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Archive for Wednesday, November 3, 1999

KEY LIME PIE RECIPES

November 3, 1999

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Easy Key Lime Pie

1 can (14 ounces) sweetened condensed milk

dip the bottom of the skillet into the batter and /d"0 the pan upside down over the flame or burner of the stove. Others pour the batter into the /d# %%

The no-no's of ch or bottled Key lime juice (see note)

1 cup heavy cream

3 tablespoons confectioners' sugar

Preheat oven to 350°. In a large mixing bowl, combine graham crackers, butter and sugar. Press mixture into bottom and sides of a buttered 9-inch pie pan, forming a neat border around edge. Bake crust about 5 minutes or until set and golden.

Using an electric mixer with a whisk attachment and a nonreactive bowl, beat egg yolks and lime zest at high speed about 5 minutes or until very shiny. Gradually add condensed milk, and continue to beat 3 to 4 minutes or until thick. Reduce speed of mixer to low. Add lime juice and mix just until combined.

Pour lime mixture into crust. Bake about 10 minutes or until filling has just set. Cool to room temperature, then refrigerate.

To serve, place pie in freezer for 15 to 20 minutes before serving.

In an electric-mixer bowl, combine cream and confectioners' sugar. Whisk until nearly stiff.

Cut pie into wedges; serve very cold, each wedge topped with large dollop of whipped cream. Makes eight servings.

Note: Fresh juice is far superior to bottled juice.

Nutritional information per serving: 460 calories, 7 grams protein, 25 grams fat, 50 grams carbohydrates, 160 milligrams cholesterol, 195 milligrams sodium, 49 percent calories from fat.

-- Recipe adapted from Joe's Stone Crab, Miami Beach.

Key Lime Pie

7 whole large eggs

3 quarts sweetened condensed milk

21 ounces key lime juice (fresh preferred)

1ut 5 minutes or until very shiny. Gradually add condensed milk, and continue to beat 3 to 4 minutes or until thick. Reduce speed of mixer to low. Add lime juice and mix just until combined.

Pour lime mixture into crust. Bake about 10 minutes or until filling has just set. Cool to room temperature, then refrigerate.

To serve, place pie in freezer for 15 to 20 minutes before serving.

In an electric-mixer bowl, combine cream and confectioners' sugar. Whisk until nearly stiff.

Cut pie into wedges; serve very cold, each wedge topped with large dollop of whipphipped cream.

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