The Melting Pot 2.0/The Melting Pot 2.0.iso/food/pies/key_lime.06

Text File | 1995-09-27 | 6.0 KB | 192 lines

Newsgroups: rec.food.recipes
From: [e-mail] (Kim Dyer)
Subject: COLLECTION: Key lime pie
References: <2ok1lh$[e-mail]>
Organization: Michigan State University
Date: Mon, 25 Apr 1994 23:11:51 GMT
Message-ID: <[e-mail]>


Key Lime Pie

A. The Pie Crust.
For 9" crust
1 Cup Flour (Wondra if possible)
1/2 tsp salt
1/3 cup & 1 tbls crisco
mix together then add 3 tbls cold water
keep mixing
roll out dough on floured board, put in pie pan bake at pre heated 375 degree
oven for 10 mins or until slightly brown

B. The Filling
1 1/2 cups sugar
Juice (Not from bottle) from 1 1/2 limes (Key Limes if possible)
grate out side skin of one lime
3 eggs
2 tbls corn starch
2 tbls flour
2 cups milk (yes milk)
1 tbls butter
mix together then cook in double boiler not direct heat or it will burn
keep stirring until thick, about 20 - 25 mins.

C. now the Merange
start with 2 tbls sugar
1 tbls corn starch
1/2 cup water
cook on direct heat until it thickens and gets clear
set aside to cool

Next
3 egg whites
3 tbls sugar
1/2 tsp cream of tartar
beat on high until smooth then add the stuff from above you set aside
beat some more on high until fluffy


NOW: Put pie filling in pie crust, put merange on pie bake at 300 degress for
10 mins then at 350 until merange browns
Take out cool and enjoy.
*****************************************************************
Key West Power Squadron Key Lime Pie

1/3 - 1/2 cup key lime juice
4 eggs separated
1 can (14 oz) condensed milk
9 inch pie shell (pre-baked or graham cracker)

Combine milk and egg yolks.  Beat with electric mixer at low
speed.  Slowly add lime juice and continue beating until well
blended.  Pour into pie shell.  May top with meringue or
whipped cream and a little grated lime rind.
Refrigerate overnight

*****************************************************************
Key West Power Squadron - no egg Key Lime Pie

1 can condensed milk
1/2 cup key lime juice (approx.)
8 oz cream cheese
12 oz cool whip
2 prepared pie shells (pre-baked or graham cracker)

Blend milk and cream cheese until smooth. Add lime juice and
mix thoroughly.  Add thawed cool whip. Pour into two pie shells.
Garnish with grated lime rind.  Refrigerate 6 hours
*****************************************************************
Key Lime Pie
(submitted by Kim Dyer)

4 whole, large eggs - separated
14 oz condensed milk
1/2 cup key lime juice
2 teaspoons sugar
1/3 teaspoon cream of tartar
1 9 inch pie crust

Preheat over to 350 degrees.  Beat the yolks in a bowl until
thick.  Add condensed milk and beat until blended.  Add lime
juice slowly, mixing well.  Pour custard into pie shell.

Beat egg whites until stiff but not dry.  Add sugar and cream
of tartar.  Spread meringue on custard.  Bake 15 minutes or
until golden brown.
*****************************************************************
Heavenly Lime Pie

1 1/2 cups sugar
1/4 tsp cream of tartar
4 eggs, separated
1/8 tsp salt
1 pint whipping cream

Preheat oven of 275 degrees. Grease 9 inch pie tin.  Mix 1 cup
sugar and cream of tartar.  Beat egg whites until stiff.  Add
sugar mixture and beat until blended.  Spread mixture in pan.
Bake in middle of the over for 1 hour.  Cool.  Beat egg yolks
slightly with 1/2 cup sugar, lime juice and salt.  Cook over
boiling water until very thick. Cool.  Whip cream and fold
half of it into the lime mixture.  spread in shell. spread
remaining cream over top.  Chill for 12 hours.

*****************************************************************
Key Lime Pie

1 teaspoon unflavored geletin
1/2 cup Key lime juice
2 eggs, separated
1 tablespoon sugar
14 oz condensed milk
1 9" baked pie shell

Dissolve geletin in lime juice.  In a separate bowl, beat the egg
yolks and 1/2 tablespoon of sugar until lemon colored.  All the
geletin mixture and condensed milk.  beat well. In glass or
metal bowl beat the egg whites and 1/2 tablespoon sugar.  Folk egg
whites into egg yolk mixture. Pour into baked pie shell.  Chill.
Sprinkle with grated lime peel if desired.

*****************************************************************
Key Lime Pie

1 tablespoon unflavored geletin
1/2 cup cold water
4 eggs, separated
1 cup sugar
1/2 cup lime juice
1/2 tsp salt
2 tablespoons Angostura bitters
grated peel of one lime
1 9" pie shell - baked
whipped cream for topping

Place geletin in the cold water and let dissolve.  In separate bowl
beat together egg yolks, 1/2 cup sugar, lime juice and salt. Cook
in double boiler until mixture coats a spoon.  Remove from heat.
Add geletin mixture.  Add bitters and lime peel. mix until thick.
beat egg whites and 1/2 cup sugar until stiff peaks form.  fold
into egg mixture.  Pour into baked pie crust.  Chill.  Spread
with whipped cream before serving.

*****************************************************************
Key West Women's Club Key Lime Pie Supreme

1 pound butter
4 cups sugar (plus 2 tablespoons)
12 whole eggs
12 separated eggs
2 cups key lime juice
4 baked 9" pie shells

 Preheat oven to 400 degrees.  Cream the butter and 4 cups of sugar.
 Add 12 whole eggs and 12 egg yolks, 1 at a time.  beat until smooth.
Add the lime juice.  place mixture in pie shells. Bake 30-35 minutes
until filling is firm.

To make meringue, beat 12 room temperature egg whites with 2 table
spoons of sugar until stiff peaks form.  Heap on pies and return to
oven until brown.

*****************************************************************
Key Lime Pie

3 eggs, separated
14 oz condensed milk
1/2 cup key lime juice
1/2 teaspoon sugar
1 9" baked pie crust

Preheat oven to 400 degrees.  Beat together egg yolks and
condensed milk.  Add lime juice and beat until smooth. Pour
the mixture into baked crust.  To make meringue, beat the
egg whites until stiff but not dry.  Add the sugar, beating
constantly.  Swirl on the top of lime custard.  Bake until
meringue is golden brown.