Key Lime Pie
Source of Recipe
Tessa
Recipe Introduction
The winning recipe from the family bake-off. I think I won because I used real limes but DS runner up was just as good and she used bottled (but she used condensed milk.just a different texture and flavor).
If you use a bottle.. make sure to check the expiration date.. DS said they varried by 2 weeks!! Also shake the bottle to make sure it's mixed!
I did use real Key Limes...(as Kevin BBQ Guru told me, it's makes the best pie!0) I did microwave my limeS 6 at a time to soften as they came out of the 'frig. (about 10 seconds... or let them sit at room temperature. Roll them before you start to squeeze (you get the max. juice) Save the limes to grate for pie and garnish. ) Oh...make sure to use a small strainer while squeezing.. these limes have the smallest little seeds! Oh I got to finally use my micro planer from Xmas - I was so in love!!!!
Sorry oversharing but here's the recipe~~~
List of Ingredients
1 T. unflavored gelatin
1 c. sugar (divided)
¼ t. salt
4 eggs, separated
½ c. fresh Key Lime juice (or bottle??)
¼ c. water
1 t. grated Key Lime peel
1 cup whipping cream, whipped (I did this first and put in the frig)
1 baked 9 – inch pie shell ( I used a prepared graham cracker pie shell - worked perfectly!)
Green food coloring ( I didn’t use.. my pie was pale yellow - pie doesn't need to be green.. if you use coloring.. use it sparingly!!!)
Recipe
Mix gelatin, ½ cup sugar and salt in a saucepan.
Beat eggs yolks, limejuice and water together
Stir into gelatin mixture.
Cook over med. Heat, stirring constantly until mixture comes to boil.
Remove from heat; stir in grated peel. Add enough coloring for PALE green color.
Chill, stirring occasionally until thickened.
While it's chillin':
Beat egg whites until soft peaks form. Add remaining sugar (½ cup) gradually; beat until stiff peaks form.
Fold (cooled) gelatin mixture into eggs whites; fold in whipped cream.
Spoon to pastry shell;
Chill until firm (I chilled it for 6 hours.. I covered it)
Spread with additional whipped cream and sprinkle with additional grated lime peel on around the edge of pie.
This recipe is NOT mine.. I decided at the last minute to use the recipe on the bag of key limes.
Compliments to "Melissa's Key Limes".. but I really think it was the BAKER??
~~~~
A not so funny note: The recipe did not have the words about separating the sugar.. I added ALL the suguar to the gelatin... yeah I didn't read the whole recipe.. and then the lime juice/eggs/water mixture. I had to double the recipe (as I had bought 2 bags of key limes).. and then I continued to double the whole recipe.. eggs and whipped cream! I had enough for the pie shell (no kidding) and I put the remainder in tupperware.. and guess that.. 2 days later it was just as good as the pie! DH is upstairs lovin' life.. I told him desert tonight was Key Lime Mousse~~~ with out whipped cream.
It looks a lot of work but well worth it and it goes fast~~?
Hope you all enjoy~~
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