1 1/2 cups sugar
3 Tbsp cornstarch
3 Tbsp. all purpose flour
1 1/2 cups hot water
3 slightly beaten egg yolks
2 Tbsp. butter or margerine
1/2 tsp. grated lemon peel
1/3 cup lemon juice
1 9-inch pastry shell, cooked
Meringue (see below)
In saucepan, mix sugar, cornstarch, and flour. Gradually add hot water,
stirring constantly.
Cook and stir over high heat til mixture comes to boiling. Reduce heat;
cook and stir 2 minutes longer. Remove form heat.
Stir small amount of hot mixture into egg yolks, then return to hot
mixture. Bring back to boiling and cook 2 minutes, stirring
constantly. Add butter and lemon peel. Slowly add lemonb juice, mixing
well. Pour into pastry shell. Spread meringue over filling and seal
the edges. Bake at 350 F for 12 to 15 minutes. Cool before cutting.
(Before cutting, dip knife in water.)
Meringue:
3 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
6 Tbsp. sugar
Beat egg whites with vanilla and cream of tartar til soft peaks form.
Gradually add sugar, beating til stiff and glossy peaks have formed
and all sugar is dissolved.
Friday, December 22, 2006
Key Lime Pie - COLLECTION
This recipe for Key Lime Pie is from "The Elegant But Easy Cookbook" by
Marian Fox Burros and Lois Levine, 1967.
Crust
Combine:
1 1/4 cups vanilla wafer crumbs
1 1/2 teaspoons lime rind
1 tablespoon sugar
1/2 cup melted butter or margarine
Press into bottom and sides of 9-inch pie plate.
Bake at 375 degrees fahrenheit for 8 minutes. Cool
Filling:
Thoroughly mix in saucepan:
1 envelope gelatin
1/2 cup sugar
1/4 teaspoon salt
Beat together:
4 egg yolks
1/2 cup lime juice
1/4 cup water
Stir into gelatin mixture. Cook over medium heat, stirring, just
until mixture comes to a boil. Remove from heat.
Stir in:
1 teaspoon grated lime peel
green food coloring--only enough to give PALE green color (2-3 drops)
Chill, stirring occasionally until mixture mounds slightly when dropped
from spoon.
Beat until soft peaks form:
4 egg whites
Gradually add:
1/2 cup sugar
beating until stiff. Fold in gelatin mixture.
Fold in:
1 cup heavy cream, whipped
Pile into shell. Chill until firm. Before serving top with additional
whipped cream, trim with grated lime peel.
Marian Fox Burros and Lois Levine, 1967.
Crust
Combine:
1 1/4 cups vanilla wafer crumbs
1 1/2 teaspoons lime rind
1 tablespoon sugar
1/2 cup melted butter or margarine
Press into bottom and sides of 9-inch pie plate.
Bake at 375 degrees fahrenheit for 8 minutes. Cool
Filling:
Thoroughly mix in saucepan:
1 envelope gelatin
1/2 cup sugar
1/4 teaspoon salt
Beat together:
4 egg yolks
1/2 cup lime juice
1/4 cup water
Stir into gelatin mixture. Cook over medium heat, stirring, just
until mixture comes to a boil. Remove from heat.
Stir in:
1 teaspoon grated lime peel
green food coloring--only enough to give PALE green color (2-3 drops)
Chill, stirring occasionally until mixture mounds slightly when dropped
from spoon.
Beat until soft peaks form:
4 egg whites
Gradually add:
1/2 cup sugar
beating until stiff. Fold in gelatin mixture.
Fold in:
1 cup heavy cream, whipped
Pile into shell. Chill until firm. Before serving top with additional
whipped cream, trim with grated lime peel.
Key Lime Pie : COLLECTION
I've read that the "key" to Key Lime Pie is the lime juice. I think
it said regular limes are too sweet. I ordered Key Lime Juice direct
from Key West -- I think the place is called Nellie & Joe's (or Joe &
Nellie's). This first one I've made before -- it's really more
like a "lime" lemon meringue pie -- but very good.
1 1/4 cups Graham Cracker Crumbs 1/4 cup Key Lime Juice
1/4 cup unsalted Butter, melted 1 tsp grated Lime Zest
1 1/4 cups +6 tbsp Sugar 3 large Eggs, separated
1/4 cup Cornstarch 1 1/2 cups Boiling Water
In bowl, combine crumbs and butter. Mix well; press over bottom and
sides of 9" pie plate. Bake at 350 for 8 minutes; cool. In saucepan,
combine 1 1/4 cups sugar, cornstarch, lime juice and zest; mix well.
Whisk in egg yolks. Gradually stir in the boiling water until blended.
Over medium-high heat, bring to boiling, whisking. Cook, whisking,
4 minutes, until thick. Pour into bowl; stand bowl in larger bowl
of ice and water to cool mixture. Pour filling into crust.
Raise oven temperature to 425. With electric mixer, at high speed,
beat egg whites, adding remaining sugar 1 tbsp at a time, until
stiff. Spread over filling to cover completely. Bake 4 minutes or
until golden. Chill at least 8 hours.
This next recipe I've never tried. It's from a popular restaurant
around here called Key Largo! It's probably more like what you had
in Florida.
Key Largo's Key Lime Pie
1 Graham Cracker Crust 2 oz. Key Lime Juice
2 Eggs, separated 1/3 oz. Natural Gelatin
16 oz. Condensed Milk 1/3 oz. Very Hot Water
Add yolks to mixer bowl. Using the whites, brush them lightly over
the graham cracker crust shell. Bake crust at 350 for 2 minutes or
until golden brown. Set aside to cool.
Whip yolks until they are light and lemon in color. In a separate
bowl, dissolve gelatin in the hot water. When dissolved, very slowly
add to mixing bowl. Then slowly add condensed milk. Stir well,
blending in lime jiuce. Pour filling into cooled crust and refrigerate
for 4-6 hours. Serve chilled garnished with whipped cream and thin
fresh lime slices.
it said regular limes are too sweet. I ordered Key Lime Juice direct
from Key West -- I think the place is called Nellie & Joe's (or Joe &
Nellie's). This first one I've made before -- it's really more
like a "lime" lemon meringue pie -- but very good.
1 1/4 cups Graham Cracker Crumbs 1/4 cup Key Lime Juice
1/4 cup unsalted Butter, melted 1 tsp grated Lime Zest
1 1/4 cups +6 tbsp Sugar 3 large Eggs, separated
1/4 cup Cornstarch 1 1/2 cups Boiling Water
In bowl, combine crumbs and butter. Mix well; press over bottom and
sides of 9" pie plate. Bake at 350 for 8 minutes; cool. In saucepan,
combine 1 1/4 cups sugar, cornstarch, lime juice and zest; mix well.
Whisk in egg yolks. Gradually stir in the boiling water until blended.
Over medium-high heat, bring to boiling, whisking. Cook, whisking,
4 minutes, until thick. Pour into bowl; stand bowl in larger bowl
of ice and water to cool mixture. Pour filling into crust.
Raise oven temperature to 425. With electric mixer, at high speed,
beat egg whites, adding remaining sugar 1 tbsp at a time, until
stiff. Spread over filling to cover completely. Bake 4 minutes or
until golden. Chill at least 8 hours.
This next recipe I've never tried. It's from a popular restaurant
around here called Key Largo! It's probably more like what you had
in Florida.
Key Largo's Key Lime Pie
1 Graham Cracker Crust 2 oz. Key Lime Juice
2 Eggs, separated 1/3 oz. Natural Gelatin
16 oz. Condensed Milk 1/3 oz. Very Hot Water
Add yolks to mixer bowl. Using the whites, brush them lightly over
the graham cracker crust shell. Bake crust at 350 for 2 minutes or
until golden brown. Set aside to cool.
Whip yolks until they are light and lemon in color. In a separate
bowl, dissolve gelatin in the hot water. When dissolved, very slowly
add to mixing bowl. Then slowly add condensed milk. Stir well,
blending in lime jiuce. Pour filling into cooled crust and refrigerate
for 4-6 hours. Serve chilled garnished with whipped cream and thin
fresh lime slices.
Kentucky Style Pie
Kentucky Style Pie
1/2 cup margarine, melted
1 cup sugar
1/2 cup flour
2 eggs, slightly beaten
1 tsp vanilla
3/4 cup pecan halves/pieces
3/4 cup chocolate chips
Mix ingredients in order given. Pour into *unbaked* 9"
pie crust. Bake at 350 for 30 minutes.
1/2 cup margarine, melted
1 cup sugar
1/2 cup flour
2 eggs, slightly beaten
1 tsp vanilla
3/4 cup pecan halves/pieces
3/4 cup chocolate chips
Mix ingredients in order given. Pour into *unbaked* 9"
pie crust. Bake at 350 for 30 minutes.
Eggnog Chiffon Pie
Eggnog Chiffon Pie
Baked Pastry Shell
1/4 cup sugar
1 envelope unflavored gelatin
1 1/2 cups dairy eggnog
2 slightly beaten egg yolks
1/4 cup rum
2 egg whites
2 tablespoons sugar
3/4 cup whipping cream
Caramel Filigree
For filling, in a medium saucepan combine the sugar and gelatin. Add
eggnog and egg yolks. Cook and stir till sugar and gelatin dissolve
and mixture thickens slightly and bubbles. Cool 10 minutes; stir in
rum. Chill till consistency of corn syrup; stir occasionally. Remove
from refrigerator; let stand till partially set (consistency of unbeaten
egg whites.
Meanwhile, in a large mixer bowl beat egg whites till soft peaks form
(tips curl). Gradually add the remaining 2 tablespoons sugar, beating
till stiff peaks form (tips stand straight). Fold egg whites into
gelatin mixture.
Beat whipping cream till soft peaks form. Fold cream into eggnog
mixture. Chill till the mixture mounds when spooned; pile into baked
pastry shell. Chill several hours or until set.
About 1 hour before serving, prepare Caramel Filigree and drizzle atop
pie. Pipe additional whipped cream around pie, if desired.
Caramel Filigree: In a heavy 1-quart saucepan heat 1/2 cup sugar over
medium-low heat without stirring. When sugar begins to melt, heat and
stir constantly till mixture is almost a medium caramel color (syrup
will darken after removed from heat). Stir in a few drops of hot water.
Let stand for 1 minute. Using a spoon quickly drizzle the caramelized
sugar over the top of the pie till a web of caramel is built up.
Baked Pastry Shell
1/4 cup sugar
1 envelope unflavored gelatin
1 1/2 cups dairy eggnog
2 slightly beaten egg yolks
1/4 cup rum
2 egg whites
2 tablespoons sugar
3/4 cup whipping cream
Caramel Filigree
For filling, in a medium saucepan combine the sugar and gelatin. Add
eggnog and egg yolks. Cook and stir till sugar and gelatin dissolve
and mixture thickens slightly and bubbles. Cool 10 minutes; stir in
rum. Chill till consistency of corn syrup; stir occasionally. Remove
from refrigerator; let stand till partially set (consistency of unbeaten
egg whites.
Meanwhile, in a large mixer bowl beat egg whites till soft peaks form
(tips curl). Gradually add the remaining 2 tablespoons sugar, beating
till stiff peaks form (tips stand straight). Fold egg whites into
gelatin mixture.
Beat whipping cream till soft peaks form. Fold cream into eggnog
mixture. Chill till the mixture mounds when spooned; pile into baked
pastry shell. Chill several hours or until set.
About 1 hour before serving, prepare Caramel Filigree and drizzle atop
pie. Pipe additional whipped cream around pie, if desired.
Caramel Filigree: In a heavy 1-quart saucepan heat 1/2 cup sugar over
medium-low heat without stirring. When sugar begins to melt, heat and
stir constantly till mixture is almost a medium caramel color (syrup
will darken after removed from heat). Stir in a few drops of hot water.
Let stand for 1 minute. Using a spoon quickly drizzle the caramelized
sugar over the top of the pie till a web of caramel is built up.
Dirt Pie
Dirt Pie
1 cup cold milk
1 pkg (4 oz. serving) Chocolate flavor Instant Pudding
1 (8 oz) container Cool Whip
20 chocolate sandwich cookies, crushed
1-1/2 cups "rocks"*
1 graham cracker pie crust
* Rocks = Granola chunks, chocolate chips, peanut butter chips,
chopped peanuts, or any combination thereof
Pour milk into medium bowl. Add pudding mix. Beat with wire whisk until
well blended. Let stand 5 mins. Fold in whipped topping. Stir 1 cup of
the cookies and "rocks" into pudding mix. Spoon into pie crust.
1 cup cold milk
1 pkg (4 oz. serving) Chocolate flavor Instant Pudding
1 (8 oz) container Cool Whip
20 chocolate sandwich cookies, crushed
1-1/2 cups "rocks"*
1 graham cracker pie crust
* Rocks = Granola chunks, chocolate chips, peanut butter chips,
chopped peanuts, or any combination thereof
Pour milk into medium bowl. Add pudding mix. Beat with wire whisk until
well blended. Let stand 5 mins. Fold in whipped topping. Stir 1 cup of
the cookies and "rocks" into pudding mix. Spoon into pie crust.
Cranberry Crumb Tart
Cranberry Crumb Tart
From The Best of Food & Wine
Cranberry Crumb Tart
1 1/4 cups all-purpose flour
2 1/2 cups sugar
1 1/2 sticks (6 ounces) cold butter, cut into 1 inch cubes
1/2 teaspoon salt
6 cups fresh cranberries (about two 12-ounce bags)
Prebaked Tart Shell
Preheat the oven to 375F. In a large bowl, combine the flour and 1 3/4
cups of the sugar. Cut in the butter until the mixture resembles coarse
meal. Continue cutting until the mixture forms nickel sized clumps that
crumble easily.
In a medium bowl, combine the remaining 1/4 cup sugar with the salt. Add
the cranberries and toss to coat well.
Spon the cranberries into the Prebaked Tart Shell, mounding them slightly
in the center. Using your fingers, lightly squeeze pieces of the crumb
topping and drop them gently over the berries (do not press the topping
into the fruit).
Bake until the topping is golden brown and the fruit is bubbling around
the edge, about 40 minutes. Serve at room temperature.
Prebaked Tart Shell
1 cup plus 2 tablespoons all-purpose flour
1 stick (4 ounces) cold butter, cut into 1/2 inch pieces
1 1/2 teaspoons sugar
1/8 teaspoon salt
1/4 cup ice water
Put the flour in a medium bowl. Cut in the butter until the mixture
resembles coarse meal. In a small bowl, dissolve the sugar and salt
in the water. Sprinkle over the flour mixture, tossing until the
dough begins to mass together.
Turn the dough out onto a floured surface and form it into a ball.
Wrap in plastic wrap and flatten into a 6 inch disk. Refrigerate for
at least 30 minutes.
On a lightly floured surface, roll out the dough into a large round,
1/8 to 1/4 inch thick. Trim to a 15 inch circle. Dust the dough lightly
with the flour and fold into quarters. Place it, with the point in the
center, in a 9 1/2 or 10 inch tart pan, about 1 inch high, with a removable
bottom. Open up the pastry and fit into the pan, folding down the excess
to reinforce the sides. Press the pastry against the fluted sides of the
pan; trim off any excess dough. Cover with plastic wrap and refrigerate
for at least 1 hour, or overnight.
Preheat the oven to 425F. Line the pastry with foil and fill with pie
weights or dried beans. Bake for 20 to 25 minutes, or until the pastry
is almost dry. Remove the foil and weights, prick the bottom and sides
all over with a fork, and continue baking for 5 to 8 minutes, or until
the crust is golden brown.
From The Best of Food & Wine
Cranberry Crumb Tart
1 1/4 cups all-purpose flour
2 1/2 cups sugar
1 1/2 sticks (6 ounces) cold butter, cut into 1 inch cubes
1/2 teaspoon salt
6 cups fresh cranberries (about two 12-ounce bags)
Prebaked Tart Shell
Preheat the oven to 375F. In a large bowl, combine the flour and 1 3/4
cups of the sugar. Cut in the butter until the mixture resembles coarse
meal. Continue cutting until the mixture forms nickel sized clumps that
crumble easily.
In a medium bowl, combine the remaining 1/4 cup sugar with the salt. Add
the cranberries and toss to coat well.
Spon the cranberries into the Prebaked Tart Shell, mounding them slightly
in the center. Using your fingers, lightly squeeze pieces of the crumb
topping and drop them gently over the berries (do not press the topping
into the fruit).
Bake until the topping is golden brown and the fruit is bubbling around
the edge, about 40 minutes. Serve at room temperature.
Prebaked Tart Shell
1 cup plus 2 tablespoons all-purpose flour
1 stick (4 ounces) cold butter, cut into 1/2 inch pieces
1 1/2 teaspoons sugar
1/8 teaspoon salt
1/4 cup ice water
Put the flour in a medium bowl. Cut in the butter until the mixture
resembles coarse meal. In a small bowl, dissolve the sugar and salt
in the water. Sprinkle over the flour mixture, tossing until the
dough begins to mass together.
Turn the dough out onto a floured surface and form it into a ball.
Wrap in plastic wrap and flatten into a 6 inch disk. Refrigerate for
at least 30 minutes.
On a lightly floured surface, roll out the dough into a large round,
1/8 to 1/4 inch thick. Trim to a 15 inch circle. Dust the dough lightly
with the flour and fold into quarters. Place it, with the point in the
center, in a 9 1/2 or 10 inch tart pan, about 1 inch high, with a removable
bottom. Open up the pastry and fit into the pan, folding down the excess
to reinforce the sides. Press the pastry against the fluted sides of the
pan; trim off any excess dough. Cover with plastic wrap and refrigerate
for at least 1 hour, or overnight.
Preheat the oven to 425F. Line the pastry with foil and fill with pie
weights or dried beans. Bake for 20 to 25 minutes, or until the pastry
is almost dry. Remove the foil and weights, prick the bottom and sides
all over with a fork, and continue baking for 5 to 8 minutes, or until
the crust is golden brown.
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