清爽青柠派Key Lime Pie

  • Prep Time
    40 Mins
  • Cook Time
    1 Hour
  • Type
  • View
    178

很多人喜欢派(Pie)却怕太甜,这款青柠派加入了青柠,尝起来酸酸,充满柠香味哦!

Ingredients

饼底

Graham Cracker Macadamia Crust

馅料+顶层装饰

Filling + Topping

装饰

Garnish

    Directions

    Step 1

    预热烤箱至177°C。Preheat oven to177°C.

    Step 2

    饼底制作:将全麦饼干和夏威夷果仁搅拌成粗屑,倒入一个中号碗中,加入砂糖搅拌均匀。加入融化的牛油搅拌至混合均匀,呈献浓稠、粗糙状即可。倒入一个无需涂油的9英寸派盘中,用手按压碎屑,将其压实到底部和边缘。用适度的压力按压,直到混合物不再松散。Make the crust: Using a food processor, pulse the graham crackers and macadamia nuts together into coarse crumbs. A few larger pieces of nuts is OK. Pour into a medium bowl and stir in the sugar. Add the melted butter and stir until combined. The mixture will be thick, coarse, and sandy. Pour the mixture into an ungreased 9-inch pie dish. Use your hand to pat down the crumbs into the bottom and up the sides to make a crust. Use medium pressure—simply pat down until the mixture is no longer crumbly.

    Step 3

    预烤饼底8分钟。取出后让烤箱保持开启状态。Pre-bake crust for 8 minutes. Remove from the oven and leave the oven on.

    Step 4

    馅料制作:将甜炼乳、青柠汁和蛋黄搅拌均匀,拌入青柠皮屑后倒入饼底中。Make the filling: Whisk the sweetened condensed milk, lime juice, and egg yolks together. Whisk in the lime zest. Pour into warm crust.

    Step 5

    将派烘烤18-20分钟。从烤箱中取出,放在架上等待完全冷却,盖上保鲜膜,冷藏至少1小时(最长可冷藏3天)后食用。Bake the pie for 18–20 minutes or until only slightly jiggly in the center. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill for at least 1 hour (and up to 3 days) before serving.

    Step 6

    根据个人喜好进行装饰。吃不完的派可在冰箱中保存一周。Garnish as desired. Store leftovers in the refrigerator for up to 1 week.

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