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Full Online Book HomeLearning KitchenFruit - Lime - Key Lime Pie
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Fruit - Lime -  Key Lime Pie Post by :66533 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1620

Click below to download : Fruit - Lime - Key Lime Pie (Format : PDF)

Fruit - Lime - Key Lime Pie

Graham Cracker Crust:
1 cup plus 2 1/2 tablespoons graham cracker crumbs
5 tablespoons melted unsalted butter
2 1/2 Tbsp sugar

3 egg yolks
2 limes, zest grated (about 1 1/2 teaspoons)
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed lime juice (if you get Key limes, use them: otherwise use regular limes) (I used 1/2 cup regular lime juice, but 2/3 cup would have been fine)

1 cup heavy or whipping cream, chilled
3 tablespoons of confectioners’ sugar

For the graham cracker crust: Preheat the oven to 350 degrees F. Butter a 9-inch pie pan.
Place graham cracker crumbs in a medium bowl. Add the melted butter and sugar, and mix until combined. Press the mixture into the bottom and sides of the pan, forming a neat border around the edge. Bake the crust until set and golden, 5-7 minutes. Set aside on a wire rack. Leave the oven on.

For the filling: In an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at a high speed until very fluffy, abut 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour mixture into the pie crust. Bake for 10 minutes, or until the filling has set. Cool completely on a wire rack, then refrigerate until well chilled, at least 3-4 hours. Freeze for 15 to 20 minutes before serving.

For the topping: Whip the cream and the confectioners’ sugar until nearly stiff. Cut the pie in wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

Adapted from Joe's Stone Crab Restaurant
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Fruit - Key Lime Pie Fruit - Key Lime Pie

Fruit - Key Lime Pie
1 cup white sugar 1/4 cup all-purpose flour 3 tablespoons cornstarch 1/4 teaspoon salt 2 cups water 3 eggs 1 tablespoon butter or margarine 1/4 cup fresh or bottled key lime juice Grated zest of 1 lime 1 baked 9 inch pie shell 1/4 teaspoon cream of tartar 6 tablespoons white sugar Preheat oven to 425 degrees F (220 degrees C). Separate eggs. Beat egg yolks and set whites aside. Combine 1 cup white sugar, flour, cornstarch and salt in a saucepan.Gradually stir in water. Cook over medium heat until thickened. Gradually stir cooked sugar mixture into beaten

Fruit - Key Lime Chiffon Pie Fruit - Key Lime Chiffon Pie

Fruit - Key Lime Chiffon Pie
1 cup water 1/2 cup sugar 2 Tbsp. julienned lime zest 22 graham cracker squares 1/4 cup light brown sugar, lightly packed 1 Tbsp. grated lime zest 5 Tbsp. unsalted butter 1 envelope unflavored gelatin 1/3 cup fresh lime juice 1/2 cup sugar 2 eggs, separated 1 cup heavy cream (whipping) 1 tsp. vanilla Combine water, sugar and heat to a simmer. Stir in julienned zest and simmer for 30 minutes. Strain, reserving zest and syrup separately. Preheat oven to 375. Combine crumbs, light brown sugar, grated zest and butter in food processor and mix until mixture holds together. Pat into