Title: KEY LIME PIE

Title: KEY LIME PIE

Ingredients:
1 pkg. (3 oz) lime gelatin 1 cup boiling water
1 to 2 t. grated lime rind 1/2 cup lime juice
1 egg, separated 1 1/3 cup sweetened
condensed milk
1 t. aromatic bitters 1 cup sour cream
Few drops green food coloring (optional)
1 baked 9-inch pie shell (cooled)

Directions:
Dissolve gelatin in boiling water. Add lime rind and juice. Beat egg
yolk slightly, slowly add gelatin stirring constantly. Add milk, betters
and sour cream, stirring until blended. Chill until slightly thickened.
Beat egg white until soft peaks will form; fold into gelatin mixture.
Add coloring. Pour into pastry shell. Chill until firm. Garnish with
whipped cream or whipped toping and lime slices.
-End Recipe Export-
/INTERCOOK Rich Harper @ 1:102/125 (Salata, Redondo Beach CA)
Date : Do 28.10.93, 00:22
[...]
Well, this is the recipe that you asked for, but you might be
disappointed in the results. Then again you might not. Not knowing
where you had the pie will tell what it was like. The true Key Lime
pie, uses Key Lime juice and it is very hard to get outside of
Florida.
MMMMM----- Recipe via Meal-Master (tm) v7.02
Title: Americana Key Lime Pie
Categories: Desserts, Pies
Servings: 6
1 tb Unflavored gelatin (1 env.)
1/2 c Sugar
1/4 ts Salt
4 Egg yolks
1/2 c Lime juice
1/4 c Water
1 ts Grated lime peel
Few drops green food color
4 Egg whites
1/2 c Sugar
1 c Heavy cream, whipped
(2 of 7) [12/17/1999 11:30:40 AM]
Key Lime Pie - COLLECTION
1 9-in baked pastry shell
Pistachio nuts, chopped
Lime slices for garnish
Heavy cream, whipped, to top
Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together
egg yolks, lime juice, and water; stir into gelatin mixture. Cook and stir
over medium heat just till mixture comes to boiling. Remove from heat;
stir in grated peel. Add food coloring sparingly to tint pale green.
Chill, stirring occasionally, until the mixture mounds slightly when
dropped from a spoon. Beat egg whites till soft peaks form; gradually add
1/2 c sugar, beating to stiff peaks. Fold gelatin mixture into egg whites.
Fold in whipped cream. Pile into cooled baked pastry shell. Chill till
firm. Spread with more whipped cream; edge with grated lime peel. Sprinkle
chopped pistachio nuts in center. Garnish with thinly sliced lime placed
in whipped cream mounds around edge of pie.
Source: Better Homes & Gardens Dessert Cookbook. "A spectacular from the
famous Miami hotel!"
MMMMM
/INTERCOOK Carl Savickas @ 1:261/1100 (Broadwater Rbbs, Arnold MD)
Date : 30.10.93, 01:15
[...]
Real Key Lime Pie.
Key West Lime Juice Company 1-800-848-3711
1- 14 oz. can sweetned condensed milk
4- Egg yolks
3 or 4 oz.- Key Lime Juice
1 - 9" Graham cracker pie shell
In a mixing bowl on low speed:
Blend condensed milk and egg yolks.
Slowly, SLOWLY, add Key Lime juice.
After all ingredience are mixed together well,
Pour ingredience into the pie shell.
Put the pie in an oven at 350 for about 15 min.
Chill and serve.
You can heat the mixture in a sauce pan and pour it into the pie shell:
BE CAREFUL! Once the mixture heats up, it will set up, and you better
not dilly dally in getting it into the pie shell.
/INTERCOOK Bud Cloyd @ 1:105/81 (Mike's Mansion, Portland OR)
Date : 30.10.93, 07:13
[...]
I have several more if you are interested.
Here comes one:
(3 of 7) [12/17/1999 11:30:40 AM]
Key Lime Pie - COLLECTION
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Key Lime Shamrock Torte
Categories: Desserts, Vegetarian, Cakes
Servings: 6
2 pk Firm silken tofu
3/4 c Brown rice syrup
1/2 c Honey
3/4 c Lime juice
1 tb Agar powder
4 tb Arrowroot
2 tb Corn oil
1 ea Carob cake, see recipe
2 ea Kiwi fruits
MMMMM------------------------------GLAZE-----------------------------------
1 ts Agar powder
1/2 c Water
1/2 c Brown rice syrup
2 dr Mint extract
Blend the tofu, brown rice syrup, honey, lime juice, agar, arrowroot &
corn oil until smooth. Transfer to a double boiler & heat till the
mixture thickens. It should reach the consistency of heavy cream. Set
aside to cool.
Split the carob cake into 2 layers (you'll need only 1 layer). Line a
9-inch cake pan with a sheet of plastic wrap. Place one layer of cake in
the bottom of the pan & refrigerate while the filling is cooling.
When the filling is cool, pour it into the cake & refrigerate until the
filling sets completely (about 2 hours).
Peel the kiwi fruit, cut it into thin slices & fan out the slices over the
entire torte. Glaze if desired by pouring a thin layer of still warm
glaze over the cool cake. Refrigerate the cake again for 10 minutes
before cutting it.
To serve, remove the cake from the pan by lifting out on the plastic wrap.
GLAZE: In a small pot, dissolve the agar in the water. Add brown rice
syrup & mint extract. Bring to a simmer & remove from heat. Allow to
cool slightly.
Ron Pickarski, "Friendly Foods"
MMMMM
/INTERCOOK Art Barron @ 1:106/114 (The Fireside, Houston TX)
(4 of 7) [12/17/1999 11:30:40 AM]
Key Lime Pie - COLLECTION
Date : 06.11.93, 06:37
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Delicious Key Lime Pie
Categories: Pies, Desserts
Servings: 6
1 tb Plain gelatin
1 c Sugar
1/4 ts Salt
4 Eggs,separated
1/2 c Key Lime juice; strained
1/4 c Water
1 ts Grated Key lime peel
1 c Heavy cream; whipped
1 Baked graham cracker crust
Mix the gelatin, half of the sugar and the salt in a saucepan. In another
pan,beat the egg yolks well. Add the lime juice and water to the egg yolk
mixture. Stir the egg yolk mixture into the gelatin mixture. Cook over low
heat,stirring constantly,just until the mixture comes to a boil. Remove
from heat; stir in grated peel. Chill,stirring occasionally, until the
mixture mounds slightly when dropped from a spoon. Beat the egg whites
until soft peaks form. Gradually,add the remaining sugar, beating until
stiff.Fold into the chilled gelatin mixture. Fold in whipped cream
(reserve some for topping,if desired).Pour into the baked crust. Chill
until firm.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Pier House Key Lime Pie
Categories: Pies, Desserts
Servings: 8
4 Eggs; separated
14 oz Sweetened condensed milk
1/2 c Key or Persian lime juice
1/2 ts Cream of tartar
1 9" graham cracker crust
MERINGUE
4 Egg whites
4 tb Sugar
Preheat oven to 325 degrees.With an electric mixer,beat the egg yolks on
high speed until thick and light in color.Turn off mixer and add the
condensed milk,Mix on low speed.Still on low speed,add half the lime
juice,cream of tartar and then the remaining lime juice.Mix until blended.
(5 of 7) [12/17/1999 11:30:40 AM]
Key Lime Pie - COLLECTION
Pour into prepared crust and bake for 10 to 15 minutes or until the center
is firm and dry to the touch.Freeze for at least 3 hours before topping
with meringue. To make meringue,heat the egg whites and sugar in the top of
a double boiler,stirring frequently,to 110 degrees.Beat on high speed until
stiff peaks are formed.Top the frozen pie and return it to the freezer
until ready to serve.It keeps for several days.
MMMMM
/INTERCOOK Art Barron @ 1:106/114 (The Fireside, Houston TX)
Date : 06.11.93, 06:43
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Florida Key Lime Pie
Categories: Pies, Desserts
Servings: 8
CRUST
1 1/4 c Graham cracker crumbs
2 tb Sugar
1/3 c Butter; melted
FILLING
5 Large egg yolks
1/2 c Freshly squeezed lime juice
1/3 c Sugar
1/8 ts Salt
2 tb Coarsely grated lime peel
2 1/2 c Heavy cream
1 Small lime,sliced,optional
Prepare crust: Heat oven to 375 degrees.In 9" pie plate combine graham
cracker crumbs and 2 tbsp. sugar;stir in butter until blended. Press
mixture firmly and evenly over bottom and sides of pie plate; bake 10
minutes until browned.Cool completely on wire rack. Prepare filling: In top
of double boiler using wire whisk,beat egg yolks,lime juice,1/3 cup sugar
and salt until well blended.Set over simmering water;cook about 5
minutes,stirring constantly until mixture is thick enough to coat back of
metal spoon.Remove from heat; stir in 1 tbsp. grated lime peel.Refrigerate
mixture about 45 minutes until cool.Meanwhile,in large bowl with electric
mixer at medium speed,beat cream until soft peaks form.Set 1 cup whipped
cream aside for garnish;fold cooled lime mixture into remaining cream.Spoon
filling into prepared crust;refrigerate at least 2 hours until set. To
serve: Spoon remaining whipped cream decoratively over top of pie; sprinkle
cream with remaining 1 tbsp. lime peel.Garnish with lime slices,if desired.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
(6 of 7) [12/17/1999 11:30:40 AM]
Key Lime Pie - COLLECTION
Title: Key Lime Pie
Categories: Desserts, Pies, Londontowne
Servings: 8
3/4 c Key Lime juice
2 t Key Lime juice
2 1/4 c Sweetened condensed milk
1 t Grated Key lime rind
3 Egg yolks
1 9" graham cracker pie crust
Sweetened whipped cream
Squeeze juice from 4 lg or 6 small Key Limes and grate rind; set aside.
Using a whisk beat egg yolks until buttercup yellow. Add about half the
condensed milk, using whisk. Blend well and add remaining milk. Add half
the lime juice and blend slowly. Add remaining juice and blend. Add grated
rind; mix and pour into chilled pie crust.
Refrigerate 4 hours. May be frozen. To serve, slice while still frozen and
let stand about 10 minutes. Top with whipped cream.
Mrs. Harold T. Cook
amyl
(7 of 7) [12/17/1999 11:30:40 AM]
Key Lime Pie
Key Lime Pie
From:
Date: Fri, 12 Nov 1993 21:57:34 -0800 (PST)
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
(1 of 2) [12/17/1999 11:30:44 AM]
Key Lime Pie
Pile into shell. Chill until firm. Before serving top with additional
whipped cream, trim with grated lime peel.
amyl
(2 of 2) [12/17/1999 11:30:44 AM]
Lemon Meringue Pie
Lemon Meringue Pie
From: morrissey@stsci.edu (Mostly Harmless)
Date: Sat, 24 Jul 1993 16:00:04 GMT
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.
mara
[12/17/1999 11:30:45 AM]
Lemon tarts : COLLECTION
Lemon tarts : COLLECTION
From: r.gagnaux@chnet.ch (Rene Gagnaux)
Date: Sun, 12 Sep 1993 12:00:00 +0200
Title: Sweet flan pastry
Categories: Pastry
Servings: 1
300 g Unsalted butter 1 ds Salt
500 g Plain flour 1 x Egg yolk
150 g Sugar 1 x Egg
Put the butter, cut into pieces, with the flour, sugar and salt,
into a mixer. Work it until the mixture resembles coarse semolina.
Add the egg yolk and the whole egg and do not work the machine for a
moment longer than necessary (VERY IMPORTANT) to amalgamate the eggs with
the flour mixture. Form it into a ball and leave it to rest in the
refrigerator for several hours before using it.
(The pastry will keep very well in the refrigerator for a few days,
wrapped in transparent film)
Title: Lemon tart
Categories: Desserts
Servings: 6
250 g Sweet flan pastry - tart tin
Butter and flour for the
3 x Eggs 1 x Juice of 1 orange
1 x Egg yolk 1 1/2 dl Double cream
1 x Juice of 3 lemons 150 g Sugar
Pre-heat the oven to 260 oC (500 oF).
Butter and lightly flour a 20 cm tart tin with a removable base. Line it
with the pastry and blind-bake it for 10-15 minutes. Take care to protect
the pastry with a disc of aluminium foil, which should be pressed up to
and over the edges before it is weighted down. When itis cooked, let it
cool without taking it out of the tin. Lower the oven temperature to 180
(1 of 2) [12/17/1999 11:30:49 AM]
Lemon tarts : COLLECTION
oC (350 oF).
Whisk all the ingredients for the tart filling together - the eggs, orange
and lemon juice, cream and sugar.
When the mixture is nice and frothy, pour most of it into the tart shell.
The mixture needs to come right to the top, but to avoid spilling it put
the partly filled tart into the oven (with the temperature now reduced)
and finish filling it with a spoon.
Bake the tart with the oven door ajar, and wait until the filling has
become firm. This should take about 35 minutes. Check the firmness of the
filling by giving the tin a little shake.
Take the tart out of the tin when it is lukewarm and leave it on a cake
rack to cool.
(From: Fredy Girardet, Cuisine spontanee)
amyl
(2 of 2) [12/17/1999 11:30:49 AM]
Meringue Angel Pie
Meringue Angel Pie
From: agonzale@wam.umd.edu (Annette Gonzales)
Date: 16 Aug 1993 15:32:04 GMT
6-8 servings
prep time: 30 - 40 minutes
Baking time: 40 minutes
Chilling time: 2-4 hours
Oven temp: 300 F
Meringue:
4 egg whites 1/2 tsp. cream of tartar
pinch of salt 1 Cup granulated sugar
Filling:
4 egg yolks
1/2 cup granulated sugar
2 Tbsp. grated lemon rind
3 Tbsp. lemon juice
1 cup whipping cream, whipped
Fresh minth for garnish, optional
Fresh strawberries, slided or whole
raspberries, for garnish, optional
1. Whip egg whites with cream of tartar and pinch of
salt until frothy.
2. Slowly beat in the 1 cup sugar, 1 tablespoon at a time,
beating until meringue is stiff and glossy.
3. Spread meringue into a well-buttered and floured 9-inch
pie plate but reserve some for piping around edges.
4. Bake at 300 F for 40 - 45 minutes or until meringue
is dry and crisp and top is slightly brown.
5. Meanwhile, beat egg yolks in a bow with the 1/2 cup
sugar, lemon rind and lemon juice until fluffy.
(1 of 2) [12/17/1999 11:30:50 AM]
Meringue Angel Pie
6. Place bowl over boiling water. Beat while cooking until
thich and creamy. Consistency should be about that of
softly whipped cream.
Chill.
7. Fold whipped cream into lemon mixture. Turn into meringue
shell. Cover.
8. Chill2 - 4 hours. Garnish with fresh mint and strawberries.
9. Or fill crust with fresh berries. Serve with whipped cream.
mara
(2 of 2) [12/17/1999 11:30:50 AM]
Mississippi Mud Pie
Mississippi Mud Pie
From: motyer@med.und.ac.za (Rod Motyer)
Date: Wed, 17 Nov 1993 12:11:11 GMT
Needs a 22cm springform tin, greased and lined
(1) Crush 200 g digestive biscuits in a plastic bag/food processor.
Melt 100 - 125 g unsalted butter, add to biscuit, add 100 g plain
grated chocolate.
Line base and sides of the tin, refrigerate for 30 minutes.
(2) In dish 1 melt and mix
200 g marshmallow with 4 tablespoons milk (microwave Hi 2 mins)
300 g chocolate
(3) In dish 2 melt and mix
100 g marsmallow (microwave Hi 2 mins)
4 teaspoons instant coffee in 20 ml hot water
(4) In a bowl whip together
500 ml thick cream
30 ml/ 2 tablespoons soft light brown sugar
(5) Add three quarters of the cream (4) to dish 1 and whisk
(6) Add one quarter of the cream (4) to dish 2 and whisk
(7) Pour the chocolate marshmallow mix (5) into the biscuit tin (1),
then pour the coffee marshmallow mix (6) on top. Swirl the top.
(8) Chill for 4 hours in the fridge, then serve with cream or ice cream.
amyl
[12/17/1999 11:30:55 AM]
Nectarine Pie
Nectarine Pie
From: arielle@bonkers.taronga.com (Stephanie da Silva)
Date: Mon, 20 Mar 1995 17:46:41 GMT
1 9" unbaked pie shell
4 medium nectarines
2/3 cup sugar
4 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon almond extract
1 cup heavy cream
1/4 teaspoon salt
Combine sugar, flour, salt, cinnamon, cream and almond extract. Set
aside. Preheat oven to 400F. Placenectarines in boiling wtaer for 30
to 45 seconds. then plunge into cold water and remove skins. Cut in
half and remove pits. Place halves flat side down in pie shell. Pour
cream mixture around nectarines and bake 35 to 40 minutes. Serve warm
with ice cream.
amyl
[12/17/1999 11:30:58 AM]
Orange Freeze Pie
Orange Freeze Pie
From: cherry@issi.com (Barbara Cherry)
Date: 1 Sep 1993 14:55:05 GMT
A little something to help cool down those last few dog days...
1 deep dish pie shell, baked
1 pkg (3 oz) orange flavored gelatin
2/3 cup boiling orange juice (OJ)
1 cup vanilla ice cream softened
1 can (11 oz) mandarin oranges, drained
1 cup La Creme Whipped Topping, thawed
Dissolve gelatin in boiling OJ. Add ice cream by spoonfuls,
blending until dissolved. Chill until _slightly_ thickened.
Stir in mandarin oranges. Fold in whipped topping. Pour
into pie shell. Freeze until firm, about 2 hours. Remove
from freezer 15 minutes before serving.
amyl
[12/17/1999 11:31:02 AM]
Pecan Delight Pie
Pecan Delight Pie
From: dhtucker@digi.lonestar.org (Doug Tucker)
Date: Mon, 19 Jul 93 16:13:16 -0500
3 egg whites, room temperature, beaten stiff
1 cup sugar
1 1/4 tsp baking powder
1 cup crushed (not pulverized) soda crackers
3/4 cup chopped pecans
1/2 cup finely chopped dates
1 tsp vanilla
whipped topping to cover (preferably real whipped cream)
optional toasted pecans for garnish
Beat egg whites until stiff peaks form, then combine sugar and baking powder.
Fold in crackers, pecans, dates and vanilla; pour into greased 9-inch pie pan.
Bake at 300deg for roughly 25 minutes or until a toothpick inserted into the
center of the pie comes out clean. Beware overcooking!
Allow pie to cool then top with whipped cream and remaining pecans.
Serve in small slices with lots of coffee -- this is REALLY rich.
ENJOY!!!
mara
[12/17/1999 11:31:06 AM]
Pecan Pie
Pecan Pie
From: patter@hardy.u.washington.edu (Brooke Patterson)
Date: 19 Nov 1993 07:39:15 GMT
This recipe is from the kitchen of a wonderful lady named Adair Howell. I
got the recipe because I bought her pie at a pie auction during an
interesting annual festival in Conway, Arkansas--Toad Suck Daze!!
3 eggs
2/3 cup sugar
1/2 tsp salt
1/3 cup melted butter
1 cup light corn syrup
1 cup pecan halves (or a little more than a cup of crushed pecans)
1 9" pie crust, baked
Beat eggs, sugar, salt, butter, and syrup with rotary beater. Stir in nuts.
Pour all in crust. Bake 40-50 minutes at 375 F. (Note: It may need to cook
longer--bake until the center doesn't "jiggle". It is not a bad idea to
cover the pie with aluminum foil to keep the crust from burning--many times
it will brown nicely even with the foil; if not, remove the foil for the last
5-10 minutes.)
amyl
[12/17/1999 11:31:10 AM]
Pumpkin Pie
Pumpkin Pie
From: hammond@odin.scd.ucar.edu (Steve Hammond)
Date: Thu, 14 Oct 1993 19:43:40 GMT
From: richman@uxe.cso.uiuc.edu
Having just watched 40 lbs of pumpkin get stewed down to 32 cups of
puree, enjoying a homemade pumpkin pie, and watching a pumpkin
cheesecake bake in the oven (yet uneaten), can I interest anyone in
trading pumpkin recipes? I'll start off with one pumpkin pie slightly
altered from The Little House Cookbook:
Homemade Pumpkin Pie
--------------------