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Key Lime Pie : COLLECTION
Key Lime Pie : COLLECTION
From: [email protected] (Cher Lindenmuth)
Dat e: 11 Nov 1993 20:07:31 GMT
I've read that the "key" to Key Lime Pie is the lime juice. I think
it said regular limes are too sweet. I ordered Key Lime Juice direct
from Key West -- I think the place is called Nellie & Joe's (or Joe &
Nellie's). This first one I've made before -- it's really more
like a "lime" lemon meringue pie -- but very good.
1
1
1/4 cups Graham Cracker Crumbs
/4 cup unsalted Butter, melted
1/4 cups +6 tbsp Sugar
/4 cup Cornstarch
1/4 cup Key Lime Juice
1 tsp grated Lime Zest
3 large Eggs, separated
1 1/2 cups Boiling Water
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1
In bowl, combine crumbs and butter. Mix well; press over bottom and
sides of 9" pie plate. Bake at 350 for 8 minutes; cool. In saucepan,
combine 1 1/4 cups sugar, cornstarch, lime juice and zest; mix well.
Whisk in egg yolks. Gradually stir in the boiling water until blended.
Over medium-high heat, bring to boiling, whisking. Cook, whisking,
4
minutes, until thick. Pour into bowl; stand bowl in larger bowl
of ice and water to cool mixture. Pour filling into crust.
Raise oven temperature to 425. With electric mixer, at high speed,
beat egg whites, adding remaining sugar 1 tbsp at a time, until
stiff. Spread over filling to cover completely. Bake 4 minutes or
until golden. Chill at least 8 hours.
This next recipe I've never tried. It's from a popular restaurant
around here called Key Largo! It's probably more like what you had
in Florida.
Key Largo's Key Lime Pie
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2
1
Graham Cracker Crust
Eggs, separated
6 oz. Condensed Milk
2 oz. Key Lime Juice
1/3 oz. Natural Gelatin
1/3 oz. Very Hot Water
Add yolks to mixer bowl. Using the whites, brush them lightly over
the graham cracker crust shell. Bake crust at 350 for 2 minutes or
until golden brown. Set aside to cool.
http://www.cs.cmu.edu/~mjw/recipes/pie/sweet/key-lime-coll.html (1 of 2) [12/17/1999 11:30:37 AM]
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