lrm@drutx.UUCP (MerlettoL) (08/29/85)
>Ariel (there ain't no such thing as a green Key Lime Pie) Shattan ^^^^^ ^^^ ^^^^ ^^^ For anyone that has ever eaten REAL Key Lime Pie, the color is the first thing you look for. If its green - DON'T bother! There ain't nothin' like the real thing. BTW, I also no longer have a REAL recipe. So if anyone has one, please post it. Thanks in advance! >..!tektronix!orca!ariels >p.s. A conch is a native of Key West. Actually, a conch is a native of any of the Fla. Keys (not to mention a very tasty sea creature - I'll refrain from calling them snails :-)) - mouser - a Fla. native, but not a conch!
tanner@utzoo.UUCP (Rosemary Tanner) (08/30/85)
The only way to make key lime pie is to start with Key Lime Juice,
available in bottles but, it seems, only in southern Florida.
(On a recent trip, my brother brought back 8 bottles. He had a hell
of a time explaining them to Customs!)
Key Lime Pie
1 can sweetened comndensed milk ("Eagle brand")
4 egg yolks
1/4 - 1/3 c key lime juice
Mix the yolks with the sweetened condensed milk until well mixed
and smooth.
Add the lime juice slowly, stirring all the while.
Surprisingly, the mixture thickens a little when it is well mixed.
Pour the mixture into a regular cooked pie crust (my preference)
or a graham cracker pie crust, and refrigerate.
If you like, beat up the 4 egg whites, pile them on top
of the pie, and bake in a hot oven briefly to brown and set
the mereingue.
And that's all there is to it! (I even made some one moving
day for the people who helped us move, using frozen pie crust).
But you DO have to have REAL key lime juice.