Hi everyone

[matt]

Just wanted to let everyone that i am okay. Working at a bakery is really cool, and tiring. i have seen enough coffee for a lifetime. And living in miami i have learned how to make a cuban coffee. Coloda anyone. I have been soo busy, am taking a philiosphy class and last week my boss put me down for 39 hrs last week. I have to go, however, was wondering if anyone has a recipe for key lime pie. A neighbor was asking me if i have a copy and i told her i will keep my eye out. Can any one please post one. thanks matt

[lorilei]

There have been a couple of threads on this topic fairly recently.

You might check here: http://www.cookinglight.com/bbs/Forum1/HTML/007426.html

or here: http://www.cookinglight.com/bbs/Forum1/HTML/003321.html

[SoCal]

If you have a Trader Joe's near you, I'd tell the neighbor to go and buy one (in the freezer case). It's awesome and no work involved http://www.cookinglight.com/bbs/smile.gif !

[KathrynY]

Hi matt - Glad to hear your job is going well... I thought about you this morning and was glad to see your post! You'll have to fill us in on all those "bakery secrets" when you have a free minute!

Here's my favorite CL Key Lime Pie recipe (also posted in one of the threads above):

Key Lime Pie

from Cooking Light June 1999

2 large eggs
2 large egg whites
1/2 cup key lime juice
1 teaspoon grated lime rind
1 - 14 oz can fat-free sweetened condensed milk
1 - 9 oz reduced-fat graham cracker crust
1 1/2 cups frozen reduced-calorie whipped topping

1. Preheat oven to 350 F.
2. Beat eggs and egg whites at medium speed of a mixer until well-blended. Gradually add juice, rind, and milk to egg mixture, beating until well-blended. Spoon mixture into crust, and bake at 350 F for 20 minutes or until almost set (the center will not be firm but will set up as it chills). Cool pie on a wire rack. Cover loosely, and chill 4 hours. Spread whipped topping evenly over filling. Yield: 8 servings.

Calories 288 (18% from fat); Fat 5.9g (sat 3g, mono 1.5g, poly 1.1g); Protein 7.6g; Carb 49.2g; Fiber 0.8g; Chol 56mg; Iron 0.6mg; Sodium 198mg; Calc 141mg.

[foodiedelite]

Matt,

I second the vote for Trader Joe's Keylime Pie. It's the tartiest I've ever had!

K

[SandyM]

Hi Matt,

So glad to hear things are going well with the job.

Here's a recipe from Cooks Illustrated. I haven't tried it, but it sounds appealing albeit not light).

Key Lime Pie in Minutes

With only three ingredients (including regular limes), in just over 30 minutes you can produce a four-star dessert.

The challenge: "Classic" key lime pie is said to be made with only three ingredients (sweetened condensed milk, egg yolks, and lime) that don’t even need to be cooked. Some of us had been served such pies in restaurants and found them disappointing—harsh and artificial tasting. Was there a way to make the "classic" key lime pie taste good?

The solution: Although we had suspected the sweetened condensed milk to be the party guilty of giving key lime pies their "off’ flavor, we learned that it was actually the lime juice—bottled, reconstituted lime juice, that is. When we substituted the juice and zest from fresh limes, the pie became an entirely different experience: pungent and refreshing, cool and yet creamy, and very satisfying. We also discovered that while the pie filling will set without baking (most recipes call only for mixing and then chilling), it set much more nicely after being baked for only 15 minutes. Prior to baking, the filling, though set enough to slice, had a loose and unappealingly "slurpy" quality. After baking, the filling was thick and unctuous, reminiscent of cream pie. We tried other, more dramatic departures from the "classic" recipe—folding in egg whites, substituting heavy cream for condensed milk—but they didn’t work. It was just two seemingly minor changes that made all the difference in the world.

For good measure: If the finished pie sticks to the pie pan when you’re ready to cut, simply dip the pan into a bowl of warm water to loosen the pie.

KEY LIME PIE

Serves 8

If you prefer a meringue topping, follow the instructions in “No-Weep Lemon Meringue Pie” in the November/December 1994 issue. Bake pie only 7 minutes, then apply meringue gently, first spreading a ring around the outer edge, then filling in the center. Return to oven and bake 20 minutes more.

Lime Filling
4 teaspoons grated zest plus 1/2 cup strained juice from 3 to 4 limes
4 large egg yolks
1 14-ounce can sweetened condensed milk

Graham Cracker Crust
11 full graham crackers, processed to fine crumbs (1 1/4 cups)
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted

Whipped Cream Topping
3/4 cup heavy cream
1/4 cup confectioners’ sugar
1/2 lime, sliced paper thin and dipped in sugar (optional)

1. For the filling: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken.

2. For the crust: Adjust oven rack to center position and heat oven to 325 degrees. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes.

3. Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil-sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.)

4. For the whipped cream: Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners’ sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices and serve.