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ISO: ISO: CynUpstateNY, Re: Key Lime Pie...
- Thread starter judy-ky
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cynupstateny
Well-known member
Yes, Judy, I did double the filling. I think many of the KLP recipes end up kind of
skimpy- maybe leaving room for the meringue or whipped cream. I don't think I baked it too much longer than the original time but I really can't remember. Sorry
skimpy- maybe leaving room for the meringue or whipped cream. I don't think I baked it too much longer than the original time but I really can't remember. Sorry
Rec: Key Lime Pie, did either of you see this one? They doubled all but the
egg yolks. I had just filed it when I saw this post.
Key Lime Pie
Gourmet | March 2009
Adapted from Town Hall Restaurant in San Francisco, CA
An almond-spiked crust and twice the amount of filling you'd find in most Key lime pies are the secret here.
Yield: Makes 8 to 10 servings
Active Time: 25 min
Total Time: 10 hr (includes chilling)
For crust:
7 (5-by 2 1/2-inch) graham crackers, broken into small pieces
3/4 cup sliced or slivered almonds
1/4 cup sugar
1/2 stick unsalted butter, melted
For filling:
2 (14-ounce) cans sweetened condensed milk
Grated zest of 2 Key limes
1 cup fresh Key lime juice (from about 2 pounds fresh Key limes)
4 large egg yolks
Accompaniment: sweetened whipped cream
Make crust:
Preheat oven to 350°F with rack in middle. Butter a 9-inch pie plate.
Pulse together graham crackers, almonds, and sugar in a food processor until finely ground. Transfer to a bowl and stir in butter. Press crumb mixture evenly onto bottom and up side of pie plate. Bake until lightly browned, 8 to 10 minutes. Cool completely. (Leave oven on.)
Make filling and bake pie:
Gently whisk together filling ingredients in a medium bowl until smooth and pour into crust. Bake until just set in center, 15 to 20 minutes.
Cool completely (filling will set as it cools). Chill pie, loosely covered, at least 8 hours.
Cooks' note:
Pie can be chilled up to 2 days.
http://www.epicurious.com/recipes/food/views/Key-Lime-Pie-351876
egg yolks. I had just filed it when I saw this post.
Key Lime Pie
Gourmet | March 2009
Adapted from Town Hall Restaurant in San Francisco, CA
An almond-spiked crust and twice the amount of filling you'd find in most Key lime pies are the secret here.
Yield: Makes 8 to 10 servings
Active Time: 25 min
Total Time: 10 hr (includes chilling)
For crust:
7 (5-by 2 1/2-inch) graham crackers, broken into small pieces
3/4 cup sliced or slivered almonds
1/4 cup sugar
1/2 stick unsalted butter, melted
For filling:
2 (14-ounce) cans sweetened condensed milk
Grated zest of 2 Key limes
1 cup fresh Key lime juice (from about 2 pounds fresh Key limes)
4 large egg yolks
Accompaniment: sweetened whipped cream
Make crust:
Preheat oven to 350°F with rack in middle. Butter a 9-inch pie plate.
Pulse together graham crackers, almonds, and sugar in a food processor until finely ground. Transfer to a bowl and stir in butter. Press crumb mixture evenly onto bottom and up side of pie plate. Bake until lightly browned, 8 to 10 minutes. Cool completely. (Leave oven on.)
Make filling and bake pie:
Gently whisk together filling ingredients in a medium bowl until smooth and pour into crust. Bake until just set in center, 15 to 20 minutes.
Cool completely (filling will set as it cools). Chill pie, loosely covered, at least 8 hours.
Cooks' note:
Pie can be chilled up to 2 days.
http://www.epicurious.com/recipes/food/views/Key-Lime-Pie-351876
cynupstateny
Well-known member
Let me know the results, please- I'm making one on Sunday.