Key Lime Pie Fudge Food

KEY LIME PIE FUDGE

Steps:

• Line a 9x9-in. baking pan with aluminum foil and spray with cooking spray. Set aside.
• If making a crust (otherwise skip to step 3), preheat oven to 375°F. Place the graham crackers in a food processor and pulse until they resemble fine crumbs. Add the butter and sugar and pulse just until mixed. Press the mixture evenly into the bottom of the prepared pan. Bake for 5-7 minutes or until the edges are lightly browned. Remove from the oven and allow to cool while you prepare the fudge layer.
• In a large microwave-safe bowl, combine the white chips and sweetened condensed milk. Microwave in 30-second increments, stirring after each cooking time until the chips are melted and the mixture is smooth. Add the zest and juice. Working quickly, mix until thoroughly combined. Evenly pour the fudge into the prepared pan over the graham cracker crust, if using, and smooth it out. Refrigerate for 2-3 hours or until the fudge is completely set.
• Remove the fudge from the pan using the foil to lift it out. Use a sharp knife and cut the fudge into 1-inch squares.
• Store fudge in an airtight container in the refrigerator. Use within 2 weeks.

KEY LIME PIE FUDGE

Steps:

• crust is optional. Line a square 8"x8 baking pan with foil or parchment paper, helps you get it out of the pan later. Preheat oven to 350.
• mix graham crumbs, sugar, and butter. Spread evenly into the baking pan and bake for 10 minutes or until edge is lightly browned. Remove from the oven and let cool on a wire rack.
• while that bakes, zest and juice your limes, mix with the rest of your ingredients.
• melt your goo in the microwave, stirring every 20 seconds. mine only took about a min and a half. don't over heat. pour over your cooked crust and spread evenly.
• Cover and chill. cut the fudge into one-inch pieces. wrap the pieces in wax paper or store the whole thing in an airtight container.

EASY KEY LIME FUDGE

Steps:

• Line 8x8 baking pan with foil,butter foil.
• In medium saucepan over low heat,combine morsels and sweetened condensed milk;stir constantly until melted and smooth.
• Remove from heat,stir in juice and peel.
• Stir in nuts.
• Pour into prepared pan,refrigerate until set.
• Lift from pan,using edges of foil,peel foil off fudge and cut into small piece.
• May be frozen for 2 months,keeps for 1 week at room temperature.

FROZEN KEY LIME PIE

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.
• For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.
• For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.

5-INGREDIENT KEY LIME PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Process graham crackers in a food processor; the finer the crumbs, the more the crust will stick together. Transfer to a bowl and mix with melted butter. Press and mold mixture into a 9-inch pie pan.
• Bake in the preheated oven for 10 to 12 minutes. Remove from the oven and let cool for 15 minutes. Leave the oven on.
• While the crust is cooling, combine condensed milk and egg yolks in a bowl; whisk until fully blended and no yolks are visible in the mixture. Slowly pour in Key lime juice while stirring until combined. Pour into the cooled crust.
• Return to the oven and bake until filling is firm to the touch and only slightly jiggly in the center, 10 to 15 minutes. Cool to room temperature before serving.

KEY LIME PIE

Steps:

• In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake at 325° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a small saucepan, combine the sugar, flour, cornstarch and salt; gradually stir in water and, if desired, food coloring. Cook and stir over medium heat until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lime juice, butter and lime zest. , Pour into crust. Cool for 15 minutes. Refrigerate for 1-2 hours. Garnish with whipped cream, lime slices and zest if desired. Refrigerate leftovers.