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Key Lime Pie
I just got married less than a month ago, and I have discovered a
newfound love for cooking I did not have before. As the holidays are approaching, I was wondering if anyone has a good recipe for key lime pie. Thanks a lot Melissat |
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Key Lime Pie
"MelissaT" > wrote in message m... > I just got married less than a month ago, and I have discovered a > newfound love for cooking I did not have before. As the holidays are > approaching, I was wondering if anyone has a good recipe for key lime > pie. Thanks a lot > > Melissat 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 |
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Key Lime Pie
MMMMM----- Recipe via Meal-Master (tm) v8.06
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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 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" <icu05708@euronet. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Gran'ma Golds' Original Key Lime Pie. Categories: Pies Yield: 1 Pie 1 cn Condensed Milk 4 Egg yolk 1/2 c Lime Juice Beat 1 egg white stiff. Fold into above mixture. Beat 3 egg white and gradually add 6 tablespoons of sugar and 1/2 teaspoon cream of tartar. Put into baked pie shell and bake till egg whites are golden brown. (350 degrees) The Key Lime Pie is nationally known as one of Florida's outstanding desserts. During the early days of the Florida Keys, thirfty wives of "conch" settlers used juice from wild limes to make up this original recipe. The above recipe came from the back of a postcard bought at Florida Natural Color in Miami Florida in the 1950's. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Key Lime Pie I Low Fat Version Categories: Pies Yield: 8 Servings 1 Whole graham cracker pie Crust, 9 inch 4 Whole egg yolks 1/2 c Key Lime juice 14 oz Eagle Brand Condensed Milk, FatFree 1 Whole lime zest Bake pie shell or use a graham cracker crust if you prefer. Beat yolks on medium speed until thick and lemon-colored. Heat juice in a saucepan over medium heat until thoroughly heated. Gradually stir about 1/4 of hot lime juice into yolks and then add yolks to remaining hot lime juice in saucepan - stirring constantly. Cook 2 minutes - stirring continually. Remove from heat and cool. Add sweetened condensed milk - stirring until mixture thickens. Spoon filling into crust. Refrigerate until thoroughly chilled. Beat cream with electric mixer at high speed until foamy. Add sugar, 1 tablespoon at a time until stiff peaks form. Spoon whipped cream onto pie. Refrigerate until serving time. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Marco Island Key Lime Pie Categories: Cheese/eggs, Jewish, Fruits, Pies Yield: 8 Servings 1 tb Butter 1 1/2 c Chopped pecans 3/4 c Graham cracker crumbs 2 Lime rind, grated 3/4 ts Cinnamon 1 1/2 tb Sugar 7 Egg yolk 2 cn Sweetened condensed milk, -(14 oz) 1/2 c Key lime juice 2 Lime rind, grated Whipped cream PECAN CRUST Saute pecans in butter until lightly browned. Place nuts and butter in food processor, and add the crumbs, lime peel, cinnamon, sugar, and mix till coarse. Press into a 10" pie plate, reserving some for garnish if you like. PIE FILLING Beat egg yolks at high speed 4-5 minutes. Slowly add condensed milk with the mixer running at medium, then add lime juice the same way. Add peel and mix slowly. Pour mixture into the prepared crust. Fill baking pan halfway with water, and place on lowest rack of the oven. Place pie plate on rack above water, and bake at 300 degrees until firm, 20-25 minutes. Do not allow pie to brown. Remove pie, and cool to room temperature, then place in refrigerator to set and chill for about 4 hours. To serve, you may garnish with whipped cream and crust crumbs if you like NOTES : The "Key" limes have a sharper taste than regular ones, but they're similar to the yellow limes you can find in Mexican markets. You can use the regular limes, but the pie won't have the tartness it's supposed to. Recipe by: Marco Island Resort From: (The Meades) Date: Mon, 6 Jan 1997 16:48:30 -0500 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Original Key Lime Pie Categories: Pies, Fruits, Usa Yield: 8 Servings 1 ea Unflavored gelatin 1/4 c Water 2/3 c Sugar; divided 1/2 c Key lime juice 1/4 t Salt 2 t Grated lime rind 4 ea Eggs; separated 1 x 9" baked pastry shell I got this recipe from a "Cracker," and it will dispute the previous statement that all will agree on how to make the best Key Lime Pie. My tree froze, but came back, so we've enjoyed this recipe a lot this year. Mix together gelatin, 1/3 c sugar and salt in saucepan. Combine slightly beaten egg yolks, water & lime juice. Add to gelatin mixture. Place over low heat, stirring constantly, until gelatin dissolves, about 6 min. Remove from heat and add rind. Cool. Beat egg whites until stiff but not dry. Gradually add remaining 1/3 c sugar and beat until stiff. Fold in gelatin mixture. Turn into pastry shell and chill until firm. Garnish with whipped cream and lime slices if desired. Note: To make lime chiffon cream pie, fold in 1/2 c heavy cream, whipped before turning into pastry shell. This is a much lighter pie than the one using sweetened condensed milk, and I think it has a more of the flavor of Key limes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Key Lime Pie "Original" Categories: Pies, Usa Yield: 8 Servings 1 ea Unflavored gelatin 1/4 c Water 2/3 c Sugar; divided 1/2 c Key lime juice 1/4 t Salt 2 t Grated lime rind 4 ea Eggs; separated 9" ea baked pastry shell I got this recipe from a "Cracker," and it will dispute the previous statement that all will agree on how to make the best Key Lime Pie. My tree froze, but came back, so we've enjoyed this recipe a lot this year. Mix togethe gelatin, 1/3 c sugar and salt in saucepan. Combine slightly beaten egg yolks, water & lime juice. Add to gelatin mixture. Place over low heat, stirring constantly, until gelatin dissolves, about 6 min. Remove from heat and add rind. Cool. Beat egg whites until stiff but not dry. Gradually add remaining 1/3 c sugar and beat until stiff. Fold in gelatin mixture. Turn into pastry shell and chill until firm. Garnish with whipped cream and lime slices if desired. Note: To make lime chiffon cream pie, fold in 1/2 c heavy cream, whipped before turning into pastry shell. This is a much lighter pie than the one using sweetened consensed milk, and I think it has a more of the flavor of Key limes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Best "Key Lime" Pie Categories: Pies, Fruits, Usa Yield: 8 Servings 2 cn Limeade 2 ea Cool whip; med 2 cn Condensed milk. Gently mix together and put in pie shell of your choice. Maybe you could figure out the amount of key lime juice to substitute for the limeade. This recipe is a little better for those of us who watch our cholesterol -- no eggs. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Dmn- Key Lime Pie with Lime Curd Categories: Pies, Fruits, Usa Yield: 8 Servings Crust; (recipe follows) 1 3/4 c Sugar 3/4 c Butter 9 Key limes; about 3/4 cup , -juice of 8 lg Eggs; beaten Whipped cream; (optional) Preheat oven to 350 F. Prepare crust; refrigerate. For curd, heat sugar, butter and lime juice in top of double boiler over low heat. Cook, stirring constantly, until butter melts. Whisk in eggs; cook until mixture is thick enough to coat back of spoon, about 5 minutes. Transfer to stainless-steel bowl placed in another bowl filled with ice to chill, stirring constantly. Spoon curd into crust. Cover with plastic wrap set directly on top of curd. Refrigerate 2 hours. Serve with whipped cream, if desired. CRUST: Combine 1 1/2 cups graham cracker crumbs, 1/2 cup ground pecans and 3 tablespoons sugar in a 9-inch pie pan. Stir in 1/3 cup melted butter. Mold crumbs against sides and bottom of pan. Bake 4 minutes in 35O-F oven. Cool; chill in refrigerator. Per serving- Cal 718 (49% tat) Fat 43 g (20 g sat) Fiber 2 g Chol 310mg Sodium 620mg Carbs 92g Calcium 60mg Source: Adapted from "Allen Susser's New World Cuisine and Cookery" From the Dallas Morning News Typos by Bobbie Beers, converted by MM_Buster v2.0l. From: Jim Weller Date: 17 Sep 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Green River Key Lime Pie Categories: Pies Yield: 8 Servings MMMMM--------------------MM BY HELEN PEAGRAM------------------------- 8 Egg yolks 28 oz Sweetened condensed milk 7 oz Key lime juice 1 Deep-dish graham cracker -crust; (9-inch) Beat egg yolks until thoroughly blended. Add milk and key lime juice. Mix well. Let stand for 5 minutes. Pour into pie crust. Bake at 350 degrees for 20 minutes. (Outside edge will be set.) Cool on wire rack to room temperature. Refrigerate for at least 2 hours before serving. Makes 1 9-inch pie. NOTE: Paul Little, owner of the Green River Coffee Co. in Wilson, credits the key lime juice with the success of this dessert. The brand he uses, Nellie and Joe's, is available in supermarket wine and drink mix sections. Key limes are different from regular (Persian) limes in appearance and taste. Key limes (named after the Florida Keys) are golfball-size limes that are more yellow than green. "Pucker power" is what really gauges a good Key lime pie. Tart and tangy, this Key lime pie passes the test. Provided by: Specialty of the House, The News & Observer, P.O. Box 191, Raleigh, N.C. 27602 Formatted and Busted by 3/16/98 Recipe by: Green River Coffee Co., Wilson by MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Key Lime Pie-Philadelphia Inquirer Categories: Pies Yield: 8 Servings MMMMM--------------------MM BY HELEN PEAGRAM------------------------- 1 tb Unflavored gelatin Few drops green food colorin 1/2 c Sugar 4 Egg whites 1/4 ts Salt 1/2 c Sugar 4 Egg yolks 1 c Heavy cream; whipped 1/2 c Lime juice 1 9-inch baked pie shell 1/4 c Water 1 ts Lime peel; grated 1. Thoroughly mix the gelatin, sugar, and salt in a saucepan. 2. Beat together the egg yolks, lime juice, and water; stir into the gelat mixture. Cook over medium heat, stirring constantly, just until the mixtur comes to a boil. Remove from the heat; stir in the grated peel. 3. Add the food coloring sparingly to give a pale green color. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon. 4. Beat the egg whites until soft peaks form; gradually add 1/2 cup sugar, beating to stiff peaks.5. Fold the gelatin mixture into the egg whites; fold in the whipped cream Pile into the pastry shell. Chill until firm. 6. Spread with additional whipped cream and edge with grated lime. by MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Easy Key Lime Pie Categories: Pies &, Pastry Yield: 8 Servings 1 1 4 oz. can sweetened -condensed milk 1/2 c up Key lime or regular -lime juic 1 c ontainer {8 oz.} frozen -whipped topp; thawed 1 6 oz. pkg. ready-to-use -chocolate flavore Graham cracker pie crust Grated lime peel; if desired 1. Beat milk and lime juice in large bowl with electric mixer on medium speed until smooth and thickened. Fold in whipped topping. 2. Spoon lime mixture into pie crust. Cover and refrigerate 1 hour or until set. Cover and refrigerate any remaining pie. Garnish with grated lime peel. Recipe by: Betty Crocker By Ed Griffin Read: No Replied: No To: All Mark: Subj: Peanut Brittle on Oct 17, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pier House Key Lime Pie From Chef Freddy Categories: Pies Yield: 8 Servings MMMMM------------------------FOR THE PIE----------------------------- 14 oz Milk [sweetened/condensed] 4 Egg yokes 1 tb Cream of tartar 4 oz Key lime juice 1 9" graham cracker pie crust MMMMM----------------------FOR THE TOPPING--------------------------- 2 c Key lime juice 3/4 lb Sugar (not a typo!) Preheat oven to 350F degrees. Beat the egg yolks until they are a pale yellow. Pour in the milk and cream of tartar at the same time and beat on medium speed of an electric mixer for 5 minutes. Add the lime juice and mix for 5 more minutes. You cannot over mix on this recipe. Pour mixture into a 9-inch graham cracker pie shell and place on a cookie sheet. Bake for 15 minutes or until the pie turns light in color. Refrigerate. For the topping Add ingredients to a saucepan and bring to a boil. Lower heat and simmer until sauce is a golden brown. Refrigerate until thick. Pour over the key lime pie before serving. This pie will keep in the refrigerator for 3 days. Source: Chef Bob at the Pier House Resort, Key West, Florida From: "Saskia Gadet" <icu05708@euronet. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Key Lime Pie with Ginger Snap Crust Categories: Publication, Pies Yield: 6 Servings 2 c Ginger crumbs, crushed Store bought ginger Snap cookies 4 tb Water 3 tb Butter =Key Lime Filling===- 8 Egg yolks 32 oz Sweet condensed milk 1 c Key lime juice Grated zest of 2 limes 2 ts Bitters Preheat oven to 350 degrees.To make the crust, combine the crumbs, water and butter. Once the crumbs are moist, mold into a 10 in. tart pan or spring form pan. Bake for 8 minutes. For the filling, combine the yolks, condensed milk, key lime juice, the zest and bitters in a mixing bowl and whisk together until well combined. Pour into ginger snap crust an bake for an additional 15 minutes. Yield: one 10 in. pie Recipe courtesy of Stacie Pierce, Pastry Chef - Union Square Cafe SOURCE: Cooking LIVE! Show Copyright 1998, TV FOOD NETWORK SHOW #CL8972 Format by Dave Drum From: Dave Drum Date: 22 Jul 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Key Lime Pie with Almond Crumb Crust Categories: Pies Yield: 1 Servings MMMMM-----------------------FOR THE CRUST---------------------------- 1 c Zweiback crumbs or graham -cracker crumbs 2/3 c Blanched almonds; toasted -lightly, ; cooled completely, ; and ground fine in ; a food processor 1/2 Stick unsalted butter; -melted and cooled ; (1/4 cup) 1/4 c Sugar 3 lg Eggs; separated, the ; whites at room ; temperature A 14-ounce can sweetened -condensed milk 1/2 c Key lime juice; (available -bottled ; at specialty food ; shops) orfresh lime ; juice (about 3 ; limes) 1/3 c Sugar Make the crust: In a bowl combine well the crumbs, the almonds, the butter, and the sugar, press the mixture onto the bottom and side of a 10-inch pie plate, and bake the shell in the middle of a preheated 350°F. oven for 10 minutes, or until it is browned lightly. Let the shell cool on a rack. In a large bowl beat the yolks with the condensed milk and stir in the lime juice, a little at a time, stirring to combine the filling well. Spoon the filling into the shell and chill the pie for 1 hour. In a bowl beat the egg whites with a pinch of salt until they hold soft peaks, add the sugar, beating, 1 tablespoon at a time, and beat the meringue until it holds stiff peaks. Spread the meringue over the filling and bake the pie in the middle of a preheated 350°F. oven for 15 minutes, or until the meringue is just golden. Chill the pie for 2 hours. Gourmet April 1990 From: Uk Recipe Archive MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Key Lime Pie #5 Categories: Pies Yield: 8 Servings 2 c Cold milk 2 4-serv size vanilla pudding -mix 2 ts Grated lime rind 8 oz Pkg. cool Whip Lite®; or -reg/thawed 1 Ready crust graham cracker -crust; (6 ounce) Lime slices; optional Pour milk into large bowl. Add pudding mixes and lime peel. Beat with wire whisk 2 minutes or until smooth. (Mixture will be thick.) immediately stir in 1/2 of the whipped topping. Spoon into crust. Refrigerate 4 hours or until set. Garnish with remaining whipped topping and lime slices. Makes 8 servings. Keebler/Jello/Cool Whip recipe MC formatting by ICQ# 12099532 Recipe by: Keebler/Jello/Cool Whip recipe MM by Helen Peagram by Roberta Banghart > on Apr 18, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Key Lime Pie Categories: Pies Yield: 1 Pie 3 Eggs 14 oz Condensed milk (one -standard can) 4 oz Key Lime juice Sugar 1 Graham cracker pie -crust Separate the eggs. You'll be whipping the whites, so put them in a large enough bowl. Combine the egg yolks, the condensed milk and the juice, and stir until thoroughly combined. The acidity of the juice thickens the milk and eggs into a custard. Add a pinch of sugar to the egg whites, and beat them until stiff but not dry. Spoon the custard into the pie crust and even it out. Spoon the beaten egg whites on top of the custard and even it out so it looks pretty. Chill before serving. If you like, run the pie under a hot broiler for a minute until the egg whites are slightly browned. (This is primarily for appearance, it doesn't affect the flavor much.) NOTES: * Traditional lime pie dessert from the Florida Keys ~- This very easy custard pie originated in the Florida Keys in the 1800's when fresh ingredients other than the local limes were hard to come by. See the notes for information on some of the ingredients. Yield: One 8-inch pie. * Everybody in the Florida Keys seems to have a variant of this recipe. It shows up on postcards, place mats, lime juice bottles and guide books. Some people fold a little of the beaten egg white into the custard to make it lighter. Some put sweetened whipped cream on top rather than egg white. Some use two or four eggs. * Traditionally, this pie is made from the juice of the Key lime, a small yellow citrus fruit quite different from the larger and more familiar Persian lime. Key limes are very sensitive to cold and in the U.S. have never been grown above the very southern tip of Florida. Bad weather and disease have killed off so many of them that the only remaining grove is a private one on one of the Keys, so you cannot buy Key lime juice in the U.S. any more. Key limes are still grown widely in South America and probably elsewhere on other continents. There is something called Key West lime juice sold in pint bottles which everybody uses instead now, which seems to be regular lime juice slightly concentrated. It's widely available in Florida and occasionally elsewhere in the U.S. It's also available via mail order from Key West Aloe, telephone +1 305 294 5592 or 800-327-5866. In a pinch, you can substitute regular lime juice, though it doesn't produce quite the bright yellow custard that traditionalists like. You may have to use extra juice, because Persian limes are less acidic than Key limes. : Difficulty: easy. : Time: 20 minutes preparation, 1-2 hours chilling. : Precision: approximate measurement OK. : John Levine : Interactive Systems Corp, Boston, Massachusetts, USA : : Copyright (C) 1986 USENET Community Trust MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Key Lime Pie Categories: American, Tarts, Fruit, Dairy, Pies Yield: 4 Servings 4 Eggs (separated) 14 oz Condensed milk 1/3 c Key lime juice 1/2 ts Cream of tartar 1/3 c Sugar 1 Baked 9-inch pastry shell Combine egg yolks, milk, and lime juice in a heavy sauce pan. Cook over low heat, stirring constantly until the mixture reaches 160 degrees F. This kills the salmonella, if any, in the eggs. It should take about 10 minutes to reach the 160 degree temperature. Beat the egg whites and the cream of tartar at high speed just until foamy. Gradually add the sugar, 1 tablespoon at a time, beating until stiff peaks form and the sugar dissolves. Pour the hot filling into the shell. Immediately spread the meringue over the shell, sealing to the edge. Bake at 350 degrees F for 25 to 28 minutes. This recipe came from Southern Living Magazine, but I forgot to write down the partiular issue that had it. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Key Lime Pie Categories: Desserts, Pies Yield: 1 Pie 1 c Sugar PLUS 2 tb Sugar 1/2 ts Salt 1/4 c Cold water 1 1/2 c Hot water 6 tb Fresh lime juice 3 lg Eggs separated 3 tb Butter of margarine 1 tb Grated lime rind 1 ea 9 inch pie shell, baked 6 tb Sugar 1/8 ts Salt MMMMM--------------------------GARNISH------------------------------- Fresh lime slices Combine sugar, cornstarch, salt and cold water in a saucepan. Mix well. Add hot water and cook over low heat, stirring constantly until mixture is very thick. Stir in fresh lime juice. Return to heat and cook until thickened. Beat egg yolks lightly. Beat in a small amount of hot mixture. Pour into lime mixture. Cook for about two minutes to thicken, stirring constantly. Stir in butter and lime rind. Cool. Pour into cold baked pie shell. Beat egg whites until stiff but not dry. Beat in 6 tablespoons of sugar and the salt gradually, beating until well blended. Spread over top of pie. Bake for 20 minutes in preheated 300 degree oven. Serve cold, garnish with fresh lime slices if desired. Womans Day Enc ++ Typed but not tested ++ ++ Courtesy of Dale & Gail Shipp, Columbia Md. ++ From: Gail Shipp Date: 16 Sep 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Key Lime Pie Categories: Pies Yield: 1 Servings MMMMM--------------------MM BY HELEN PEAGRAM------------------------- 1 cn Sweetened condensed milk 3 Egg yolks 1/2 c Fresh key lime juice 1 Single pie shell; baked 3 Egg whites 1/2 ts Cream of tartar 1/2 ts Vanilla 6 tb Superfine sugar Beat first three ingredients together until thick and smooth. Pour mixture in pie shell. Make meringue and spread over pie filling. Bake to brown, then chill before serving. Note: A key lime pie that is green is not a key lime pie. The Florida Cracker purist insists on the yellow pie made from true key limes. The trick is to squeeze them while they're in season, freeze the juice in ice cube trays, store them in freezer bags, and you'll have Key Lime Pie all year round. From Maurice's Tropical Fruit Cook Book Source: Best of the Best from Florida Recipe by: Maurice's Tropical Fruit Cook Book by MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Key Lime Pie Categories: Pies Yield: 1 Pie 1 (9 or 10-inch) Baked Pastry Shell or Graham Crumb Crust 6 Egg yolks 2 cn (14oz each) Sweetened, Condensed milk 1 (8oz) bottle lime juice Whipped cream Preheat oven to 325F. In large mixer bowl, beat egg yolks with sweetened condensed milk, lime juice, and food colouring if desired. Pour into prepared pastry shell; bake 40 minutes. Cool. Chill. Top with whipped cream. Garnish as desired. Refrigerate leftovers. Note: If using frozen packaged pie shell or 6oz packaged graham cracker crumb pie crust, use 1 can sweetened condensed milk, 3 egg yolks and 1/2 cup lime juice. Bake 30 minutes. Proceed as above. Date: Sun, 04 Oct 1998 20:10:59 Pdt MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Original Key Lime Pie Categories: Pies Yield: 4 Servings Jessup gave this recipe to My mother in 1948. I have Eaten this pie so many Times I cannot count them. It is always a delight! FILLING 4 eggs 1 ea 14-oz can sweetened condensed milk 4-6 Tblspns sugar 1/2 cup Key Lime juice fresh squeezed 1/3 tspn cream of tartar 1 9inch graham cracker crust Preheat oven to 350 degrees F. Seperate the egg whites from the yolks. Beat the yolks until thick & light in color, add the condensed milk while mixing slowly. Add 1/2 of the lime juice & continmue mixing slowly. Add the cream of tartar, and mix slowly for 3 minutes, then add the remaining lime juice. Continue to mix for another minute. Pour this mixture into the prepared Graham cracker crust. Bake for 12-15 minutes or until the center is dry & not sticky. Freeze for 3 hours before topping with the merigue. MERINGUE Beat the egg whites and the sugar in the top of a double boiler. Stir frequently at 110 degrees F. beat at high speed un til peaks are formed that stay in place. Top the frozen pie & serve. Serves 8 Posted By: Don Houston 8/92 REPOSTED BY: Jim Bodle 11/98 This recipes for "original" key-lime pie is from a genuine "Conch" descended from a true old "Conch" family, the Jessup family. Mrs. Marie From: Jim Bodle Date: 24 Nov 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Key Lime Pie Categories: Pies Yield: 4 Servings 1 Or 2 limes 1 (14 oz.) can sweetened Condensed milk (NOT Evaporated mili!) 1 (6-oz ) can frozen limeade Concentrate, thawed, Undiluted 2 c Heavy cream 1 (6-oz ) prepared graham Cracker crust This 1st step is optional: Grate enough zest from lime to equal 1 1/2 teaspoons of lime zest. If you don't like lime zest, skip it. Squeeze at least 3 whole tablespoons fresh lime juice from the lime. In a large bowl, mix sweetened condensed milk, limeade concentrate and lime juice. In a medium bowl, on highest speed, beat 1 1/2 cups heavy cream until soft yet billowy peaks form. Gently fold whipped cream into condensed-milk-lime juice mixture. Pour into graham cracker crust. Freeze about 2 hours. Cover with plastic wrap and freeze overnight. To serve, let stand at room temperature about 15 minutes. Beat the remaining heavy cream, spread over the pie and serve to your smiling guests. Per serving: 500 calories, 6 g protein, 53 g carbohydrate, 32 g fat, 1 g fiber, 98 mg cholesterol, 205 mg sodium. but don't tell anybody. From: Pete & Carla Lan >date: Monday, June 14, 1999 3:01 Pm MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Key Lime Pie Categories: Pies Yield: 4 Servings 8 oz Nonfat PHILADELPHIA brand Cream cheese, softened 1 ts Grated lime zest (optional) 1/3 c Fresh lime juice, about 3 Limes Sugar substitute to equal 1/4 c Sweetener 1 Container (8 oz.) reduced Fat COOL WHIP 1 Prepared NABISCO Honey-graham cracker crust Beat together cream cheese and optional lime zest, and sugar substitute with electric mixer on medium speed in large bowl until fluffy, maybe 5-6 minutes. Gently fold in COOL WHIP. Spoon mixture into the graham cracker crust. Chill at least 4 hours until serving. 184 calories, 12 g. fat, (0 g. saturated), 5 g protein, 17 g carbohydrates, 0 g fiber. 270 mg. sodium, 5 mg cholesterol. From: Pete & Carla Lan >date: Monday, June 14, 1999 3:01 Pm MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Key Lime Pie Categories: Pies Yield: 4 Servings 1 tb Plain gelatin 1 c Sugar 1/4/ ts salt 4 Eggs separated 1/2 c Key Lime juice, strained 1/2 c Water 1 ts Grated Key Lime peel 1 c Heavy cream whipped 1 9-inch baked graham cracker Crust Mix the gelatin, half of the sugar, and salt in a sauce pan. Beat the egg yolks in a separate bowl. Add the Key Lime juice and water to the egg yolks. Stir the egg yolk mixture into the gelatin mixture saucepan. Cook on low heat, stirring, just until mixture comes to a boil. Remove from heat and blend in the grated peel. Chill, blending often, until mixture is thick when dropped by spoon. Beat the egg whites until soft peeks form. Add the remaining sugar and beat until stiff. Fold into the gelatin mixture. Fold in the whipped cream. Pour into the baked graham cracker crust and refrigerate until firm. Garnish with lime slice. (YUM!) Thanks to: The Web Diner P.S. I know there are a zillion variations of Key Lime Pie, I love all of them! The best Key Lime Pie is found only in Florida, makes looking forward to the vacation even better! Trish From: Trish > Date: Sunday, September 26, 1999 10:20 MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Key Lime Pie Categories: Pies Yield: 4 Servings 1 Graham cracker pie crust 1 cn Eaglebrand 3/4 c Sour cream 3/4 c Key Lime juice Zest (grated) from one lime Whipped cream for topping Mix eaglebrand, sour cream, juice, and zest...I sometimes add 1 drop of green food coloring......Pour into pie crust. Bak approx. 20 minutes at 350 or until bubbles burst on top....do not brown. Chill. Top w/whipped cream....ENJOY!!! From: >date: Tuesday, September 28, 1999 12:20 MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Key Lime Bars Categories: Bars Yield: 1 Servings Crust 1 c Butter 1/2 c Confectioners' sugar 2 c Flour Filling 4 Eggs -- beaten 2 c Sugar 6 tb Key lime juice 4 tb Flour 1 pn Salt 1 ts Baking powder Confectioners' sugar Crust: Mix all ingredients and press into a 13x9" baking pan. Bake at 350 degrees for 20 min. Watch carefully. beat together the eggs, sugar and lime juice. Add the flour, salt and baking powder. Mix and pour on top of the crust. Bake 25 min. more. Sprinkle the top with confectioners' sugar and cut into bars. Recipe By :Linda Zylman From: "Minnie" : Thursday, July 05, 2001 6:08 Pm MM BY H PEAGRAM MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Key Lime Pie Categories: Pies Yield: 4 Servings 1 9-inch prepared NABISCO Honey graham cracker crust 1 3/4 cn Sweetened Condensed Milk (NOT evaporated Milk) 1/2 c Sour cream 6 oz Nellie & Joe's or any other Key Lime Juice 1 tb Lime Zest Preparation: Whip all ingredients together and pour into pie shell. Bake in a preheated 350 degree oven for approximately five minutes or until tiny pinhole bubbles burst on the surface. DO NOT BROWN! chill and serve with a slice of lime and freshly whipped cream. 8 slices. From: The Old Bay Restaurant, New Brunswick, New Jersey From: Trish > Date: Monday, May 31, 1999 12:44 Am MM by Helen Peagram MMMMM "MelissaT" > wrote in message m... > I just got married less than a month ago, and I have discovered a > newfound love for cooking I did not have before. As the holidays are > approaching, I was wondering if anyone has a good recipe for key lime > pie. Thanks a lot > > Melissat |
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Key Lime Pie
(MelissaT) writes:
>From: (MelissaT) >Newsgroups: rec.food.baking >Subject: Key Lime Pie >Date: 7 Nov 2003 08:38:52 -0800 > >I just got married less than a month ago, and I have discovered a >newfound love for cooking I did not have before. As the holidays are >approaching, I was wondering if anyone has a good recipe for key lime >pie. Thanks a lot 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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