Friday, 31 August 2018

Foodie Friday – Key Lime Pie

Key Lime Pie hails originally from Florida.  Key limes are from, you guessed it, the Florida Keys.  Their juice is yellow which is different from other limes.  And their rinds are yellow too.

It was news to me that this pie originally was not cooked – the ingredients just turn into a filling all by themselves.  A bit like alchemy. But these days we are more careful about eating raw egg.

Here is a traditional recipe for the pie (but it is cooked) from Martha:

Key Lime Pie
Makes 1 pie
1 1/4 cups graham-cracker crumbs
6 tablespoons unsalted butter, melted and cooled
3 tablespoons granulated sugar
Pinch of salt
1 can (14 ounces) sweetened condensed milk
4 large egg yolks
1/2 cup fresh Key-lime juice
1 tablespoon grated Key-lime rind
3/4 cup heavy cream, chilled
1. Heat oven to 375°. Combine graham-cracker crumbs, butter, sugar, and salt in a medium bowl, and mix well. Press into a buttered 8-inch pie plate, and bake 15 minutes, until lightly browned. Let cool completely on a wire rack.
2. In a mixing bowl, combine condensed milk, egg yolks, lime juice, and rind. Pour into the prepared, cooled crust.
3. Lower oven to 325°. Return pie to oven, and bake approximately 15 to 17 minutes, until the center is set but still quivers when the pan is nudged.
4. Remove from oven, and let stand until cool.
5. Shortly before serving, whip cream until stiffened. Decorate pie with whipped cream, and serve at room temperature.

1 comment:

  1. You wouldn't happen to know of a really good key lime cheesecake recipe would you?


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