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Old 10-27-2004, 08:48 PM   #1
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Key Lime Pie

I have just been asked to bake a Key Lime Pie for one of my mom's good friends for Christmas. She said that if I started now and perfected it, she would pay me for it. Considering this is my first "Paying Gig" I thought I ought to try my very best, ya know, to give my self a good name. So, here's my problem, I've never made a Key Lime Pie before, so I am in dire need of a good recipe, or any recipe for that matter, and also some tips and tricks on how to make the perfect Key Lime Pie. Hope you can help! Thanks in advance!

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Old 10-27-2004, 08:56 PM   #2
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You can't go wrong with this one. I made the original filling, but used my own graham cracker crust, (with no added sugar), and omitted the whipped cream topping. It's 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."

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 omitted this)
Âľ 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
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Old 10-27-2004, 09:09 PM   #3
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WOW! Thanks for the recipe and the super fast response! I will definitally try this one first. Thanks again!

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Old 10-27-2004, 10:01 PM   #4
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ignore - double post.
Why does that happen????? I only entered it once.
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Old 10-27-2004, 10:57 PM   #5
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Quote:
Originally Posted by CookinBlondie
WOW! Thanks for the recipe and the super fast response! I will definitally try this one first. Thanks again!

CookinBlondie*
You're very welcome!
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Old 10-28-2004, 04:03 AM   #6
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I forgot to add that although the recipe says to chill the pie at least 3 hours, I always chill it at least 8 hours or overnight.
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Old 10-28-2004, 09:31 AM   #7
 
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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!
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Old 10-28-2004, 09:37 AM   #8
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Quote:
Originally Posted by Juliev
between you and marmalady, you guys have recipes for anything and everything!
look who's talking!!!!
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Old 10-28-2004, 09:58 AM   #9
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:oops: Ty, Julie! And I'm only posting ones I already have in my database! I have a stack of clippings that's about 2 ft tall that I haven't even started on yet!
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Old 10-28-2004, 10:12 AM   #10
 
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Quote:
Originally Posted by mudbug
Quote:
Originally Posted by Juliev
between you and marmalady, you guys have recipes for anything and everything!
look who's talking!!!!
Yeah, that's right, you mentioned that once! Ya know what's sickening? I have typed in most of my recipes... I can think of one that I didn't. They come from the zillions of cookbooks I have. And when I say zillions, I mean zillions.

I should just copy/paste lol.. you can find anything on the net.

and marmalady. I made a "scrapbook-type" cookbook from clippings from magazines, etc. I use that a lot too.
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