Sunday, November 30, 2008

Key Lime Pie

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It all started with the discussion of limes and how tasty they are. I pointed out you can make lime pie. This cause much excitement with the lime lovers, and of course I was reminded how my Great-Grandmother use to go to Red Lobster and bring back a lime pie for the family. They were awesomely delicious (is that possible) pies. I haven't had one in years, but that didn't mean we couldn't make one. Besides homemade is always better. Only, considering the Lime Lovers (Lawrence and Chris) had been discussing them and one of them (Chris) had a birthday coming up, Lawrence decided to make the pie himself, with just a bit of help.





Here's the recipe he used:

4 tsp lime peel

1/2 c lime juice


4 eggs, separated


1 can condensed milk


Mix peel, juice, and egg yolks together


add condensed milk, and mix until well combined, let sit 15 minutes

While waiting, make a graham cracker crust:


11 graham crackers, rocket shape optional

4 tablespoons butter, melted & 3 tablespoons sugar


whirl them in the food processor until well blended (Ignore my price tag.. I got the shelf model and didn't pay anywhere near that price!)


pour crumbs into lightly greased pie plate


spread evenly on the bottom and sides of pie plate & bake for 15 minutes


pour pie mixture into crust and bake for additional 15 minutes, or until set, but still "wiggly" (you are just killing off any possibility of salmonella)


top with meringue if desired
(4 egg whites, 1/2 tsp cream tartar, 6 tbsp sugar)


bake for 15 minutes or until lightly golden brown; chill before serving


Notes: You are suppose to mix egg whites and peel for 2 minutes to turn green, Lawrence forgot that part. Instead, we used 2 drops yellow, and 1 drop blue of food coloring. This is suppose to work in a 9-inch pie plate (I don't own one.. shameful but true..) Oven temperatures are 350 F or 180 C.

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