Tag: key+lime

Just because a pie has a certain reputation for being cool and a little sharp, doesn’t mean it can’t change. A little chocolate persuasion can make it nice and sweet.

Key Lime Tart with Chocolate Wafer Cookie Crust

Chocolate Wafer Cookie Crust

1. 1 cup chocolate wafer cookie crumbs
2. ½ cup unsalted butter, melted
3. 1 tbs sugar or honey
4. 1 tbs all purpose flour

Preheat the oven to 350°

Combine all the ingredients until well blended

Turn out into the center of a pie tin and press outward from the center, until the crust covers the center and sides of the tin

Bake 5-10 minutes

Key Lime Tart

1. 4 large egg yolks
2. 1 can (14 oz) sweetened condensed milk
3. 2 tsp grated Key lime zest
4. ½ cup freshly squeezed Key lime juice (about 12 Key limes)

pinch of salt

5. 1 cup heavy cream
6. 2 tbs confectioner’s sugar

In the bowl of an electric mixer, and using the whisk attachment, beat egg yolks on medium-high speed until they’re pale and fluffy, about 2-3 minutes

Add condensed milk, lime zest, lime juice, and salt

Combine and beat for another minute

Pour filling into the cooled crust

Bake until set, about 10 minutes

Transfer to a wire rack to cool

When completely cool, cover loosely with plastic wrap and refrigerate until chilled, at least 1 hour, but the longer the better

To serve, combine the heavy cream and confectioner’s sugar in the bowl of an electric mixer

Using the whisk attachment beat until soft peaks form

Serve the tart with the whipped cream on the side

Sam Feininger from Pittsburg writes…Dear Penelope, What’s with all the complicated recipes? Baking a pie does not have to take as long as my last marriage. Granted, it was way longer than Brittany’s first, but making some of your recipes could also run 55 hours. And I say this with affection because I kind of get a kick out of you and some of the jams you get yourself into, mainly because you make things so complicated. Again, I go back to some of your recipes. So in the words of one of my best army buddies, “Keep it simple, Sweetheart.” Happy Valentine’s Day, Sam, the Fan

The Crust

Buy one, bake one. Whatever. You have a couple on the site that’ll work. Your No-Bake Graham Cracker Crust sounds easy enough.

The Filling

Blend 14 oz condensed milk with ½ cup key lime juice

Add 1 egg and 2 yolks

Blend and pour into crust

Beat 2 whites with 4 tbs sugar and cover filling

Bake at 350° for 10-15 minutes

Done

Since it was too cold and gray to even consider stepping out of doors, Penelope decided to put on a cozy sweater, heat up a pot pie, and spend the afternoon looking through her cookbooks for a recipe that would warm her spirits. Maybe a comforting old favorite. Imagine her surprise when she came upon the authentic recipe for the key lime pie at the famous Joe’s Stone Crab restaurant in Miami Beach that her friend Debbie was always raving about. (Deliciously Stoned). Suddenly, visions of scant clothing, hot bodies and cruise collections sprang up where previously there had been socks and worsted layers. A change of scenery would be just the thing! Lacking redeemable miles, however, Penelope wrapped up and headed to the store for some Key Lime juice.

Joe’s Stone Crab Authentic Key Lime Pie

Graham Cracker Pie Crust

The Filling

1. 3 large egg yolks, room temperature
2. grated zest of 2 limes
3. one 14 oz can sweetened condensed milk
4. ⅔ cup fresh lime juice, preferable Key lime

The Topping

1. 1 cup cold heavy or whipping cream
2. 1 tbs confectioners sugar

Preheat the oven to 350°

In a medium bowl, using an electric mixer set to high speed, beat together the egg yolks and lime zest until fluffy and well aerated, about 5 minutes

Gradually add the condensed milk and continue to beat until all the milk has been added and the mixture is thick and fluffy

Slowly add the lime juice, mixing on low speed until evenly blended

Pour the filling into the chilled pie shell

Bake only until the filling appears to be set, about 10 minutes

Transfer to a wire rack and cool thoroughly

Cover with loosley tented aluminum foil and refrigerate at least 2 hours

When you’re ready to serve, using a chilled bowl and beaters, beat the cream until it barely holds soft peaks

Add confectioner’s sugar, but don’t over beat

If you’re serving the whole pie, spread the cream over the top; if you’re serving slices, garnish each slice with the whipped cream

Rodes Seafood Market, Bonita Springs, FL

Debbie Scully (formerly Debbie Tanzer) read last week’s Pie Place of the Week about The Noon Mark Diner and suddenly had a flashback to age six when her mother Jane promised her that after being big sister to brother Bobby for three years, she was soon going to have a baby sister. ”Mommy promised me a baby sister. She kept me excited about how I would take care of her and teach her all the things I already knew because I was a big girl.” Debbie couldn’t wait to be senior management. “So you can imagine when the news came that my baby sister was a baby brother, I was inconsolable. I wept for hours. It was only when Mommy explained to me that now I would get all the jewelry, that I began to appreciate the advantage of having brothers. Still, who made Stevie the pie expert? ”No one really, except that he actually sent something to Penelope. Not to be outdone, Debbie sent Penelope a Pie Place of her own to recommend. A (sort of) secret one. It doesn’t ship (not regularly, anyway). It doesn’t have a website. It is truly a local phenomenon. So if you happen to be in the vicinity of Bonita Springs, Florida and can find your way to the Rodes Seafood Market at 3756 Bonita Beach Road (Tel: 239.992.4040), Debbie highly recommends their “awesome” Key Lime Pie. Debbie travels to that part of Florida a few times a year and she always manages a visit to Rodes for the Key Lime Pie. Sometimes she’ll even pick up an extra pie or two for friends. “Everyone agrees it’s the best they’ve ever had. Deliciously smooth and creamy. Not too sweet — it has the perfect amount of tartness. Next time I think I’ll get one for Stevie.” So although it may not be the easiest Key Lime to reach, for the person who’s willing to travel for perfection in a pie, Debbie’s found a real jewel. But since Rodes doesn’t ship, here’s one of Penelope’s favorite lime pie recipes. It’s not exactly key lime, but close enough.

Lime Chiffon Pie

No-Bake Graham Cracker Pie Crust

The Filling

1. 1 envelope unflavored gelatin
2. ¼ cup water
3. 1 cup sugar
4. ⅔ cup fresh lime juice
5. 5 eggs, separated

Preheat the oven to 325°

In a heavy-bottomed saucepan, sprinkle the gelatin over the water and let it stand for a few minutes to soften

Add ½ cup of the sugar and the lime juice and mix well

Add the egg yolks and whisk until blended

Place this mixture over moderate heat and cook, stirring constantly for 5-10 minutes until it thickens

Stir in the lime zest

Pour the gelatin mixture into a bowl and refrigertate for about an hour, stirring occasionally until it mounds when dropped from a spoon

In a medium bowl beat the egg whites until soft peaks form

Gradually add the remaining ½ cup sugar and beat until stiff peaks form

Gently fold the lime mixture into the whites and pile into the crust

Chill several hours before serving

Makes one 9 inch pie