Key limes are much less tart and smaller than regular Persian limes. The pie should be chilled before serving. My recipe is : 1/2 C Key lime juice, 2 egg yolks, and 1 can of Sweetened Condensed milk. Combine and place into a graham cracker crust. Bake at a preheated oven @ 350° ( 170° C) for 15 minutes. Cool and then place in fridge to chill. Serve chilled with/ without whipped cream. May garnish with lime zest.
Definitely, I like key lime pie regardless if its made with actual key limes.....but key lime is definitely a more mellow lime flavor than regular lime so that would likely make a world of difference for them.
Yes. We have them in Hawaii. They even grow feral sometimes. But are easily recognizable. I am not sure much of Europe has the climate for these limes. They seem to require a more tropical climate than most other limes.
Key lime is different from the Persian limes you used. Also, you need to use sweetened condensed milk, not evaporated milk/cream. You essentially made a pie without any sugar in it. The condensed milk has the sugar.
I used to work at a high end restaurant and the chef showed me his secret for the best key lime pie. After cooking on a stove top your key lime, condensed milk with gelatin mixture you let this cool for several hours in the refrigerator. Then you make your whipping cream with heavy whipping cream the once its very fluffy you gently fold this into your cooled key lime pie mixture and pour into your pie crusts. Then pile high about 2 inches of your heavy whipped cream and top with lime zest and there you have the best key lime pie.
James' mom did a great job making the pie. A "true" key lime pie is actually made with key limes ( yes, these are a real thing). They are not as tart as a regular lime, so the pie is milder. Having said that, most use regular limes because key limes are difficult to find because they have a very short growing season and are only grown in very particular climates, like Key West, Florida. Luckily, a few companies are starting to come out with a key lime juice, which will make it easier to make this pie. 👏👏👏
It should be served COLD, sweetie.....out of the fridge. The cream on top should be as cold and not melty. You can make the exact recipe that my mom makes Lemon Icebox Pie, replace Key Lime Juice with Lemon...and both should have sugar in it I think.
Key limes are yellow and have a distinctly different taste from the green limes. However, the same pie using green limes will also be delicious. It is difficult to find key limes in supermarket produce departments. I use bottled real key lime juice.
Key limes are also green. If they're yellow, they're overripe. However, key limes are much smaller than regular limes. Only slightly larger than grape tomatoes.
@@jishani1 Nah, when I had lime trees I didn't pick them until they were yellow - maybe yellow with a few greenish blotches left. That goes for both key limes and Persian limes. They're sold green mainly for logistical purposes - if picked ripe they'd need to be crated otherwise they'd get squashed, and they'd likely be fermenting by the time they reached the shelves. Of course if you want a sharper taste you'd want them green.
I’d call that Persian lime pie. Key Limes are a small round lime that turns yellow when ripe, the resulting liquid is yellowish-green. Whipped cream is important to balance lime zestiness, as is careful recipe proportion of lime juice with a filling that’s not too thick. (Key Limes should not be confused with West Indian lime, Omani lime, or Mexican lime which are similar, but slightly different. If the recipe is repeated and Key Limes aren’t available, I’d recommend try and source those types of limes and juice them when they turn yellow).
Would love to see y’all try an old southern pie called a buttermilk pie here’s what you will need 1 9″ pastry crust ▢ 1/2 cup butter, softened ▢ 1 1/4 cup sugar ▢ 3 Tbsp all-purpose flour ▢ 1/4 tsp salt ▢ 3 large eggs ▢ 1 cup buttermilk ▢ 1 Tbsp lemon juice ▢ 1 tsp vanilla extract Instructions Beat butter and sugar in a large mixing bowl till creamy. Add flour, salt, and eggs. Beat till smooth. Add buttermilk, lemon juice, and vanilla and blend well. (Mixture may appear curdled.) Pour filling into a 9″ pie crust. I like to use a deep dish. Place pie pan on a cookie sheet and place in an oven that has been preheated to 350°. Bake for 50-55 minutes or till lightly browned on top and mostly set. Place pie on a cooling rack to cool. Serve at room temperature, and refrigerate any leftovers.
Yes please! for the buttermilk you can use a little lemon juice in regular milk... look up how/what to substitute for buttermilk & it should tell you what the measurements are.
I love buttermilk pie. I make a coconut lime buttermilk pie which is delicious. Unfortunately our cultured buttermilk is hard to find in Europe. I don't think it would turn out well using a substitute.
Hey Guys I live in Florida and I have a Key Lime tree in my yard and my neighbors and myself have been making Key Lime pies for the Holidays I actually Love Key Lime Cheesecake ❤ and I am making those also for Christmas 😉👍❤️❤️❤️. Happy Holidays My Friends from across the Pond from Pensacola Beach Florida USA 🇺🇸.
I also live in FL, Key West and kudos for making my favorite! I have 3 key lime trees and juicing them is a pain in the butt. I admit sometimes I use the Key Lime Juice bottle myself 😃
I live in Central FL and wanted to start on a Key Lime tree next. I have an avocado tree and a bunch of Hibiscus, but want a Star Fruit Tree and a Key Lime Tree next project.
I'm a Miami native, and still living here in my 64th year, and I didn't know you could grow ky limes that far north. I love the flowers & their smell before the fruit starts growing from the flower,,,,that citrus smell is just so dang beautiful
@@miamidolphinsfan Yes My Friend I Love the smell and my Honey Bees do to .I actually have 6 different Citrus trees here . Happy Holidays My Friend from Pensacola Beach Florida USA 🇺🇸 😉👍❤️❤️❤️
Not all limes are created equal. There is a reason it’s called “Key Lime” pie, rather than Lime pie. You have to start with “key limes”, which are much milder and sweeter than any typical lime.
I love Key lime pie. I imagine you can’t get actual key limes in the U.K. so use what you can. Key limes have a different flavor than the Persian limes we usually see. But I’m glad you actually used real lime juice and not that bottled stuff. Of course it’s limey! It’s lime pie! What did you expect? Well done Ms. Vicki! Edit: I think you used plain evaporated milk and not sweetened condensed milk. That’s another reason it was probably so tart/sour. And yes, you can get bottled Key lime juice (well at least you can here) but it’s not as good as fresh in my opinion. Also didn’t see any eggs/egg yolks in the mixture.
My uncle in Florida is passed away many years and was a cook for the Merchant Marine during WW2; he always came to family getogethers with key lime pies made with with limes from trees in his yard, and would churn homemade ice cream while the ladies cooked, and tell us sea stories...RIP Uncle Roy
I have a no bake version of key lime pie that I make often. It’s got the same sweet graham cracker base lime juice and zest sweetened condensed milk lime jello and whip cream all folded together and put in the fridge to set. It’s more of a creamy pie rather than a custard base with cream on top. I’ve brought it to a ton of potlucks. It’s always popular. Your version is the most traditional version. Looks beautiful!!
You should try Lemon Meringue pie. Easier to find the ingredients, not harsh, and yummy! It should definitely be chilled before serving. Recipe is easy to find online. You can also make a lime meringue pie from the same recipe - just use lime juice instead of lemon juice.
On these less than successful bakes i would love to see a redo video based on the feedback from comments and research. I dont think this was a failure just too tart. Maybe wrong limes or not enough sugar.
It was a failure from the second they used regular limes. Big time. There's no coming back from that substitution. They really should consult with somebody before going through all the trouble of making a video to avoid these mix-ups.
Key lines are tiny lines from the Florida Keys (the southernmost part of Florida), and the fruit have a sweet and less tart flavor than regular limes. Additionally, key line pie is usually served very cold. That probably affects the flavor, as well.
I have made a Key Lime Pie. They are great. Special key limes are needed. Don't assume you know the taste if you don't have those specific limes. Yours does look good but could be a little sharper and sweeter if they weren't actually Key Limes. Don't go by the kids, Vicki. They're taste buds aren't mature enough. They've been eating only a few things for far too long so the experience is one they aren't prepared to appreciate.
Key limes are tiny and very different from regular limes and you do not add much lime on top. There is key lime juice available in a bottle. It sould be very cold too.
Doesn't even look like any key lime pie I've ever eaten. Vicki, try the suggestions in comments below to make and serve a real American key lime pie. So glad to see you try some of our great American food.
The recipe uses 1/2 c of lime juice plus the grated rind of 4 or 5 limes mixed into the egg , evaporated milk mixture! Be sure to add 1c sugar or more!
I was wondering that wasn't sweetened condensed milk theres no sugar and the real limes are sour. You could probably fake one with half the juice plus sugar to cut the tartness.
Growing up in Florida, I was (somewhat) blessed to grow up with a key lime tree in my front yard. The plus side was fresh key limes for home made key lime pie. The negative side was it had some very wicked thorns on it and I had on a couple occasions ended up being stuck by said thorns. The Key limes are quite different from the usual limes: smaller, rounder, more smooth skin, and a different flavor profile. Mom tended to prefer to make it with a meringue topping and the filling color (in my opinion) should be yellow, not green. I see people try to sell it with very green colors and I start to get alarm bells. Thanks for the memories.
I know that not all Britons have disposers under the kitchen sink, but if you do, this is the perfect place to dispose of the key lime rinds. Toss 'em down there and give it a whizz. It perfumes the whole kitchen nicely.
My wife is from Eastern Europe and this reminds me of some of the hilarious efforts trying to cook American foods when we were at her mother's house. Sweetened condensed milk is a MUST. You probably won't get Key Limes (a lime variant) in the UK. What I did when in eastern Europe was to buy a lime and lemons. Use the lime and then add the lemons to make the balance of the juice needed. The very tart limes in Europe will overpower the lemons so if you only use one lime it will balance out and not be like POW! when you eat it, lol. Also, just like a good cheesecake you must let it chill in the fridge for at least 3 hours to give it a chance to set up. A lot of the "cream-cake-pies" we make need to set up before eating. You should've seen me making my first few bread puddings, lol...still a work in progress....
I like Key Lime pie, but I do only want a small slice. It can get to be too much in quantity. A sliver with some fresh fruit on the side is also lovely.
Vicki is great in the kitchen. I have to taste new things somewhere else before I try making it. It's a shame Milly and James don't know how to cook. They should assist Vicki when she cooks, that way they'd learn some things. Why do they eat everything out of bowls?
Vicki I absolutely love you and your family and the videos!!! Key lime pie and lemon pie should ALWAYS be served cold out of the fridge. Sweetened condensed milk is the sweet component of these pies.
Your dish looked so ggod, made me want some key lime pie. Having fun watching you try dishes in the kitchen and how lucky is your family to get the benefits and try all the dishes you make. My favorite is frozen key lime pie. Graham cracker crust, filling is light and fluffy with a layer of frozen whip topping. Like a pie ice cream Delish
If you do not have Key limes, you cannot make Key lime pie. Regular limes are far too tart and not the right flavor at all. You need to get online and order some Nellie & Joe's Key LIme Juice. There is NO substitute. And the pie MUST be served chilled. It's really important to adhere to the recipes for these foods.
As others have mentioned, true Key limes make all the difference in the flavor profile. If you can't find Key limes or Key lime juice, you can also balance out the Persian lime flavor with some lemon juice. It won't be the same, but it will help get the flavor closer. The impression that I got from the Cheesecake Factory's "Key lime" cheesecake was that they were using Persian limes, as well, because it shouldn't be that tart. Also, it should be served chilled. You have to remember, this is a dessert that was meant to be refreshing on a hot tropical afternoon -- and it originally wasn't baked at all! The lime juice, the egg yolks, and the sweetened condensed milk will react to thicken the mixture all on its own, but we cook it today due to safety concerns about raw eggs. When it first became popular, it was chilled in an icebox until the mixture set, then served. Otherwise, it looks good!
The difference is the key lines versus lime... I had a key lime tree in my yard one time and it made so many hundreds of key limes! I found that when they turned yellow that was their peak of sweetness... Made quite a few key lime pies... If you're using lime, you're going to get a different taste in your pie. I would think you'd almost want to mix a little lemon in with your your lime Or even a tablespoon of orange juice maybe even though that wouldn't be the same... I miss that tree.
i like it on the tart side but there really is a different between key lime and lime. if you have to use regular limes, i mix in lemon also (half and half each) and its not as bad, bit more sugar too.
As others have said, you have to use key limes for this pie. Key limes are milder. I adore real key lime pie. It is refreshing without being very sour.
My parents (especially my dad) love key lime pie. I personally can't stand it. But being a subscriber so long, I'll watch the video...just for your family.
Vicky you did a FANTASTIC job key lime pie is one of my favorites I bought one at our grocery store to take for Thanksgiving & everyone loved it. It's one of those pies you keep in the refrigerator & tastes so good cold. You always decorate everything so nice & the whip cream is a must on key lime pie, it mellows the citrus taste so good but I don't care for those that are too tart or sour lime tasting that's not true key lime pie that started in the south. So yummy & yours looks perfect great work. You're going to be on the Great British Bakeoff soon baking for Pru & Paul Hollywood 😂👸🏼 👌👍💚💛👏💐🌻🪻🥂🍾
no its not what real key lime pie tastes like cus Vicki made it with regular limes not key limes....next time if you can't find key limes or key lime juice over there add some lemon juice....btw key lime cheesecake tastes different than key lime pie
Ms. Vicki swings for the fences! I need a tour of that oven- I have never seen or used one like it. Key Lime Pie might be my favorite cold pie because it not overly sweet - but the pie absolutely must be fully chilled in the refrigerator before serving. (I also didn't see any egg yolks in the filling to help it set.) Again, it needs to be served VERY CHILLED. You guys keep saying limey, which makes me laugh.
Key limes differ from limes in several ways, including size, color, flavor, and aroma. Key limes are usually smaller than Persian limes, the most common type of lime found in grocery stores. Key limes are typically about 1-2 inches in diameter. Key limes are more yellow in color, indicating ripeness. Persian limes have thick, bright green skin. Key limes have a stronger, more concentrated citrus flavor with a sharp zesty and slight bitter undertone. Persian limes are more tart than Key limes, giving them a more tart flavor. Key limes are more aromatic than common limes. Key limes contain more seeds than Persian limes. Key limes have thinner skin than Persian limes. In Mexico, key limes are available year-round, but in the U.S., they only grow between June and September. Key limes don't store well because of their thin skin. It's best to keep them out of the fridge and use them within two days of purchasing. your pie looks great but you might want to try it again with key limes
It is called a Key Lime pie, not a Lime pie, for a reason. 😮 With regular limes, adding sugar or reducing the amount of lime juice and adding more condensed milk might be needed. 😊
I use ⅓ cup Nellie & Joe's Key Lime Juice, 5 egg yokes, 1 can of sweetened condensed milk. Stir, stir, stir... cook at 350⁰F for 10 minutes. Chill or freeze... yummmmm!
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
There is a difference between Key Limes and Regular limes.
Also true Key Lime pie in Florida is served sprinkled with a dash of cocaine for that extra kick😂❤😂
@@HeywoodJahblowmelol
@@HeywoodJahblowme When i was in orlando last month, i took it back and asked for another dash. LOL
@@HeywoodJahblowme Only if you get it from that guy selling on the corner outside the Opa-locka Airport boneyard 🙃
I had key lime pie in Florida and had to throw it in the trash. It was too tart. 😢
As soon as I saw the limes weren’t key lime, I literally anticipated for Millie’s and James’ reaction and you guys did not disappoint 😂
Key limes are much less tart and smaller than regular Persian limes. The pie should be chilled before serving.
My recipe is : 1/2 C Key lime juice, 2 egg yolks, and 1 can of Sweetened Condensed milk. Combine and place into a graham cracker crust. Bake at a preheated oven @ 350° ( 170° C) for 15 minutes. Cool and then place in fridge to chill. Serve chilled with/ without whipped cream. May garnish with lime zest.
Real Key limes make the difference.
Might need to add more sugar to compensate.
Definitely, I like key lime pie regardless if its made with actual key limes.....but key lime is definitely a more mellow lime flavor than regular lime so that would likely make a world of difference for them.
Although fresh regular limes are better than bottled key lime juice.
Yes. We have them in Hawaii. They even grow feral sometimes. But are easily recognizable. I am not sure much of Europe has the climate for these limes. They seem to require a more tropical climate than most other limes.
Key Lime juice is what I always buy
Key lime is different from the Persian limes you used. Also, you need to use sweetened condensed milk, not evaporated milk/cream. You essentially made a pie without any sugar in it. The condensed milk has the sugar.
Vicki can make it for this old American guy anytime. (Oh, the irony of Brits calling something American "limey" 😂)
I thought the same thing
😂
Oh my gosh, when James kept saying “it’s just so limey!” I was literally cracking up, wondering if I was secretly being racist!!🤣🤣🤣😊
Only Key limes should be used; Key lime pie should be served completely chilled. 🍋
I used to work at a high end restaurant and the chef showed me his secret for the best key lime pie. After cooking on a stove top your key lime, condensed milk with gelatin mixture you let this cool for several hours in the refrigerator. Then you make your whipping cream with heavy whipping cream the once its very fluffy you gently fold this into your cooled key lime pie mixture and pour into your pie crusts. Then pile high about 2 inches of your heavy whipped cream and top with lime zest and there you have the best key lime pie.
The perfect opportunity for someone to say, "Blimey that's limey!" and you've missed it 😂
Too limey for two out of three limeys. 🤣
I enjoy key lime pie.
😂😂😂
I was thinking the same thing, but they are British so rather like a fish not realizing that they are swimming in water hehe
James' mom did a great job making the pie. A "true" key lime pie is actually made with key limes ( yes, these are a real thing). They are not as tart as a regular lime, so the pie is milder. Having said that, most use regular limes because key limes are difficult to find because they have a very short growing season and are only grown in very particular climates, like Key West, Florida.
Luckily, a few companies are starting to come out with a key lime juice, which will make it easier to make this pie.
👏👏👏
There are many companies that ship Key Lime. Not a new or upcoming thing.
I love seeing your mom on the channel. She does a great job with what you guys have available.
Unless you use Key limes, you simply don't have a Key lime pie.
Key, as in, the Florida Keys - it's a small, intense variant of the lime.
It should be served COLD, sweetie.....out of the fridge. The cream on top should be as cold and not melty. You can make the exact recipe that my mom makes Lemon Icebox Pie, replace Key Lime Juice with Lemon...and both should have sugar in it I think.
The thing about key lime pie is, you have to balance out the sweetness with condensed milk
or add some sugar
You guys have shown me how lucky I am to be from the USA
Key limes are yellow and have a distinctly different taste from the green limes. However, the same pie using green limes will also be delicious. It is difficult to find key limes in supermarket produce departments. I use bottled real key lime juice.
Key limes are also green. If they're yellow, they're overripe. However, key limes are much smaller than regular limes. Only slightly larger than grape tomatoes.
@@jishani1 Nah, when I had lime trees I didn't pick them until they were yellow - maybe yellow with a few greenish blotches left. That goes for both key limes and Persian limes. They're sold green mainly for logistical purposes - if picked ripe they'd need to be crated otherwise they'd get squashed, and they'd likely be fermenting by the time they reached the shelves. Of course if you want a sharper taste you'd want them green.
I’d call that Persian lime pie. Key Limes are a small round lime that turns yellow when ripe, the resulting liquid is yellowish-green. Whipped cream is important to balance lime zestiness, as is careful recipe proportion of lime juice with a filling that’s not too thick. (Key Limes should not be confused with West Indian lime, Omani lime, or Mexican lime which are similar, but slightly different. If the recipe is repeated and Key Limes aren’t available, I’d recommend try and source those types of limes and juice them when they turn yellow).
Would love to see y’all try an old southern pie called a buttermilk pie here’s what you will need
1 9″ pastry crust
▢ 1/2 cup butter, softened
▢ 1 1/4 cup sugar
▢ 3 Tbsp all-purpose flour
▢ 1/4 tsp salt
▢ 3 large eggs
▢ 1 cup buttermilk
▢ 1 Tbsp lemon juice
▢ 1 tsp vanilla extract
Instructions
Beat butter and sugar in a large mixing bowl till creamy.
Add flour, salt, and eggs. Beat till smooth. Add buttermilk, lemon juice, and vanilla and blend well. (Mixture may appear curdled.)
Pour filling into a 9″ pie crust. I like to use a deep dish.
Place pie pan on a cookie sheet and place in an oven that has been preheated to 350°. Bake for 50-55 minutes or till lightly browned on top and mostly set.
Place pie on a cooling rack to cool. Serve at room temperature, and refrigerate any leftovers.
Yes please! for the buttermilk you can use a little lemon juice in regular milk... look up how/what to substitute for buttermilk & it should tell you what the measurements are.
I love buttermilk pie. I make a coconut lime buttermilk pie which is delicious. Unfortunately our cultured buttermilk is hard to find in Europe. I don't think it would turn out well using a substitute.
Hey Guys I live in Florida and I have a Key Lime tree in my yard and my neighbors and myself have been making Key Lime pies for the Holidays I actually Love Key Lime Cheesecake ❤ and I am making those also for Christmas 😉👍❤️❤️❤️. Happy Holidays My Friends from across the Pond from Pensacola Beach Florida USA 🇺🇸.
I also live in FL, Key West and kudos for making my favorite! I have 3 key lime trees and juicing them is a pain in the butt. I admit sometimes I use the Key Lime Juice bottle myself 😃
I live in Central FL and wanted to start on a Key Lime tree next. I have an avocado tree and a bunch of Hibiscus, but want a Star Fruit Tree and a Key Lime Tree next project.
I'm a Miami native, and still living here in my 64th year, and I didn't know you could grow ky limes that far north. I love the flowers & their smell before the fruit starts growing from the flower,,,,that citrus smell is just so dang beautiful
@@miamidolphinsfan Yes My Friend I Love the smell and my Honey Bees do to .I actually have 6 different Citrus trees here . Happy Holidays My Friend from Pensacola Beach Florida USA 🇺🇸 😉👍❤️❤️❤️
Not all limes are created equal. There is a reason it’s called “Key Lime” pie, rather than Lime pie.
You have to start with “key limes”, which are much milder and sweeter than any typical lime.
I love Key lime pie. I imagine you can’t get actual key limes in the U.K. so use what you can. Key limes have a different flavor than the Persian limes we usually see. But I’m glad you actually used real lime juice and not that bottled stuff. Of course it’s limey! It’s lime pie! What did you expect? Well done Ms. Vicki! Edit: I think you used plain evaporated milk and not sweetened condensed milk. That’s another reason it was probably so tart/sour. And yes, you can get bottled Key lime juice (well at least you can here) but it’s not as good as fresh in my opinion. Also didn’t see any eggs/egg yolks in the mixture.
You can get them from certain drivers specialist fruit places but they are more expensive
Your dishes are always a success 😊
We don’t use Carnation crème. We use Carnation sweetened condensed milk. 😳
My uncle in Florida is passed away many years and was a cook for the Merchant Marine during WW2; he always came to family getogethers with key lime pies made with with limes from trees in his yard, and would churn homemade ice cream while the ladies cooked, and tell us sea stories...RIP Uncle Roy
Key lime ice cream?
Sweet 🙏🏻 The last generation was AMAZING 😊
You did a fantastic job!!! Looks great!
Mom Beesley,
Very good job, bear in mind there's a difference between standard limes aka Persian limes and Key lime.
Her key lime pie is legit!!! Great job Vicki! 💜 this version.
Key limes are actually a bit sweet all on their own. The pie should not be tart. Live and learn. The next one, for sure!.
well it should be a little tart, but it shouldnt be like biting into a lemon. pretty funny tho lol.
Key limes are sweet? Since when? Key limes are more tart than regular limes are.
they didn't use Key limes they used reg. limes it looked like.
@allengator1914 yes but they have much less juice. 3 juiced limes will add more tart then 3 key limes.
@@allengator1914 right!
I have a no bake version of key lime pie that I make often. It’s got the same sweet graham cracker base lime juice and zest sweetened condensed milk lime jello and whip cream all folded together and put in the fridge to set. It’s more of a creamy pie rather than a custard base with cream on top. I’ve brought it to a ton of potlucks. It’s always popular. Your version is the most traditional version. Looks beautiful!!
That sounds delicious! 😂
You should try Lemon Meringue pie. Easier to find the ingredients, not harsh, and yummy! It should definitely be chilled before serving. Recipe is easy to find online.
You can also make a lime meringue pie from the same recipe - just use lime juice instead of lemon juice.
Yes lemon meringue is really popular in the UK very easy to make
On these less than successful bakes i would love to see a redo video based on the feedback from comments and research. I dont think this was a failure just too tart. Maybe wrong limes or not enough sugar.
It was a failure from the second they used regular limes. Big time. There's no coming back from that substitution. They really should consult with somebody before going through all the trouble of making a video to avoid these mix-ups.
I want to see your mom’s house! From watching your videos the background is beautiful.
As everyone has said regular limes aren't the same. I get my limes directly from the Keys when I need them. There's a world of a difference.
Key lines are tiny lines from the Florida Keys (the southernmost part of Florida), and the fruit have a sweet and less tart flavor than regular limes. Additionally, key line pie is usually served very cold. That probably affects the flavor, as well.
I have made a Key Lime Pie. They are great. Special key limes are needed. Don't assume you know the taste if you don't have those specific limes.
Yours does look good but could be a little sharper and sweeter if they weren't actually Key Limes.
Don't go by the kids, Vicki. They're taste buds aren't mature enough. They've been eating only a few things for far too long so the experience is one they aren't prepared to appreciate.
Maybe the kids are just too used to English foods, which I have always found to be very bland.
Yes we tend to use more seasoning in the UK so the food os more flavouful but less salty than amercian food @@TheOtherBill
Say Limey more times!
Yeah, Key Lime Pie is I think usually a summer dish (to keep you cool in the heat).
❤Looked beautiful Vicky. We usually serve it chilled. 😂😂😂 Key word...Lime🍈
Key lime pie is my absolute favorite dessert. You need to give this another try with the right limes.
Key limes are tiny and very different from regular limes and you do not add much lime on top. There is key lime juice available in a bottle. It sould be very cold too.
Hmmmmmm who would have thought that a lime pie tastes likes limes???????
but real Key Limes are different than the Persian Limes you see in the grocery store
Limeys eating lime pie!🤣🤣🤣
Doesn't even look like any key lime pie I've ever eaten. Vicki, try the suggestions in comments below to make and serve a real American key lime pie. So glad to see you try some of our great American food.
i love these family cooking and trying vids, you are such lovely folks
The recipe uses 1/2 c of lime juice plus the grated rind of 4 or 5 limes mixed into the egg , evaporated milk mixture! Be sure to add 1c sugar or more!
I love a Lemon ice box pie. Its one of my favorite. I like the strong taste. You did a great job Vicky.
Vicki, you are in a roll! A whirling durbish in the kitchen. Great job with the pie. Genuinely beautiful.
The faces were super funny 😂😂😂
I was wondering that wasn't sweetened condensed milk theres no sugar and the real limes are sour. You could probably fake one with half the juice plus sugar to cut the tartness.
Growing up in Florida, I was (somewhat) blessed to grow up with a key lime tree in my front yard. The plus side was fresh key limes for home made key lime pie. The negative side was it had some very wicked thorns on it and I had on a couple occasions ended up being stuck by said thorns. The Key limes are quite different from the usual limes: smaller, rounder, more smooth skin, and a different flavor profile. Mom tended to prefer to make it with a meringue topping and the filling color (in my opinion) should be yellow, not green. I see people try to sell it with very green colors and I start to get alarm bells. Thanks for the memories.
Needs to be in the fridge for at least a few hours.
I know that not all Britons have disposers under the kitchen sink, but if you do, this is the perfect place to dispose of the key lime rinds. Toss 'em down there and give it a whizz. It perfumes the whole kitchen nicely.
Whoa! Never mind the pie, I want Vicki's sweater! (I'm a knitter and yarn dyer.) GREAT Sweater!
Yes! I agree! Beautiful, Vicki!
That looks good! Good job, Vicki!
My wife is from Eastern Europe and this reminds me of some of the hilarious efforts trying to cook American foods when we were at her mother's house. Sweetened condensed milk is a MUST. You probably won't get Key Limes (a lime variant) in the UK. What I did when in eastern Europe was to buy a lime and lemons. Use the lime and then add the lemons to make the balance of the juice needed. The very tart limes in Europe will overpower the lemons so if you only use one lime it will balance out and not be like POW! when you eat it, lol. Also, just like a good cheesecake you must let it chill in the fridge for at least 3 hours to give it a chance to set up. A lot of the "cream-cake-pies" we make need to set up before eating. You should've seen me making my first few bread puddings, lol...still a work in progress....
You are so adventurous to try all these recipes.
There is a fine balance between too tart or too sweet. Most bakers struggle to meet it.
@@Centervillejim it takes time and personal preference plays a part. You can experiment with ramekins of different ratios of lime
Vicki, you are such a sweetheart!
I like Key Lime pie, but I do only want a small slice. It can get to be too much in quantity. A sliver with some fresh fruit on the side is also lovely.
South Florida native here….yep, ya gotta use real Key limes/juice 😂
love the honesty
I am enjoying your videos
Vicki is great in the kitchen. I have to taste new things somewhere else before I try making it. It's a shame Milly and James don't know how to cook. They should assist Vicki when she cooks, that way they'd learn some things. Why do they eat everything out of bowls?
Yep, they need to get their asses in the kitchen and learn something!
Key limes are probably hard to get in the UK, but it is called KEY lime pie for a reason. They do make a difference.
I love the sweater/jumper Miss Vicky!
Does anyone else notice that James has such a thick accent that you need subtitles sometimes. He pronounces the letter "R" in an odd way.
I never understand more than 50% of what he says.
@ Finally, someone that sees what I see..lol. It’s like he has a speech impediment with his R’s or something.
You forgot to add SUGAR! 😮 THAT'S GOING TO BE THE SOUREST LIME PIE YOU CAN IMAGINE!
Vicki I absolutely love you and your family and the videos!!! Key lime pie and lemon pie should ALWAYS be served cold out of the fridge. Sweetened condensed milk is the sweet component of these pies.
My second fave after pecan. It's so good and refreshing. Enjoying your videos :)
Cool it completely before you top or slice. Looks yummy!
Limey Limey Limey 😂😂😂
It should be completely chilled - at least 2-3 hours in the fridge, better yet overnight. Otherwise, looks beautiful.
Your dish looked so ggod, made me want some key lime pie. Having fun watching you try dishes in the kitchen and how lucky is your family to get the benefits and try all the dishes you make.
My favorite is frozen key lime pie. Graham cracker crust, filling is light and fluffy with a layer of frozen whip topping. Like a pie ice cream Delish
If you do not have Key limes, you cannot make Key lime pie. Regular limes are far too tart and not the right flavor at all. You need to get online and order some Nellie & Joe's Key LIme Juice. There is NO substitute. And the pie MUST be served chilled. It's really important to adhere to the recipes for these foods.
As others have mentioned, true Key limes make all the difference in the flavor profile. If you can't find Key limes or Key lime juice, you can also balance out the Persian lime flavor with some lemon juice. It won't be the same, but it will help get the flavor closer. The impression that I got from the Cheesecake Factory's "Key lime" cheesecake was that they were using Persian limes, as well, because it shouldn't be that tart.
Also, it should be served chilled. You have to remember, this is a dessert that was meant to be refreshing on a hot tropical afternoon -- and it originally wasn't baked at all! The lime juice, the egg yolks, and the sweetened condensed milk will react to thicken the mixture all on its own, but we cook it today due to safety concerns about raw eggs. When it first became popular, it was chilled in an icebox until the mixture set, then served.
Otherwise, it looks good!
I love Millie & James facial expressions after eating the cake.
The difference is the key lines versus lime... I had a key lime tree in my yard one time and it made so many hundreds of key limes! I found that when they turned yellow that was their peak of sweetness... Made quite a few key lime pies...
If you're using lime, you're going to get a different taste in your pie. I would think you'd almost want to mix a little lemon in with your your lime Or even a tablespoon of orange juice maybe even though that wouldn't be the same...
I miss that tree.
You needed to add some sugar to the graham cracker mixture
I don’t know if you can order it on your Amazon but there is authentic bottled key lime juice for making key lime pies.
One of my favorites.
i hope you used key limes because if not, thats gonna be one unpleasant pie lol
You can do that same recipe with LEMONS!!!
You did an awesome job!!! Looks wonderful
Key lime pie is my absolute favorite! love the sweet and tart together. Good job mom!
Blimey! It was limey!...This is one of the most popular pies, I can eat a whole pie of this kind I just love it.
i like it on the tart side but there really is a different between key lime and lime. if you have to use regular limes, i mix in lemon also (half and half each) and its not as bad, bit more sugar too.
Did she just make a lime pie without sugar? Sweetened condensed milk, not evaporated milk. Seems more significant than the type of lime.
As others have said, you have to use key limes for this pie. Key limes are milder. I adore real key lime pie. It is refreshing without being very sour.
My parents (especially my dad) love key lime pie. I personally can't stand it. But being a subscriber so long, I'll watch the video...just for your family.
Vicky you did a FANTASTIC job key lime pie is one of my favorites I bought one at our grocery store to take for Thanksgiving & everyone loved it. It's one of those pies you keep in the refrigerator & tastes so good cold. You always decorate everything so nice & the whip cream is a must on key lime pie, it mellows the citrus taste so good but I don't care for those that are too tart or sour lime tasting that's not true key lime pie that started in the south. So yummy & yours looks perfect great work. You're going to be on the Great British Bakeoff soon baking for Pru & Paul Hollywood 😂👸🏼
👌👍💚💛👏💐🌻🪻🥂🍾
LOL. You two just don’t get much lime do you? What a surprise too, Limeys that don’t like lime. 😂
Limeys eatin limes😂 Just kiddin, we love y'all.
no its not what real key lime pie tastes like cus Vicki made it with regular limes not key limes....next time if you can't find key limes or key lime juice over there add some lemon juice....btw key lime cheesecake tastes different than key lime pie
Ms. Vicki swings for the fences! I need a tour of that oven- I have never seen or used one like it. Key Lime Pie might be my favorite cold pie because it not overly sweet - but the pie absolutely must be fully chilled in the refrigerator before serving. (I also didn't see any egg yolks in the filling to help it set.) Again, it needs to be served VERY CHILLED.
You guys keep saying limey, which makes me laugh.
Key limes differ from limes in several ways, including size, color, flavor, and aroma. Key limes are usually smaller than Persian limes, the most common type of lime found in grocery stores. Key limes are typically about 1-2 inches in diameter. Key limes are more yellow in color, indicating ripeness. Persian limes have thick, bright green skin. Key limes have a stronger, more concentrated citrus flavor with a sharp zesty and slight bitter undertone. Persian limes are more tart than Key limes, giving them a more tart flavor. Key limes are more aromatic than common limes. Key limes contain more seeds than Persian limes. Key limes have thinner skin than Persian limes. In Mexico, key limes are available year-round, but in the U.S., they only grow between June and September. Key limes don't store well because of their thin skin. It's best to keep them out of the fridge and use them within two days of purchasing.
your pie looks great but you might want to try it again with key limes
Looks professionally done!
It would be hilarious if Josh and Ollie randomly stopped by to try your cooking. You'd also pick up a million subscribers overnight.
Vicki, looks wonderful. Please try making a New York cheesecake ❤😊
It is called a Key Lime pie, not a Lime pie, for a reason. 😮 With regular limes, adding sugar or reducing the amount of lime juice and adding more condensed milk might be needed. 😊
There is no substitute for Key limes. One cannot just improvise and detour with different ingredients and methods.
I use ⅓ cup Nellie & Joe's Key Lime Juice, 5 egg yokes, 1 can of sweetened condensed milk. Stir, stir, stir... cook at 350⁰F for 10 minutes. Chill or freeze... yummmmm!
1 cup is TOOO much lime juice. 😅