Key Lime Pie
Don D
9,834 Posts
[font size="1" color="#FF0000"]LAST EDITED ON 05-07-04 AT 09:33AM (CST)[/font][br][br]I'll give credit for this to 'GourmetSleuth'.
Quote: "This is "real" Key Lime Pie. Real Key Lime Pie is not green and it does not have a soft pudding texture. The pie gets its true pale yellow color from the egg yolks that predominate the ingredient list. And the texture is a 'firm custard'. Be careful that you don't over-bake the pie or it will be 'rubbery'. For the best results use fresh key limes, not bottled juice. The traditional preparation does not put any meringue on the top of the pie. This is a very simple recipe and only takes a few minutes to prepare and 12 minutes to bake."
Crust:
16 graham crackers, crushed
3 tablespoons sugar
1 cube (1/4 lb) margarine or butter
Directions (crust)
Mix the ingredients and press them into a 9 inch pie plate. Bake in a preheated 350 degree oven for 10-12 minutes until lightly browned. Place on a rack to cool.
(If you're lazy, use a bought pie crust)
Pie Ingredients:
4 large egg yolks
1 14 oz. can sweetened condensed milk
1/2 cup fresh key lime juice (12 limes)
2 teaspoons grated lime peel, green portion only
Whipping cream for garnish (optional)
Directions (pie)
Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow. Don't over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated, add the other half of the juice and the zest (grated peel) and continue to mix until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350 degrees for 12 minutes to set the yolks.
Place in refrigerator for a couple of hours (better overnight) to cool. Add a dollop of whipped cream or cool whip, optionally.
Serve
After taking plate from husband, your wish is his command.
Quote: "This is "real" Key Lime Pie. Real Key Lime Pie is not green and it does not have a soft pudding texture. The pie gets its true pale yellow color from the egg yolks that predominate the ingredient list. And the texture is a 'firm custard'. Be careful that you don't over-bake the pie or it will be 'rubbery'. For the best results use fresh key limes, not bottled juice. The traditional preparation does not put any meringue on the top of the pie. This is a very simple recipe and only takes a few minutes to prepare and 12 minutes to bake."
Crust:
16 graham crackers, crushed
3 tablespoons sugar
1 cube (1/4 lb) margarine or butter
Directions (crust)
Mix the ingredients and press them into a 9 inch pie plate. Bake in a preheated 350 degree oven for 10-12 minutes until lightly browned. Place on a rack to cool.
(If you're lazy, use a bought pie crust)
Pie Ingredients:
4 large egg yolks
1 14 oz. can sweetened condensed milk
1/2 cup fresh key lime juice (12 limes)
2 teaspoons grated lime peel, green portion only
Whipping cream for garnish (optional)
Directions (pie)
Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow. Don't over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated, add the other half of the juice and the zest (grated peel) and continue to mix until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350 degrees for 12 minutes to set the yolks.
Place in refrigerator for a couple of hours (better overnight) to cool. Add a dollop of whipped cream or cool whip, optionally.
Serve
After taking plate from husband, your wish is his command.
Comments
Did you know that true Key Lime Pie isn't that pretty green, its really yellow. The best is Key Lime Ice Cream in Mallory Square as the sunsets. Followed closely by Cheeseburgers and Margaritas at Jimmy's.
Why wait to get home...I'm calling my husband NOW.
Thanks Don!!!
How is a good ol' boy from Mississippi gonna survive on a low carb diet? No biscuits...NO GRAVY (that's why I couldn't do it), NO GRITS...I give you credit for trying.
Are we going to be getting low carb Southern cooking recipes now? Is it possible to do?? Oh the Women of the South will be turning in the grave!!
I love the South and I am pushin my husband every day to move there. After spending an entire day with his mother yesterday whining and complaining 8-|, he told me that if I can find a job, we're there!
:DD x:D
But as you pointed out...this does not mix well with the low-carb life...although, I'll be playing with the Key Lime recipe to see if I can reduce the sugar!!!
:oo
Made a cherry pie with it a few weeks ago & couldn't tell the difference!!!