REC: Key Lime pie

Discussion in 'Food and nutrition' started by aem, Nov 28, 2005.

  1. aem

    aem Guest

    Maybe it's the warmer than usual fall we've had, maybe we watered more
    than last year, maybe the tree has reached its full maturity--for
    whatever reason we have more fruit ripening on the Mexican lime tree
    than we can keep up with. After a couple of less successful tries I
    found this extremely simple recipe that works great. The only key
    thing about it seems to be to beat the yolks well at the beginning.
    -aem

    Key Lime Pie

    Graham Cracker Crust

    1.5 cups well crushed graham crackers, about 16 crackers
    3 TB sugar
    1 cube (1/4 lb) butter, very soft

    Mix the ingredients well and press firmly into a 9" pie plate. You may
    find it helpful to use the bottom of a jar to press the crumbs into the
    plate. Bake in a preheated 350°F oven for 10 - 12 minutes until
    lightly browned. Place on a rack to cool.

    Pie Filling

    4 large or extra large egg yolks
    1 14 oz. can sweetened condensed milk
    1/2 cup fresh key lime juice (approximately 12 Key or 6 Mexican limes)
    2 teaspoons grated lime peel, yellow [or green] portion only
    Whipping cream for garnish (optional)

    [Key limes and mexican limes are botanically the same, I believe, but
    those sold as "Key" limes seem always to be small -- about 1" in
    diameter -- while those sold as Mexican range from 1" to 2" in
    diameter. At any rate, they are different from Persian limes or
    Bearss (sp?) limes.]

    Zest or grate some of the limes before cutting them for juicing. Beat
    the egg yolks until they are thick and turn a lighter yellow. Add the
    sweetened condensed milk and half the lime juice, stirring/mixing
    slowly but well until it's all well incorporated. Then add the
    remaining juice and the zest, mix until well blended. Pour the mixture
    into the pie shell and bake at 350°F for about 12 minutes, until
    custard is just set. Cool on a rack, then refrigerate for 2 hours or
    so to fully set the filling. Bring back to room temp for serving, if
    desired.

    Optionally, serve with a dollop of whipped cream. If you are making
    your own, skip adding any vanilla to it this time.
     
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  2. Default User

    Default User Guest

    aem wrote:

    > Maybe it's the warmer than usual fall we've had, maybe we watered more
    > than last year, maybe the tree has reached its full maturity--for
    > whatever reason we have more fruit ripening on the Mexican lime tree
    > than we can keep up with.



    Lucky you.

    > Pie Filling
    >
    > 4 large or extra large egg yolks
    > 1 14 oz. can sweetened condensed milk
    > 1/2 cup fresh key lime juice (approximately 12 Key or 6 Mexican limes)
    > 2 teaspoons grated lime peel, yellow [or green] portion only



    I prefer more lime juice in mine, but that's a matter of taste. I like
    it tangy.



    Brian

    --
    If televison's a babysitter, the Internet is a drunk librarian who
    won't shut up.
    -- Dorothy Gambrell (http://catandgirl.com)
     
  3. aem

    aem Guest

    Default User wrote:
    >
    > I prefer more lime juice in mine, but that's a matter of taste. I like
    > it tangy.
    >

    Uh huh, I like it tangy, too, so I put in more zest than the recipe
    calls for. I was afraid to increase the juice amount because I have
    had trouble before with the filling's not setting. Now I have more
    confidence that beating the yolks well is the key, so I may use more
    juice next time. -aem
     
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