Key Lime Pie

[Opus]

Hello,

I'm looking for the key lime pie recipes that are from back issues of Cooking Light. I know that there were two, one posted in a '99 issue, and the other all the way back to 1996. Does anyone have one or both of these that they could share?

Thanks so much.
Opus

[TamiK]

This is the recipe from 1999. Unfortunately, I don't have the one from 1996. That is the ONLY annual recipe book I don't have. Maybe I was poor that year and didn't buy it!

Key Lime Pie

2 large eggs
2 large egg whites
1/2 cup Key lime juice (such as Nellie and
Joe's Famous Key West Lime Juice)
1 teaspoon grated lime rind
1 (14-ounce) can fat-free sweetened condensed
milk
1 (6-ounce) reduced-fat graham cracker crust
1 1/2 cups frozen reduced-calorie whipped
topping, thawed.

Preheat oven to 350 degrees.

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 degrees for 20 minutes or until almost set (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

[Vanessa]

Key Lime Pie (June 1996)
1 tsp unflavored gelatin
2 tablespoons cold water
1/2 c fresh lime juice
2 egg yolks
1 14 ounce can fat free sweetened condensed milk Graham cracker crust
3 egg whites
1/4 tsp cream of tartar
1/8 tsp salt
1/3 c sugar
Preheat oven to 325
Sprinkle gelatin over cold water in a small bowl; set aside.
Combine lime juice and egg yolks in small heavy saucepan; cook over med low heat 10 minutes or until slightly thick and very hot (180), stirring constantly(DO NOT BOIL!). Add softened gelatin to lime juice mixture; cook 1 minute, stirring until gelatin disolves. Place pan in large ice filled bowl;stir gelatin mixture 3 minutes or until mixture reaches room temperature, do not allow gelatin mixture to set. Strain gelatin mixture into med bowl; discard any solids. Gradually add milk, stirring with a whisk until blended (mix will be very thick); spoon mixture into crust and spread evenly.
Beat egg whites cream of tartar & salt at high speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread evenly over filling, sealing to edge of crust.
Bake at 325 for 25 minutes, let cool 1 hr on wire rack. Chill 3 hrs or until set. Cut with a sharp knife dipped in hot water. Garnish with lime slices, if desired
8 servings

Graham cracker crust
2 tab sugar
1 tab chilled stick margarine
1 egg white
1 1/4 c graham cracker crumbs
1 tsp ground cinnamon
veg cooking spray
Oven 325
Combine first 3 ingredients in a bowl. Beat at med speed of electric mixer until blended. Add crumbs & cinnamon, toss with a fork until mopistened. Pres crumb mixture into 9 inch pie plate coated with cooking spray. Bake at 325 for 20 minutes until lightly browned. Let cool on wire rack.

[judyf]

I have made both of the pies and i prefer the one from 1999-more lime flavor. The 1999 pie is also very easy and quick to make-another plus! I did cheat and used a low fat graham cracker crust instead of making my own. Good luck with your pie.

[laden]

There is a Key-lime pie recipe featured on the webb site at lakeaustin.com. (It's the featured recipe of the month.) Have not made it yet but the food is what that spa/resort is known for.

[Vanessa]

Opus In the summer of 99 both Gourmet and Bon Appetit carried a tequila lime tart. One of the recipes is better than the other.So here is the one readers like best.

TEQUILA LIME TART
For crust:
about eleven 4 3/4- by 2 1/4-inch graham crackers
1/4 cup pine nuts
2 tablespoons sugar
1 stick (1/2 cup) unsalted butter
For filling:
1 14-ounce can sweetened condensed milk
4 large egg yolks
1/2 cup fresh lime juice
1/4 cup gold tequila
2 large egg whites
1 tablespoon sugar

Accompaniment: whipped cream, fresh lime slices

Special equipment: a 9 1/2- to 10-inch tart pan (1 inch deep) with a removable bottom

Preheat oven to 325°F.

Make crust:
Into a food processor crumble graham crackers and finely grind enough to measure 11/2 cups. Transfer to a bowl. In food processor pulse pine nuts with sugar until finely ground. Melt butter and cool to lukewarm. Stir nut mixture and butter into crumbs and press evenly onto bottom and up side of tart pan.
Make filling:
Squeeze enough juice from limes to measure 1/2 cup. In a large bowl whisk together lime juice, condensed milk, yolks, and tequila until just combined well. In another large bowl with an electric mixer beat whites with sugar until they hold soft peaks. Stir one fourth meringue into milk mixture to lighten and fold in remaining meringue gently but thoroughly.

Spoon filling into crust. (If using a 9 1/2-inch tart pan, filling will be mounded and look as if it will overflow, but don’t worry, it won’t.) Bake tart until edges of filling are puffed but not browned and center seems almost set when gently shaken, 25 to 30 minutes. Cool tart completely on a rack. Chill tart, loosely covered, until cold, about 2 hours, and up to 1 day.

Serve tart in wedges with dollops of whipped cream. Garnish with lime slices.

Serves 6 to 8.
my notes: I suggest you always place a shhet under pies and tarts (for spills) saves you time cleaning ovens.If you leave your limes out or roll them on your counter top they will release more juice.



[This message has been edited by Vanessa (edited 07-18-2000).]

[Opus]

I just wanted to say a global thanks to those of you who responded to my gut-wrenching plea for Key Lime Pie. I can't wait until this show finishes and I have the time to try them.

Thanks again,
Opus

Snipped Original posts by TamiK, Judy, Vanesss and Laden:
Hello,

Thanks so much.
Opus