What is "classic" Key Lime Pie to you?!


Question: What is "classic" Key Lime Pie to you!?
I made key lime pie last night!.
It was a non-bake pie from www!.bettycrocker!.com
This is the recipe I used:
1/2 cups finely crushed graham crackers (20 squares)
1/3 cup butter or margarine, melted
3 tablespoons sugar
1 can (14 oz) sweetened condensed milk
1/2 cup Key lime juice
1 container (8 oz) frozen whipped topping, thawed
1!. Heat oven to 350°F!. In small bowl, mix graham cracker crumbs, butter and sugar!. Press in bottom and up side of 9-inch glass pie plate!. Bake 8 to 10 minutes or until golden brown; cool!.
2!. In large bowl, beat milk and lime juice with electric mixer on medium speed until smooth and thickened!. Fold in whipped topping!. Spoon into cooled pie crust!.
3!. Cover and refrigerate about 1 hour or until set!. Store in refrigerator
**************************************!.!.!.
The question I have is:

What is the classic way of making a key lime pie!? I had never made this kind of pie before and never tasted it before last night!.
It seemed kind of generic!.
Other recipes I have seen use eggs and baking!.
What are your thoughts and experiences!?Www@FoodAQ@Com


Answers:
Key Lime Pie X
"This is the traditional Floridian pie, except made with less fat!. It is delicious!"
1 1/2 cups cornflakes cereal crumbs
1/4 cup white sugar
1/3 cup fat free margarine spread
1 (14 ounce) can sweetened condensed milk
4 tablespoons fresh lime juice
3 tablespoons fresh lemon juice
3 drops yellow food coloring
4 egg whites
6 tablespoons white sugar

1!. In a medium bowl, mix cornflake crumbs, 1/4 cup sugar and melted margarine until well blended !. Press mixture into a 9 inch pie plate!. Refrigerate until set!.
2!. In a large bowl, mix sweetened condensed milk, lime juice, lemon juice and yellow food coloring until creamy!. Pour into crust and refrigerate until set!.
3!. Preheat oven to 450 degrees F (230 degrees C)!. In a large glass or metal mixing bowl, beat egg whites until foamy!. Gradually add 6 tablespoons white sugar, continuing to beat until stiff peaks form!. Spread meringue over pie, covering completely!.
4!. Bake in the preheated oven for 5 minutes, or until meringue is golden brown!.

Key Lime Pie I
"Beaten egg whites are carefully folded into the lovely lime filling to create a light and airy texture!. The pie is baked in a graham cracker crust, frozen and topped with freshly whipped cream just before serving!."

1 cup graham cracker crumbs
3 tablespoons white sugar
5 tablespoons butter, melted
3 eggs
1/2 cup key lime juice
1 (14 ounce) can sweetened condensed milk
1 pinch salt
1 pinch cream of tartar
1 cup heavy whipping cream
1 lime, sliced

1!. Preheat oven to 325 degrees F (165 degrees C)!. Mix graham cracker crumbs with sugar and melted butter!. Press into 9 inch pie plate and bake for 5 minutes!. Remove from oven and let cool!.
2!. Separate 2 of the eggs, placing the two egg whites into a mixing bowl!. Reserve the yolks in another bowl!.
3!. To the yolks, add one whole egg, lime juice and sweetened condensed milk!. Whisk until smooth!. With clean mixer blades or a whisk attachment, beat the egg whites with salt and cream of tartar until stiff, but not dry!. Fold whites into filling mixture!. Pour filling into partially baked crust!.
4!. Bake in preheated 325 degrees F (165 degrees C) for 10 to 15 minutes or until set!. Let cool at room temperature, then freeze 4 hours to overnight!. Just before serving, whip cream to form stiff peaks!. Serve decorated with whipped cream and lime slices!.

Florida Key Lime Pie

"To make this heavenly key lime pie, combine lots of lime juice and lime zest with fluffy whipped cream cheese and condensed milk!. Then spoon this slightly tart filling into a graham cracker crust, top with lots of sweetened whipped cream and chill!."

1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
2 (14 ounce) cans low-fat sweetened condensed milk
3/4 cup key lime juice
1 teaspoon grated lime zest
1/4 teaspoon salt
1 cup heavy cream, chilled
1 teaspoon vanilla extract
3 tablespoons confectioners' sugar

1!. To Make Lime Filling: In a large mixing bowl, whip cream cheese until fluffy!. Add condensed milk, lime juice, lime rind, and salt!. Whip until mixture is smooth!. Pour into graham cracker crust!. Cover with plastic wrap and chill thoroughly!.
2!. To Make Topping: In a medium bowl, whip cream until soft peaks form!. Add vanilla or lemon extract and confectioners' sugar!. Continue to whip until cream forms stiff peaks!. Place topping in a fine-mesh sieve and place sieve over a bowl to catch liquid that drains off!. Cover topping tightly with plastic wrap and allow to drain for 2 hours!.
3!. Before serving, discard liquid that has drained from topping!. Spread topping over pie!.Www@FoodAQ@Com

I live in Miami, so believe me when I say I've eaten my share of real Key Lime pie!. A classic key lime does not have Cool Whip in it!. It's thickened with egg yolks!. You could top it with whip cream like the following recipe, or with the left-over whites, beaten until stiff (like you would a lemon meringue)!.Here's a great recipe for an authentic key lime pie!.!.!.

***Key Lime Pie***

For crust
1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
2 tablespoons sugar
5 tablespoons unsalted butter, melted
For filling
1 (14-oz) can sweetened condensed milk
4 large egg yolks
1/2 cup plus 2 tablespoons fresh or bottled Key lime juice (if using bottled, preferably Manhattan brand)

For topping
3/4 cup chilled heavy cream

Make crust:
Preheat oven to 350°F!.
Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate!.

Bake crust in middle of oven 10 minutes and cool in pie plate on a rack!. Leave oven on!.

Make filling and bake pie:
Whisk together condensed milk and yolks in a bowl until combined well!. Add juice and whisk until combined well (mixture will thicken slightly)!.

Pour filling into crust and bake in middle of oven 15 minutes!. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours!.

Make topping:
Just before serving, beat cream in a bowl with an electric mixer until it just holds stiff peaks!. Serve pie topped with cream!.

Www@FoodAQ@Com

I make this all the time and I am From Florida and still live here


KEY LIME PIE

4 eggs
1 (14 oz!.) can condensed milk
4 oz!. Key Lime Juice

BUTTER CRUST PIE SHELL:

6 oz!. granulated sugar
12 oz!. butter
2 eggs
1 lb!. 2 oz!. all-purpose flour

TOPPING:

1 qt!. heavy cream
3 oz!. sugar

STEP 1 - BUTTERCRUST SHELL: Blend sugar and butter until creamy!. Add eggs, blend!. Add flour and mix for 30 seconds!. Refrigerate for 30 minutes!. Remove and roll dough on floured surface, 1/4 inch thick!. Grease 2 (9 inch) pie shells with shortening!. Bake at 375 degrees for 10 minutes or until slightly brown!. Remove, cool at room temperature!.
STEP 2 - FILLING: Blend eggs and condensed milk!. Add key lime juice and mix thoroughly!.

STEP 3: Pour filling mix into pie shells immediately!. Bake at 350 degrees for 15 minutes!. Remove from oven and cool at room temperature!. Refrigerate for 1 hour!.

STEP 4 - TOPPING: Whip 1 quart heavy cream with 3 ounces sugar until thick!. Decorate pie with whipped cream and garnish fresh key lime slices!.

Makes 2 (9 inch) pies



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