie from the pan and transfer to a plate. 12 Generously top with the whipped cream. 13 Spread the cream thickly. 14 Decorate with lime slices, and it's ready! 15 Here's what the cut looks like. It's a perfect balance of sweet and tangy in this cheesecake. 16 This is the 'Key Lime Pie' I first tried at a certain American restaurant. It's a seasonal cake available from early summer to summer. Lucky! 17 Apple Chamomile made this in a large pan using these measurements. The bottom diameter is 7.7 inches, and the outer diameter is 8.7 inches for reference. 1 ~Preparation~ Soften the cream cheese at room temperature. Wash the limes thoroughly, slice 12 pieces, grate 1 tablespoon of zest, and squeeze the rest for juice. 1 ~Preparation~ Soften the cream cheese at room temperature. Wash the limes thoroughly, slice 12 pieces, grate 1 tablespoon of zest, and squeeze the rest for juice. 2 These are the cookies I used this time. Crush the cookies in the bag until fine. *Preheat the oven to 350°F. 2 These are the cookies I used this time. Crush the cookies in the bag until fine. *Preheat the oven to 350°F. 3 Mix the crushed biscuits with melted butter and press into a tart pan, using a spoon to compact it. 3 Mix the crushed biscuits with melted butter and press into a tart pan, using a spoon to compact it. 4 Once the oven is preheated, bake just the crust for 15 minutes. You don't have to bake it, but it adds a crisp texture and makes it easier to remove from the pan. 4 Once the oven is preheated, bake just the crust for 15 minutes. You don't have to bake it, but it adds a crisp texture and makes it easier to remove from the pan. 5 In a bowl, beat the egg yolks with a hand mixer until pale and thick. Gradually add half of the sweetened condensed milk, mixing well. 5 In a bowl, beat the egg yolks with a hand mixer until pale and thick. Gradually add half of the sweetened condensed milk, mixing well. 6 In another bowl, gradually add the remaining half of the sweetened condensed milk to the softened cream cheese, mixing well. *Preheat the oven to 350°F. 6 In another bowl, gradually add the remaining half of the sweetened condensed milk to the softened cream cheese, mixing well. *Preheat the oven to 350°F. 7 Next, gradually mix the egg yolk mixture into the cream cheese mixture, incorporating the lime zest as well. 7 Next, gradually mix the egg yolk mixture into the cream cheese mixture, incorporating the lime zest as well. 8 Finally, gradually add the lime juice, mixing well. The lime's acidity and the condensed milk will thicken the mixture. Pour into the tart pan. 8 Finally, gradually add the lime juice, mixing well. The lime's acidity and the condensed milk will thicken the mixture. Pour into the tart pan. 9 Bake at 340-350°F for about 20-25 minutes. *Adjust according to your oven. 9 Bake at 340-350°F for about 20-25 minutes. *Adjust according to your oven. 10 After baking, let it cool slightly, then refrigerate for about 3 hours. *Whip the heavy cream until thick, then add sugar and 1 tablespoon of lime juice. 10 After baking, let it cool slightly, then refrigerate for about 3 hours. *Whip the heavy cream until thick, then add sugar and 1 tablespoon of lime juice. 11 Remove the chilled lime pie from the pan and transfer to a plate. 11 Remove the chilled lime pie from the pan and transfer to a plate. 12 Generously top with the whipped cream. 12 Generously top with the whipped cream. 13 Spread the cream thickly. 13 Spread the cream thickly. 14 Decorate with lime slices, and it's ready! 14 Decorate with lime slices, and it's ready! 15 Here's what the cut looks like. It's a perfect balance of sweet and tangy in this cheesecake. 15 Here's what the cut looks like. It's a perfect balance of sweet and tangy in this cheesecake. 16 This is the 'Key Lime Pie' I first tried at a certain American restaurant. It's a seasonal cake available from early summer to summer. Lucky! 16 This is the 'Key Lime Pie' I first tried at a certain American restaurant. It's a seasonal cake available from early summer to summer. Lucky! 17 Apple Chamomile made this in a large pan using these measurements. The bottom diameter is 7.7 inches, and the outer diameter is 8.7 inches for reference. 17 Apple Chamomile made this in a large pan using these measurements. The bottom diameter is 7.7 inches, and the outer diameter is 8.7 inches for reference. 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