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Before you jump to Key Lime Pie (Cook's Illustrated) recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Save Money In The Kitchen.
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A massive amount of electricity is actually consumed by freezers and also refrigerators, and it's even worse if they are working inefficiently. If you happen to be in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electrical power. Always keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Another way to save electricity is to keep the condenser clean, because the motor won't have to operate as often.
As you can see, there are many little things that you can do to save energy, and also save money, in the kitchen alone. Efficient living is definitely something we can all perform, without difficulty. It's related to being functional, more often than not.
We hope you got insight from reading it, now let's go back to key lime pie (cook's illustrated) recipe. To cook key lime pie (cook's illustrated) you only need 13 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to prepare Key Lime Pie (Cook's Illustrated):
- You need of Lime Filling.
- Take 4 tsp of lime zest, grated.
- Provide 1/2 cup of lime juice (3 or 4 limes).
- Take 4 of egg yolks (large).
- Use 14 oz of sweetened condensed milk (1 can).
- Prepare of Graham Cracker Crust.
- Get 11 of graham crackers, processed to fine crumbs (1 1/4 c).
- Provide 3 tbsp of granulated sugar.
- Provide 5 tbsp of unsalted butter, melted.
- Use of Whipped Cream Topping.
- You need 3/4 cup of heavy cream.
- Use 1/4 cup of confectioners' sugar.
- Use 1/2 of lime, sliced paper thin and dipped in suger (optional).
Instructions to make Key Lime Pie (Cook's Illustrated):
- For the filling: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken..
- For the crust: Adjust oven rack to center position and heat oven to 325°F. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes..
- Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil-sprayed warp laid directly on filling and refrigerated up to 1 day)..
- For the whipped cream: Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners' sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices and serve..
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