Hi kind folks, I have two questions:
On our Thanksgiving menu, I hope to make brigadeiros and key lime pie, neither of which I have made before.
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I asked for some hints in making brigadeiros here:
Doughs and desserts that are not baked - #91 by Rasam
especially any ways of ensuring that the mixture sets up well after being cooked for the given amount of time on the stovetop, then cooled. Does anyone have any helpful experience here to share? -
I want to make key lime pie with a gingersnap crust and condensed milk in the filling. There seem to be two choices in the filling: main ingredients (key lime juice, condensed milk, egg yolks) plus plain Greek yogurt or main ingredients and no Greek yogurt.
Here are the two recipes I am considering:
With Greek Yogurt: https://www.sandravalvassori.com/key-lime-pie/
Without Greek Yogurt: https://www.epicurious.com/recipes/food/views/our-favorite-key-lime-pie-56389684
(only I will use gingersnaps in the crust rather than graham crackers)
The first recipe calls for 23-25 minutes bake time after putting in the filling, and the second calls for 15 minutes bake time.
I would like to use Greek Yogurt, but don’t want to overbake the filling. Does anyone have wisdom here?
