Key Lime Pie
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merstarr
Senior Cook
- Joined
- Aug 31, 2004
- Messages
- 188
I have a great recipe for you from Cook's Illustrated. (I use the original filling, but use my own graham cracker crust, which has no added sugar. I also omit the whipped cream topping). Delicious!
KEY LIME PIE
From America's Test Kitchen: "Despite this pie’s name, we found that tasters could not tell the difference between pies made with regular supermarket limes (called Persian limes) and true Key limes. Since Persian limes are easier to find and juice, we recommend them."
KEY LIME PIE
Serves 8 to 10
Lime Filling
4 teaspoons grated zest plus 1/2 cup strained juice from 3 or 4 limes
4 large egg yolks
1 (14-ounce) can sweetened condensed milk
Graham Cracker Crust
11 full-size graham crackers, processed to fine crumbs (1 1/4 cups)
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted
WHIPPED CREAM TOPPING (I omit this)
¾ Cup heavy cream
¼ Cup confectioners’ sugar
½ lime, sliced paper thin and dipped in sugar (optional)
1. For the filling: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken.
2. For the crust: Adjust oven rack to center position and heat oven to 325 degrees. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well blended. Scrape mixture into 9-inch pie pan. Press crumbs evenly onto bottom and up sides of pie plate. Once crumbs are in place, line pan flush with large square of plastic wrap, and use spoon to smooth crumbs into curves and sides of pan. Refrigerate lined pie plate 20 minutes to firm crumbs. Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes.
3. Pour lime filling into crust; bake until center is set yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil- sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.)
4. For the whipped cream: Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners’ sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped
cream over filling or spread evenly with rubber spatula. Garnish with optional
sugared lime slices and serve.
Notes:
1. To make sure the graham crackers form a firm, coherent crust on the bottom of the pie pan, press them down firmly with a cup or glass. Be careful not to cover the pan’s lip with crumbs, however.
2. If the finished pie sticks to the pie pan when you’re ready to cut, simply dip the pan into a bowl of warm water to loosen the pie.
From America's Test Kitchen/Cook's Illustrated
KEY LIME PIE
From America's Test Kitchen: "Despite this pie’s name, we found that tasters could not tell the difference between pies made with regular supermarket limes (called Persian limes) and true Key limes. Since Persian limes are easier to find and juice, we recommend them."
KEY LIME PIE
Serves 8 to 10
Lime Filling
4 teaspoons grated zest plus 1/2 cup strained juice from 3 or 4 limes
4 large egg yolks
1 (14-ounce) can sweetened condensed milk
Graham Cracker Crust
11 full-size graham crackers, processed to fine crumbs (1 1/4 cups)
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted
WHIPPED CREAM TOPPING (I omit this)
¾ Cup heavy cream
¼ Cup confectioners’ sugar
½ lime, sliced paper thin and dipped in sugar (optional)
1. For the filling: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken.
2. For the crust: Adjust oven rack to center position and heat oven to 325 degrees. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well blended. Scrape mixture into 9-inch pie pan. Press crumbs evenly onto bottom and up sides of pie plate. Once crumbs are in place, line pan flush with large square of plastic wrap, and use spoon to smooth crumbs into curves and sides of pan. Refrigerate lined pie plate 20 minutes to firm crumbs. Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes.
3. Pour lime filling into crust; bake until center is set yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil- sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.)
4. For the whipped cream: Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners’ sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped
cream over filling or spread evenly with rubber spatula. Garnish with optional
sugared lime slices and serve.
Notes:
1. To make sure the graham crackers form a firm, coherent crust on the bottom of the pie pan, press them down firmly with a cup or glass. Be careful not to cover the pan’s lip with crumbs, however.
2. If the finished pie sticks to the pie pan when you’re ready to cut, simply dip the pan into a bowl of warm water to loosen the pie.
From America's Test Kitchen/Cook's Illustrated
kitchenelf
Chef Extraordinaire
I always use the recipe on the bottle of Key Lime Juice. Works every time except that one time it fell out of the refrigerator upside down onto the floor and part of it went down into the heat/air duct 
Konditor
Senior Cook
When did the participants at America's Test Kitchen concoct this recipe? I've been using those ingredient proportions since 1987!
Incidentally, I am prudent w/ the 4 remaining egg whites: They're whipped into a meringue for the pie's topping.
Keep in mind that Key limes tend to be tarter than the Tahiti type (which comprise the commonly available Bearss & Persian limes). So, if you're using Key lime juice, you may want to add an extra yolk to the filling mixture.
Incidentally, I am prudent w/ the 4 remaining egg whites: They're whipped into a meringue for the pie's topping.
Keep in mind that Key limes tend to be tarter than the Tahiti type (which comprise the commonly available Bearss & Persian limes). So, if you're using Key lime juice, you may want to add an extra yolk to the filling mixture.
Vegas Girl
Senior Cook
What else do you put into a meringue topping besides egg whites?
chez suz
Senior Cook
I usually love recipes by Americas Test Kitchen...but as Konditor says this one has been out there...although good..I think this one is better!! I have made it both ways.
3 eggs seperated
1 can condensed milk
1 Tb. grated lime zest
dash of salt
1/2 c key lime juice
1 homemade grahm cracker crust.
Preheat oven to 350
In a lg bowl, beat the egg yolks well..add condensed milk, lime zest,lime juice and dash of salt. Mix well. In another bowl, beat egg whites until stiff peaks. Fold into lime mixture. Pour into pie shell and bake about 10 - 15 min until set.
A typical topping is whipped cream..but for something different...toast unsweetened coconut and sprinkle on top of pie. Instead of putting the pie in the refrig.
I place my pie in the freezer and let sit out about 1/2 hr prior to serving.
*****Folding egg whites into this recipe is what makes all the difference. It will set your pie apart from all the others!*****
3 eggs seperated
1 can condensed milk
1 Tb. grated lime zest
dash of salt
1/2 c key lime juice
1 homemade grahm cracker crust.
Preheat oven to 350
In a lg bowl, beat the egg yolks well..add condensed milk, lime zest,lime juice and dash of salt. Mix well. In another bowl, beat egg whites until stiff peaks. Fold into lime mixture. Pour into pie shell and bake about 10 - 15 min until set.
A typical topping is whipped cream..but for something different...toast unsweetened coconut and sprinkle on top of pie. Instead of putting the pie in the refrig.
I place my pie in the freezer and let sit out about 1/2 hr prior to serving.
*****Folding egg whites into this recipe is what makes all the difference. It will set your pie apart from all the others!*****
middie
Chef Extraordinaire
Vegas Girl said:
usually it's just egg whites and sugar.
some people use cream of tartar as well.
don't know the exact amounts though
chefcyn
Cook
- Joined
- Aug 25, 2004
- Messages
- 73
Vegas Girl said:
for meringue:
3 egg whites,
1/4 teaspoon cream of tartar
6 tablespoons sugar
Konditor said:
hehehe I always thought they just tested recipes and techniques, didn't know they claimed to or were creating them....someday I'll try one of those key lime pies...try to avoid sweets, no self control....bad fork!
