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ISO: ISO: Key lime pie - a T&T. I promised my s-i-l this pie when limes came in. They arrived TIA NT
- Thread starter elaine
- Start date
In Search Of:
REC: Key Lime Pie - I know most recipe used canned milk, but we FAR perfer this one...
Key Lime Pie
McCalls Magazine, Jan 1992
1-1/4 cups graham cracker crumbs (original recipe... I use a regular pastry crust)
1/4 cup butter, melted
1-1/4 cups + 6 tbl. sugar
1/4 cup cornstarch
1/4 cup Key lime juice (no substitutes - I use Nellie's brand, unless you can find fresh)
1 tsp. grated lime zest
3 large eggs, separated
1-1/2 cups boiling water
1. Preheat oven to 350 deg. In bowl, combine crumbs and butter. Mix well and press over bottom and sides of 9” pie plate - using the bottom of a glass helps. Bake 8 minutes and cool. (you can always used a regular baked pie crust).
2. Make filling: In saucepan, combine the 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 med-hi heat, bring to boiling, whisking; cook and whisk for 4 minutes until thick. Pour into bowl and carefully stand this bowl into a larger one filled with ice and water to cool the mixture. Pour filling into crust.
3. Raise oven temperature to 425 deg. In electric mixer bowl, at high speed, beat egg whites, adding remaining sugar mixed with 1 tsp. cornstarch, slowly until stiff peaks form; spread over filling to cover completely. Bake 4 min. or until golden.
Chill at least 8 hours before serving. (never sits that long in MY house *g*)
NOTE: I don’t use the meringue topping -- I use real whipped cream, whipped with 1 tbl. powdered sugar.
Key Lime Pie
McCalls Magazine, Jan 1992
1-1/4 cups graham cracker crumbs (original recipe... I use a regular pastry crust)
1/4 cup butter, melted
1-1/4 cups + 6 tbl. sugar
1/4 cup cornstarch
1/4 cup Key lime juice (no substitutes - I use Nellie's brand, unless you can find fresh)
1 tsp. grated lime zest
3 large eggs, separated
1-1/2 cups boiling water
1. Preheat oven to 350 deg. In bowl, combine crumbs and butter. Mix well and press over bottom and sides of 9” pie plate - using the bottom of a glass helps. Bake 8 minutes and cool. (you can always used a regular baked pie crust).
2. Make filling: In saucepan, combine the 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 med-hi heat, bring to boiling, whisking; cook and whisk for 4 minutes until thick. Pour into bowl and carefully stand this bowl into a larger one filled with ice and water to cool the mixture. Pour filling into crust.
3. Raise oven temperature to 425 deg. In electric mixer bowl, at high speed, beat egg whites, adding remaining sugar mixed with 1 tsp. cornstarch, slowly until stiff peaks form; spread over filling to cover completely. Bake 4 min. or until golden.
Chill at least 8 hours before serving. (never sits that long in MY house *g*)
NOTE: I don’t use the meringue topping -- I use real whipped cream, whipped with 1 tbl. powdered sugar.
T&T Key Lime Pie
3 eggs seperated
1 14 oz can condensed milk
1T lime zest
1/2c key lime juice or lime juice (do not use bottled)
dash salt
1 (" homemade graham cracker crust
Preheat oven 350
In a large bowl beat egg yolks well, add condensed milk, lime zest, lime juice and salt. Mix well
In another bowl beat egg whites till stiff, fold into lime mixture.
Pour into pie shell and bake just till set 10-15 min.
I like to freeze my key lime pie and take out about 1/2hr before serving. Can just serve chilled from refrigerator as well.
Top with freshly whipped cream and some toasted coconut.
Folding in egg whites is what makes this key lime pie different from most.
3 eggs seperated
1 14 oz can condensed milk
1T lime zest
1/2c key lime juice or lime juice (do not use bottled)
dash salt
1 (" homemade graham cracker crust
Preheat oven 350
In a large bowl beat egg yolks well, add condensed milk, lime zest, lime juice and salt. Mix well
In another bowl beat egg whites till stiff, fold into lime mixture.
Pour into pie shell and bake just till set 10-15 min.
I like to freeze my key lime pie and take out about 1/2hr before serving. Can just serve chilled from refrigerator as well.
Top with freshly whipped cream and some toasted coconut.
Folding in egg whites is what makes this key lime pie different from most.
this recipe gives more filling than some KLPs. both Cyn and Judy said it was great.
http://eat.at/swap/forum1/116087_Rec_Key_Lime_Pie_did_either_of_you_see_this_one?__They_doubled_all_but_the
http://eat.at/swap/forum1/116087_Rec_Key_Lime_Pie_did_either_of_you_see_this_one?__They_doubled_all_but_the
My favorite:
KEY LIME PIE
(Note: I used my own graham cracker crust).
From America's Test Kitchen: "Despite this pie’s name, we found that tasters could not tell the difference between pies made with regular supermarket limes (called Persian limes) and true Key limes. Since Persian limes are easier to find and juice, we recommend them."
INGREDIENTS:
4 teaspoons grated zest plus 1/2 cup strained juice from 3 to 4 limes (I used 1 Tbsp zest and 1/2 cup juice, strained)
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 (I omit this)
3/4 Cup heavy cream
1/4 Cup confectioners’ sugar
1/2 lime, sliced paper thin and dipped in sugar (optional)
DIRECTIONS:
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 for up to 1 day.) (I chill overnight).
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.
Notes:
1. To make sure the graham crackers form a firm, coherent crust on the bottom of the pie pan, press them down firmly with a cup or glass. Be careful not to cover the pan’s lip with crumbs, however.
2. If the finished pie sticks to the pie pan when you’re ready to cut, simply dip the pan into a bowl of warm water to loosen the pie.
America's Test Kitchen/Cook’s Illustrated
KEY LIME PIE
(Note: I used my own graham cracker crust).
From America's Test Kitchen: "Despite this pie’s name, we found that tasters could not tell the difference between pies made with regular supermarket limes (called Persian limes) and true Key limes. Since Persian limes are easier to find and juice, we recommend them."
INGREDIENTS:
4 teaspoons grated zest plus 1/2 cup strained juice from 3 to 4 limes (I used 1 Tbsp zest and 1/2 cup juice, strained)
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 (I omit this)
3/4 Cup heavy cream
1/4 Cup confectioners’ sugar
1/2 lime, sliced paper thin and dipped in sugar (optional)
DIRECTIONS:
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 for up to 1 day.) (I chill overnight).
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.
Notes:
1. To make sure the graham crackers form a firm, coherent crust on the bottom of the pie pan, press them down firmly with a cup or glass. Be careful not to cover the pan’s lip with crumbs, however.
2. If the finished pie sticks to the pie pan when you’re ready to cut, simply dip the pan into a bowl of warm water to loosen the pie.
America's Test Kitchen/Cook’s Illustrated
REC: Key Lime Pie
The Coconut Rum in the meringue with cinnamon dusted top is a great touch.
* Exported from MasterCook *
Key Lime Pie
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
4 large eggs
1/2 cup fresh key lime juice
1 can sweetened condensed milk
1/2 teaspoon cream of tartar
4 tablespoons sugar
1 pie shell
Prebake the pie shell completely.
Separate the eggs. Beat the yolks in a bowl until foamy. Add the condensed milk to the yolks and beat them together. Stir in the Key lime juice and put the filling aside
Beat the egg whites, gradually adding the sugar and cream of tartar, until peaks form. Add about a quarter of it to the filling. Add the filling to the prebaked pie shell. Top with the meringue, taking care to seal the meringue to the pie crust. Bake at 350 degrees for about 15 minutes, or until meringue is golden brown. Let cool for a couple of hours before refrigerating.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 285 Calories; 12g Fat (37.3% calories from fat); 8g Protein; 37g Carbohydrate; 1g Dietary Fiber; 119mg Cholesterol; 230mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 2 Fat; 2 Other Carbohydrates.
NOTES : Gerry Pinder also has a few tricks and signatures touches, the kind of things that don't get into recipes. She doesn't measure the amount of egg white she puts in the filling -- she simply uses the amount that is left on the blades of her large Kitchen Aid mixer when she is finished beating the egg whites. She seals her crust with a smidgen of egg yolk, so the filling won't soak through. She adds a touch of a Haitian coconut-rum liqueur to her meringue. She dusts the meringue with cinnamon before baking.
The Coconut Rum in the meringue with cinnamon dusted top is a great touch.
* Exported from MasterCook *
Key Lime Pie
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
4 large eggs
1/2 cup fresh key lime juice
1 can sweetened condensed milk
1/2 teaspoon cream of tartar
4 tablespoons sugar
1 pie shell
Prebake the pie shell completely.
Separate the eggs. Beat the yolks in a bowl until foamy. Add the condensed milk to the yolks and beat them together. Stir in the Key lime juice and put the filling aside
Beat the egg whites, gradually adding the sugar and cream of tartar, until peaks form. Add about a quarter of it to the filling. Add the filling to the prebaked pie shell. Top with the meringue, taking care to seal the meringue to the pie crust. Bake at 350 degrees for about 15 minutes, or until meringue is golden brown. Let cool for a couple of hours before refrigerating.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 285 Calories; 12g Fat (37.3% calories from fat); 8g Protein; 37g Carbohydrate; 1g Dietary Fiber; 119mg Cholesterol; 230mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 2 Fat; 2 Other Carbohydrates.
NOTES : Gerry Pinder also has a few tricks and signatures touches, the kind of things that don't get into recipes. She doesn't measure the amount of egg white she puts in the filling -- she simply uses the amount that is left on the blades of her large Kitchen Aid mixer when she is finished beating the egg whites. She seals her crust with a smidgen of egg yolk, so the filling won't soak through. She adds a touch of a Haitian coconut-rum liqueur to her meringue. She dusts the meringue with cinnamon before baking.