Key Lime Pie!

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.

YUM! KEY LIME!

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. )

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.

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.

Here's the one I made:

http://www.gourmetsleuth.com/recipe_keylimepie.htm

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.

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.

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!

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.

Every. Blessed. Day. I open up the Lounge and there it is, this thread whose title makes me swoon with lime lust! I'm going to have to do something about it... but here's my problem:

I'm a lacto-vegetarian, so I don't use eggs or gelatin. Has anyone ever seen a recipe for Key Lime pie that doesn't require one or the other?

I noticed sour cream in one of the recipes above -- I wonder if that would be enough to thicken it for me...?

Hmmmmmmmmm I just bought some key lime pie. It was sooooo good. I didnt expect it to be so sweet but I still love it, its delicious!

Originally Posted by CarolPetunia

Every. Blessed. Day. I open up the Lounge and there it is, this thread whose title makes me swoon with lime lust!

I'm going to have to do something about it... but here's my problem:

I'm a lacto-vegetarian, so I don't use eggs or gelatin. Has anyone ever seen a recipe for Key Lime pie that doesn't require one or the other?

I noticed sour cream in one of the recipes above -- I wonder if that would be enough to thicken it for me...?

Click to expand...

Not an issue for me, but out of curiosity, I googled key lime pie vegan, and got a whole mess of hits, including this link. Looks like you should be able to find plenty to try.

Thank you, Rapunzel! I can't believe I didn't think of searching that way -- I had no idea there were enough veg-persons out there for such sites to exist!

Okay, I'm going to make one of these tomorrow... and a full report will be submitted promptly. Thanks so much!

Originally Posted by CarolPetunia

Every. Blessed. Day. I open up the Lounge and there it is, this thread whose title makes me swoon with lime lust!

I'm going to have to do something about it... but here's my problem:

I'm a lacto-vegetarian, so I don't use eggs or gelatin. Has anyone ever seen a recipe for Key Lime pie that doesn't require one or the other?

I noticed sour cream in one of the recipes above -- I wonder if that would be enough to thicken it for me...?

Click to expand...

I don't know why but somehow I feel responsible.

Can you eat egg substitutes? Or are those made with eggs? Here's one with egg substitute:
http://www.weightwatchers.com/food/r...recipeId=59161

Here's one with cream cheese:
http://recipes.epicurean.com/recipe/...-lime-pie.html

And no eggs:
http://www.recipesource.com/baked-go...8/rec0818.html

I think the sour cream was in place of the whipped cream for the topping. Let us know how it turns out.

Ooops. just saw you already got an answer. Oh, well, more recipes to choose from!

Thanks, SW! Those look good, too!

Yes, you wicked woman, you are responsible! And just think of all the little limes giving their lives because of you...