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Key Lime Pie!

post #1 of 36
Thread Starter 
Made one yesterday for my husband for Father's Day (O.K. I know it's late but we've been busy the last few weeks!). It took 2+ hours... getting zest and squeezing those tiny limes took forever. And I made the graham cracker crust and whipped cream from scratch.

It was VERY good, pretty sweet though, but my husband and daughter LOVED it. I thought it would be green, but it was gold from the egg yolks and the key lime juice is yellow. I'm not one to add artificial colors...

Anybody else ever had Key Lime Pie?
post #2 of 36
post #3 of 36
Ohhhhhhh man I LOVE key lime pie!!!!!
post #4 of 36
ooo yes we had it in the best place to have it - Key West never made it myself but I know theres lots of variations
post #5 of 36
Originally Posted by sarahp View Post
Ohhhhhhh man I LOVE key lime pie!!!!!
me, too! i think it's probably my favorite... BTW, if you don't want to go to the trouble of making your own, Edwards' key lime pie [in the frozen desserts section] is WONDERFUL! you can even get individual servings, so you don't have to buy a whole pie!
also, Joe & Nellie's Famous Key Lime Jiuce [that's in the mixers for drinks section] is really good if you don't want to juice your own limes. i use it in my key lime chess cake - my mom always thought i used fresh juice. so that tells you how great it is!
and yes - REAL key lime pie is NEVER green!
post #6 of 36
Thread Starter 
Ha ha, shortcuts! NOW you tell me!

I'll have to check if they have those in Canada. My husband had it in Pie Town, New Mexico and that's why he asked for it!

I thought it would be like lemon pie with limes instead but it's completely different.
post #7 of 36
Originally Posted by SwampWitch View Post
Ha ha, shortcuts! NOW you tell me!
well, you didn't post a thread asking for advice prior to making it - i'd've told you if you had!
post #8 of 36
I love key lime pie. Big thumbs up with the homeade graham cracker crust, it tastes so much better when made from scratch. I always make my own crust when making cheesecake.
post #9 of 36
Originally Posted by mooficat View Post
ooo yes we had it in the best place to have it - Key West never made it myself but I know theres lots of variations
Yep and it's great down there.
post #10 of 36
There is a TOWN in NEW MEXICO that makes PIES?

Somebody post a map, please?
post #11 of 36
Thread Starter 
Originally Posted by CarolPetunia View Post
There is a TOWN in NEW MEXICO that makes PIES?

Somebody post a map, please?
post #12 of 36
I absoultely love key lime pie! I've had it several places and never disliked one of them! I ought to try making one from scratch sometime!
post #13 of 36
One of my favorite pies.
post #14 of 36
My Dad was the dessert maker in our family, and Key Lime Pie was one of his specialties. Major YUMMMMMMM!
post #15 of 36
ohhh that sounds like it was deliscious!!!!!!
post #16 of 36
No, never tried it. I like lime squeezed into the occasional thing that I'm cooking, and even into my Diet Coke, but I would think a whole pie made of that flavour would be too over whelming for me.

However, if I ever do have to make a lime pie, I'll just use regular limes. I saw those key limes a few times at Safeway and they are way too little for me to work with and I'd run out of motivation before they were all sqeezed, lol
post #17 of 36
Thank you for the link, SW! Turns out Pie Town is just 90 miles from Albuquerque, and we have a friend in the mountains near there that we keep threatening to visit -- the gentleman who helped my father find a publisher for his book, in fact.

So... since both my father and I are of the opinion that there's not much on this earth that couldn't be improved by putting a piecrust around it... PIE TOWN, HERE WE COME!
post #18 of 36
Thread Starter 
Well, the Key Lime Pie is all gone now, so cherry pie is up next! Local ripe, sweet BC cherries are just $1.98 per pound, and I make a healthy crust and sweeten the pie with honey so it's really good and low-guilt!

Anybody going to want cherry pie?
post #19 of 36
First time i had Key Lime Pie was at my works xmas party, tasted niceish!

Pass up those recipes i need to improve my cooking skills!
post #20 of 36
Just hold that cherry pie up to your monitor and hit SEND!
post #21 of 36
I Love Key Lime Pie!! For our anniversary Thursday we decided to go to Red Lobster and they had some...so of course I got it

I've actually got a key lime (also known as a mexican lime) tree. We've had a TON of rain lately and I have about 12 limes that are going to be ready to pick in the next few weeks So I'm gonna make Key Lime Pie, Cherry Limeade, and whatever else I can find to make.
post #22 of 36
post #23 of 36
Mmmm.... care to post the recipe on here???

Since I haven't been working I've been quite domestic in the kitchen and have been baking and making some great meals. I'd be up to try to make a key lime pie.

(Not to mention I ADORE pie... one of the preggo cravings along with mashed potatoes. And no... not on the same plate. )
post #24 of 36
I started to put a recipe out there w/ real key limes and then realized that you probably didn't have them in Seoul

Here is a good modified version using juice. It looks pretty good, huh? My mouth is starting to water. I need to make one next weekend. Found this at The Food Channel site. If you beat me to it, let me know if it's any good!

Key Lime Pie Recipe courtesy Emeril Lagasse, 2002
Show: Emeril Live
Episode: Mr. Lou's Desserts

1 1/2 cups graham cracker crumbs
1/2 cup granulated sugar
4 tablespoons (1/2 stick butter) melted
2 (14-ounce) cans condensed milk
1 cup key lime or regular lime juice
2 whole eggs
1 cup sour cream
2 tablespoons powdered sugar
1 tablespoon lime zest

Preheat the oven to 375 degrees F.
In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.

Lower the oven temperature to 325 degrees F.

In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.

Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.
post #25 of 36
You know, I hadn't thought about not being able to get the key limes over here!!! Typically at the commisary they have everything imported from the US but I don't think I saw KEY limes.... hmmmm

I'll be on the look out for the juice. Hopefully it would at least be CLOSE to the real thing.
post #26 of 36
Thread Starter 
Here's the one I made:


It had the least amount of refined sugar (but was still a little sweet for me) from any of the online recipes. I wish I'd had one of those key lime squeezers!

Captiva, that recipe sounds good with the sour cream.
post #27 of 36
Here's the recipe I use...

Key Lime Pie

Serves 8 to 10

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.

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

1 1/2 cups Whipped Cream, made without vanilla and whipped to stiff peaks
1/2 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. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices and serve.
post #28 of 36
None of these recipes are making the preggo less hungry!

I'm actually in the process of making an apple butter pumpkin pie for dessert tonight. I just hope I can wait that long before cutting into it!
post #29 of 36
Ive never had key lime pie, but now I CRAVE it, I must have some tomorrow!

A few days ago I made an apple pie, it was deliciousssssss.
post #30 of 36
use Nellie & Joe's Famouse Key Lime Jiuce if you can't or don't want to use key limes - i promise you can't tell the difference!
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