debbie@bolton.UUCP (06/08/84)
Now that the really HOT summer weather is here up in Boston! I am looking for a recipe for Key Lime Pie! I'm sure some of you southern's have a great "from scratch" recipe! i used to live in the south buy seem to have lost that one recipe that was sooooooooo goooood! thanks for the inputs!
hansen@pegasus.UUCP (Tony L. Hansen) (06/12/84)
I have two interesting recipes for lime pie, I don't know of either of them
are what you're looking for. They do sound good.
RECIPE #1 Lime Chiffon Pie
"The Best in American Cooking", Clementine Paddleford,
Charles Scribner's Sons, 1970.
4 egg yolks
1 can (15 oz) sweetened condensed milk
1/3 cup lime juice
1/4 teaspoon salt
6 egg whites
1/2 cup sugar
1 9-inch pastry shell
Beat egg yolks until thick and lemon-colored. Stir in milk, lime juice and
salt, blending well. Beat egg whites until foamy; gradually add sugar,
continue beating until meringue stands in peaks. Fold 1/4 cup meringue into
egg yolk mixture. Pour into baked pie shell. Cover top with remainding
meringue. Bake at 400 degrees F. for 8-10 minutes, or until lightly browned.
RECIPE #2 Lime Meringue Pie
"The New York Times Heritage Cookbook", Jean Hewitt,
The New York Times Co., 1972.
4 tablespoons flour
5 tablespoons cornstarch
1 1/2 cups plus 5 tablespoons sugar
1/2 teaspoon salt
2 cups boiling water
3 eggs, separated
grated rind of two limes
1/2 cup freshly squeezed lime juice
2 drops green food coloring (optional)
1 baked nine-inch pie shell
pinch of cream of tartar
1. Combine the flour, cornstarch, one and one-half cups of the sugar, and the
salt in a heavy saucepan and mix thoroughly with a wire whisk. When well
blended, add the boiling water gradually, stirring with the wisk. Bring
gradually to a boil, stirring constantly. When mixture is thickened, remove
from the heat.
2. Beat the egg yolks until they are light and lemon-colored. Spoon a
little of the hot mixture into the yolks; then stir the yolk mixture into
the sauce. Cook, stirring, two minutes over low heat.
3. Stir in the lime rind, lime juice, and food coloring if desired. When all
is well blended, pour the filling into the pie shell. Let the filling cool
in the shell.
4. Preheat the oven to 425 degrees.
5. Beat the egg whites until they are frothy. Add the cream of tartar.
Continue beating until whites stand in peaks, and gradually add the
remaining sugar. When whites are thoroughly stiff, spread them roughly on
top of the pie filling, leaving peaks. Make certain that the meringue
touches the pie shell all around to prevent shrinking of the meringue as
pie bakes.
6. Bake pie until meringue is brouwned on top.
Both of these cookbooks were handed on to me from my mother. I've found the
second cookbook in particular to be excellent.
Sonya Hansenplm@wdl1.UUCP (plm ) (06/15/84)
#R:bolton:-19600:wdl1:3700001:000:1140 wdl1!plm Jun 15 10:11:00 1984 I have a keylime recipe which is great. Its from Maida Heatter's New Book of Great Desserts. KEY LIME PIE 1 1/2 c. Graham cracker crumbs 1/4 c. sugar 1/2 t. cinnamon 1/4 t. nutmeg 1/2 stick melted unsalted butter Mix above ingredients together and press into a nine inch pie plate. 4 egg yolks 14 oz. can sweetened condensed milk 1/2 c. key lime juice * Mix the eggs and the milk together. Slowly add the lime juice. Pour this mixture into the crumb crust. Refridgerate overnight. Its optional to add whipped cream to the top, or to top the pie with merienge. This pie is absolutely wonderful. It is the only decent recipe that I have ever found. One thing that is very important is to use Key Lime juice rather than lime juice which you find up here. Key lime juice can be ordered by mail from Mrs. Biddle's candy Store, 528 Front St. Key West, FL. 33040 (305) 296-5733. The juice is cheap ($2.50 bottle) and one bottle contains 2 cups juice. By the way, I often double the recipe for the filling which makes for a thicker filling. This pie is fabulous and most authentic.Enjoy!!! Pattie Maples Ford Aero./Palo Alto