Key Lime Pies (Cookbook Recipe) - Gluten, Lactose and Yeast Free - #bakingwithvickiie Video

Hello There!

Today I am showing you how to make my Key Lime Pies. But of course, it is going to be gluten free, lactose free and yeast free.

Let’s-a-go!

If you do make these don't forget to use the hashtag: #bakingwithvickiie, so that I can see all of your creations!



Recipe

Equipment:
Measuring Spoons
Scales
Measuring Jug
Grater/Zester
Chopping Board
Small Knife
12 Hole Cupcake/Muffin Tray
Spray Oil
Pastry Brush
Small Saucepan
Spatula/Wooden Spoon
Trivet (optional)
Teaspoon
Cooling Rack
Large Mixing Bowl
Electric Hand Whisk/Hand Held Whisk
Large Piping Bag
Scissors
Tall Glass
Elastic Band
Nozzle (optional)
Round Bladed Knife


Ingredients:

For the Pie Cases:
4 tbsp Golden Syrup
70g Butter, softened, I like to use lacto-free butter
175g Gluten Free Digestive Biscuits, crumbified

For the Pie Filling:
150ml Cream, I like to use lacto-free cream
Zest of 2 Limes
1 tbsp Caster Sugar
Green Food Colouring
Juice from Two Limes

For the Decoration:
Zest of One Lime


Method:

First things first, measure out all of your ingredients and preheat your oven to 180C/160C Fan/Gas Mark 4.

Now spray each of your cupcake holes with some spray oil and use your pastry brush to spread the oil and completely cover the sides and bottom of each one.


For the Pie Cases:

Now that you have done all that prep-work, grab your saucepan, spatula/wooden spoon, trivet (optional), butter and syrup.

Place your butter and syrup into your saucepan and place onto the hob, on a low heat.

Heating gently, stir with your spatula/wooden spoon until your butter has just melted.

NOTE: If you place your spatula/wooden spoon in some boiling water, it will make adding the golden syrup into the mixture easier for you.

Once your butter has just melted, remove your saucepan from the heat and place on to your trivet or heatproof surface.

Grab your digestive crumbs.

Add your digestive crumbs and mix together until well combined.

Grab your cupcake/muffin tray and teaspoon.

Evenly spread your digestive mixture evenly between all of your cupcake holes and press down firmly with your teaspoon.

Place your cupcake/muffin tray into your preheated oven for 6 – 8 minutes until your cases are slightly darker in colour.

Grab your cooling rack and place your cases, still in their tray onto your cooling rack to cool completely.

NOTE: If need be, re-shape the centre of each case with the back of your teaspoon again.


For the Pie Filling:

Grab your large mixing bowl, electric hand whisk/hand-held whisk, cream, zest of two limes and caster sugar.

Place these ingredients into your large mixing bowl and mix until your mixture begins to thicken.

Once thickened, grab your lime juice and green food colouring.

Gradually mix in your lime juice and green food colouring until your mixture reaches soft peaks.

Grab your large piping bag, scissors, tall glass and elastic band and nozzle, if your are using one.

See the video for how I prepared my piping bag.


If you are using a piping nozzle:

Place the nozzle into your piping bag and snipping off the end to make it fit securely. Then, grabbing the glass and, placing the piping bag inside, wrap the edges around the top of the glass, using an elastic band to secure the piping bag in place. Put the mixture into the piping bag, remove the elastic bag and secure the top of the piping bag with the elastic bag.


All Together:

Grab your pie cases, scissors and piping bag.

Once your pie cases have completely finished cooling, cut off the end of your piping bag and pipe your cream mixture into your cooled cases (still in their cupcake/muffin tray), in whatever style you like I made mine into a little dome.

Place your cupcake/muffin tray in a fridge for 30 minutes or longer if you have time.


Decoration:

Once your 30 minutes are up, grab your cupcake/muffin tray, round bladed knife and lime zest.

Using your round bladed knife, loosen your pies and lift them carefully out.

Sprinkle on your zest of one lime on top of all of your pies.

Serve chilled and enjoy!



Previous Video: https://youtu.be/yD2vUicx_3o

Previous Baking Video: https://youtu.be/tKIXtgQ4Blc

Baking Playlist: https://www.youtube.com/watch?v=Uc2egd5j-FI&list=PLzKaZIL7DDBEY5B1VA_qAvO_NCU1ZIxiJ

My Channel: https://www.youtube.com/channel/UC-fVUfgy6eRPcyQTOMkG-Zg



Social Media:

Instagram: https://www.instagram.com/vickiiesadventure/

Pinterest: https://www.pinterest.co.uk/vickiie1945/



Shopping:

Scales: https://amzn.to/2Nn5AvZ

Measuring Jug: https://amzn.to/2tbdMZs

Zester: https://amzn.to/2Rc4FPS

12 Hole Cupcake/Muffin Tray: https://amzn.to/38atsuu

Spatula: https://amzn.to/30urgvy

Wooden Spoon: https://amzn.to/2uT0q4B

Cooling Rack: https://amzn.to/2QVB4vt

Mixing Bowl: https://amzn.to/35Vgv6g

Electric Hand Whisk: https://amzn.to/35R9seZ



Inspiration From:

Mini Delights Collection: Mini Pies: https://amzn.to/2TAzcKn


Thank you sooo much for watching! Subscribe for more videos!

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