I wanted a firm filling and meringue so I used a Paula Deen recipe
because it called for 4 eggs. Plus, I didn't get to the store to buy
the cream cheese I needed to make Becca's version.

I haven't made a meringue pie in years. I can't recall ever having a
problem with "weeping", so this is a first for me. I probably didn't
beat the whites enough, because when I was spreading it I was thinking
that the peaks weren't stiff enough. It also seems to have pulled
away from the edge, I know I had it hitting the crust and it looks
like it deflated a bit, so maybe under-beating is the problem.

In any case, I can hardly wait to dig in... that nut crust was very
tasty when I sampled it last night!

http://i47.tinypic.com/v79xud.jpg

--
Forget the health food. I need all the preservatives I can get.

On Jun 20, 12:01 pm, sf > wrote:
> I wanted a firm filling and meringue so I used a Paula Deen recipe
> because it called for 4 eggs. Plus, I didn't get to the store to buy
> the cream cheese I needed to make Becca's version.
>
> I haven't made a meringue pie in years. I can't recall ever having a
> problem with "weeping", so this is a first for me. I probably didn't
> beat the whites enough, because when I was spreading it I was thinking
> that the peaks weren't stiff enough. It also seems to have pulled
> away from the edge, I know I had it hitting the crust and it looks
> like it deflated a bit, so maybe under-beating is the problem.
>
> In any case, I can hardly wait to dig in... that nut crust was very
> tasty when I sampled it last night!
>
> http://i47.tinypic.com/v79xud.jpg
>
Looks nice but you (or some other reader) may sooner or later want to
switch back to the more conventional version with no meringue and no
cream cheese. Thusly,

Key Lime Pie

Graham Cracker Crust

1.5 cups well crushed graham crackers, or a little more for a thicker
crust
3 TB sugar
1 cube (1/4 lb) butter (or a little less), very soft

Mix the ingredients well and press firmly into a 9" pie plate. Bake
in a preheated 350°F oven for 10 - 12 minutes
until lightly browned. (experience says if you overbake it the crust
will be tough.) Place on a rack to cool fully.
You may want to shape the crust a little more at this point as it'll
be soft and pliable while hot..

Pie Filling

4 large or extra large egg yolks
1 14 oz. can sweetened condensed milk
1/2 cup fresh key lime juice
2 teaspoons grated or microplaned lime zest, yellow [or green]
portion only


Zest or grate the limes before cutting them to juice. Beat the egg
yolks very well until they are thick and turn
a lighter yellow. Remove the lid of the sweetened milk with a can
opener; don't make holes with a churchkey.
It's too thick to pour well out of holes. Add the sweetened condensed
milk and half the lime juice to the egg
yolks, stirring/mixing slowly but well until it's all well
incorporated. Then add the remaining juice and the zest,
mix until well blended. Pour the mixture into the cooled pie shell
and bake at 350°F for about 12 minutes,
until custard is just set. Cool on a rack, then refrigerate for 2
hours or so to fully set the filling. Bring back to room temp for
serving, if desired. Whipped cream topping is optional but a good
complement.

In article
>,
aem > wrote:

> > http://i47.tinypic.com/v79xud.jpg
> >
> Looks nice but you (or some other reader) may sooner or later want to
> switch back to the more conventional version with no meringue and no
> cream cheese. Thusly,
>
> Key Lime Pie
>
> Graham Cracker Crust

No thanks when trying to avoid as much sugar and starch as possible...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On 2010-06-20, sf > wrote:

> In any case, I can hardly wait to dig in... that nut crust was very
> tasty when I sampled it last night!
>
> http://i47.tinypic.com/v79xud.jpg

Wow! Looks brilliant, sf.

Forget about any weeping. Even if it does weep, has no bearing on the
flavor of the pie and if the pie is as good as it looks, should be
gone before meringue cries itself out.

nb

On Sun, 20 Jun 2010 19:18:20 GMT, notbob > wrote:

> On 2010-06-20, sf > wrote:
>
> > In any case, I can hardly wait to dig in... that nut crust was very
> > tasty when I sampled it last night!
> >
> > http://i47.tinypic.com/v79xud.jpg
>
> Wow! Looks brilliant, sf.
>
> Forget about any weeping. Even if it does weep, has no bearing on the
> flavor of the pie and if the pie is as good as it looks, should be
> gone before meringue cries itself out.
>
Aww, thanks, nb.

--
Forget the health food. I need all the preservatives I can get.

On Sun, 20 Jun 2010 12:01:40 -0700, sf wrote:

>
> I wanted a firm filling and meringue so I used a Paula Deen recipe
> because it called for 4 eggs. Plus, I didn't get to the store to buy
> the cream cheese I needed to make Becca's version.
>
> I haven't made a meringue pie in years. I can't recall ever having a
> problem with "weeping", so this is a first for me. I probably didn't
> beat the whites enough, because when I was spreading it I was thinking
> that the peaks weren't stiff enough. It also seems to have pulled
> away from the edge, I know I had it hitting the crust and it looks
> like it deflated a bit, so maybe under-beating is the problem.
>
> In any case, I can hardly wait to dig in... that nut crust was very
> tasty when I sampled it last night!
>
> http://i47.tinypic.com/v79xud.jpg

Heh. Had to 'zoom in' to see the "weeping" you mentioned. I'd
say it looked good, sf. Bet it tasted even better?

--
Cheers
Chatty Cathy

sf wrote:
> I wanted a firm filling and meringue so I used a Paula Deen recipe
> because it called for 4 eggs. Plus, I didn't get to the store to buy
> the cream cheese I needed to make Becca's version.
>
> I haven't made a meringue pie in years. I can't recall ever having a
> problem with "weeping", so this is a first for me. I probably didn't
> beat the whites enough, because when I was spreading it I was thinking
> that the peaks weren't stiff enough. It also seems to have pulled
> away from the edge, I know I had it hitting the crust and it looks
> like it deflated a bit, so maybe under-beating is the problem.
>
> In any case, I can hardly wait to dig in... that nut crust was very
> tasty when I sampled it last night!
>
> http://i47.tinypic.com/v79xud.jpg
>


It looks good to me!

gloria p

In article >,
sf > wrote:

> I wanted a firm filling and meringue so I used a Paula Deen recipe
> because it called for 4 eggs. Plus, I didn't get to the store to buy
> the cream cheese I needed to make Becca's version.
>
> I haven't made a meringue pie in years. I can't recall ever having a
> problem with "weeping", so this is a first for me. I probably didn't
> beat the whites enough, because when I was spreading it I was thinking
> that the peaks weren't stiff enough. It also seems to have pulled
> away from the edge, I know I had it hitting the crust and it looks
> like it deflated a bit, so maybe under-beating is the problem.
>
> In any case, I can hardly wait to dig in... that nut crust was very
> tasty when I sampled it last night!
>
> http://i47.tinypic.com/v79xud.jpg

Saw that on a.b.f.

Nice!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On 6/20/2010 2:01 PM, sf wrote:
> I haven't made a meringue pie in years. I can't recall ever having a
> problem with "weeping", so this is a first for me. I probably didn't
> beat the whites enough, because when I was spreading it I was thinking
> that the peaks weren't stiff enough. It also seems to have pulled
> away from the edge, I know I had it hitting the crust and it looks
> like it deflated a bit, so maybe under-beating is the problem.
>
> In any case, I can hardly wait to dig in... that nut crust was very
> tasty when I sampled it last night!
>
> http://i47.tinypic.com/v79xud.jpg
>

Looks wonderful.

Becca

On Sun, 20 Jun 2010 18:38:11 -0500, Becca > wrote:

> On 6/20/2010 2:01 PM, sf wrote:
> > I haven't made a meringue pie in years. I can't recall ever having a
> > problem with "weeping", so this is a first for me. I probably didn't
> > beat the whites enough, because when I was spreading it I was thinking
> > that the peaks weren't stiff enough. It also seems to have pulled
> > away from the edge, I know I had it hitting the crust and it looks
> > like it deflated a bit, so maybe under-beating is the problem.
> >
> > In any case, I can hardly wait to dig in... that nut crust was very
> > tasty when I sampled it last night!
> >
> > http://i47.tinypic.com/v79xud.jpg
> >
>
> Looks wonderful.
>
I found a couple of good webs site about meringue. Looks like I did
multiple things wrong.

http://www.ochef.com/904.htm
http://whatscookingamerica.net/Eggs/perfectmeringue.htm



--
Forget the health food. I need all the preservatives I can get.

On Jun 20, 5:59*pm, sf > wrote:
> On Sun, 20 Jun 2010 18:38:11 -0500, Becca > wrote:
> > On 6/20/2010 2:01 PM, sf wrote:
> > > I haven't made a meringue pie in years. *I can't recall ever having a
> > > problem with "weeping", so this is a first for me. *I probably didn't
> > > beat the whites enough, because when I was spreading it I was thinking
> > > that the peaks weren't stiff enough. *It also seems to have pulled
> > > away from the edge, I know I had it hitting the crust and it looks
> > > like it deflated a bit, so maybe under-beating is the problem.
>
> > > In any case, I can hardly wait to dig in... that nut crust was very
> > > tasty when I sampled it last night!
>
> > >http://i47.tinypic.com/v79xud.jpg
>
> > Looks wonderful.
>
> I found a couple of good webs site about meringue. *Looks like I did
> multiple things wrong. *
>
> http://www.ochef.com/904.htmhttp://w...ctmeringue.htm
>
> --
> Forget the health food. I need all the preservatives I can get.

who cares, if it tasted as good as it looks!!!

On Sun, 20 Jun 2010 18:15:26 -0700 (PDT), ImStillMags
> wrote:

> who cares, if it tasted as good as it looks!!!

I had no complaints and there's always "next time"! All it takes is
practice.

--
Forget the health food. I need all the preservatives I can get.

On Jun 20, 2:01*pm, sf > wrote:
> I wanted a firm filling and meringue so I used a Paula Deen recipe
> because it called for 4 eggs. *Plus, I didn't get to the store to buy
> the cream cheese I needed to make Becca's version.
>
> I haven't made a meringue pie in years. *I can't recall ever having a
> problem with "weeping", so this is a first for me. *I probably didn't
> beat the whites enough, because when I was spreading it I was thinking
> that the peaks weren't stiff enough. *It also seems to have pulled
> away from the edge, I know I had it hitting the crust and it looks
> like it deflated a bit, so maybe under-beating is the problem.
>
> In any case, I can hardly wait to dig in... that nut crust was very
> tasty when I sampled it last night!
>
> http://i47.tinypic.com/v79xud.jpg
>
> --
> Forget the health food. I need all the preservatives I can get.

"Weeping" is the result of the sugar not being dissolved, isn't it?
Maybe you could use powdered sugar instgead of granulated.

N.

On Sun, 20 Jun 2010 12:01:40 -0700, sf wrote:

> I wanted a firm filling and meringue so I used a Paula Deen recipe
> because it called for 4 eggs. Plus, I didn't get to the store to buy
> the cream cheese I needed to make Becca's version.
>
> I haven't made a meringue pie in years. I can't recall ever having a
> problem with "weeping", so this is a first for me. I probably didn't
> beat the whites enough, because when I was spreading it I was thinking
> that the peaks weren't stiff enough. It also seems to have pulled
> away from the edge, I know I had it hitting the crust and it looks
> like it deflated a bit, so maybe under-beating is the problem.
>
> In any case, I can hardly wait to dig in... that nut crust was very
> tasty when I sampled it last night!
>
> http://i47.tinypic.com/v79xud.jpg

whereat is the weeping. looks very good to me.

your pal,
blake

On Mon, 21 Jun 2010 14:03:10 -0400, blake murphy
> wrote:

> On Sun, 20 Jun 2010 12:01:40 -0700, sf wrote:
> >
> > http://i47.tinypic.com/v79xud.jpg
>
> whereat is the weeping. looks very good to me.
>
Cathy enlarged her image to see it. Put your cursor on the picture
and left click, that's the easiest way for me. I'm 95% sure the issue
was due to under beating.

--
Forget the health food. I need all the preservatives I can get.

On Mon, 21 Jun 2010 11:52:17 -0700, sf wrote:

> On Mon, 21 Jun 2010 14:03:10 -0400, blake murphy
> > wrote:
>
>> On Sun, 20 Jun 2010 12:01:40 -0700, sf wrote:
>>>
>>> http://i47.tinypic.com/v79xud.jpg
>>
>> whereat is the weeping. looks very good to me.
>>
> Cathy enlarged her image to see it. Put your cursor on the picture
> and left click, that's the easiest way for me. I'm 95% sure the issue
> was due to under beating.

i did boop up the image a little, but i'd describe it more as 'glistening'
than 'weeping.'

your pal,
blake

On Tue, 22 Jun 2010 15:08:36 -0400, blake murphy
> wrote:

> On Mon, 21 Jun 2010 11:52:17 -0700, sf wrote:
>
> > On Mon, 21 Jun 2010 14:03:10 -0400, blake murphy
> > > wrote:
> >
> >> On Sun, 20 Jun 2010 12:01:40 -0700, sf wrote:
> >>>
> >>> http://i47.tinypic.com/v79xud.jpg
> >>
> >> whereat is the weeping. looks very good to me.
> >>
> > Cathy enlarged her image to see it. Put your cursor on the picture
> > and left click, that's the easiest way for me. I'm 95% sure the issue
> > was due to under beating.
>
> i did boop up the image a little, but i'd describe it more as 'glistening'
> than 'weeping.'
>
You're too kind, blake. It went down well... as they say: all's well
that ends well! I need to practice more.

--
Forget the health food. I need all the preservatives I can get.