Saturday, September 18, 2010

Key Lime Pies

KEY LIME PIE


It's football season again!

To open up our recipe segment,
 I'd like to start with an old-favorite.
Enclosed are two I did at last year's Superbowl Party.
Whether your team triumphs this year or not,
 at least you know you've got a winner on the dessert table!

Start at least a day ahead and refrigerate.
It actually gets creamier the longer it is in the fridge!

You can use an electric mixer or mix by hand.
Makes one key lime pie.

Preheat oven to 325 degrees.

3 eggs separated
1 can sweetened condensed milk
1/2 cup key lime juice
(or only 1/3 cup if you don't like it sweet-tart)
Store-bought graham or shortbread crust.

In a small mixing bowl whip your 3 egg whites to soft peaks, (keyword: soft).
Start with a medium mixing bowl.

Empty your can of condensed milk into the bowl.
Add your egg yolks and cream- don't overdo it - just until thoroughly blended.
All at once, add your lime juice and blend quickly.
It will cream right up. Blend well.
To make it lighter, fold in your egg whites, turning the bowl 1/4 turn each time you fold over.

The finished product will be fairly loose.
Pour into your crust and bake 30 mins or until pie is well-formed but still a little jiggly in the middle.
Turn the oven off.
Prop the door open with a wooden spoon or spatula and let it cool for about 45 mins - 1hr.
It will deflate only a little and very slowly.
This keeps it from falling and cracking!
With dairy you don't want to overdo the heat or mixing. It will affect the texture.
Once out of the oven, let it cool completely. Cover and refrigerate.
(What I love about this: You don't get much simpler than 3 or 4 ingredients per pie!)

Enjoy - and may the best team win this year! ~

1 comment:

Hadassah said...

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