Americana Key Lime Pie
Easy Key Lime Pie
Key Lime Pie
Key Lime Pie
Key Lime Pie With Lime Curd
Marco Island Key Lime Pie
Pier House Key Lime Pie
Americana Key Lime Pie
Serving Size: 6
Categories: Pies
-MM By Helen Peagram-
1 tablespoon Unflavored gelatin
1/2 cup Sugar
1/4 teaspoon Salt
4 Egg yolks
1/2 cup Key lime juice
1/4 cup Water
1 teaspoon Lime zest
4 Egg whites
1/2 cup Sugar
1 cup Heavy cream ; whipped
1 9 inch pie crust ; baked
Pistachio nuts ; chopped
Lime slices ; for garnish
Whipped cream ; for garnish
In a medium saucepan combine gelatin, 1/2 cup sugar and salt. In a small
bowl beat together egg yolks, lime juice and water then stir into gelatin
mixture. Cook and stir over medium heat, until mixture just comes to the
boil. Remove from heat and stir in lime zest. Refrigerate mixture and
chill, stirring occasionally, until mixture mounds slightly when dropped
from a spoon. Beat egg whites till soft peaks form, then add 1/2 cup sugar
beating to stiff peaks. Fold gelatin mixture into egg whites. Fold in
whipped cream. Transfer mixture into prebaked, cooled, pie crust. Chill
till firm. Garnish with more whipped cream and lime zest.
By The Thieving Gourmet <[email hidden]>
Per Serving (excluding unknown items): 505 Calories; 26g Fat (46.0%
calories
from fat); 8g Protein; 61g Carbohydrate; 1g Dietary Fiber; 196mg
Cholesterol; 376mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0
Fruit; 0 Non-Fat Milk; 5 Fat; 3 Other Carbohydrates.
Easy Key Lime Pie
Serving Size: 8
Cuisine: Uncategorized
Main Ingredient: Unassigned
Categories: Desserts, Cheese, Cream Cheese, Cream, Ham, Lime, Milk, Quick
1 cup Condensed milk; sweetened
1 pk (8 oz.) cream cheese;
1 teaspoon Vanilla
2/3 cup Bottled key lime juice
1 8-inch graham cracker pie
Mix together condensed milk, cream cheese and vanilla with an electric
mixer until mixture is smooth. Slowly add key lime juice and mix until
creamy. Pour into cooked crust and refrigerate until pie is chilled and
set.
NOTES : Amount of lime juice may be varied according to taste.
Recipe by: Cincinnati Enquirer Posted by [email hidden]
Key Lime Pie
Serving Size: 4
Categories: [censored], Pies, Fruit, Dairy, American
4 Eggs ; separated
14 ounces Condensed milk
1/3 cup Key lime juice
1/2 teaspoon Cream of tartar
1/3 cup Sugar
1 Baked 9-inch pastry shell
Combine egg yolks, milk, and lime juice in a heavy sauce pan. Cook over
low heat, stirring constantly until the mixture reaches 160 degrees F.
This
kills the salmonella, if any, in the eggs. It should take about 10 minutes
to reach the 160 degree temperature. Beat the egg whites and the cream of
tartar at high speed just until foamy. Gradually add the sugar, 1
tablespoon at a time, beating until stiff peaks form and the sugar
dissolves. Pour the hot filling into the shell. Immediately spread the
meringue over the shell, sealing to the edge. Bake at 350 degrees F for 25
to 28 minutes.
This recipe came from Southern Living Magazine,
Per Serving (excluding unknown items): 65 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 17g Carbohydrate; 0g Dietary Fiber; 0mg
Cholesterol;
trace Sodium. Exchanges: 0 Fruit; 1 Other Carbohydrates.
Key Lime Pie
Serving Size: 1
Categories: Pies, Desserts
1 cup Sugar
PLUS
2 tablespoon Sugar
1/2 teaspoon Salt
1/4 cup Cold water
1/2 cup Hot water
6 tablespoon Fresh lime juice
3 large Eggs separated
3 tablespoon Butter of margarine
1 tablespoon Grated lime rind
1 ea 9 inch pie shell ; baked
6 tablespoon Sugar
1/8 teaspoon Salt
-GARNISH-
Fresh lime slices
Combine sugar, cornstarch, salt and cold water in a saucepan. Mix well.
Add hot water and cook over low heat, stirring constantly until mixture is
very thick. Stir in fresh lime juice. Return to heat and cook until
thickened. Beat egg yolks lightly. Beat in a small amount of hot
mixture. Pour into lime mixture. Cook for about two minutes to thicken,
stirring constantly. Stir in butter and lime rind. Cool. Pour into cold
baked pie shell. Beat egg whites until stiff but not dry. Beat in 6
tablespoons of sugar and the salt gradually, beating until well blended.
Spread over top of pie. Bake for 20 minutes in preheated 300 degree oven.
Serve cold, garnish with fresh lime slices if desired.
Womans Day Enc Courtesy of Dale & Gail Shipp, Columbia Md.
Per Serving (excluding unknown items): 7368 Calories; 1g Fat (0.2%
calories
from fat); 7g Protein; 1932g Carbohydrate; 7g Dietary Fiber; 0mg
Cholesterol; 1378mg Sodium. Exchanges: 9 Fruit; 120 1/2 Other
Carbohydrates.
Key Lime Pie With Lime Curd
Serving Size: 8
Categories: Usa, Pies, Fruits
Crust ; recipe follows
1/4 cup Sugar
3/4 cup Butter
9 Key limes ; about 3/4 cup
-juice of
8 large Eggs ; beaten
Whipped cream ; optional
Preheat oven to 350 F. Prepare crust; refrigerate. For curd, heat sugar,
butter and lime juice in top of double boiler over low heat. Cook,
stirring
constantly, until butter melts. Whisk in eggs; cook until mixture is thick
enough to coat back of spoon, about 5 minutes. Transfer to stainless-steel
bowl placed in another bowl filled with ice to chill, stirring constantly.
Spoon curd into crust. Cover with plastic wrap set directly on top of
curd.
Refrigerate 2 hours. Serve with whipped cream, if desired. CRUST: Combine
1 1/2 cups graham cracker crumbs, 1/2 cup ground pecans and 3 tablespoons
sugar in a 9-inch pie pan. Stir in 1/3 cup melted butter. Mold crumbs
against sides and bottom of pan. Bake 4 minutes in 350-F oven. Cool; chill
in refrigerator.
Per serving- Cal 718 (49% tat) Fat 43 g (20 g sat) Fiber
2 g Chol 310mg Sodium 620mg Carbs 92g Calcium 60mg
Source: Adapted from "Allen Susser's New World Cuisine and Cookery" From
the Dallas Morning News From: Jim Weller
Per Serving (excluding unknown items): 387 Calories; 22g Fat (49.4%
calories
from fat); 6g Protein; 44g Carbohydrate; 0g Dietary Fiber; 234mg
Cholesterol; 232mg Sodium. Exchanges: 1 Lean Meat; 4 Fat; 3 Other
Carbohydrates.
Marco Island Key Lime Pie
Serving Size: 8
Categories: Pies, Jewish, Fruits, Cheese/eggs
1 tablespoon Butter
1/2 cup Chopped pecans
3/4 cup Graham cracker crumbs
2 Lime rind ; grated
3/4 teaspoon Cinnamon
1/2 tablespoon Sugar
7 Egg yolk
2 cans Sweetened condensed milk -14 oz
1/2 cup Key lime juice
2 Lime rind ; grated
Whipped cream
PECAN CRUST Saute pecans in butter until lightly browned. Place nuts and
butter in food processor, and add the crumbs, lime peel, cinnamon, sugar,
and mix till coarse. Press into a 10" pie plate, reserving some for
garnish
if you like. PIE FILLING Beat egg yolks at high speed 4-5 minutes. Slowly
add condensed milk with the mixer running at medium, then add lime juice
the same way. Add peel and mix slowly. Pour mixture into the prepared
crust. Fill baking pan halfway with water, and place on lowest rack of the
oven. Place pie plate on rack above water, and bake at 300 degrees until
firm, 20-25 minutes. Do not allow pie to brown. Remove pie, and cool to
room temperature, then place in refrigerator to set and chill for about 4
hours. To serve, you may garnish with whipped cream and crust crumbs if
you
like
NOTES : The "Key" limes have a sharper taste than regular ones, but
they're similar to the yellow limes you can find in Mexican markets. You
can use the regular limes, but the pie won't have the tartness it's
supposed to.
Recipe by: Marco Island Resort From:
[email hidden] (The Meades)
Per Serving (excluding unknown items): 481 Calories; 32g Fat (57.6%
calories
from fat); 5g Protein; 48g Carbohydrate; 2g Dietary Fiber; 217mg
Cholesterol; 172mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 6
Fat; 2 1/2 Other Carbohydrates.
Pier House Key Lime Pie
Serving Size: 8
Categories: Pies, Desserts
4 Each Eggs ; separated
14 ounces Sweetened condensed milk
1/2 cup Key or Persian lime juice
1/2 teaspoon Cream of tartar
1 ea 9" graham cracker crust
Per Serving (excluding unknown items): 160 Calories; 4g Fat (23.8%
calories from fat); 4g Protein; 27g Carbohydrate; 0g Dietary Fiber; 17mg
Cholesterol; 63mg Sodium. Exchanges: 0 Fruit; 1 Fat; 2 Other
Carbohydrates.
--
Rec.food.recipes is moderated by Patricia D. Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/