"pavane" > wrote in message
...
|
| "Jim Elbrecht" > wrote in message
| ...
|| "pavane" > wrote:
||
|| >
|| >"pavane" > wrote in message
|| ...
|| >|
|| >| "Jim Elbrecht" > wrote in message
|| >| ...
|| >|| My son has asked for a Key Lime cheesecake for his birthday next week.
||
|| -snip-
|| >|
|| >| Well, key lime cheesecake is not key lime pie. If you want to have
|| >| productive fun, make him a real key lime pie,
|| -snip-
||
|| >The best I have ever had comes from Joe's Stone Crab in Miami Beach. I didn't realize the
|| >recipe was on the Internet, here is the link:
|| >http://www.joesstonecrab.com/recipes/keylime.html
|| >
|| >...a bit less eggy, a bit more limey.
||
|| Mmmmmmmmmmmmmmmmmmmmm. I made them both. The 'proof' was last
|| night. We might try the cheesecake again someday-- but it came in a
|| distant second last night. 6 votes for the pie, 0 for the
|| cheesecake, but everyone said 'it was real good. . . but that pie!'.
||
|| Thanks for the suggestion and the link. Two comments on my results.
|| 1. It says to butter the pie plate- I've now edited mine to say
|| "heavily butter" - my crust stuck.
|| 2. It says to freeze for 20 minutes before serving. Mine might not
|| have been cooked firm enough - but I'm going for an hour next time.
||
|| But that flavor. .. ohhhh baby.
||
|| Jim
|
| It's great to hear that it went over so well. Congrats on discovering one of
| the true "well kept secrets" of Florida cooking. And belated happy birthday
| to your son. Thanks for the follow-up.
|
| pavane

Looking again at your comments I wonder if both of the problems you had
could be attributed to a too-low oven temp. The crust should slightly
caramelize, giving it strength and a non-stick nature, and the pie could
have been undercooked. Have you checked your oven temp lately?

pavane