| Req for Key Lime Pie Recipe - Goto page 1, 2 Next |
| View previous topic
:: View next topic |
SavannahStar
 Posted:
Sun Jun 25, 2006 6:16 pm |
|
|
|
Req for Key Lime Pie Recipe
My son brought home a GAZILLION real Key limes, from a friend's neighbor!  We love Key Lime Pie but I don't think I've seen a recipe for it starting from scratch using the real limes. (In fact, I've never made one, period, just ate it in restaurants.) Anyone got a recipe? If not, I'll google. TIA!
|
|
**SuperStar**
Joined: 24 Mar 2006
Posts: 21298
Location: Midnight in the Garden of Good and Evil
|
|
|
 |
 |
 |
|
| MJTenn
Posted:
Sun Jun 25, 2006 8:38 pm |
|
|
|
Re: Req for Key Lime Pie Recipe
| SavannahStar wrote: | | My son brought home a GAZILLION real Key limes, from a friend's neighbor! We love Key Lime Pie but I don't think I've seen a recipe for it starting from scratch using the real limes. (In fact, I've never made one, period, just ate it in restaurants.) Anyone got a recipe? If not, I'll google. TIA! |
I never made but one, Savannah...and it was a long time ago.
"Miss Daisy" used to sell them though, in stores...I can't remember whether or not there's a recipe in one of her books. I'll take a quick look and check.
Of course, if we find you a recipe, you won't mind sharing your pies with ALL of us here, right?
|
|
**Deactivated**
Joined: 23 Mar 2006
Posts: 2630
Location: On THE Clue Bus!
|
|
|
|
|
|
|
| MJTenn
Posted:
Sun Jun 25, 2006 8:47 pm |
|
|
|
Here you are, SS. Be sure to let us know when the pie is ready!
KEY LIME PIE
From Cotton Country Cooking
INGREDIENTS:
1 baked pie shell
4 eggs, separated
1 can sweetened condensed milk
1/3 cup fresh lime juice
Few drops green food coloring (optional)
1/2 pint heavy cream, whipped
Beat 4 yolks and 1 white until thick. Add the condensed milk and beat until very well mixed. Add juice and rind. Beat until thick. Fold in 3 egg whites, stiffly beaten. Add food coloring if desired. Pour into baked shell, and bake at 325 degrees for 15 minutes. After it cools, refrigerate. When ready to serve, place sweetened whipped cream on top.
-----------------------------------------------------------------------
My note: I would have the eggs at room temperature; wouldn't do this recipe with cold eggs. Also, recipe doesn't say what size pie shell...8 or 9 inch, regular or deepdish. Probably a better cook than I can look at the ingredients and guesstimate which would be the right size.
|
|
**Deactivated**
Joined: 23 Mar 2006
Posts: 2630
Location: On THE Clue Bus!
|
|
|
|
|
|
|
| hisss
Posted:
Sun Jun 25, 2006 8:54 pm |
|
|
|
Re: Req for Key Lime Pie Recipe
| SavannahStar wrote: | | My son brought home a GAZILLION real Key limes, from a friend's neighbor! We love Key Lime Pie but I don't think I've seen a recipe for it starting from scratch using the real limes. (In fact, I've never made one, period, just ate it in restaurants.) Anyone got a recipe? If not, I'll google. TIA! |
MJ's recipe looks good! I know I saw a few in the recipe section at CTV when I was looking for a lemon pie that wasn't real sweet. I've printed out a lot of recipes from there and they've all been good. 
|
|
** Banned **
Joined: 23 Mar 2006
Posts: 1913
Location: oHIo
|
|
|
|
|
|
|
| SavannahStar
Posted:
Sun Jun 25, 2006 9:00 pm |
|
|
|
Thank you MJ and hisss!!!!!!!! I'll be making it sometime this week. I'm really excited!
|
|
**SuperStar**
Joined: 24 Mar 2006
Posts: 21298
Location: Midnight in the Garden of Good and Evil
|
|
|
|
|
|
|
| pax
Posted:
Sun Jun 25, 2006 9:55 pm |
|
|
|
My recipe is:
Buy key lime pie.
Serve.
Perhaps MJTenn's is better if you want to make it yourself.
|
|
Joined: 23 Mar 2006
Posts: 16336
Location: Wish You Were Here
|
|
|
|
|
|
|
| MJTenn
Posted:
Sun Jun 25, 2006 11:31 pm |
|
|
|
| pax wrote: | My recipe is:
Buy key lime pie.
Serve.
Perhaps MJTenn's is better if you want to make it yourself. |
LOL, pax, I only made one once, about 100 years ago.
I've been using YOUR recipe for quite some time now, and it turns out perfectly every time!
(I love Publix stores' key lime pies. And, the frozen Edwards key lime pie is not bad at all.)
|
|
**Deactivated**
Joined: 23 Mar 2006
Posts: 2630
Location: On THE Clue Bus!
|
|
|
|
|
|
|
| pax
Posted:
Sun Jun 25, 2006 11:51 pm |
|
|
|
Ha ha. Congratulations on your centennial, mjtenn! My mom has been 49 for years. I don't know how she does it!
|
|
Joined: 23 Mar 2006
Posts: 16336
Location: Wish You Were Here
|
|
|
|
|
|
|
| sandraK
Posted:
Mon Jun 26, 2006 7:29 am |
|
|
|
REAL Key Lime PIE
Ingredients:
4 egg yoks
6 egg whites
1 can Sweetened Condensed Milk
1/2 cup Key Lime Juice
3/4 cup Sugar
1/2 tsp. Cream Tarter
Directions:
Beat egg yolks until lemon colored. Blend in condensed milk slowly. Add lime juice and mix well.Add cream of tarter to egg whites and beat until foamy. Continue beating adding sugar, 1 teaspoon at a time until egg whites peak. Pour the Key Lime Mixture into a nine-inch baked pie shell. Top with meringue and bake in a oven 350 degrees, until golden brown .
If I see anyone using Graham Crackers OR Food coloring OR Drip Whip..
I will 
|
|
Boat Drink Room Hostess
Joined: 24 Mar 2006
Posts: 6505
|
|
|
|
|
|
|
| sandraK
Posted:
Mon Jun 26, 2006 7:42 am |
|
|
|
SavannahStar
when my trees are producing, I freeze the juice. Then I have it all year for pies and Drinks, as they spoil fast.
TRY THIS!!!!!
Fresh Key Lime Salsa
You can use habanero peppers instead of jalapeno, but be sure to remove the seeds and only use half of the pepper. They are the hottest peppers anywhere!
4 medium very ripe tomatoes, peeled, seeded and diced
1 fresh jalapeno pepper*, seeded and minced
1 tablespoon chopped fresh cilantro leaves
1 medium red onion, minced
1/2 teaspoon granulated sugar
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
Juice of 2 Key limes
In a medium size glass bowl mix together the tomatoes, jalapeno pepper, cilantro, onion, sugar, and salt and pepper. Combine well. Add the juice; cover and refrigerate for 4-5 hours before serving.
Serve with fresh tortilla chips or on a Chicken dish
Enjoy!
|
|
Boat Drink Room Hostess
Joined: 24 Mar 2006
Posts: 6505
|
|
|
|
|
|
|
| MJTenn
Posted:
Mon Jun 26, 2006 9:53 am |
|
|
|
| sandraK wrote: | SavannahStar
when my trees are producing, I freeze the juice. Then I have it all year for pies and Drinks, as they spoil fast.
TRY THIS!!!!!
Fresh Key Lime Salsa
You can use habanero peppers instead of jalapeno, but be sure to remove the seeds and only use half of the pepper. They are the hottest peppers anywhere!
4 medium very ripe tomatoes, peeled, seeded and diced
1 fresh jalapeno pepper*, seeded and minced
1 tablespoon chopped fresh cilantro leaves
1 medium red onion, minced
1/2 teaspoon granulated sugar
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
Juice of 2 Key limes
In a medium size glass bowl mix together the tomatoes, jalapeno pepper, cilantro, onion, sugar, and salt and pepper. Combine well. Add the juice; cover and refrigerate for 4-5 hours before serving.
Serve with fresh tortilla chips or on a Chicken dish
Enjoy!
|
I'm going to try this very soon. I LOVE salsa with grilled chicken, and this looks like a much better recipe than the one I use. Thanks!
|
|
**Deactivated**
Joined: 23 Mar 2006
Posts: 2630
Location: On THE Clue Bus!
|
|
|
|
|
|
|
| SavannahStar
Posted:
Mon Jun 26, 2006 9:57 am |
|
|
|
sandraK! Thank you!!!!!!
I had no idea there were so many different recipes for this pie....I've been googling also. Think I will use YOURS!
One thing I was wondering....one recipe I read said to bake the pie for 10 min. (I think) WITHOUT the meringue first, THEN take the pie out, spread the meringue on it, and bake until browned on top.
So your recipe says don't bother with that first step?....just wanted to clarify.
It seems like most of the times I have had Key Lime Pie it didn't have meringue at all on it.....???
P.S. the salsa recipe sounds wonderful too! In my googling I found a recipe for shrimp marinated in a key lime-based marinate, then put on skewers and grilled. Oh my gosh that one sounded SO good. I must have 40 key limes in this bag my son brought home....dying to try some recipes now! 
|
|
**SuperStar**
Joined: 24 Mar 2006
Posts: 21298
Location: Midnight in the Garden of Good and Evil
|
|
|
|
|
|
|
| Maybelline
Posted:
Mon Jun 26, 2006 1:35 pm |
|
|
|
Wow SS, all those key limes. I'm so jealous. I don't think we can get them here in the suburbs of Houston. At least I've never seen them. And I love key lime pie! Even the Edwards kind. And they taste so good in this heat!
|
|
Joined: 23 Mar 2006
Posts: 879
|
|
|
|
|
|
|
| MJTenn
Posted:
Mon Jun 26, 2006 1:47 pm |
|
|
|
| SavannahStar wrote: | sandraK! Thank you!!!!!!
I had no idea there were so many different recipes for this pie....I've been googling also. Think I will use YOURS!
One thing I was wondering....one recipe I read said to bake the pie for 10 min. (I think) WITHOUT the meringue first, THEN take the pie out, spread the meringue on it, and bake until browned on top.
So your recipe says don't bother with that first step?....just wanted to clarify.
It seems like most of the times I have had Key Lime Pie it didn't have meringue at all on it.....???
P.S. the salsa recipe sounds wonderful too! In my googling I found a recipe for shrimp marinated in a key lime-based marinate, then put on skewers and grilled. Oh my gosh that one sounded SO good. I must have 40 key limes in this bag my son brought home....dying to try some recipes now! |
I think the extra baking is probably about the eggs. Remember those lemon pies that were made with condensed milk, eggs and lemon juice? The belief was that the lemons "cooked" the egg...then of course later on the experts said that was not the case. There used to be all kinds of recipes using raw eggs; because of the (slight) risk of salmonella, now you don't see that many of them. The eggs have to be heated to a certain point to be safe; that was the reason for my note in the CC recipe that the eggs should be room temp. before starting to put the pie together. I'm not very scientific, but I would think that the amount of baking time in either of the recipes posted would be fine, as long as you don't use cold eggs.
I've made some of the older "raw egg" desserts using pasteurized eggs; with those you don't have to worry about heating them. My grandmother used to make a Chocolate Icebox Pie (ladyfingers, chocolate, eggs, cream, whipped cream, etc.) and it was with raw eggs...I just couldn't give up making that recipe so that's when I found out about the pasteurized eggs.
I'm probably more cautious than most people about this, but my dad got salmonella poisoning once, and I tell you, he was one sick guy...had to spend several days in the hospital. They traced it to eggs he had eaten in a restaurant.
|
|
**Deactivated**
Joined: 23 Mar 2006
Posts: 2630
Location: On THE Clue Bus!
|
|
|
|
|
|
|
| sandraK
Posted:
Mon Jun 26, 2006 2:05 pm |
|
|
|
This recipe has been used in the Florida Keys for over 100 years and I have not seen Conch die from it YET!! they used what they had back then ,not much fresh milk, so all they had was Eagle Brand, and most people had a few Chickens,and everyone had Key lime Trees!!!
Then there is the "Conch Holy Trinity".. Grits, Grunts and Gravy!!!
**Grunts are a fish, and yes they Grunt!!***
|
|
Boat Drink Room Hostess
Joined: 24 Mar 2006
Posts: 6505
|
|
|
|
|
|
|
| dallas
Posted:
Mon Jun 26, 2006 5:36 pm |
|
|
|
This is quick-n-EZ. Delicious on a warm night, or a cook out with friends and family..
Key Lime Margarita Pie
1 1/4 C crushed pretzels
1/4 C sugar
6 T butter (melted)
Mix all together and pat into a 9" pie pan
1 can (14oz) sweetened condensed milk
1/2 C fresh lime juice
1 envelope lime koolaide (unsweetened)
1 tub (8oz) cool whip thawed
Combine -- condensed milk, lime juice and lime koolaide -- blend well
Fold in Cool Whip.
Pour in prepared crust, freeze for 6 hours. Let stand 15 minutes before cutting. Garnish with cool whip and lime slices.
I use a graham cracker crust already made -- saves even more time.
|
|
Joined: 23 Mar 2006
Posts: 6450
Location: Somewhere on RT. 66!!
|
|
|
|
|
|
|
| SavannahStar
Posted:
Mon Jun 26, 2006 5:45 pm |
|
|
|
| sandraK wrote: | This recipe has been used in the Florida Keys for over 100 years and I have not seen Conch die from it YET!! they used what they had back then ,not much fresh milk, so all they had was Eagle Brand, and most people had a few Chickens,and everyone had Key lime Trees!!!
Then there is the "Conch Holy Trinity".. Grits, Grunts and Gravy!!!
**Grunts are a fish, and yes they Grunt!!*** |
sandra, I live in FL and yep, I know about grunts! My son is a big fisherman! (hunter too!!!!!!!!!)
|
|
**SuperStar**
Joined: 24 Mar 2006
Posts: 21298
Location: Midnight in the Garden of Good and Evil
|
|
|
|
|
|
|
| SavannahStar
Posted:
Mon Jun 26, 2006 5:46 pm |
|
|
|
MJ, you seem to know about eggs!
Do you (or anyone) have any GOOD suggestions for separating eggs (yolk from white)? I don't have an egg separator. I've done it before.....on rare occasions....just wondered if there were any special "tips"?
I LOVE THIS FORUM!
|
|
**SuperStar**
Joined: 24 Mar 2006
Posts: 21298
Location: Midnight in the Garden of Good and Evil
|
|
|
|
|
|
|
| sandraK
Posted:
Mon Jun 26, 2006 6:32 pm |
|
|
|
Working slowly is the secret, as is getting a good first crack.
Steps:
1. Lightly crack an egg on the edge of a bowl.
2. Turning the egg upright, carefully open the shell into two halves, keeping the egg in the lower half.
3. Over the bowl, pour the egg from one half of the broken shell into the other, letting the egg white fall into the bowl, but keeping the yolk intact in the shell halves as you pour.
4. Repeat until all the white has fallen into the bowl, leaving only the yolk in the shell.
Tips:
Crack the egg at its midpoint and open with care.
If you're planning to whip the egg whites, take special care not to get any yolk in the white. Whites that have any fat at all in them will not whip properly. It's usually not a problem to have a little white left in the yolk.
|
|
Boat Drink Room Hostess
Joined: 24 Mar 2006
Posts: 6505
|
|
|
|
|
|
|
| SavannahStar
Posted:
Thu Jun 29, 2006 7:39 pm |
|
|
|
Well here's my update. I made it today. (Haven't tasted it yet though, it's in the fridge for dessert after dinner.)
Geez for a simple recipe, that was a pain in the butt!
For one thing....I don't have the right kitchen stuff. I guess there is some kind of special juicer for those limes. All I had was my regular Krupps juicer. The thing you put the half-lime on is way too big. And darn, one of those limes has such a teeeeeeny bit of juice. It took a LONG time to get enough juice out of those suckers, very painstaking. One recipe said it took about 12 Key limes for a half a cup of juice. Yeh RIGHT.......I musta juiced 30 of 'em.
Oh and I MUST get an egg separator. THAT was another difficult job. It's SO hard to make sure you get all the white out and don't break the darn yolk. And the white is really hard to get out. It hangs in a BLOB. 
Well I'm NOT sure I'll make another Key Lime pie anytime again soon, LOL. UNLESS I get the right stuff to make it easier.
I'll let you guys know how it tastes though.
|
|
**SuperStar**
Joined: 24 Mar 2006
Posts: 21298
Location: Midnight in the Garden of Good and Evil
|
|
|
|
|
|
|
| MJTenn
Posted:
Thu Jun 29, 2006 10:49 pm |
|
|
|
| SavannahStar wrote: | Well here's my update. I made it today. (Haven't tasted it yet though, it's in the fridge for dessert after dinner.)
Geez for a simple recipe, that was a pain in the butt!
For one thing....I don't have the right kitchen stuff. I guess there is some kind of special juicer for those limes. All I had was my regular Krupps juicer. The thing you put the half-lime on is way too big. And darn, one of those limes has such a teeeeeeny bit of juice. It took a LONG time to get enough juice out of those suckers, very painstaking. One recipe said it took about 12 Key limes for a half a cup of juice. Yeh RIGHT.......I musta juiced 30 of 'em.
Oh and I MUST get an egg separator. THAT was another difficult job. It's SO hard to make sure you get all the white out and don't break the darn yolk. And the white is really hard to get out. It hangs in a BLOB.
Well I'm NOT sure I'll make another Key Lime pie anytime again soon, LOL. UNLESS I get the right stuff to make it easier.
I'll let you guys know how it tastes though. |
I hope it turns out well, after you went through all that!
I don't know about a juicer for limes...but have you tried putting your limes (or lemons) in the microwave for about 30 sec. before squeezing them? That really makes it easier to get the juice out.
On the eggs: yeah, it can be a hassle to separate them. If you do get a little yolk into your whites, use a piece of the eggshell to get it out...can't remember where I heard that but it does seem to work.
ha, I think I remember why I preferred the whipped cream topping version...I am no good at making meringue.
|
|
**Deactivated**
Joined: 23 Mar 2006
Posts: 2630
Location: On THE Clue Bus!
|
|
|
|
|
|
|
| Maybelline
Posted:
Thu Jun 29, 2006 11:19 pm |
|
|
|
SS, I separate my eggs the way SandraK explained. I saw one of the chefs on Food Network separate eggs by cracking egg, pouring into other hand with fingers slightly apart. I tried that and it works ok. The white kinda slithers thru your fingers while the yolk stays in your hand, but it seemed kinda messy to me.
I often wondered if I could just substitute some frozen limeade for the fresh lime juice. I knew that juicing all those limes would be a pain because the only ones I see around here are tiny.
And MJ, thanks for the tip about using piece of eggshell to remove yolk that gets into the whites. Never heard that before.
|
|
Joined: 23 Mar 2006
Posts: 879
|
|
|
|
|
|
|
| sandraK
Posted:
Fri Jun 30, 2006 7:04 am |
|
|
|
you can buy key lime juice
http://keylimejuice.com/stores.html
if you use regular lime juice.. do NOT tell me!! 
|
|
Boat Drink Room Hostess
Joined: 24 Mar 2006
Posts: 6505
|
|
|
|
|
|
|
| SavannahStar
Posted:
Fri Jun 30, 2006 7:33 am |
|
|
|
That would ruin the "fun" for me sandra (buying it). Remember my son brought home that bagful of limes.
No.....I would NEVER use regular limes for Key Lime Pie. In fact, when I was talking to my son yesterday about the problem I had juicing those limes because they were so small, he said, well you should have used the big limes. I told him, nooooooooo....that is NOT a Key Lime Pie.
|
|
**SuperStar**
Joined: 24 Mar 2006
Posts: 21298
Location: Midnight in the Garden of Good and Evil
|
|
|
|
|
|
|
| SavannahStar
Posted:
Fri Jun 30, 2006 7:39 am |
|
|
|
| MJTenn wrote: |
I hope it turns out well, after you went through all that!
I don't know about a juicer for limes...but have you tried putting your limes (or lemons) in the microwave for about 30 sec. before squeezing them? That really makes it easier to get the juice out.
On the eggs: yeah, it can be a hassle to separate them. If you do get a little yolk into your whites, use a piece of the eggshell to get it out...can't remember where I heard that but it does seem to work.
ha, I think I remember why I preferred the whipped cream topping version...I am no good at making meringue. |
MJ, I had forgotten about that trick about putting the limes in the microwave, I have heard that before.
But it was the size of these little limes that was more of a problem. You know that cone-shaped thingy with ridges that sticks up on a regular electric juicer? Well the limes are too small to fit on that very well. Can you picture what I mean? I'm pretty sure when I was googling all about Key Lime Pie the other day I saw some special kind of implement for getting juice out of Key Limes...darn if I can remember where it was. Actually it probably would have been just as easy for me to microwave the limes, cut them in half, and just squeeze them with my fingers over a measuring cup. I'm serious.
I have also heard that trick about using a shell to get out part of the yolk. You can do that also if you are cracking an egg and a tiny part of the shell comes out onto the egg. Use a bigger part of the shell to get the tiny part of the shell out.
|
|
**SuperStar**
Joined: 24 Mar 2006
Posts: 21298
Location: Midnight in the Garden of Good and Evil
|
|
|
|
|
|
|
|
|
