![]() ![]() For the graham cracker crust 2 cup graham cracker crumbs 1/2 cup (1 stick) melted butter You may not use all the graham cracker crust depending on how thick you make it. You’ll be coming back for more of it’s velvety smooth, lusciously creamy texture and vibrantly tangy bite which is perfectly paired with it’s deliciously sweet and toasty coconut. Recipe adapted from Cupcake Bakeshop and King Arthur Flour. Which ever limes you choose just be sure to try this. I’ll take the large juicy limes and be done with my pie while your still squeezing those itty bitty things :). To me it’s not quite worth the extra effort. Of course you can use key limes if you’d prefer. It wouldn’t be as familiar to people though it this were labeled as “Lime Pie” don’t you think? When it’s labeled as “Key Lime Pie” it just reminds us of our favorite key lime pie we’ve eaten. Plus I only see key limes at the store every so often, and if I’m in the mood for key lime pie I don’t want to wait around for those key limes to show up. A creative combination of all-purpose flour and a 'flour' made of crushed graham crackers serves as the base of the cake in this Florida-inspired treat, and it's topped with a zingy buttercream whipped together from fresh Key lime juice and sweetened condensed milk, an inventiveand equally deliciousriff on the sky-high meringue that typically. That makes juicing and zesting a lot easier for me. So I thought of labeling this recipe as Coconut Lime Pie Cupcakes because I really never use key limes, and I was happy to hear Cook’s Illustrated mention they didn’t taste a difference between the pies when using the regular limes vs key limes. 1 ¼ cups plus 2 tablespoons granulated sugar. If you aren’t a fan of coconut, you can leave it out (I don’t understand how anyone could not like coconut but there once was a time when I was little that I didn’t care for it), simply replace the 1/4 cup coconut in the crust mixture with 2 extra sheets of graham cracker and omit the coconut extract and extra coconut on top and you’ll have regular key lime pie. 1 ½ cups graham cracker crumbs (from 12 crackers) 1 cup (2 sticks) unsalted butter, room temperature, plus 5 tablespoons melted. It is one of the most refreshing chilled desserts and it has the tropics written all over it, especially with a coconut upgrade. Magnolia Bakery, the iconic shop in New York City, is famous for its banana pudding, icebox cakes, cupcakes. Grab a muffin tin and a freezer, and you'll never need to share key lime pie again. Place the graham crackers into a ziplock bag, and use a rolling pin to crush them into fine pieces. When the mixture begins to bubble around the edges, lower the heat and whisk constantly until the mixture thickens and reaches 180☏ (82☌). Cook over medium-low heat, whisking frequently. Everything is fancier as a cupcake right :)? It’s been some time since I’ve been meaning to post a key lime pie recipe and since it’s now summer I realized it can’t wait any longer. How to Turn Key Lime Pie Into (Frozen) Cupcakes. Line three muffin tins with paper cupcake liners, and preheat the oven to 350☏. Make sure to use unsalted butter for your lime curd. I love any dessert that can be made into cupcake form.
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