Lemon Pie?

[Mara]

Date: 5/30/2006 10:52:24 AM
Author: aljdewey

Date: 5/27/2006 9:57:15 PM
Author: FireGoddess
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Yummy. Although Alj and I both damn well know that key lime pie is the best!!!

MMMMMMMMMM....I make an absolutely KICK ASS key lime pie.....lol!

Gotta get you here for some, FG!

TRAITOR to lemon!

Now that Deco is finally seeing the lemon...you are released from further lemon loving duty. Begone with you!

 

[PaulaW]

OK, um... HOW did I miss this thread?!?!?!? You guys are making me nuts over here... that pie looked AWESOME!! I will say I am in the Key Lime club though... it''s hands down the best!!! I love it so much, at our wedding in Key West, we scrapped cake and had key lime pie instead AND AND AND... we gave our guests the recipe and a bottle of local key lime juice... all part of my master plan for world domination baby!! LOL!
aljdewey - you MUST post your recipe!! Mine is pretty darn good, but I''d love to see yours!
Mara - as for your egg whites, have you ever tried the white vinegar trick? My mom always taught me that even after you wash and dry your mixing bowl, to wipe it out with a bit of white vinegar on a paper towel to make sure it''s absolutely clean and you should be ok! Although... a nice copper bowl would be great to have!

 

[Mara]

thanks for the tip paula!

my egg whites always seem hit or miss which drives me nuts, either they come out PERFECT or not at all and i just drive myself insane overbeating them...i read that the copper conducts energy better or something similar, and that it is supposed to be WAY easier to get the egg whites stiff with it. but i will try the white vinegar too. everything helps!!!!

 

[FireGoddess]

OMG I thought Deco had bigger balls than that. I don''t think for one minute she abandoned her kiwi post. But if she did, more key lime for Alj and I. Sweet. We''ll have to have a key lime lovin par-tay.

We welcome Paula to the key lime club!! She''s clearly enlightened.

I will post the Key Lime Parfait recipe in the next day or so...though if a single lemon lover makes it, I''ll know you''re a poser!

 

[Lorelei]

Another good tips for egg whites is when you use the leftover LEMON from the LEMON PIE to wipe around the inside of the clean mixing bowl and beater to remove any residual grease - this will help the egg whites whip properly.

 

[ljmorgan]

Oh the power of the internet -- this THREAD made me lose my mind and make a key lime pie tonight! Seriously, I had been thinking about the pie since I read this thread, and tonight I caved. Sooo worth it, it is to die for. Even though this thread is for lemon pie... mind if I share a fab, easy key lime pie recipe?

It''s from allrecipes.com and it''s my fav -- but I recommend using the key lime juice, using a premade graham cracker pie crust, and also making your own whipped cream... makes all of the difference

INGREDIENTS:

* 1 (10 inch) pie crust, baked and cooled
* 1 tablespoon grated lime zest
* 1 cup key lime juice (or 1/4 cup lemon juice, 3/4 cup lime juice)
* 1 (14 ounce) can sweetened condensed milk
* 1 (3.5 ounce) package instant vanilla pudding mix
* 1 (8 ounce) container frozen whipped topping, thawed

DIRECTIONS:

1. In a large bowl, mix together lime rind, lime juice, and condensed milk. Whisk in pudding mix and allow to set up 5 minutes. Fold in 8 ounce tub of whipped topping. Pour mixture into pastry shell. Chill at least 2 hours before serving. Garnish with additional whipped topping if desired.

 

[fisherofmengirly]

Lindsey,

Your puppy is adorable! What a precious picture!!

 

[IrishAngel7982]

You girls crack me up! I''ve been off for about a week and I came back to check out this thread and there''s actually pies everywhere!!! It''s great!!!!

 

[FireGoddess]

Lindsey your pie is similar to my Key Lime Parfait. Here is the original recipe below:

KEY LIME PARFAITS
Key lime pie, with its tangy custard filling and pastry crust, was popular in the Florida Keys at the turn of the century. The pie eventually evolved to include the graham-cracker-crumb crusts created in the thirties. We’ve layered all the components in wine goblets.

3 tablespoons unsalted butter
3 tablespoons sugar
1/2 cup graham cracker crumbs
1 14-ounce can sweetened condensed milk (Firegoddess''s note: I use s.c. skim milk)
1/2 cup fresh lime juice
1 tablespoon grated lime peel
1 cup chilled whipping cream (Firegoddess''s note: I use a tub of light Coolwhip)
Melt butter in heavy small skillet over medium heat. Mix in sugar and stir until bubbling, about 1 minute. Mix in crumbs; stir until color deepens, about 3 minutes. Turn out onto plate and cool.
Stir condensed milk, lime juice and lime peel in large bowl to blend (mixture will thicken). Using electric mixer, beat cream in medium bowl until firm peaks form; fold into lime mixture.
Place 1/4 cup lime mousse in each of six 8- to 10-ounce wine goblets. Top each with 1 tablespoon crumb mixture, then 1/4 cup mousse. Top parfaits with remaining crumb mixture. Refrigerate at least 1 hour and up to 4 hours.


YUMMY!!

 

[Mara]

Soooooo this stuff is all non-fat right?

 

[FireGoddess]

Date: 6/2/2006 10:25:32 PM
Author: Mara
Soooooo this stuff is all non-fat right?

Wellllll...it''s close....would that sway you to the lime side?

 

[fisherofmengirly]

I''ve always wondered what put the *key* in front of lime in key lime pie. Does anyone know? Is it because of the Florida Keys? Did they sort of *put it on the map* or something?

 

[ilovesparkles]

Oh sure. I went to the grocery store today and you posted that recipe afterwards FG. I wanted to make em. Plzzzzzzzzzzzzzzzz

And as established earlier, I am neutral. I had a slice of french silk this evening and it was delicious! Hehehe. Maybe next week I will make the key lime parfaits. Only the thought of juicing those damn key limes gives me a wrist ache! It took 6 lemons for 1 cup of juice. Oy. I better get a real strainer this time too. No tea balls lol!


ETA: Lidsey - wheres the pictures! ???????

 

[FireGoddess]

I invested $15 in a Williams Sonoma combo lemon and lime squeezer. It ROCKS. Gets so much juice out and no seeds. I highly recommend it!!!

 

[Mannequin]

Date: 6/2/2006 10:30:57 PM
Author: fisherofmengirly
I''ve always wondered what put the *key* in front of lime in key lime pie. Does anyone know? Is it because of the Florida Keys? Did they sort of *put it on the map* or something?

Key limes are smaller than regular limes and they are grown in places like the Florida Keys. That was the place in which the key lime was first brought to the US and naturalized, so the name comes from that in a way. Here is a link with more info on the key lime: http://www.keylime.com/diff.html

You guys are making me hungry! Your recipes look delicious! I have to say, though, that no pie has ever been better than one that my grandmother makes. I still need to get her to tell me this recipe, as she usually does this totally from scratch and memory. She makes...

Pineapple Pie!

Imagine a pie the size of a cookie sheet. The crust, homemade and sweetened with a sugary glaze, looks normal from the outside, but upon cutting a slice, you find delicious crushed pineapple inside. It is the most wonderful dessert ever. Grandma has rheumatoid arthiritis now and cannot make these as often as she used to, but when she does... oh, wow!

Whenever we were blessed with this pie''s presence at a party, my family would take home a plate of slices and then call her to tell her that we were eating it for breakfast the next morning. When my dad and his brothers were growing up, they had a rule in their house that they couldn''t eat any of Grandma''s pies for breakfast, so we always called to tease her about it. It''s in the fruit group, it''s a healthy breakfast choice!