Key Lime Pie

I have a bag of said limes and would like to make a pie. I am not a key
lime pie expert and see many variations of the recipe.
Cookie crust?
Baked pastry crust?
Filling poured in and chilled to set?
Filling baked then chilled to set?
Whipped cream or meringue?
Anyone know what is really the real deal? They all claim to be
"authentic" but they all differ quite a bit.
marcella
enough with the bread machine posts!
Reply to
Marcella Peek
On Tue 22 Feb 2005 01:19:13p, Marcella Peek wrote in rec.food.baking:
I'm not an expert on authenticity, but I've been baking key lime pies for many years. My preferences follow:
No, but probably original.
Yes, better texture combination.
No, it never sets firm enough.
Yes, a firmer set and better texture.
Whipped cream, just because!
Wayne
Reply to
Wayne Boatwright
On Tue, 22 Feb 2005 12:19:13 -0800, Marcella Peek wrote:
this is the original...
@@@@@ Now You're Cooking! Export Format
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
** Exported from Now You're Cooking! v5.66 **
The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary. Bon Appetit!
Reply to
Ida Slapter
On 22 Feb 2005 21:55:26 +0100
I've heard it the other way around - that the original had a pastry crust, but everybody likes the graham cracker better.
Last time i made it, the crust was formed from pulverized animal crackers. the kind in the circus-themed bag. little butter, little sugar, pinch of nutmeg . . . went over well.
Reply to
Eric Jorgensen
In article ,
Google on Mangrove Mama's key lime pie. This is the definitive version that we've made many times. It never fails to impress.
Cindy
Reply to
Cindy Fuller
Would have been nice if you could have posted the recipe, instead of promoting a shrimpboat load of ordinary web sites.
We Will Drink NO Wine before It's Time.
...............it's time.
Reply to
Ida Slapter

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