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Old 10-28-2004, 02:45 PM   #11
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Quote:
Originally Posted by Juliev
Hiya again CookinBlondie... you don't come on much.. we miss ya!!

that looks good merstarr... between you and marmalady, you guys have recipes for anything and everything!
Thanks, Julie! :)
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Old 10-28-2004, 06:16 PM   #12
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Quote:
Originally Posted by Juliev
Hiya again CookinBlondie... you don't come on much.. we miss ya!!

that looks good merstarr... between you and marmalady, you guys have recipes for anything and everything!
Well, in the summer I used to post a lot, but now since school started, I don't really have that much free time.

Anyway, I do have a question for you merstarr. Can I make a meringue to put on top instead? Hope I can!


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Old 10-28-2004, 07:34 PM   #13
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Quote:
Originally Posted by CookinBlondie
Anyway, I do have a question for you merstarr. Can I make a meringue to put on top instead? Hope I can!CookinBlondie*
I don't see why not, BUT the baking temperature and timing will be different, and the outcome may not be the same. Apparently if using meringue, you need a higher temperature (unless you don't bake the meringue and just top the pie with it after it cools, as you would whipped cream ). I don't care for meringue toppings, so I never make them, and therefore, I really can't advise you on this. Maybe someone else can help you. Also, apparently it can weep if you're not careful. Here are some tips:

"Carefully spread meringue over filling and seal to edges of crust, covering filling completely. Bake just until meringue peaks begin to brown."

edited from cdkitchen
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Old 10-29-2004, 04:01 PM   #14
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One day, make a Key Lime Cake. I have made this for Halloween but mostly for St. Patricks Day, its so wonderful and easy. You could use regular limes too! It comes out a lovely light green color, if you want it darker, add 2 more drops green food color.

Key Lime Cake
From Key Lime Cookin'
Copyright 1994 Joyce LaFray


Combine the following:


1 (18-25 ounce) package lemon supreme cake mix
1 (3.4 ounce) package lemon instant pudding
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup Key lime juice
Beat 2 minutes at medium speed with an electric mixer. Pour batter into a greased and floured 13 x19 x 2 inch pan.

Bake at 350 degrees for 24 minutes or until a wooden pick inserted in center comes out clean.

Let cake cool in pan on a wire rack. Combine the following:


2 cups sifted powdered sugar
1/4 cup Key lime juice
Make little puncture holes into the cake and drizzle this mixture over the cake and let it soak in. Cut into squares.

SERVICE: 15 to 18 pieces

Enjoy!
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Old 10-30-2004, 04:12 PM   #15
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I beg to differ with not being able to tell the difference--I find real Key Lime juice to be much more flavorful and tart than that from Persian limes--but taste is a pretty personal thing. Here is my submission to this recipe quest--I have made hundreds of pies from this recipe and never had anything unpleasant happen! I use bottled Key Lime Juice--but I can never remember the name on the label (LOL) it's either Flossie and Ned, Nellie and Fred, something like that--but it's worth looking for!

This recipe makes one 9" pie but you can multiply it (I never had any trouble finding folks to eat the extras!)

1 1/2 c graham cracker crumbs
1/4 c sugar
6 Tbs melted butter

1 can sweetened condensed milk
3 egg yolks
1/2 c key lime juice
Preheat the oven to 400,

Combine the sugar and crumbs, then add the butter and stir with a fork until all moistened. Press into the sides and bottom of a 9" pie pan. Bake at 400 for 7-10 min, or until just browned. Reduce the oven to 375

Beat the egg yolks until light and lemon colored, while still beating, add the lime juice then the sweetened condensed milk, and and beat until thick. Pour immediately into the prepared pie shell, shake a little, gently, just to settle, don't stir it or spread it, and bake at 375 for 7-10 min--just to set it, the top should not brown. Cool to room temp then refrigerate until ready to serve. Garnish with thin lime slices and whipped cream.

Key Lime Pie should be a creamy soft yellow color with the golden brown edge of the crust providing nice contrast.
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Old 11-01-2004, 03:55 AM   #16
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Does anyone have a non-bake key lime pie recipe? I used to have one, but I lost it.

The recipe was KILLER too. I'm upset again, but hopefully someone will pull a rabbit out of their toque for me here.

rj
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Old 11-01-2004, 01:22 PM   #17
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I know this No bake Key Lime Cheesecake from FN. I don't want to submit any recipes where you don't cook the eggs. I'm sure a no bake Key Lime Pie exists somewhere.

No-Bake Key Lime Cheesecake Recipe courtesy George Stella

1 tablespoon wheat germ
2 cups plus 1 tablespoon sugar substitute (recommended: Splenda)
16 ounces real cream cheese, room temperature
1 cup sour cream
1 cup whole milk ricotta cheese
3/4 cup Key lime juice (fresh or bottled)
2 tablespoons no sugar added vanilla extract
1/4 cup hot water
2 limes, zested, divided
3 envelopes unflavored gelatin (recommended: Knoxx brand)
3/4 cup boiling water
Special Equipment: 10-inch deep pie plate or cake pan


Sprinkle the wheat germ and 1 tablespoon sugar substitute over the bottom of the pie plate to create a "faux" crust.
In the bowl of an electric mixer, beat the softened cream cheese, sour cream, ricotta cheese, lime juice, 2 cups sugar substitute, vanilla extract, 1/4 cup hot water, and zest of 1 lime on medium speed until well combined.

Using a fork to mix, thoroughly dissolve the 3 envelopes of gelatin in 3/4 cup boiling water. Do not let cool and move onto the next step immediately. (It is important that the water be boiling hot and that you mix the gelatin powder in quickly so it is completely dissolved. If not, you will have gummy bear-type lumps.) With the mixer on high and working very quickly so the gelatin does not set, blend the hot dissolved gelatin thoroughly into cheesecake mixture. Immediately pour mixture into the prepared pie pan and sprinkle with the zest of the other lime. Chill in the refrigerator for about 3 to 4 hours or until firm. Serve.

Hint: If you have any extra cheesecake mixture left over after filling the pie pan (I always do), put it in a pastry bag or heavy-duty plastic bag and put it in your freezer for about 7 to 10 minutes, just to firm it up a bit to the thickness of whipped cream. Then take it out and decorate the top of the Key Lime Cheesecake. (If it is in a plastic bag, snip the corner off.)
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Old 11-02-2004, 06:02 PM   #18
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q

I just wanted to get back to you all about the meringue thing. It worked out great. I had a little weeping problem but I can fix it next time by bringing the meringue all the way to the edge of the crust. Just a little FYI. Thanks again for the recipes everyone. They were a great help!

Here's my next question though: I'm not sure if I mentioned this before, but someone is going to buy two pies from me. So, here's the dilly: how much do I charge for them? I've never done anything like this before. PLEASE HELP!!!!!!!!!!!!!!!!!


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PS: Happy voting!
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