Key Lime Pie (3) Collection

Discussion in 'Food and nutrition' started by Donna Rose, Feb 29, 2004.

  1. Donna Rose

    Donna Rose Guest

    Key Lime Pie Key Lime Pie Key Lime Bars

    > From: [email protected] (Moira) I live in N.Ireland but I'm often in Florida visiting
    > relatives. I love eating Key Lime Pie. Has anyone got a good recipe for this. When I visit Florida
    > I often buy one in Publix Supermarket.

    A key lime pie is a remarkably simple pie to make. There are two variations on it; one with eggs,
    one without. Try both and see which you prefer.

    Key Lime Pie

    Crust: purists call for a graham cracker crust, but I prefer a nut crust. Either is simple, or you
    can just buy a prepared one.

    1 1/2 cups graham cracker crumbs OR 1 1/2 cups ground pecans 1 Tablespoon Sugar 2 Tablespoons Butter

    Add crumbs or ground nuts to pie plate; stir in sugar. Melt butter and drizzle over all, mixing
    well, Use a glass to 'roll out' the crust along the bottom of the pie plate and up the sides. Bake
    at 350F for 10 minutes.

    Filling 1 (No Bake Version): 1 can (14 oz) Sweetened Condensed Milk (NOT Evaporated Milk)
    1/2 cup fresh key lime juice** 1 teaspoon grated lime peel 2 cups whipped cream Lime slices
    (optional) Beat sweetened condensed milk and lime juice in small mixer bowl until combined; stir
    in lime peel. Pour into crust; spread with whipped cream. Refrigerate for 2 hours or until set.
    Garnish with lime slices.

    Filling 2: 1 can (14 oz) Sweetened condensed milk 3 egg yolks
    2/4 cup fresh key lime juice** Whipped cream for garnish

    Preheat oven to 300F. In a mixer on low-medium speed, blend the milk and egg yolks until smooth. Add
    the key lime juice and finish blending. Gently pour the mixture into the pie crust and bake for 15
    minutes. Remove the pie from the oven and let cool for another 15 minutes before refrigerating.
    Refrigerate for 2 hours before serving. Serve topped with fresh whipped cream.

    **Note: Key limes are the little bitty ones. They are somewhat difficult to find outside of Florida
    (although I can usually find them in the Mission District here in San Francisco). It usually takes
    about a dozen to make about a half-cup of lime juice. If you cannot find key limes, you can
    substitute regular limes. Three medium sized regular limes will yield about 1/2 cup of lime juice.

    Here's a slightly different version:

    Key Lime Bars

    3 Tbsp Butter, softened 3 Tbsp Cream Cheese 1 1/2 Cup Sugar 2 large eggs 1 large egg yolk
    3/4 cups all-purpose flour 2 Tbsp all-purpose flour 3 Tbsp powdered sugar
    4/3 cup fresh key lime juice

    Preheat oven to 350F. Butter an 8" square baking dish. To make the crust, beat butter, cream cheese
    and 1/2 cup sugar with an electric mixer until light and fluffy. Beat in egg yolk and gradually add
    3/4 cup of flour. Spread into baking dish using your hands (coat hands with 1 tablespoon of powdered
    sugar to prevent batter from sticking). Bake until crust is lightly browned, about 15 minutes. To
    make the filling, beat eggs in the same bowl used to make crust. Add remaining 1 cup sugar and 2
    tablespoons of flour; beat on low speed until blended. Add lime juice and continue beating until
    blended. Pour onto warm crust and bake 15 minutes more. Cool on a rack. Cut into squares, place on
    serving tray and sprinkle with remaining powdered sugar.

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