If you happen to crave for some key lime pie, you’d be directed to the state of Florida Keys. It was even declared as an important symbol during the mid-’90s. Though the humble beginnings of key lime pie are still up for debate, it didn’t stop the locals from making their own version of the dish. Kermit’s Key West Key Lime Pie became a town favorite for their mouth-watering pies. So, for this recipe, we’ll be teaching you how to make a Copycat Kermit’s Key Lime Pie recipe.
Key lime juice mixed with creamy condensed milk results in a sweet and tangy flavor. The graham cracker crust holds it all together with dollops of whipped cream on top. When making key lime pie, we highly recommend buying key lime juice. Juicing the fruits on your own might take up too much time and effort.
And yes, don’t mistake key limes for regular limes! They’re way smaller in size but have a bold, floral aroma. They appear slightly yellow and contain more seeds. Taste-wise, key limes are bitter and tarter than the common Persian lime. Key lime’s refreshing acidic punch and aromatic fragrance make it the ideal choice of lime for desserts.
Of course, this mouthwatering dessert wouldn’t be complete without an array of drinks. Check out our Raspberry Lemonade Floats recipe for a family-friendly drink. Both these recipes are a creative touch to any citrus fruit you might have lying around your kitchen. So, grab your limes, and let’s start baking!
How To Make Copycat Kermit's Key Lime Pie
A timeless pie from Florida, this decadent Copycat Kermit’s Key Lime Pie is bursting with flavor from filling to crust. You can whip it up in a jiff and it’s so easy to make!
In a heatproof mixing bowl, combine the milk and egg yolks at low speed until the mixture is smooth.
Pour in the lime juice and continue beating until well combined.
Prepare boiling water in a large pot over medium heat, then place the mixing bowl with the custard on top. Whisk until the custard thickens and reads 165 to 170 degrees F. Ensure that the boiling water does not touch the bottom of the mixing bowl.
Strain the custard, then pour the mixture into the pie crust. Note that a true Key Lime pie does not have any green color on it.
Let it cool for 20 minutes at room temperature and place it in the refrigerator to set for 6 hours or until firm, but best if overnight.
Prepare the whipped cream. Using a chilled mixing bowl, pour the sugar along with the cream and whisk until the cream turns into stiff peaks.
Spread the whipped cream on the surface of the pie.
Portion accordingly and serve it chilled.
- By the time you’re making the frosting, it’s important to chill the bowl and whisk. This keeps the cream cold and traps the air to maintain a light and fluffy consistency. Plus, we want this dessert served chilled all the way.
- Sugar: 30g
- Calcium: 180mg
- Calories: 321kcal
- Carbohydrates: 33g
- Cholesterol: 204mg
- Fat: 19g
- Fiber: 1g
- Iron: 1mg
- Potassium: 239mg
- Protein: 7g
- Saturated Fat: 11g
- Sodium: 81mg
- Vitamin A: 772IU
- Vitamin C: 6mg
Commonly Asked Questions
How do I make candied lime?
Prep your limes by slicing them into thin rounds. In a saucepan, combine ¾ cups of water, 1 cup of sugar, and 2 tablespoons of lime juice. Dissolve the sugar in medium heat and toss in your limes. Let it simmer for 15 minutes and place it on a non-stick baking sheet. Pour extra syrup in each slice and store them in an airtight container. Place them in the freezer and you can easily grab the slices when you’re ready to use them.
Can I substitute Kermit’s key lime juice with regular key lime juice?
Yes! However, remember that we’re making a copycat recipe. It wouldn’t be Kermit’s key lime pie without their specialty juice. Using a regular key lime juice would just make it a classic key lime pie.
ConclusionThis Kermit’s Key Lime Pie is a burst of refreshing flavors and contrasting textures. You’d taste that tart and sweet filling with a creamy custard texture, with an added crunch from the graham cracker crust. Top it off with some whipped cream and candied lime and you got yourself a decadent dessert for the summer.
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