Sous Vide Key Lime Pie
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Pro-level cooking techniques made simple.
Ingredients for 6
1 (14-ounce) can sweetened condensed milk
1/2 cup key lime juice
6 large egg yolks
Pinch kosher salt
1 baked graham cracker crust
3 cups whipped cream
1 tablespoon key lime zest
Set the Anova Sous Vide Precision Cooker to 180°F (82°C).
Place sweetened condensed milk, lime juice, egg yolks, and salt in a blender and puree until smooth and frothy, about 30 seconds.
Transfer to a zipper lock bag and seal using the water immersion technique. Place in the water bath and set the timer for 30 minutes. Agitate the bag several times throughout the cooking process to prevent clumps from forming.
When the timer goes off, remove the bag from the water bath and transfer to an ice bath to cool. After the mixture has cooled, pour into the crust.
Top with whipped cream, sprinkle with lime zest, and refrigerate for at least 30 minutes before serving.