I am looking for a great Key Lime Pie Recipe. Thank you?

I am looking for a great Key Lime Pie Recipe. Thank you. Asked by llsquared 40 months ago Similar questions: great Key Lime Pie Recipe Food & Drink > Cooking.

Similar questions: great Key Lime Pie Recipe.

Tart, refreshing and not too sweet. Key lime Pie is the perfect summer dessert. My Key Lime pie is a hodge-podge of a couple different pie recipes: the graham cracker crust and the key lime filling are adapted from Gourment Magazine, the meringue topping is adapted from Food & Wine’s Grapefruit Caramel Meringue Pie recipe (which is also an amazing pie, but takes about 2 days to prepare.) Crust 9 grahma crackers, crushed in a food processor 2 tablespoons sugar 5 tablespoons unsalted butter, melted.

Preheat oven to 350. Stir together the graham crackers, sugar and butter, press mixture evenly onto the bottom and sides of a 9-inch glass pie plate. Bake crust in the middle of the oven 10 minutes; remove from oven and cool on a rack.

Leave oven on. Filling 1 (14-oz) can sweetened condensed milk 4 large egg yolks 1/2 cup plus 2 tablespoons fresh Key lime juice (from about 20-30 Key limes0. If you can’t find fresh limes you can use bottled key lime juice.

First, squeeze the lime juice. Sounds easy enough well despite the incredible simplicity of this recipe, don’t underestimate the time needed for this step. Also, don’t underestimate how many limes you’ll need.

I bought 30 to be on the safe side - I ended up using almost all of them. Twenty-seven limes, 21 minutes and a severe case of carpal tunnel later, I had produced a whopping 1/2 cup and two tablespoons fresh-squeezed key lime juice, the exact amount I needed. A great tip: roll the limes against the counter before cutting them open - it helps release the juice and make for easier squeezing.

Whisk together the condensed milk and yolks in a bowl until combined well. Now that you have the juice out of the limes, add juice and whisk until combined well (mixture will thicken slightly). Pour filling into crust and bake in the middle of the oven 15 minutes.

Cool pie completely on rack, then chill, covered, at least 8 hours. Be sure to cover the pie with foil, not plastic wrap - the plastic clings to the top and ruins the look of the pie when you try to take it off. Now it’s time for the Meringue.

Meringue topping 6 egg whites 1 cup sugar Bring a medium saucepan filled with 2 inches of water to a simmer. In the bowl of a standing electric mixer, combine the egg whites and sugar, set the bowl over the simmering water (double-boiler style), and whisk over low heat until the sugar is dissolved and the egg whites are hot to the touch. Transfer the bowl to the mixer fitted with a whisk and beat at medium-high speed until the whites are stiff and glossy, about 8-9 minutes.

In case you haven’t made meringue before the key thing is to know what it should look like when it’s done. You want it to be thick and stiff, so it holds peaks easily. Pile the meringue topping on the pie and refrigerate until ready to serve.

Once you’re ready to eat it, the pyrotechnic fun begins. Anyone who knows me, knows I’m always looking for an excuse to set food on fire. And meringue makes a great excuse!

Light up your torch and go at it. No torch? You’re missing out on all the fun: just put it under the broiler for a couple minutes until the tips of the meringue are golden brown.

*Carla*'s Recommendations Melissa's Fresh Key Limes, (5 lb) Average Customer Rating: 5.0 out of 5 (based on 2 reviews) .

Untimate Key Kim Pie Almost anything is simple...if you have the tools. Nelli and Joe's "Famous" Key West Key Lime Juice. Address = simply..."Nellie and Joe's, Key West, FL recipe: ON THE BOTTLE!

This is the best and I love Key Lime Pie! A dditionally, instead of buying the grahm cracker crust in the store...get the grahm cracker crust loose in the bag and press your own according to instructions...make it thick! Good luck, you ain't a gonna be unhppy!.

Recipe Ingredients: 1 tsp. Fresh lime zest 1/4 cup lime juice 1 1/2 cups sour cream 1 (14oz) can sweetened condensed milk 1 egg 1 10" frozen pie shell, thawed 1/2 cup whipped topping Garnish: 12 Tbls. Whipped topping 12 lime slices 12 maraschino cherries Preparation: Preheat oven to 325.

Using a fine grater, grate lime rind to get 1 tsp. And set aside. Squeeze the juice from the lime (from which the zest was grated) and pour into a liquid measuring cup.

Add enough bought lime juice to equal 1/4 cup of total juice. Set aside. In small mixer combine sour cream and sweetened condensed milk.

Mix until smooth. Add egg and mix well. Add reserved lime juice and zest.

Mix well. Pour the lime batter into the pie shell. Place pie on a half sheet pan and place in the oven.

Bake for 25 to 30 minutes or until set. Cool completely. Place a paper towel directly on top of pie and cover pie with plastic wrap.

Refrigerate overnight. Uncover pie and top with whip topping. Place in pie keeper and store in refrigerator until ready to use.

Makes 12 servings. Garnish each serving with 1 Tbls. Whipped topping, 1 lime slice, and 1 cherry..

Easy and I think excellent... key lime pie 1 ready graham cracker pie crust two 6 oz key lime pie flavor yogurt one 4 serving size lime flavor jello 1 tub thawed whipped topping 1/4 cup boiling water in large heat-resistant bowl, dissolve gelatin in boiling water. Stir in yogurt with whisk. Fold in whipped topping with a wooden spoon.

Spread in crust. Refrigerate at least 2 hrs prior to serving.

My favorite is by Paula Deen. Enjoy! Bubba?

S Key Lime Pie Recipe courtesy Paula Deen Show: Paula's Home Cooking Episode: Bubba's Oyster Show Crust: 5 tablespoons butter, melted 1-1/2 cup graham cracker crumbs 1/2 cup slivered almonds 1 (14-ounce) can sweetened condensed milk 1/2 cup Key lime juice 2 teaspoons grated lime zest 2 eggs, separated 1/4 teaspoon cream of tartar 1/4 cup sugar Preheat the oven to 350 degrees F. For the crust, combine ingredients and pat down into a 9-inch pie pan. Bake for 5 to 10 minutes.In a medium bowl, combine the milk, lime juice, and 1 teaspoon zest; blend in the egg yolks.

Pour the filling into the crust. For the meringue, beat the egg whites with the cream of tartar until soft peaks form. Gradually beat in the sugar and remaining teaspoon zest until the mixture is stiff.

Spread the meringue over the filling; spread it to touch the edge of the crust all around. Bake for 12 to 15 minutes, or until the meringue is golden brown..

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