I made key lime pie with real key limes!!!
8 years ago
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- 8 years ago
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'Key Lime Pie' Are You As Impressed As I Am
Comments (15)I like that green leaf with yellow curly border. Yellow seems to fade. I bought two plants at last year's hosta society sale, planted them together in bright shade, have now 5 eyes total. A leftover from last years sale I bought this year with 3 eyes. All are watered, fertilized, leaf mold dug in. Possibly next year they will leap. Bernd...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 MoreRelated Professionals
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