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joyce
05-09-2008, 03:09 AM
I was wondering if any of you fine people have a great recipe for making a key lime pie? I know the original one with the condensed milk, egg yolks, sugar and lime juice but was wondering if there's one that has more stuff to it. The several times I've tried to make it....it just tastes blah. I was thinking about adding some Cool Whip or something to the recipe. There's got to be something better out there. Any ideas?:)

Bubastes
05-09-2008, 03:42 AM
Dumb question, but are you using fresh squeezed key lime juice? I think you need about a dozen of those little buggers to get enough juice.

kikazaru
05-09-2008, 04:00 AM
When I went to Key West I made it my mission to sample every Key Lime Pie I could find. Imagine my disappointment when I discovered that none could compare to the Key Lime Pie that I make. This is from Martha Stewart and it is beyond compare. I have used real Key Limes and regular limes and both are excellent.

Graham Cracker Crust
1 1/4 cups graham cracker crumbs
5 1/3 Tbs (2/3 stick) unsalted butter, melted and cooled
3 Tbs sugar
pinch salt

Filling
4 egg yolks slightly beaten
1/2 cup sugar
1/3 cup freshly squeezed Key lime juice
2 1/4 tsp grated Key lime zest
1 1/2 cups heavy (whipping) cream

Topping
3/4 cup whipping cream
dash vanilla
sugar to taste (aprox 2 tsp)

Preheat oven to 375

Combine crust ingredients, mix well, press into butter 8" pie plate and bake for aprox 15 minutes or til slightly browned (watch this carefully remove if browning too fast). Let cool completely on rack.
*Note* sometimes I do something very unMartha like and just buy a crust.

Filling.
In the top of a dble boiler, combine the yolks, sugar and lime juice and stirring constantly, cook the mixture over moderate heat for about 10 minutes (this sometimes takes longer for me) until it coats the back of a spoon. Remove from heat and add the zest. Chill til the mixture thickens but don't let it get stiff.

Whip 1 1/2 cups of whipping cream to soft peaks and fold it into the filling. Spoon into the baked crust and chill covered for 24 hours. To serve whip the remaining cream with sugar and vanilla and pipe on top.

*This is serve-able if you make it in the morning and have for dinner that evening, but it really does taste best if it's made the day before.

Bubastes
05-09-2008, 04:16 AM
:steals recipe: Many thanks for posting this!

TheIT
05-09-2008, 04:17 AM
It's been a while since I looked, but doesn't the "Learn Writing with Uncle Jim" thread have a recipe for Key Lime pie?

joyce
05-09-2008, 05:11 AM
It's been a while since I looked, but doesn't the "Learn Writing with Uncle Jim" thread have a recipe for Key Lime pie?

I must have missed it. When I have ever been in that thread I had writing on the brain so I probably looked right over it. I'll have to check it out. thanks.

Kika, thanks for the recipe. Maybe the whipping cream will make the whole thing different. I use fresh limes but something always seems to be missing. This sounds like something good to try. My lime tree is going crazy and I feel a need for pie!:D

L M Ashton
05-09-2008, 05:14 AM
We can't get Graham crackers here. How do you think it would be with some other kind of cookie crust? Like a plain sugar cookie, maybe?

joyce
05-09-2008, 05:23 AM
We can't get Graham crackers here. How do you think it would be with some other kind of cookie crust? Like a plain sugar cookie, maybe?

I would think that any cookie like crust would work. I know here you can buy a shortbread cookie crust. I can't imagine it would taste anything but good.:)

L M Ashton
05-09-2008, 05:25 AM
Yeah, that's what I was thinking, too, but since I can get a second or fourth opinion... :D

Thanks for chiming in. :) Limes here are cheap, plentiful, and taste beautiful. I love anything lime. :D

kikazaru
05-09-2008, 06:32 AM
We can't get Graham crackers here. How do you think it would be with some other kind of cookie crust? Like a plain sugar cookie, maybe?

I've also made this with pie pastry (just baked the pastry shell) which is wonderful as well. I think that the sugar cookie crust - or something with coconut or perhaps almonds would be terrific as well. Can you get British products? Maybe a Peak Frean Digestive cookie crust would work?

slcboston
05-09-2008, 06:37 AM
*Note* sometimes I do something very unMartha like and just buy a crust.

Well, sometimes you just have to be practical. And that's a good thing. :D

(Besides, we can't be like Martha all the time - for starters, some of us are men. :) )

samgail
05-09-2008, 06:49 AM
Refrigerated store bought pie crust rocks. :e2headban

L M Ashton
05-09-2008, 03:17 PM
I've also made this with pie pastry (just baked the pastry shell) which is wonderful as well. I think that the sugar cookie crust - or something with coconut or perhaps almonds would be terrific as well. Can you get British products? Maybe a Peak Frean Digestive cookie crust would work?
Coconut. Yum! *smacks lips* Now you're just giving me ideas! *salivates* Coconut and lime go so incredibly well together. I might just have to develop some kind of coconut/sugar cookie based pie crust just for this, you evil, um, person!


No, no Peak Frean brand anything. But there are similar enough products that it's not much of an issue. :)

Refrigerated store bought pie crust rocks. :e2headban
See, now you're just irritating me. ;)

Bmwhtly
05-09-2008, 03:24 PM
Can I ask a stupid question?

Thankyou

What's a Key Lime?

L M Ashton
05-09-2008, 03:28 PM
It's a different variety of lime. You know how you've got golden delicious apples and red delicious? Same thing but with limes.

I'm not sure if I've ever had a key lime - probably not - so I can't tell you what the taste or texture differences are.

Haggis
05-09-2008, 03:31 PM
Can I ask a stupid question?

Thankyou

What's a Key Lime?

http://www.tigersandstrawberries.com/wp/wp-content/key%20limes.jpg

Elaine Margarett
05-09-2008, 04:13 PM
I have a recipe for key lime pie that has nuts and coconut in it, as well as cool whip. Do you want me to post it?

Seaclusion
05-09-2008, 04:50 PM
This is the best key lime pie in the Keys. The recipe was secret for many years but counterintelligence work brought it out into the open.
http://floridakeysrecipes.info/2007/03/18/manny-isas-key-lime-pie/

Richard

L M Ashton
05-09-2008, 06:00 PM
http://www.tigersandstrawberries.com/wp/wp-content/key%20limes.jpg
Really? That's what our limes look like. Ours are shaped a bit like eggs but not quite as oval and about the same size, and the yellower they are (within reason), the sweeter and juicier they are. They don't have the funny little end that the limes in Canada have. You mean ours are key limes? Is that possible?


Elaine, yes, please! :D

L M Ashton
05-09-2008, 06:03 PM
Well! According to Wikipedia, the key lime is native to southeast Asia, so, yeah, I guess it is. Huh. Learn something new every day. :)

joyce
05-09-2008, 06:16 PM
Really? That's what our limes look like. Ours are shaped a bit like eggs but not quite as oval and about the same size, and the yellower they are (within reason), the sweeter and juicier they are. They don't have the funny little end that the limes in Canada have. You mean ours are key limes? Is that possible?


Elaine, yes, please! :D


It sounds like you have key limes. I have a persian lime tree but they are still good to use. Both lime trees seem to produce limes all year round, at least here in central Fl. All this talk of pie has my mouth watering.

Elaine, please post your recipe. I'm into gathering all I can. Like I said, my tree is going crazy so there's enough limes to make many pies. To bad I can't give everyone some. :D

joyce
05-09-2008, 06:18 PM
This is the best key lime pie in the Keys. The recipe was secret for many years but counterintelligence work brought it out into the open.
http://http://floridakeysrecipes.info/2007/03/18/manny-isas-key-lime-pie/

Richard


I tried to link onto this but I couldn't get it to work.

L M Ashton
05-09-2008, 06:22 PM
Yeah, there was an extra bit in there, Joyce. Try this.

http://floridakeysrecipes.info/2007/03/18/manny-isas-key-lime-pie/


As a side note, our lime tree is still too young to bear fruit, so we still have to buy our limes. Our lime tree was grown from seed and should be old enough in another year or two. I'm looking forward to it. :) I love limes!

joyce
05-09-2008, 06:33 PM
Yeah, there was an extra bit in there, Joyce. Try this.

http://floridakeysrecipes.info/2007/03/18/manny-isas-key-lime-pie/


As a side note, our lime tree is still too young to bear fruit, so we still have to buy our limes. Our lime tree was grown from seed and should be old enough in another year or two. I'm looking forward to it. :) I love limes!

Especially with some tequila added........yummy!:D I didn't realize till a couple of years ago that limes were one of the only citrus trees that you could grow from seed. I had thought they all needed to be grafted. Now I'm longing for a piece of pie and a margarita!

Thanks Richard for fixing the link.

Dawno
05-09-2008, 06:36 PM
It's been a while since I looked, but doesn't the "Learn Writing with Uncle Jim" thread have a recipe for Key Lime pie?

Yep - and it's in the very first post of the index (http://absolutewrite.com/forums/showthread.php?t=8754) I put up.

Key Lime Pie (http://www.absolutewrite.com/forums/showthread.php?p=82651#post82651) (go to post 10 item #91 for the series of Key Lime posts) Link to Low Carb version of the recipe (http://www.absolutewrite.com/forums/showthread.php?p=85214#post85214)

joyce
05-09-2008, 06:50 PM
Yep - and it's in the very first post of the index (http://absolutewrite.com/forums/showthread.php?t=8754) I put up.

Key Lime Pie (http://www.absolutewrite.com/forums/showthread.php?p=82651#post82651) (go to post 10 item #91 for the series of Key Lime posts) Link to Low Carb version of the recipe (http://www.absolutewrite.com/forums/showthread.php?p=85214#post85214)

Thanks for posting this. I missed it before. It's a most different recipe than the others. Sounds like you either make it right or it comes out running like the agents are doing after reading my book.:D

Elaine Margarett
05-09-2008, 09:02 PM
Now, a caveat... I'm using a recipe card my daughter copied when she was in middle school. I don't think she left anything out; just a warning. <g>

This is a really tasty pie, just make sure it's good and chilled or it's a mess to cut. Hope you like it!

1/2 Cup Lime Juice
1 Can Sweeten Condensed Milk
1/3 Cup Chopped Walnuts
1/3 Cup Shredded Coconut
1 (15 to 20 ounce) Can Crushed Pineapple, drained
1 8oz. Container Cool Whip (thawed)
I Grahmn Cracker Crust

Stir together first two ingredients, then add nuts, cocunt and pineapple; fold in Cool Whip and pour into pie crust. Chill well before serving. (I seem to remember adding a drop or two of green food coloring if you want a green pie; otherwise it's yellow from the pineapple.)

Elaine,
thinking I need to make one!

TheIT
05-09-2008, 09:11 PM
Yep - and it's in the very first post of the index (http://absolutewrite.com/forums/showthread.php?t=8754) I put up.

Key Lime Pie (http://www.absolutewrite.com/forums/showthread.php?p=82651#post82651) (go to post 10 item #91 for the series of Key Lime posts) Link to Low Carb version of the recipe (http://www.absolutewrite.com/forums/showthread.php?p=85214#post85214)

The "Learn Writing With Uncle Jim" thread - delicious as well as educational!

:D

joyce
05-09-2008, 09:35 PM
Thanks Elaine. This recipe sounds very different and very good. I love pineapple so this should be great!

Elaine Margarett
05-09-2008, 10:48 PM
I amended the directions on the pie~ not sure if it really makes a difference, but when I checked the recipe again it said to stir the liquid ingredients together before adding the rest.

EM

L M Ashton
05-10-2008, 05:14 AM
Now, a caveat... I'm using a recipe card my daughter copied when she was in middle school. I don't think she left anything out; just a warning. <g>

This is a really tasty pie, just make sure it's good and chilled or it's a mess to cut. Hope you like it!

1/2 Cup Lime Juice
1 Can Sweeten Condensed Milk
1/3 Cup Chopped Walnuts
1/3 Cup Shredded Coconut
1 (15 to 20 ounce) Can Crushed Pineapple, drained
1 8oz. Container Cool Whip (thawed)
I Grahmn Cracker Crust

Stir together first two ingredients, then add nuts, cocunt and pineapple; fold in Cool Whip and pour into pie crust. Chill well before serving. (I seem to remember adding a drop or two of green food coloring if you want a green pie; otherwise it's yellow from the pineapple.)

Elaine,
thinking I need to make one!There's no gelatin to set, so I imagine fresh pineapple would be fine? We couldn't get canned pineapple here to save our lives. :D

Elaine Margarett
05-10-2008, 02:59 PM
There's no gelatin to set, so I imagine fresh pineapple would be fine? We couldn't get canned pineapple here to save our lives. :D

I would think fresh pineapple would be fine. I haven't made this pie in "years" but you're right, with no gelatin, it's a very soft pie. Gotta keep it refrigerated.

I have a crazy pecan pie recipe that has no crust, and is super easy, light and crunchy. I'll post it later.

EM