posted by Becky 06-21-102 9:56 PM
Key Lime Pie
1 Tbsp. unflavored gelatin
1 c. sugar
1/4 tsp. salt
4 eggs, separated
1/2 c. lime juice
1/4 c. water
1 tsp. lime peel, grated
few drops of green food coloring
1 c. heavy cream, whipped
1 (9-inch) graham cracker crust
In a saucepan combine gelatin, 1/2 cup sugar and salt. Beat egg yolks, lime juice and water. Stir into gelatin. Cook and stir over medium heat until mixture comes to a boil. Remove from heat; add lime peel. Add coloring to give pale green color. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.
Beat egg whites to soft peaks; gradually add 1/2 cup sugar and beat to stiff peaks. Fold gelatin mixture into egg whites. Fold in whipped cream. Place in graham cracker crust. Chill until firm. Top with whipped cream and decorate with lime peel.
Serves 6 to 8.
Marko’s Key Lime Pie
1 1/2 c. sugar
1/2 c. lime juice
1/4 c. cornstarch
2 pinches salt
1 Tbsp. butter
4 eggs, separated
1 tsp grated lime peel
1/4 c. flour
2 c. boiling water
green food coloring
Meringue:
1/3 c sugar
1/2 tsp vanilla
*reserved egg whites
In medium pot combine sugar, flour, salt and cornstarch. Mix well. Add boiling water and cook on medium heat until thick and clear.
Separate eggs*, put egg yolks in small bowl (set aside whites). Add a bit of the filling and mix together. Then return to filling and stir together. Add lime juice, cooking 5 minutes, add butter and coloring.
Pour into baked 9-inch pie shell, top with meringue made with the 4 egg whites and additional 1/3 cup sugar and 1/2 teaspoon vanilla. Bake until meringue browns at 350 degrees. Decorate with grated lime peel.
Florida Key Lime Pie
1 envelope (1 Tbsp.) unflavored gelatin
1/4 c. cold water
4 eggs, separated
1 c. sugar, divided
1/3 c. lime juice
1/2 tsp. salt
2 tsp. grated lime peel
green food coloring
9-inch baked pie shell
Soften gelatin in cold water. Beat egg yolks; add 1/2 cup sugar, lime juice and salt. Cook over hot water, stirring constantly until thickened. Add grated peel and gelatin; stir until gelatin is dissolved. Tint pale green with food coloring. Cool.
Beat egg whites stiff, but not dry. Add remaining sugar slowly, beating after each addition. Fold into the lime mixture. Pour into baked pie shell; chill until firm. (Garnish top with halved white grapes and mint sprigs to resemble grape clusters, if desired.)
Key Lime Pie
1 (6 oz.) can limeade
1 pt. vanilla ice cream
1 (8 oz.) La Creme
1 (9-inch) graham cracker crust
Cream together limeade, ice cream and La Creme. Pour into crust. Freeze until set.
Key-Lime Pie
4 egg yolks
1/2 c. sugar
1/2 c. lime juice
1/2 tsp. salt
1 Tbsp. gelatin
1/2 c. cold water
grated zest of 1 lime
4 egg whites
1/2 c. sugar
favorite crumb pie crust
Beat egg yolks. Add sugar, lime juice and salt. Cook in top of double boiler until mixture coats a spoon.
Soak the gelatin in cold water until soft. Add to hot custard mixture. Add zest. Beat egg whites with the next 1/2 cup sugar until stiff. Pour into pie crust. Top with crumbs from crust. Wrap pie in foil and freeze or chill well and serve. If frozen, let soften a few hours in refrigerator.
Florida Key Lime Pie
Crust:
1 1/4 c. graham cracker crumbs (about 5 double crackers)
2 Tbsp. granulated sugar
1/3 c. butter or margarine, melted
Filling:
yolks of 5 large eggs
1/2 c. freshly squeezed lime juice
1/3 c. sugar
1/8 tsp. salt
2 Tbsp. coarsely grated lime peel
2 1/2 c. heavy cream
1 small lime, sliced (optional)
Prepare crust: Heat oven to 375 degrees. In 9-inch pie plate, combine graham cracker crumbs and 2 tablespoons sugar 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 or fork. 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 tablespoon grated lime peel. Refrigerate mixture about 45 minutes until cool.
Authentic Key Lime Pie
3/4 c. sugar
1/4 c stick butter or margarine
2/3 c. lime juice
4 eggs
8-inch pie crust, partially baked
5 Tbsp. sugar
Bake pie crust 5 minutes while mixing filling.
Thoroughly cream butter and 3/4's of sugar. Separate 2 of the eggs; add 2 yolks plus rest of eggs, lime juice to butter and sugar mix. Pour into partially baked pie shell; bake 30 minutes or until custard sets.
Beat egg whites until stiff and gradually add the rest of sugar. Gently put on top of custard and return to oven and brown.