Wednesday, December 29, 2004
key lime pie
Key Lime Pie
Molly Havig
This is my variation of a “real” key lime pie. It’s my specialty in pies because you don’t need to make a real pie crust, which I’ve always found daunting. Plus, everyone likes it! For me, the tarter the better! Make this pie with real key lime juice, and then you can choose between the traditional topping of meringue or the nouveau cream.
Crust
1 ¼ c. graham cracker crumbs (about 9 crackers)
2 Tbs. sugar
5 Tbs. unsalted butter, melted
Preheat oven to 350°. Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and sides of a 9-inch glass pie plate. Bake in middle of oven 10 minutes and cool in pie plate on rack. Leave oven on.
Filling
1 (14-oz.) can sweetened condensed milk
4 large egg yolks (save whites for meringue)
½ c. + 2 Tbs. fresh key lime juice
Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly). Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.
Topping (meringue)
4 egg whites
½ c. sugar
¼ tsp. cream of tartar
Beat egg whites in arge bowl of electric mixer until foamy. Add cream of tartar; beat until soft peaks form. Gradually add sugar; beat until stiff, about 5 minutes. Spoon meringue atop pie, mounding in center and spreading completely to edge. Swirl meringue decoratively, creating pointy tips. Chill until serving or put in freezer about ½ hour.
Topping (cream)Just before serving, beat cream in a bowl with an electric mixture until it just holds stiff peaks. Serve pie topped with cream.
Molly Havig
This is my variation of a “real” key lime pie. It’s my specialty in pies because you don’t need to make a real pie crust, which I’ve always found daunting. Plus, everyone likes it! For me, the tarter the better! Make this pie with real key lime juice, and then you can choose between the traditional topping of meringue or the nouveau cream.
Crust
1 ¼ c. graham cracker crumbs (about 9 crackers)
2 Tbs. sugar
5 Tbs. unsalted butter, melted
Preheat oven to 350°. Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and sides of a 9-inch glass pie plate. Bake in middle of oven 10 minutes and cool in pie plate on rack. Leave oven on.
Filling
1 (14-oz.) can sweetened condensed milk
4 large egg yolks (save whites for meringue)
½ c. + 2 Tbs. fresh key lime juice
Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly). Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.
Topping (meringue)
4 egg whites
½ c. sugar
¼ tsp. cream of tartar
Beat egg whites in arge bowl of electric mixer until foamy. Add cream of tartar; beat until soft peaks form. Gradually add sugar; beat until stiff, about 5 minutes. Spoon meringue atop pie, mounding in center and spreading completely to edge. Swirl meringue decoratively, creating pointy tips. Chill until serving or put in freezer about ½ hour.
Topping (cream)Just before serving, beat cream in a bowl with an electric mixture until it just holds stiff peaks. Serve pie topped with cream.
# posted by Chelsea @ 2:03 PM 
