Key Lime Pie?
unknown
making this but I do not have any recipes.
Please respond to: Gha...@boulder.earthnet.net
LaDonna
>Please respond to: Gha...@boulder.earthnet.net
Here are a couple of recipes from my collection of Cookbooks. The
first is pretty easy, the second well worth the extra time and effort.
BONUS: The meringue recipe w/ the second pie is TERRIFIC. Enjoy!!
Key Lime Pie
(from _Culinary Arts Institute's *The American Family Home Cookbook*_)
1 can (14 oz) sweetened condensed milk
3 egg yolks
2/3 c. lime juice
1 or 2 drops green food coloring
1 baked 9" pie shell
3 egg whites
1/3 C. Sugar
Mix the condensed milk, egg yolks, lime juice and food coloring until
blended. Chill.
Turn mixture into baked shell.
Beat egg whites until frothy; add sugar gradually, beating well after
each addition. Beat until stiff peaks are formed; spread meringue
over pie filling to edge of pastry.
Set in a 450F oven about 5 minutes, or until meringue is delicately
browned.
Key West Lime Pie
(From _Farm Journal's Complete Pie Cookbook_)
Baked 9" pie shell
1/3 C Cornstarch
1 1/2 C Sugar
1/4 tsp Salt
1 1/2 C Water
3 egg yolks, beaten
1/4 C. Fresh Lime Juice
1 Tbsp grated lime peel
few drops green food color
Meringue (Recipe follows)
Combine cornstarch, sugar and salt in saucepan; gradually add
water, stirring until smooth. Bring to a boil over medium heat,
stirring constantly, and boil 1 minute.
Remove from heat and quickly add one half the hot mixture to the
egg yolks, mixing well. Return to the hot mixture, blending
thoroughly.
Bring the mixture to a boil, stirring, over medium heat. Boil 1
minute longer.
Remove from heat; stir in lime juice and peal and food color to make
filling a delicate green. Pour into cool pie shell at once.
Completely cover with Meringue (see below).
Bake in a moderate oven (350F) 12 to 15 minutes or until meringue is
golden. Cool on wire rack away from drafts, at least 1 hour before
cutting.
Perfect Meringue for Topping Pies
(from _Farm Journal's Complete Pie Cookbook_)
For 9" Pie
3 egg whites
1/4 tsp Cream of Tartar
1/4 tsp Salt
1/2 tsp Vanilla
6 Tbsp Sugar
Have egg whites at room temperature to obtain greatest volume.
Place them in a medium bowl with Cream of Tartar, salt and vanilla.
Beat with electric or hand beater, at medium speed, until entire
mixture is frothy. Do not beat until eggs stiffen.
Add Sugar, a little at a time, beating well after each addition. Do
not underbeat. Beat until sugar dissolves to help prevent beading
(those brown syrup drops on top). To test, rub some of the meringue
between your fingers to see if it's grainy. (The grains are
undissolved sugar.) Continue to beat until stiff, pointed peaks form
when you lift beater slowly.
Place spoonfuls of meringue around edge of pie filling, spreading it
so it touches inner edge of crust to seal all around. This prevents
shrinkage. Pile remainder of meringue in center of pie and spread to
meet meringue around edge. If the filling is not covered completely,
the oven heat may cause it to weep. (Stirring the cooked filling may
cause it to weep; water will collect under the meringue.) Lift up
meringue over pie in points with back of teaspoon.
Bake in moderate oven (350F) 12 to 15 minutes, or until meringue
peaks are golden brown. Too long baking may cause weeping. Cool
gradually away from drafts.
NOTE: You can substitute 1 tsp. Lemon juice for Cream of Tartar
when making meringues for lemon, LIME and orange pies. The acid in
the juice gives the same result -- a wonderful meringue!!
sch...@in.net
>Does anyone have any recipes for KEY LIME PIE. I want to try
>making this but I do not have any recipes.
>Please respond to: Gha...@boulder.earthnet.net
Boring, boring, boring...now *this* is a lime dessert:
* Exported from MasterCook *
Lime Fool with Stawberries and Kiwi
Recipe By : Bon Appetit
Serving Size : 4 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup whipping cream
1/4 cup lime juice
1 teaspoon lime peel -- grated
6 ounces white chocolate -- such as Lindt
3/4 cup whipping cream -- chilled
3 tablespoons sugar
2 cups strawberries -- sliced and hulled
2 kiwi fruit -- peeled, thinly slice
4 whole strawberries
4 lime slices
Bring first 3 ingredients to simmer in heavy small saucepan. Reduce
heat to low. Add chocolate and stir until melted and smooth. Pour into
medium bowl. Refrigerate until cool but not set, stirring
occasionally, about 25 mins.
Beat 3/4 cup chilled cream in another medium bowl to soft peaks. Add
sugar and beat until stiff. Fold cream into white chocolate mixture.
Place scant 1/4 cup sliced berries in each of 4 8 - 10 oz.
wineglasses. Press 3 kiwi slices against sides of each glass. Spoon
1/3 cup cream mixture into each glass. Spoon scant 1/4 cup sliced
berries in center of each, pressing into center so berries do not show
at sides of glasses. Spoon remaining cream over; smooth tops. Cover
and chill at least 2 and up to 6 hours.
To serve, using small knife, make lengthwise cuts in whole
strawberries without cutting through stem ends. Fan 1 strawberry atop
each dessert. Attach lime slice to rim of glass.
- - - - - - - - - - - - - - - - - -
And a very, very pretty dessert, too!
Squeaks