The Melting Pot 2.0/The Melting Pot 2.0.iso/food/pies/key_lime.04

Text File | 1995-09-27 | 11.7 KB | 326 lines

Newsgroups: rec.food.recipes
From: [e-mail] (Rene Gagnaux)
Subject: COLLECTION: Key Lime Pie
Message-ID: <[e-mail]>
Organization: R.Gagnaux Hergergaessli 6 CH6467 SCHATTDORF
References: <[e-mail]>
Date: Thu, 11 Nov 1993 11:00:00 +0100



Here some recipes from INTERCOOK (Fido):

/INTERCOOK  D. Pileggi @ 1:106/5
Date       : 23.09.93, 09:20
                            KEY LIME PIE


 Qty   Measurement            Ingredient
xxxx  ------------------     -----------------------------------------
    3                         egg yolks
    3  ozs                    cream cheese, softened
    1  can (14 oz)            sweetened condensed milk
    4  ozs                    key lime juice  *
    1  crust (8 to 9-in)      graham cracker crust
                              Whipped cream with lime zest (thinnest
                              green peel; no white), for garnish
                              lime cartwheels, for garnish

*  you substitute regular limes if you can't find key limes.


  Preheat the oven to 300 degrees F.

  In a food processor or blender, combine the egg yolks, cream cheese,
condensed milk, and lime juice and process until smooth.  Pour into the
prepared graham cracker crust.

  Bake in the preheated oven for 10 minutes.  Remove and allow to cool
at room temperature for about 10 minutes, then refrigerate until
chilled.  Garnish with the whipped cream and lime zest or lime
cartwheels before serving.  Makes one, 8 to 9-inch pie.


Recipe:  Chef Javier Mondragon of Marisco's Bar & Grill, 2411 S.
         Shepherd, Houston, Texas

xxx

/INTERCOOK Earl Shelsby @ 1:261/1165  (Glen Burnie Windows BBS)
Date      : 27.10.93, 09:01
[...]
Try this one. If you can find Key lime juice, use it, but it is good
with regular lime.

-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: KEY LIME PIE
Keywords: pie, key lime, dessertp

Ingredients:
1 pkg. (3 oz) lime gelatin              1 cup boiling water
1 to 2 t. grated lime rind              1/2 cup lime juice
1 egg, separated                        1 1/3 cup sweetened
condensed milk
1 t. aromatic bitters                   1 cup sour cream
Few drops green food coloring                  (optional)
1 baked 9-inch pie shell (cooled)
Directions:
Dissolve gelatin in boiling water. Add lime rind and juice. Beat egg
yolk slightly, slowly add gelatin stirring constantly. Add milk, betters
and sour cream, stirring until blended. Chill until slightly thickened.
Beat egg white until soft peaks will form; fold into gelatin mixture.
Add coloring. Pour into pastry shell. Chill until firm. Garnish with
whipped cream or whipped toping and lime slices.

-End Recipe Export-

/INTERCOOK  Rich Harper @ 1:102/125  (Salata, Redondo Beach CA)
Date      : Do 28.10.93, 00:22
[...]
Well, this is the recipe that you asked for, but you might be
disappointed in the results.  Then again you might not.  Not knowing
where you had the pie will tell what it was like.  The true Key Lime
pie, uses Key Lime juice and it is very hard to get outside of
Florida.

MMMMM----- Recipe via Meal-Master (tm) v7.02

     Title: Americana Key Lime Pie
Categories: Desserts, Pies
  Servings:  6

      1 tb Unflavored gelatin (1 env.)
    1/2 c  Sugar
    1/4 ts Salt
      4    Egg yolks
    1/2 c  Lime juice
    1/4 c  Water
      1 ts Grated lime peel
           Few drops green food color
      4    Egg whites
    1/2 c  Sugar
      1 c  Heavy cream, whipped
      1    9-in baked pastry shell
           Pistachio nuts, chopped
           Lime slices for garnish
           Heavy cream, whipped, to top

  Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together
  egg yolks, lime juice, and water; stir into gelatin mixture. Cook and stir
  over medium heat just till mixture comes to boiling. Remove from heat;
  stir in grated peel. Add food coloring sparingly to tint pale green.
  Chill, stirring occasionally, until the mixture mounds slightly when
  dropped from a spoon. Beat egg whites till soft peaks form; gradually add
  1/2 c sugar, beating to stiff peaks. Fold gelatin mixture into egg whites.
  Fold in whipped cream. Pile into cooled baked pastry shell. Chill till
  firm. Spread with more whipped cream; edge with grated lime peel. Sprinkle
  chopped pistachio nuts in center. Garnish with thinly sliced lime placed
  in whipped cream mounds around edge of pie.
  Source: Better Homes & Gardens Dessert Cookbook.  "A spectacular from the
  famous Miami hotel!"

MMMMM

/INTERCOOK  Carl Savickas @ 1:261/1100  (Broadwater Rbbs, Arnold MD)
Date      : 30.10.93, 01:15
[...]
Real Key Lime Pie.
Key West Lime Juice Company  1-800-848-3711

1- 14 oz. can sweetned condensed milk
4- Egg yolks
3 or 4 oz.- Key Lime Juice
1 - 9" Graham cracker pie shell

In a mixing bowl on low speed:
Blend condensed milk and egg yolks.
Slowly, SLOWLY, add Key Lime juice.
After all ingredience are mixed together well,
Pour ingredience into the pie shell.
Put the pie in an oven at 350 for about 15 min.
Chill and serve.
 You can heat the mixture in a sauce pan and pour it into the pie shell:
 BE CAREFUL! Once the mixture heats up, it will set up, and you better
 not dilly dally in getting it into the pie shell.

/INTERCOOK Bud Cloyd @ 1:105/81  (Mike's Mansion, Portland OR)
Date      : 30.10.93, 07:13
[...]
I have several more if you are interested.

Here comes one:

MMMMM----- Recipe via Meal-Master (tm) v7.01

      Title: Key Lime Shamrock Torte
 Categories: Desserts, Vegetarian, Cakes
   Servings:  6

      2 pk Firm silken tofu
    3/4 c  Brown rice syrup
    1/2 c  Honey
    3/4 c  Lime juice
      1 tb Agar powder
      4 tb Arrowroot
      2 tb Corn oil
      1 ea Carob cake, see recipe
      2 ea Kiwi fruits

MMMMM------------------------------GLAZE-----------------------------------
      1 ts Agar powder
    1/2 c  Water
    1/2 c  Brown rice syrup
      2 dr Mint extract

  Blend the tofu, brown rice syrup, honey, lime juice, agar, arrowroot &
  corn oil until smooth.  Transfer to a double boiler & heat till the
  mixture thickens.  It should reach the consistency of heavy cream.  Set
  aside to cool.

  Split the carob cake into 2 layers (you'll need only 1 layer).  Line a
  9-inch cake pan with a sheet of plastic wrap.  Place one layer of cake in
  the bottom of the pan & refrigerate while the filling is cooling.

  When the filling is cool, pour it into the cake & refrigerate until the
  filling sets completely (about 2 hours).

  Peel the kiwi fruit, cut it into thin slices & fan out the slices over the
  entire torte.  Glaze if desired by pouring a thin layer of still warm
  glaze over the cool cake.  Refrigerate the cake again for 10 minutes
  before cutting it.

  To serve, remove the cake from the pan by lifting out on the plastic wrap.

  GLAZE: In a small pot, dissolve the agar in the water.  Add brown rice
  syrup & mint extract.  Bring to a simmer & remove from heat.  Allow to
  cool slightly.

  Ron Pickarski, "Friendly Foods"

MMMMM

/INTERCOOK  Art Barron @ 1:106/114  (The Fireside, Houston TX)
Date      : 06.11.93, 06:37

MMMMM----- Recipe via Meal-Master (tm) v7.01

     Title: Delicious Key Lime Pie
Categories: Pies, Desserts
  Servings:  6

      1 tb Plain gelatin
      1 c  Sugar
    1/4 ts Salt
      4    Eggs,separated
    1/2 c  Key Lime juice; strained
    1/4 c  Water
      1 ts Grated Key lime peel
      1 c  Heavy cream; whipped
      1    Baked graham cracker crust

  Mix the gelatin, half of the sugar and the salt in a saucepan.  In another
  pan,beat the egg yolks well.  Add the lime juice and water to the egg yolk
  mixture.  Stir the egg yolk mixture into the gelatin mixture. Cook over low
  heat,stirring constantly,just until the mixture comes to a boil.  Remove
  from heat; stir in grated peel.  Chill,stirring occasionally, until the
  mixture mounds slightly when dropped from a spoon. Beat the egg whites
  until soft peaks form.  Gradually,add the remaining sugar, beating until
  stiff.Fold into the chilled gelatin mixture.  Fold in whipped cream
  (reserve some for topping,if desired).Pour into the baked crust. Chill
  until firm.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v7.01

     Title: Pier House Key Lime Pie
Categories: Pies, Desserts
  Servings:  8

      4    Eggs; separated
     14 oz Sweetened condensed milk
    1/2 c  Key or Persian lime juice
    1/2 ts Cream of tartar
      1    9" graham cracker crust
           MERINGUE
      4    Egg whites
      4 tb Sugar

  Preheat oven to 325 degrees.With an electric mixer,beat the egg yolks on
  high speed until thick and light in color.Turn off mixer and add the
  condensed milk,Mix on low speed.Still on low speed,add half the lime
  juice,cream of tartar and then the remaining lime juice.Mix until blended.
  Pour into prepared crust and bake for 10 to 15 minutes or until the center
  is firm and dry to the touch.Freeze for at least 3 hours before topping
  with meringue. To make meringue,heat the egg whites and sugar in the top of
  a double boiler,stirring frequently,to 110 degrees.Beat on high speed until
  stiff peaks are formed.Top the frozen pie and return it to the freezer
  until ready to serve.It keeps for several days.

MMMMM

/INTERCOOK  Art Barron @ 1:106/114  (The Fireside, Houston TX)
Date      : 06.11.93, 06:43

MMMMM----- Recipe via Meal-Master (tm) v7.01

     Title: Florida Key Lime Pie
Categories: Pies, Desserts
  Servings:  8

           CRUST
  1 1/4 c  Graham cracker crumbs
      2 tb Sugar
    1/3 c  Butter; melted
           FILLING
      5    Large egg yolks
    1/2 c  Freshly squeezed lime juice
    1/3 c  Sugar
    1/8 ts Salt
      2 tb Coarsely grated lime peel
  2 1/2 c  Heavy cream
      1    Small lime,sliced,optional

  Prepare crust: Heat oven to 375 degrees.In 9" pie plate combine graham
  cracker crumbs and 2 tbsp. sugar;stir in butter until blended. Press
  mixture firmly and evenly over bottom and sides of pie plate; bake 10
  minutes until browned.Cool completely on wire rack. Prepare filling: In top
  of double boiler using wire whisk,beat egg yolks,lime juice,1/3 cup sugar
  and salt until well blended.Set over simmering water;cook about 5
  minutes,stirring constantly until mixture is thick enough to coat back of
  metal spoon.Remove from heat; stir in 1 tbsp. grated lime peel.Refrigerate
  mixture about 45 minutes until cool.Meanwhile,in large bowl with electric
  mixer at medium speed,beat cream until soft peaks form.Set 1 cup whipped
  cream aside for garnish;fold cooled lime mixture into remaining cream.Spoon
  filling into prepared crust;refrigerate at least 2 hours until set. To
  serve: Spoon remaining whipped cream decoratively over top of pie; sprinkle
  cream with remaining 1 tbsp. lime peel.Garnish with lime slices,if desired.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v7.01

     Title: Key Lime Pie
Categories: Desserts, Pies, Londontowne
  Servings:  8

    3/4 c  Key Lime juice
      2 t  Key Lime juice
  2 1/4 c  Sweetened condensed milk
      1 t  Grated Key lime rind
      3    Egg yolks
      1    9" graham cracker pie crust
           Sweetened whipped cream

  Squeeze juice from 4 lg or 6 small Key Limes and grate rind; set aside.
  Using a whisk beat egg yolks until buttercup yellow. Add about half the
  condensed milk, using whisk. Blend well and add remaining milk. Add half
  the lime juice and blend slowly. Add remaining juice and blend. Add grated
  rind; mix and pour into chilled pie crust.
  Refrigerate 4 hours. May be frozen. To serve, slice while still frozen and
  let stand about 10 minutes. Top with whipped cream.
  Mrs. Harold T. Cook