Key Lime Pie Topping Help?
chas045
9 years ago
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mustangs81
9 years agoannie1992
9 years agoRelated Discussions
Key Lime Pie?
Comments (17)This recipe is from Cook's Illustrated... and it truly is the best! And, it allows for either a whipped cream or meringue topping. KEY LIME PIE Serves 8 Cooks Illustrated LIME FILLING 4 teaspoons grated zest plus 1/2 cup strained juice from 3 to 4 limes 4 large egg yolks 1 14-ounce can sweetened condensed milk GRAHAM CRACKER CRUST 11 full graham crackers, processed to fine crumbs (1 1/4 cups) 3 tablespoons granulated sugar 5 tablespoons unsalted butter, melted WHIPPED CREAM TOPPING 3/4 cup heavy cream 1/4 cup confectioners sugar 1/2 lime, sliced paper thin and dipped in sugar (optional) 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. Meringue Topping 1 tablespoon cornstarch 1/4 teaspoon cream of tartar 1/2 cup sugar 4 large egg whites 1/2 teaspoon vanilla extract 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....See MoreKey Lime Pie - Which variation is the real deal?
Comments (14)Cook's did one of their experiments and found that baking the filling made a big difference in taste -- and I agree. This is the best pie outside of Key West I've ever had/made. KEY LIME PIE Serves 8 . Published March 1, 1997. 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. INGREDIENTS Lime Filling 4 teaspoons grated lime zest 1/2 cup lime juice from 3 to 4 limes 4 large egg yolks 1 (14-ounce) can sweetened condensed milk Graham Cracker Crust 11 graham crackers , processed to fine crumbs (1 1/4 cups) 3 tablespoons granulated sugar 5 tablespoons unsalted butter , melted Whipped Cream Topping 3/4 cup heavy cream 1/4 cup confectioners' sugar 1/2 lime , sliced paper thin and dipped in sugar (optional) INSTRUCTIONS 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....See Morehelp-key lime pie!!!
Comments (13)I know nothing about the brand of product you are using. If it is only key lime juice, here is the ingredient list: 4 eggs, separated 1 14-oz can sweetened condensed milk (I use fat free) 1 scant 2/3 cup Key lime juice Zest of one lime (optional) 1/2 teaspoon cream of tartar Directions With an electric mixer, beat the egg yolks on high speed until thick and light in color. Turn off the mixer and add the condensed milk. Mix on slow speed. Still on low speed, add half the lime juice, cream of tartar, and then the remaining lime juice. Mix at slow speed until blended. Pour into the prepared crust and bake at 325 degrees for 15 minutes or until the center is firm. Hope this helps!...See MoreRECIPE: Key Lime Pie
Comments (1)I make a similar recipe, but I use about 1/2 cup of lime juice and about a tablespoon of zest. I make this often because I get a lot of limes from my tree, and friends and family like it. I've never frozen it before serving, however, although that is a good idea for keeping it longer. Lars...See Morecarolb_w_fl_coastal_9b
9 years agochas045
9 years agoplllog
9 years agolast modified: 9 years agoLars/J. Robert Scott
9 years agoUser
9 years agoUser
9 years ago
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