Having all of your materials together will save you from having to frantically search for them afterwards. A delicious Linzer dough crust tops this pie.
Get the money ready. Beat the sugar and butter together until fluffy.
Combining eggs is a good idea.
Mix in some cake flour, hazelnut meal, and cinnamon. Mix well by stirring. Put it in the fridge for half an hour to chill. Pie crust should be rolled to a thickness of about 14 inch.
Place roughly a cup of rice or dry beans on the parchment paper and spread it evenly over the crust. Because of this, the crust will not puff up when cooking but will remain flat.
Six egg yolks, three-quarters of a quart of sweetened condensed milk, and one cup of Key lime juice should be combined to make the pie filling.
Top the filling with a spiral of the remaining marmalade. Set aside 20-30 minutes to bake at 325 degrees. Whisk together the heavy cream and sugar until medium-stiff peaks form to make whipped cream.
You can certainly use normal limes to create this pie, but Key limes give it that extra something special. Key lime juice is a key ingredient in the classic pie recipe.
When hazelnut flour is unavailable, almond flour may be used as a 1:1 equivalent.
Of course it is possible! I'm happy Chef Weil included raspberries to Key lime pie. Including it is a great idea since it tastes great!
Refrigerated pie lasts 2–3 days. At my home, it wouldn't stay that long, but it has a long shelf life if it's not consumed.