Key Lime Pie ?

[Iain]

First, I generally dislike dessert type foods except for an occasional slice of pumpkin pie. More to my liking are plain, fat-free yoghurts that will readily accept external flavour additions.

However, I was browsing deli section of local Whole Foods market recently and noticed two sizes of key lime pie, 6" and 12". Since I've never had key lime pie, I decided on the smaller size.

Later at home, I tried a piece of it. Whilst the concept is good, this particular implementation of it was heavily laden with sugar and heavy cream.

My question therefore is, are all key lime pies like this or are pies available that are much lower in fat and sugar? If so, where?

Also, is key lime curd available anywhere?

 

[Pablo]

Store bought sucks. Homemade Key Lime pie is GREAT.

Easy recipe from the web, there are others..........

 

[benjamming]

INGREDIENTS

Lime Filling

4 teaspoons grated lime zest
1/2 cup lime juice from 3 to 4 limes
4 large egg yolks
1 (14-ounce) can sweetened condensed milk

Graham Cracker Crust

11 graham crackers , processed to fine crumbs (1 1/4 cups)
3 tablespoons granulated sugar
5 tablespoons unsalted butter , melted

Whipped Cream Topping

3/4 cup heavy cream
1/4 cup confectioners' sugar
1/2 lime , sliced paper thin and dipped in sugar (optional)

Key Lime Pie Tips

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. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. 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.

 

[Pablo]

Oh man, I'm huuuuuuuuuuungry......

 

[LAGA]

You can`t beat the home made one`s. There is also the debate on whether to top with whipped cream or meringue. I`ll take either but lean towards whipped cream. We were in Key West about ten years ago and went from one coffee shop to another and tried all the different recipes of pies. That was fun.

 

[Iain]

http://en.wikipedia.org/wiki/Key_lime

Quote:
The Key lime (Citrus aurantifolia (often abbreviated to: C. aurantifolia), or Citrus x aurantifolia (Christm.) Swingle), also known as the Mexican lime, West Indian lime or Bartender's lime, has a globose fruit, 2.5-5 cm in diameter (1-2 in), that is yellow when ripe but usually picked green commercially. It is smaller, seedier, has a higher acidity, a stronger aroma, and a thinner rind than that of the Persian lime. It is valued for its unique flavor compared to other limes, with the key lime usually having a more tart and bitter flavor. The name comes from its association with the Florida Keys, where it is best known as the flavoring ingredient in Key lime pie.

............

 

[Iain]

Originally Posted By: Pablo
Store bought sucks. Homemade Key Lime pie is GREAT.

Easy recipe from the web, there are others..........


Thanks for the link. I also saw this one I like:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_14419,00.html?rsrc=like

Quote:
Coconut Crusted Key Lime Pie

3/4 cup flour
1 tablespoon sugar
2 1/4 cups unsweetened coconut flakes
5 tablespoons cold, unsalted butter, cut into pea sized bits
1 large egg mixed with 1-cup ice water
2 large egg whites
1 cup confectioners' sugar
1 teaspoon vanilla extract
Key lime filling, recipe follows

Key Lime filling:
4 egg yolks
14 ounces sweetened condensed milk
2 key limes, zested
1/2 cup key lime juice

Lightly coat a 9-inch tart tin plate with nonstick vegetable spray. In a bowl, stir together the flour, sugar, and 1/4 cup of the coconut. With fingers or a pastry blender, work in the butter until the mixture looks like coarse meal. Sprinkle on 2 to 3 tablespoons of the egg water and blend together. Form into a disc and wrap in plastic. Refrigerate for at least 1/2 hour. Roll the dough into a 9 1/2-inch round and fit into the tart tin.

Mix together the remaining 2 cups coconut, egg whites, confectioners' sugar and vanilla. Lightly press mixture against the sides of the tin. Chill for 30 minutes then bake in a preheated 375-degree F oven for 8 minutes, until just set.

Key Lime Filling: In a bowl, mix together the yolks, sweetened condensed milk, key lime zest and juice. Pour it into the shell and bake in a preheated 325 degree F oven for 18 minutes and just set. Set on a rack to cool, refrigerate until chilled.

 

[Pablo]

Quote:
2 1/4 cups unsweetened coconut flakes


Bllleccchhhhhh. That would ruin any pie. Sorry. 2.25 CUPS? Whaaaa??? I know it's the crust. Sorry not my cup of tea.

Carry on.

 

[Iain]

Originally Posted By: LAGA
You can`t beat the home made one`s. There is also the debate on whether to top with whipped cream or meringue.

Or neither. The pie I bought tasted better without.

Quote:
I`ll take either but lean towards whipped cream. We were in Key West about ten years ago and went from one coffee shop to another and tried all the different recipes of pies. That was fun.

Indeed.

 

[The Critic]

Trader Joe's Keylime Pie is awesome.

 

[MarkC]

I have one word for Key Lime Pie:

YYEEEESSSSSSS!!!!!