KEY LIME PIE AN ADAPTATION OF DELIA SMITH'S RECIPE
This is a very famous recipe from Florida, where a certain special variety of limes called Key limes are used. Their season is short and there aren't enough grown to export; however, the pie tastes just as good with other varieties of lime in this authentic American recipe.
Provided by Miss V.
Categories Pie
Time 52m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat the oven to gas mark 4, 350 degrees Farenheit, 180 degrees Celsius.
- Traditional Key lime pie has always had a crumb crust, begin by placing the butter in a pan over the lowest heat to melt, then crush the digestive biscuits. The easiest way to do this is to lay them out flat in a polythene bag and crush them with a rolling pin, rolling over using a lot of pressure. Now empty the contents of the bag into a bowl and mix in the melted butter. Next place the butter-crumb mixture in the flan tin and, using your hands, press it down evenly and firmly all over the base and up the sides of the tin. Then place it on the baking sheet and bake on the centre shelf of the oven for 10-12 minutes, or until crisp and golden brown.
- While that's happening, place the egg yolks and lime zest in a bowl and, using an electric hand mixer, whisk them for about 2 minutes, or until the egg has thickened, then add the condensed milk and whisk for another 4 minutes. Finally, add the lime juice and give it another quick whisk, then pour the whole lot on to the baked crust and return it to the oven for another 20 minutes. Ten minutes in, add the meringue mixture. Now remove it from the oven and, when it's completely cold and chill until needed. Serve.
- _This recipe is adapted from How to Cook Book Two._.
Nutrition Facts : Calories 376.6, Fat 16.9, SaturatedFat 9.7, Cholesterol 104.6, Sodium 338, Carbohydrate 50.3, Fiber 0.1, Sugar 37.1, Protein 7.9
VALERIE AIKMAN-SMITH'S KEY LIME PIE
Key limes are smaller and rounder than the more widely available Persian ones, but you can also buy the juice bottled for this Key Lime Pie. Recipes reprinted from Citrus: Sweet and Savory Sun-Kissed Recipes Copyright © 2015 by Valerie Aikman-Smith. Photos © 2015 by Victoria Pearson. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Crust: In a food processor, combine graham crackers and sugar and process until crackers are reduced to crumbs. Add melted butter and pulse until well combined.
- Pour crumb mixture into a 9-inch pie pan and press it evenly over bottom and sides of pan. Bake until golden, 10 minutes. Transfer to a wire rack; let cool.
- Filling and topping: In a bowl, whisk together egg yolks and condensed milk until blended. Pour in lime juice and whisk until well combined and smooth. Pour into cooled piecrust.
- Bake pie until filling is set, about 15 minutes. Transfer to a wire rack and let cool completely. Cover and refrigerate at least 6 hours and up to 24 hours.
- Just before serving, pour cream into a bowl. Using a handheld mixer, beat cream until stiff peaks form.
- Pile cream on top of cold pie, sprinkle with coconut flakes, and garnish with lime zest. Cut into wedges to serve.
KEY LIME PIE
This is the frozen key lime pie that ends up all over Jack Nicholson's face in the film adaptation of the novel "Heartburn," Nora Ephron's thinly veiled recounting of her disastrous marriage to Carl Bernstein. It is very easy to make, and the large amount of key lime juice guarantees a tart, impressive flavor. We recommend eating it, though, not using it as a weapon.
Provided by Jennifer Steinhauer
Categories dessert
Time 15m
Yield One 9-inch pie (8 servings)
Number Of Ingredients 6
Steps:
- In a mixing bowl, beat yolks until thick, about 3 minutes. Add condensed milk, lime juice and lime zest. Beat again until well blended, about 1 minute.
- Pour into pie shell, filling it to the brim and mounding slightly on top. Cover with plastic wrap, stretching wrap tightly across surface. Freeze until firm, at least three hours.
- Just before serving, remove from freezer and discard plastic wrap. Allow to rest for 5 minutes, then spread with whipped cream and serve.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 9 grams, Carbohydrate 72 grams, Fat 18 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 8 grams, Sodium 241 milligrams, Sugar 59 grams
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