From: lytton@hobie.mlb.semi.harris.com (Jody Lytton)
Subject: SUMMARY: Key Lime Recipes
Date: Mon, 12 Oct 1992 14:50:11 GMT
Organization: Harris Semiconductor, Melbourne FL

I've finally compiled all of the recipes I received. I'm emailing the list
directly to everyone that responded. Thanks for all your help. At this point,
I have tried the Easy Key Lime Pie from Barbara VanAllen and the RCCL Key
Lime Pie from Darrell Holmquist. Both were very easy to make and both were
very good. My favorite key lime pie until this weekend was made by Capt.
Hiram's in Sebastian Fla. The RCCL recipe blew that away. I'll continue to
update the list as I receive new recipes. If anyone wants to be on a mailing
list, just let me know - I'll CC you whenever I have something new...
I also took the advice of several posters and froze the juice in ice cube
trays. Once the juice turned to ice, I transferred it to freezer baggies.
As a  result, I now have roughly 10 cups of juice ready for my next few pies...
Gotta try 'em all, you know!

	-Jody Lytton lytton@mlb.semi.harris.com

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Title: Nellie & Joe's Key Lime Pie
 
>From the back of a bottle of "Nellie & Joe's Famous Key Lime Juice"
 
Combine 4 egg yolks and 1 can of sweetened condensed milk.  Mix well.
Add 3 oz of lime juice a little at a time.  Pour into graham cracker
crust.  Top with whipped cream.  Serve chilled.
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Title: Key Lime Pie
From: Carol Neer
 
Here's the Key Lime Pie recipe I got from my father.  He even sent
along a crust recipe for it.  I'm including the Meringue version that he likes
but I prefer to leave that off and top my individual pieces with whipped cream.
 
Pie Crust
 
1-1/4 cups graham cracker crumbs
1/2 cup blanched almonds - ground in food processor
1/2 stick butter, softened
 
Cream mixture thoroughly and press into greased 9" pie plate to desired
thickness and shape.  Bake in 425 oven for 8 minutes.
 
Key Lime Pie
 
1 can (14 oz) sweetened condensed milk
1 tbsp. grated fresh key lime rind
1/2 cup key lime juice (@ 4 fresh key limes) - (1/3 cup is OK, if you don't
like it so tart)
3 eggs, separated
small amount of corn starch to thicken (I added this; my dad says NO!)
 
Beat and chill egg yolks.  Mix milk, rind and pre-chilled egg yolks.  Add lime
juice, stirring until mixture thickens.  Add corn starch as needed.  Pour into
pie crust and chill 12 hours.  (12 hours is for the maximum consistency; you
can probably get away with less if you need to).
 
 
Meringue
 
3 egg whites
1/4 tsp. salt
1/2 tsp. cream of tartar
6 tbsp. sugar
1 tbsp. key lime juice
 
Add salt & cream of tartar to room temp. egg whites.  Beat while slowly adding
sugar, until whites are stiff - but not dry.  Add lim juice last and whip
whites until they stand in peaks that lean over slightly when beater is
removed.  Do not overwhip.  Cut a section of heat-resistant waxed paper and
spray with Pam.  Lay flat on cookie sheet.  Spoon 4 or 5 large (pancake size)
very thick dabs of whipped egg white separately on paper.  Use spoon to gently
pull up whites to form peaks to brown on top.  Bake 15-18 minutes in 325 oven
to gently brown peak tops.  Remove with spatula and place dabs on top of pie.
 
Note:  The addition of any artificial food coloring to this recipe is an
       aesthetic "no-no".
 
The reason for doing the meringue that way is because I've been told NEVER to
bake the filling of a Key Lime Pie.
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Title: Royal Caribbean Cruise Line Key Lime recipe
From: Darrell G Holmquist
 
  2    14 ounce can sweetened, condensed milk
  2    egg yolks, beaten
  3/4  cup Key Lime juice
  1/2  cup whipped cream
  1    9" pre-baked pie shell or Graham Cracker shell
 
Combined condensed milk and beaten egg yolks.
Gradually add Key Lime juice.
Fill pie shell with the mixture.
Bake at 350 degrees for 8-10 minutes.  Do not allow to brown!
Chill for at least two hours
Whip the cream and garnish the chilled pie with rosettes of
  whipped cream before serving.
 
It is easy and wonderful!
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Title: Easy Key Lime Pie
From: Barbara F. VanAllen
 
1/3 cup key lime juice
1 can condensed milk (either Magnolia or Eagle Brand)
1 12 oz container Cool Whip
1 graham cracker crust (Keebler makes a great one)
 
Mix the lime juice with the condensed milk until well mixed.  Fold into the
Cool Whip until well blended.  Pour into graham cracker crust and refrigerate
for an hour or two.  You can fill two crusts with this mixture. When serving,
decorate with additional Cool Whip or canned whipped cream.  It is great!!
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Title: Key Lime Pie
From: Susan McIntosh
 
I learned to make key lime pies from my grandma, who lived in Islamorada
on the Fla Keys, so I consider it pretty authentic, if not too detailed :-).
 
Her recipe:
   1 baked 8" pie crust
   1 can sweetened condensed milk
   3 eggs, separated
   key lime juice
   1/3 C sugar
 
Mix the sweetened condensed milk, egg yolks, and enough key lime juice
to get the tartness you want (usually from 1/3 - 1/2 C ... I just taste
as I go along 'cause I like 'em pretty tart!).  Beat your egg whites at
high speed until they form soft peaks.  Gradually add sugar and beat until
sugar is completely dissolved and egg whites form stiff peaks. Fold 1/3
of the egg whites into the key lime mixture.  Gently turn key lime mixture
into pie crust, top with remaining meringue.  Broil pie until meringue is a
light brown (watch carefully!).
 
Now, I'm not a meringue fan, so I modify the recipe by making the key lime
mixture a bit more tart and folding in a couple of cups of whipped cream.
This is not traditional, but I like it.
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Title: Key Lime Pie
From: Julia K Miller
 
1 pastry pie crust for a deep dish pie pan
 
4 eggs separated
1 can condensed milk
8 oz whipped cream
1/2 - 2/3 cups key lime juice
 
Make the pie crust and bake it (I think it's 350 degrees until brown but
that sounds wrong for some reason.)  A pastry crust is much better with this
than a graham cracker!
 
While crust cools, combine egg yolks, condensed milk and whipped cream.  (You
can leave out the whipped cream but I think that it makes a lighter pie.  The
"true" key lime pie doesn't have it.  Add the key lime juice to taste.  I like
mine really tart but you can add less if you don't.  Pour the mixture into
the pie crust.
 
You can make a merrangue (sp?) from the egg whites if you like.  Supposedly
a true key lime pie doesn't have it but my husband likes it with one.  You
just mix the 4 egg whites with a little cream of tartar and sugar until still.
Spread on top of the pie and bake at 425 until golden.
 
Chill the pie several hours until firm.
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Title: Florida Key Lime Pie
 
4 eggs, separated
1 14-oz can sweetened condensed milk
1/2 cup key lime juice
1 9-inch graham cracker crust
1/8 tsp cream of tartar
1/4 cup plus 2 tablespoons sugar
 
Beat egg yolks in a medium mixing bowl until thick and lemon colored.
Add milk and lime juice; blend well. Spoon filling into graham cracker
piecrust.
 
Combine egg whites (at room temperature) and cream of tartar; beat until
foamy. Gradually add sugar, 1 tbsp at a time, beating until stiff peaks
form.  Spread meringue over filling, sealing to edge of piecrust.  Bake
at 350 deg F for 10 minutes or until meringue is golden brown.  Cool to
room temperature.  Chill.
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Americana Key Lime Pie
From: Sallie Austin
 
Servings:   6
 
       1        Tbsp  gelatin, unflavored
       1/2      cup   sugar
       1/4      tsp   salt
       4              egg yolk
       1/2      cup   lime juice, fresh
       1/4      cup   water
       1        tsp   lime peel, grated
                      food color, green
       4              egg white
       1/2      cup   sugar
       1        cup   whipping cream, whipped
       1              *9" pie crust, baked
                      pistachio nuts, chopped
                      lime slice
                      whipping cream, whipped
 
 
    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!"
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Title: Key Lime Pie (strongly flavored)
 
If you like a good, /strongly flavored/ key lime pie, give this one a try:
 
From: Nellie & Joe's Key West Lime Juice
 
Combine          4  egg yolks
                 1  can of sweetened condensed milk
 
Mix well.  Add   3  ounces of Lime Juice a little at a time.
 
Pour into a         graham cracker crust
 
Top with            whipped cream
 
Serve chilled.
 
I actually prefer to ignore the "whipped cream" part.  Instead, I save the egg
whites from the pie recipe, and make a sweetened meringue top for the pie,
which I think is MUCH, MUCH, MUCH better than a whipped cream top.  (That's
just a Joy of Cooking or Fannie Farmer follow-the-steps recipe.)
 
Also, although this is a no-bake pie recipe, because of the possibility of
salmonella in this part of the country, I follow the instructions for /baked/
lime or lemon meringue pies, myself -- that involves twenty minutes at 300
degrees, if I recall correctly.  It doesn't hurt, and it might help.
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Title: Frozen Key Lime Pie
 
This pie was chosen as the Best Key Lime Pie in Florida by Burton Wolf,
in a 1977 cooking competition
 
CRUST:  1-1/4 cups graham cracker crumbs       1 tsp cinnamon
        1/4 cup softened butter/margarine      1/4 tsp fresh grnd nutmeg
        1/4 cup firmly packed dark brown sugar
 
  Combine ingredients for crust.  Spray pie plate with Pam and "tamp"  crumbs
into pan, gently ( DO NOT pack firmly ).  Reserve 2 tblspoons crumbs for
topping.  Bake at 350^ for 10 minutes.
 
FILLING:  1 can sweetened condensed milk       Grated peeol of 2
lemons(course)
          2 eggs, seperated
          1/2 cup (generous) Key Lime juice
 
  Beat yolks until thick and lemon-colored.  Add milk and blend.  Add juice, 2
tablespoons at a time.  Blend well after each addition.  Add one half of
grated lemon peel and blend again.
  Beat egg whites stiff.  Fold one-half of whites into milk-juice mixture.
(discard remaining whites or use to make meringue cookies).  Pour into
prepared crust.
  Sprinkle reserved crumbs and remaining half of lemon peel over top.   Freeze
until firm.  Then cover with aluminum foil and keep frozen until ready to use.
  Remove from freezer about 5 minutes before serving.  After 10 minutes,  pie
will no longer seem "frozen".  (Seasons in the Sun)
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Title: Lime Cheesecake              Sept '88 Chocolatier
From: Susan McIntosh
 
crust:   1/3 C sweetened flaked coconut
         1/2 C sliced almonds
         2 Tbs unsalted butter, softened
 
cheese-  2 lbs cream cheese, softened
cake     1 1/2 C sugar
         4 large eggs at room temperature
         2 Tbs vanilla extract
         1 C sour cream at room temperature
         1/3 C heavy (whipping) cream
         4 tsp freshly grated lime zest
         1/3 C freshly squeezed lime juice
 
sauce    2 10-oz pkgs frozen red raspberries
           in light syrup, thawed
         2 Tbs sugar
         1 Tbs cornstarch
 
Make the crust:  preheat oven to 350. Spread coconut in an even layer on
a baking sheet and bake 6 - 8 minutes, stirring 2 or 3 times, until the
coconut is a golden brown.  Transfer coconut to a bowl to stop the cooking
process.  Spread almonds in an even layer on the baking sheet and bake
10 - 12 minutes, shaking pan several times, until almonds are golden.  Toss
almonds with coconut.  Generously butter the bottom and side of a 9 x 3
round cake pan. Pour coconut/almond mixture into pan and tilt pan to spread
the mixture so that it covers the sides and bottom on the pan, pressing
gently if needed.
 
Make the cheesecake:  In a large bowl, beat the cream cheese at high-speed
until smooth.  While continuing to beat, gradually add sugar, beating
until well-combined.  One at a time, add the eggs.  Beat in vanilla,
sour cream and heavy cream one at a time, beating until smooth.  Beat in
lime juice and zest.  (NOTE:  I used key lime juice & zest ... seems to me
I added more than 1/3 C of juice, too.  I use the "add until it tastes
good" method and like plenty of lime taste.)  Gently pour batter into pan
and bake 45 - 55 minutes, until the cheesecake has puffed nearly to the
top of the pan and the edge is light brown.  Remove from oven, cool on
rack for 2 1/2 to 3 hours, until completely cooled.  Preheat oven to 350
again and bake cheesecake a second time for 20 - 30 minutes, until the
cheesecake is set and the surface is golden brown.  Place on wire rack to
cool completely.  Cover pan and refridgerate for at least 8 hours.  With
the tip of a sharp knife, loosen the edge of the cheesecake and tap
bottom of pan on counter to loosen.  Invert cheesecake onto a plate
and then reinvert onto a serving dish.
 
Make sauce:  In a food processor, blend the rasberries and syrup until
liquified and strain through a fine meshed sieve.  Combine sugar,
cornstarch and a small amount of puree in a saucepan, whisking to
make a paste.  Stir in remaining puree.  Cook over medium hear, stirring
constantly for 3 - 4 min, until the sauce thickens slightly and comes to
a rolling boil.  Remove pan from heat and transfer to non-aluminum bowl.
Set the bowl over a bowl of ice water and stir for 5 - 10 minutes until
chilled.
 
Serve each slice of cheesecake with a spoonful of raspberry sauce.
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Title: Key Lime Cheesecake Pie
 
 KEY LIME CHEESECAKE PIE
 
 Crust:
 1/2 of 15-ounce package all ready pie crusts
 1 teaspoon flour
 
 Filling:
 1 envelope Unflavored gelatin
 1/2 cup lime juice
 1 cup sugar
 2 eggs, beaten
 2 packages (3 ounces each) cream cheese softened
 1/4 cup (1/2 Stick) butter or margarine, softened
 1 cup whipping cream
 1 1/2 teaspoons grated lime peel
 Whipping cream, whipped, sweetened
 Lime slices
 
 Prepare pie crust with flour according to package directions for
 unfilled one-crust pie using 9-inch pie pan (See Note). Generously
 prick crust with fork.  Bake in preheated 450-degree oven 9 to 11
 minutes or until lightly browned. Cool.
 To make filling, in small saucepan, soften gelatin in lime juice
 5 minutes.  Blend in sugar and eggs. Over medium heat, bring mixture
 to a boil. Reduce heat. Boil gently 3 minutes, stirring constantly.
 In small bowl, combine cream cheese and butter; beat well. Pour in
 hot lime juice mixture; beat until smooth and well blended.
 Refrigerate until cool, about 45 minutes, stirring occasionally.
 In medum bowl, beat 1 cup whipping cream until stiff peaks form.
 Fold in cooled lime juice mixture and lime peel.  Spoon into cooled
 pie crust. Refrigerate until firm, about 2 hours.  Garnish with
 whipped cream and lime slices. Store in refrigerator.
 Makes 8 to 10 servings.
 NOTE: To form starburst design, trim dough even with edge of pan.
 Cut dough at about 1/2-inch intervals all around edges, making each
 cut 1/2 inch long. Fold each square in half diagonally to form a
 triangle, pressing lightly into dough to seal.
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Title: Lime Sour Cream Pie
 
Crust
 
1 1/2   cups            graham cracker crumbs
  1/4   cup             unsalted butter, melted
 
Pie
 
1 1/2   Tablespoons     freshly grated lime zest
  1/2   cup             fresh lime juice
    1   cup             half-and-half
  3/4   cup             sugar
    2   Tablespoons     unsalted butter, softened
    5   Tablespoons     cornstarch
  3/4   cup             sour cream
 
sweetened whipped cream for garnish
lime slices for garnish
 
For the crust: Combine the graham cracker crumbs and melted
butter and press into the bottom and sides of an 8-inch pie
pan.  Bake the crust in the middle of a preheated 350 F.
oven for 8 to 10 minutes.  Cool.
 
In a metal bowl set over a saucepan of barely simmering
water whisk together the zest, the lime juice, the
half-and-half, the sugar, the butter, and the cornstarch and
cook the mixture, whisking, for 5 to 7 minutes, or until
thickened and opaque.  Let the mixture cool completely.
Fold in the sour cream, pour the filling into the crust and
chill the pie, covered, for 1 hour, or until it is cold.
Garnish with whipped cream and lime slices before serving.
 
Note:  I suppose that you could substitute key lime juice
for the lime juice.
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Title: Key Lime Marguerita
From: Sheila Wallace
 
1 cup fresh squeezed lime or lemon juice
1/2 cup Grand Marnier, Cointreau, or Triple Sec
1 cup tequila - Use a good tequila, like Heddurra
1/2 cup sugar (I use confectioners sugar, it blends in better)
 
Mix ingredients in blender, without ice at first.  Add ice
a few cubes at a time until blender container is full.
Serve in glasses with salted rims. (To salt the rim, take
a lime/lemon rind after it's been squeezed, run it around
the rim to moisten, roll in salt, and let dry a few seconds.)
 
If your limes aren't very sour then you can leave out some
of the sugar.  I usually add 1/4 cup to start, then add more
if it needs it.
 
For fruit (strawberry, raspberry, etc), I use the same ratios,
but add frozen fruit instead of ice to the blender, and omit
the salt on the glasses.
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