|I've got one of those Keebler (cannot make my own!) shortbread pie crusts leftover from the holidays and am thinking that a key lime pie might be nice...the kind where you put whipped cream on top. Thanks! Ann|
|Happily Key Lime Pie is one of the easiest things to make. Note that since key limes are rarely available here, I substitute regular fresh lime juice and it is still delicious... I'm including my recipe for the graham cracker crust too, just in case you need it for the future... |
Mix ingredients, press into pie plate, bake at 350 for 8 minutes prior to filling with lime mixture...
Whisk condensed milk and yolks together, then whisk in lime juice. Pour filling into crust, bake for another 15 minutes, then cool... Chill before serving...
Thanks for reminding me of this annova, I think I'll have to make one soon!
|I did some searching for a friend who wanted one without the sw.condensed milk and luckily found these recipes. Quite similar but slight variation in amounts?!! |
Key Lime Pie Recipe From Diana Rattray,
* 3 large eggs
In a saucepan over medium-low heat, combine the 1 cup sugar, flour, cornstarch and salt; gradually stir in the water. Cook, stirring constantly, until thickened. Gradually stir about 1/3 of the mixture into the beaten egg yolks; stir mixture into the remaining hot mixture in the pan. Continue cooking over low heat, stirring, two minutes. Stir in the butter, lime juice and peel and cool slightly. Pour into the baked pastry shell and cool. Top with meringue and brown in the oven.
Pile the meringue lightly on cooled pie filling, spreading it until it all the way to edges of the pastry to prevent the meringue shrinking. Bake in a preheated 425° oven until the top is brown, 5-6 minutes.
* 1 cup plus 2 tablespoons sugar
Pour cooled mixture into baked pie shell. Beat egg whites until stiff; gradually beat in the 6 tablespoons of sugar and dash of salt. Spread meringue over top of key lime pie. Bake key lime pie for 20 minutes at 300°, until nicely browned.
* 3 egg yolks
2.Combine sugar, salt & cornstarch in a medium saucepan. Gradually add water and stir well with a whisk. Bring to a boil, stirring constantly, & boil 2 minutes. Remove from heat. Add a quarter of the mixture to the egg yolks & stir to prevent eggs from cooking. Return to hot mixture, add butter and lime juice; stir well. Return saucepan to stove and boil 2 minutes. Remove from heat and add peel and food coloring. Pour into pie shell. Place egg whites, cream of tartar & salt in a medium bowl & beat until foamy; beat in 1/4 cup sugar and continue to beat till the sugar dissolves & meringue is stiff. Cover pie filling with meringue, spreading it to the crust. Bake at 350 degrees for about 12 minutes or till very lightly browned. Cool and enjoy.
|Here's one that I've made on many occasions, |
Nellie & Joe's Key Lime Pie
9" graham cracker pie crust
|Just one FYI: Cook's did one of their studies on Key Lime Pie. They found that that second baking -- of the filling in the pie -- was essential for the pie to taste "correct". |
This is their recipe:
KEY LIME PIE Serves 8 Cooks
GRAHAM CRACKER CRUST
1. For the filling: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken.
2. For the crust: Adjust oven rack to center position and heat oven to 325 degrees. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes.
3. Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil-sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.)
4. For the whipped cream: Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners’ sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices and serve.
If you prefer a meringue topping, follow the instructions in "No-Weep Lemon Meringue Pie" in the November/December 1994 issue. Bake pie only 7 minutes, then apply meringue gently, first spreading a ring around the outer edge, then filling in the center. Return to oven and bake 20 minutes more.
1 tablespoon cornstarch
8. For the meringue, mix cornstarch with 1/3 cup water in small saucepan; bring to simmer, whisking occasionally at beginning and more frequently as mixture thickens. When mixture starts to simmer and turn translucent, remove from heat. Let cool while beating egg whites.
9. Heat oven to 325 degrees. Mix cream of tartar and sugar together. Beat egg whites and vanilla until frothy. Beat in sugar mixture, 1 tablespoon at a time; until sugar is incorporated and mixture forms soft peaks. Add cornstarch mixture, 1 tablespoon at a time; continue to beat meringue to stiff peaks. Remove plastic from filling and return to very low heat during last minute or so of beating meringue (to ensure filling is hot).
10. Pour filling into pie shell. Using a rubber spatula, immediately distribute meringue evenly around edge then center of pie to keep it from sinking into filling. Make sure meringue attaches to pie crust to prevent shrinking. Use spoon to create peaks all over meringue. Bake pie until meringue is golden brown, about 20 minutes. Transfer to wire rack and cool to room temperature. Serve.
|Thanks so much for all these recipes! All I need to do is buy the condensed milk, a few more limes and whipping cream, and key lime pie (I guess regular lime pie!) here I come :)|
|Just to chime in with one more note, I've made key lime pie with and without the zest, and while I initially thought I would like it with (I love zest in most things), I really did NOT like it in the pie. I thought it took away from the smooth texture that is so critical to the key lime pie, and given how much lime juice is in there didn't think it added in terms of flavor... |
Tell us how it turns out!
|Another FYI: Yellow "Key Limes" are called "Bar Limes" or "Mexican Limes" when they are green. These limes are smaller than the regular ones. You might find them in the grocery under these other names.|
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