I used the recipe from Guga’s “Sous Vide Everything” channel: [https://www.youtube.com/watch?v=UHqHSVgOXI8](https://www.youtube.com/watch?v=UHqHSVgOXI8) I used short 8oz canning jars, a graham cracker crust (6 rectangles made enough crust for 8 jars), I doubled the pie recipe, but kept the meringue recipe as he presented.
Crust: 6 graham cracker sheets pulverized, 3T butter, 1/6c sugar.
Pie filling: 2 cans sweetened condensed milk, gradually mix in 8 egg yolks, mix in 2 oz key lime juice (I juiced 10 key limes but I probably could have gotten away with 8), mix in 2 tsp vanilla extract, and my own addition – I added about 1/16tsp key lime zest extract (more below). The filling almost filled 6 of the jars up to where the threads start – maybe about 40ounces total.
Meringue: 4 egg whites, gradually whip in 1/3c sugar, 3/4 tsp key lime juice, and 1/16tsp lime zest extract. Toasted with a kitchen torch to add character.
Key lime zest extract: lime zest from the 10 key limes I later juiced, equal volume of strong alcohol – I had tequila on hand and used about an ounce, jar and wait at least a couple hours.
Bath 180deg for 70 min (was going to do 90 because the jars were still giving off bubbles at 60min, but then I had to leave). My new adult toy is an Inkbird ISV-300w. All the jars sank fine, even the one that didn’t get filled quite as full.
The consistency was custardy, my wife (this was a special surprise for her) thought it wasn’t as sweet as the Marie Calendar frozen ones we usually get (though I thought it was plenty sweet). When I was tasting the batter, I felt the small bit of zest extract really added a lot of character. Granted, my sense of taste and smell is off but my wife liked it. The meringue makes a great addition (and uses up some of the leftover egg whites), but I don’t recommend beating it by hand. 😣 I probably could have added even more zest extract to the meringue.
Retreat60
That looks ambitious.
Zealousideal-Pop4426
Whoa – Saving this! 🤗
dizzy515151
I’m so curious about how the base is on these? Are they really gummy?
MaxPower637
How does the output compare to a more traditional key lime pie? This looks like a lot more work than just making a key lime pie the way I usually do
sushirollsyummy
Omggggg I have an obsession with key lime… drinks… pies… food.. ❤️
10 Comments
Where is this recipe??! Need it
I didn’t even realize this was an option.
Recipe please?
Also, what does a la Guga mean?
Recipe please
I used the recipe from Guga’s “Sous Vide Everything” channel: [https://www.youtube.com/watch?v=UHqHSVgOXI8](https://www.youtube.com/watch?v=UHqHSVgOXI8) I used short 8oz canning jars, a graham cracker crust (6 rectangles made enough crust for 8 jars), I doubled the pie recipe, but kept the meringue recipe as he presented.
Crust: 6 graham cracker sheets pulverized, 3T butter, 1/6c sugar.
Pie filling: 2 cans sweetened condensed milk, gradually mix in 8 egg yolks, mix in 2 oz key lime juice (I juiced 10 key limes but I probably could have gotten away with 8), mix in 2 tsp vanilla extract, and my own addition – I added about 1/16tsp key lime zest extract (more below). The filling almost filled 6 of the jars up to where the threads start – maybe about 40ounces total.
Meringue: 4 egg whites, gradually whip in 1/3c sugar, 3/4 tsp key lime juice, and 1/16tsp lime zest extract. Toasted with a kitchen torch to add character.
Key lime zest extract: lime zest from the 10 key limes I later juiced, equal volume of strong alcohol – I had tequila on hand and used about an ounce, jar and wait at least a couple hours.
Bath 180deg for 70 min (was going to do 90 because the jars were still giving off bubbles at 60min, but then I had to leave). My new adult toy is an Inkbird ISV-300w. All the jars sank fine, even the one that didn’t get filled quite as full.
The consistency was custardy, my wife (this was a special surprise for her) thought it wasn’t as sweet as the Marie Calendar frozen ones we usually get (though I thought it was plenty sweet). When I was tasting the batter, I felt the small bit of zest extract really added a lot of character. Granted, my sense of taste and smell is off but my wife liked it. The meringue makes a great addition (and uses up some of the leftover egg whites), but I don’t recommend beating it by hand. 😣 I probably could have added even more zest extract to the meringue.
That looks ambitious.
Whoa – Saving this! 🤗
I’m so curious about how the base is on these? Are they really gummy?
How does the output compare to a more traditional key lime pie? This looks like a lot more work than just making a key lime pie the way I usually do
Omggggg I have an obsession with key lime… drinks… pies… food.. ❤️
Looks fantastic!