|
Post by Alan on Feb 18, 2012 8:40:18 GMT -6
I love Key Lime pie, the real stuff, not the stuff you buy in stores. A friend of mine has a tree that is bursting with key limes. They are about the size of a golf ball. Actually, I didn't know there was such a thing as a key lime tree. I thought Key Lime pie was just a name given to it because it was created in Key West. Anyway, does anyone have a good recipe for the pie?
Alan
|
|
ShadowsDad
Gem Star
None boring shaver!!
"It's not the bow, it's the Indian"
Posts: 4,534
|
Post by ShadowsDad on Feb 18, 2012 9:24:31 GMT -6
I've had Key Lime pie once, the real stuff, and it was memorable.
I'd google it, but then of course you have to pick the good from the bad. Or you can just ship me a case of the limes and I'll make a mess of pies and give you the winning recipe.
I know what you're thinking, but you don't need to thank me for doing this for you.
|
|
Possum
Master Shaver
Cast Iron Marsupial
Look out you "Fuzzy" wabbit!
Posts: 1,274
|
Post by Possum on Feb 18, 2012 18:20:43 GMT -6
Got this recipe from America's Test Kitchen. It is a pay site. Sounds good to me. I have made many or their recipes and have found all of them very excellent. I know the recipe calls for you to whip your own cream but I think something like Kool whip will do in a pinch.
Key Lime Pie
Why this recipe works:
Some of us have been served Key lime pie in restaurants and found it disappointing, usually harsh and artificial tasting. We wanted a recipe for classic Key lime pie with a fresh flavor and silky filling. Traditional Key lime pie is usually not baked; instead, the combination of egg yolks, lime juice, and sweetened condensed milk firms up when chilled because the juice’s acidity causes the proteins in the eggs and milk to bind. Although we had suspected that the sweetened condensed milk was the party guilty of giving Key lime pies their “off” flavor, we found that the real culprit was the lime juice—bottled, reconstituted lime juice, that is. When we substituted the juice and zest from fresh limes, the pie became an entirely different experience: pungent and refreshing, cool and yet creamy, and very satisfying. We also discovered that while the pie filling will set without baking (most recipes call only for mixing and then chilling), it set much more nicely after being baked for only 15 minutes. We tried other, more dramatic, departures from the “classic” recipe—folding in egg whites, substituting heavy cream for condensed milk—but they didn’t work. Just two seemingly minor adjustments to the recipe made all the difference in the world. (less) Paused: Key Lime Pie
Serves 8
Ingredients Lime Filling
4 teaspoons grated lime zest 1/2 cup lime juice from 3 to 4 limes 4 large egg yolks 1 (14-ounce) can sweetened condensed milk
Graham Cracker Crust
11 graham crackers , processed to fine crumbs (1 1/4 cups) 3 tablespoons granulated sugar 5 tablespoons unsalted butter , melted
Whipped Cream Topping
3/4 cup heavy cream 1/4 cup confectioners' sugar 1/2 lime , sliced paper thin and dipped in sugar (optional)
Instructions
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 up to 1 day.)
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.
|
|
RocketMan
Gem Star
RazorAddict
Welcome To The Sharp Side!
Posts: 4,167
|
Post by RocketMan on Feb 21, 2012 19:19:30 GMT -6
Ya know Possum, I haven't yet commented on this thread because, well, quite frankly, I am not sure my waistline can really take another pie!!! ;D But I gotta say, that recipe has me coming back to it time and time again just to savor the description of how it all goes together. Then, with Alan's comments on a key lime tree 'bursting' with beautiful little golf balls of limey goodness, well, I have finally cracked. GONNA MAKE SOME OF THAT YUMMY STUFF D*MN IT ALL!!!! We only get big ass genetic mutant commercial limes up here that I swear get injected with water just to make em twice as heavy, but thats what I gots!!! Will let you know how it goes! thnx for the inspiration
|
|
Possum
Master Shaver
Cast Iron Marsupial
Look out you "Fuzzy" wabbit!
Posts: 1,274
|
Post by Possum on Feb 22, 2012 3:53:52 GMT -6
Glad you are interested in it. Not much of a lime pie lover. Apple is my favorite followed by berry pies.
Give it a shot and then tell us how it came out. I bet you will love it.
|
|
|
Post by wchnu on Feb 22, 2012 12:41:10 GMT -6
Ya know Possum, I haven't yet commented on this thread because, well, quite frankly, I am not sure my waistline can really take another pie!!! ;D But I gotta say, that recipe has me coming back to it time and time again just to savor the description of how it all goes together. Then, with Alan's comments on a key lime tree 'bursting' with beautiful little golf balls of limey goodness, well, I have finally cracked. GONNA MAKE SOME OF THAT YUMMY STUFF D*MN IT ALL!!!! We only get big ass genetic mutant commercial limes up here that I swear get injected with water just to make em twice as heavy, but thats what I gots!!! Will let you know how it goes! thnx for the inspiration Careful with that. Key limes have a different flavor. I think they do anyway. Not sure what you will get from a regular lime.
|
|
RocketMan
Gem Star
RazorAddict
Welcome To The Sharp Side!
Posts: 4,167
|
Post by RocketMan on Feb 22, 2012 19:40:36 GMT -6
Ok - I will check it out and see about finding key limes. It seems you can buy pretty much anything these days, so they must be around somewhere.
|
|
ShadowsDad
Gem Star
None boring shaver!!
"It's not the bow, it's the Indian"
Posts: 4,534
|
Post by ShadowsDad on Feb 22, 2012 20:23:57 GMT -6
RM, if your supermarket has them they'll be in a woven sack something like onions come in; 25-30 in a sack.
Possum, have you even made CIs Shaker Lemon pie? Delicious!
|
|