Key Lime Pie

snipped-for-privacy@cc.usu.edu (MelissaT) wrote in news:66c3169.0311070838.7ae74d51 @posting.google.com:

Go here and type in Key Lime ... you'll get some great recipes and reviews that will help you pick one.

Luck Mon ami!

Jean Scott

One 9" baked pie crust, regular or graham cracker

1/2 cup key lime juice (or regular lime juice) 4 egg yolks 1 - 14 oz. can sweetened condensed milk

Blend filling ingredients, pour into crust. Bake at 350 for about 15 minutes, till filling is set. Cool, chill well. Top with meringue or whipped cream.

-Scott

Key Lime Pie

The famous Florida dessert, Key Lime Pie originated in Key West. This recipe will make a nine-inch pie.

Pie Crust

1 cup graham crackers 5 tablespoons melted butter 2 tablespoons granulated sugar

Combine cracker crumbs, butter and sugar. Mix well and press firmly into a pie dish. Place in freezer. (May be prepared a day in advance.)

Filling

4 egg yolks 1 14 oz. can sweetened condensed milk 3 oz. key lime juice 1 cup whipping cream

Beat egg yolks. Add sweetened condensed milk and mix well. Blend in Key Lime juice, a little at a time, until mixture is smooth and creamy.

Remove pie crust from freezer. Pour filling mixture into pie crust. Bake in pre-heated 350o oven for ten minutes.

Remove from oven, allow to cool and place in refrigerator. When chilled, beat whipping cream until stiff and top pie. Garnish top with a few finely chopped pecans or macadamia nuts.

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Title: Key Lime Pie Categories: Desserts, Pies Yield: 8 Servings

3/4 c Key Lime juice 2 ts Key Lime juice 2 1/4 c Sweetened condensed milk 1 ts Grated Key lime rind 3 ea Egg yolks 1 ea 9" graham cracker pie crust 1 x Sweetened whipped cream

Squeeze juice from 4 lg or 6 small Key Limes and grate rind; set aside. Using a whisk beat egg yolks until buttercup yellow. Add about half the condensed milk, using whisk. Blend well and add remaining milk. Add half the lime juice and blend slowly. Add remaining juice and blend. Add grated rind; mix and pour into chilled pie crust. Refrigerate 4 hours. May be frozen. To serve, slice while still frozen and let stand about 10 minutes. Top with whipped cream. Mrs. Harold T. Cook

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Title: Americana Key Lime Pie Categories: Pies Yield: 6 Servings

MMMMM--------------------MM BY HELEN PEAGRAM------------------------- 1 tb Unflavored gelatin 1/2 c Sugar 1/4 ts Salt 4 Egg yolks 1/2 c Key lime juice 1/4 c Water 1 ts Lime zest 4 Egg whites 1/2 c Sugar 1 c Heavy cream; whipped 1 9 inch pie crust; baked Pistachio nuts; chopped Lime slices; for garnish Whipped cream; for garnish

In a medium saucepan combine gelatin, 1/2 cup sugar and salt. In a small bowl beat together egg yolks, lime juice and water then stir into gelatin mixture. Cook and stir over medium heat, until mixture just comes to the boil. Remove from heat and stir in lime zest. Refrigerate mixture and chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon. Beat egg whites till soft peaks form, then add 1/2 cup sugar beating to stiff peaks. Fold gelatin mixture into egg whites. Fold in whipped cream. Transfer mixture into prebaked, cooled, pie crust. Chill till firm. Garnish with more whipped cream and lime zest.

By The Thieving Gourmet on 3/22/98 11:40 AM Central Standard Time.

by snipped-for-privacy@aol.com

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Title: Delicious Key Lime Pie Categories: Pies Yield: 6 Servings

1 tb Plain gelatin 1/4 ts Salt 1/2 c Key lime,strained 1 ts Grated lime peel 1 ea Baked graham cracker crust 1 c Sugar 4 ea Eggs,separated 1/4 c Water 1 c Heavy cream,whipped

Mix the gelatin,half of the sugar and the salt in a saucepan.In another pan,beat the egg yolks well.Add the lime juice and water to the egg yolk mixture.Stir the egg yolk mixture into the gelatin mixture.Cook over low heat,stirring constantly,just until the mixture comes to a boil.Remove from heat;stir in grated peel.Chill,stirring occasionally,until the mixture mounds slightly when dropped from a spoon. Beat the egg whites until soft peaks form.Gradually,add the remaining sugar,beating until stiff.Fold into the chilled gelatin mixture.Fold in whipped cream (reserve some for topping,if desired).Pour into the baked crust.Chill until firm.

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Title: Florida Key Lime Pie Categories: Pies Yield: 8 Servings

1 x -------------c-------------- 2 tb Sugar 1 x -------------f-------------- 1/2 c Freshly squeezed lime juice 1/8 ts Salt 2 1/2 c Heavy cream 1 1/4 c Graham cracker crumbs 1/3 c Butter, melted 5 ea Large egg yolks 1/3 c Sugar 2 tb Coarsely grated lime peel 1 ea Small lime,sliced,optional

Prepare crust: Heat oven to 375 degrees.In 9" pie plate combine graham cracker crumbs and 2 tbsp. sugar;stir in butter until blended. Press mixture firmly and evenly over bottom and sides of pie plate; bake 10 minutes until browned.Cool completely on wire rack. Prepare filling: In top of double boiler using wire whisk,beat egg yolks,lime juice,1/3 cup sugar and salt until well blended.Set over simmering water;cook about 5 minutes,stirring constantly until mixture is thick enough to coat back of metal spoon.Remove from heat; stir in 1 tbsp. grated lime peel.Refrigerate mixture about 45 minutes until cool.Meanwhile,in large bowl with electric mixer at medium speed,beat cream until soft peaks form.Set 1 cup whipped cream aside for garnish;fold cooled lime mixture into remaining cream.Spoon filling into prepared crust;refrigerate at least 2 hours until set. To serve: Spoon remaining whipped cream decoratively over top of pie; sprinkle cream with remaining 1 tbsp. lime peel.Garnish with lime slices,if desired.

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Title: Islamorada Key Lime Pie Categories: Pies Yield: 6 Servings

1 c Condensed milk 1/2 c Key lime juice 1 c Sugar 6 ea Eggs,separated 1 tb Cream of tartar 1 ea 10" or 2 8" pie crusts

Whip together condensed milk and separated egg yolks until light and creamy at medium speed,about 8 minutes.Add 1/2 cup lime juice. Let rotate at low speed for about 1 second.Fold a few times with a rubber spatula.Pour into baked pie shell.Let stand. Beat separated egg whites with cream of tartar for a full five minutes.Add sugar.Beat another full five minutes.Spread on top of pie.Brown in oven at 350 degrees.

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Title: Pier House Key Lime Pie Categories: Pies, Desserts Yield: 8 Servings

4 Each Eggs; separated 14 oz Sweetened condensed milk 1/2 c Key or Persian lime juice 1/2 ts Cream of tartar 1 ea 9" graham cracker crust

MMMMM--------------------------MERINGUE 4 ea egg whites 4 tb sugar

Preheat oven to 325 degrees. With an electric mixer, beat the egg yolks on high speed until thick and light in color. Turn off mixer and add the condensed milk, Mix on low speed. Still on low speed, add half the lime juice, cream of tartar and then the remaining lime juice. Mix until blended. Pour into prepared crust and bake for 10 to 15 minutes or until the center is firm and dry to the touch. Freeze for at least 3 hours before topping with meringue. To make meringue, heat the egg whites and sugar in the top of a double boiler, stirring frequently, to 110 degrees. Beat on high speed until stiff peaks are formed. Top the frozen pie and return it to the freezer until ready to serve. It keeps for several days.

From: "Saskia Gadet"

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Key Lime Pie (Authentic)

desserts, pies

4 large eggs 14 oz sweetened condensed milk 1/2 cup key lime juice 1 9 prepared pastry shell 1/2 tablespoon sugar, or more 1/3 teaspoon cream of tarter

Preheat oven to 350F.

Separate egg yolks and whites in separate bowls. Beat egg yolks until light. Add condensed milk and slowly add 1/2 cup lime juice stirring as you go. Stir mixture until thickened; the acidity of the key lime juice will "cook" the mixture into a custard. Pour mixture into prebaked pie crust.

Make a meringue with the egg whites. While beating egg whites, add sugar, one tablespoon at a time. Add a little cream of tarter. Cover pie with meringue and bake for a few minutes until meringue is lightly browned.

Note: Be sure and perforate pie crust with fork before baking crust. Chill pie until ready to serve.

Yield: 6 servings

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