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.
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.
enough with the bread machine posts!
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!
On Tue, 22 Feb 2005 12:19:13 -0800, Marcella Peek
this is the original...
@@@@@ Now You're Cooking! Export Format
Key Lime Pie (Authentic)
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
you go. Stir mixture until thickened; the acidity of the key lime
will "cook" the mixture into a custard. Pour mixture into prebaked
Make a meringue with the egg whites. While beating egg whites, add
one tablespoon at a time. Add a little cream of tarter. Cover pie
meringue and bake for a few minutes until meringue is lightly browned.
Note: Be sure and perforate pie crust with fork before baking crust.
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!
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.