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Key Lime 08
Key Lime Pie
1 recipe Pate Brisee (see recipe), in an 11-inch round
3 egg yolks
1/2 cup key lime juice (fresh or bottled)
1 tsp. grated lime rind
1 15 oz can sweetened condensed milk
1-2 drops green food coloring
1 cup well chilled heavy cream
3 TBSP confectioners' sugar
Press dough firmly into pan, leaving 1/2-inch overhang. Crimp edges,
prick bottom with fork and chill for 30 minutes.
Preheat oven to 400 F. Line, weight and blind bake shell in lower
third of oven for 10 minutes. Remove weights and paper and bake
for 10-15 minutes more or until lightly colored. Transfer shell to
rack and let it cool.
Beat egg yolks until light and lemon colored, then add lime juice
and lime rind. Beat in the condensed milk and enough of the food
coloring to get natural lime tint (optional). Pour custard into
baked pie shell.
Reduce oven temperature to 350 F. Bake the pie in the middle of
oven for about 15 minutes. Transfer pie to rack and let it cool
In a well chilled bowl, beat heavy cream with mixer until it holds
soft peaks. Sift confectioners' sugar over it and continue to beat
the cream until it holds almost stiff peaks. Spread the whipped
cream with a metal spatula over the cooled pie filling, making
decorative peaks. Serve pie well chilled.
Meringue topping: Beat 4 egg whites until stiff, but not dry, and
gradually beat in 1/2 cup superfine granulated sugar and 1 tsp.
lime juice. Spread the meringue generously over the filling, swirling
it into irregular decorative peaks. Bake in a preheated 350F oven
for about 15 minutes or until meringue is lightly browned.
makes 11 oz., approx. 1 nine or ten inch shell
1 1/4 cups all purpose flour
3/4 stick (6 TBSP) cold unsalted butter, in bits
2 TBSP cold vegetable shortening
1/4 tsp. salt
3 TBSP ice water
In food processor with steel blade, combine flour, butter, shortening
and salt; process until resembles coarse meal. Sprinkle the water
over mixture and process until it comes together in large pieces
the size of pebbles.
Transfer dough to a work surface. If it is dry, sprinkle it with
1 TBSP more water. With heel of hand, knead the dough against a
smooth surface for a few seconds to distribute the fat evenly and
firm into a ball. Dust the dough with flour and chill, wrapped in
wax paper for at least 1 hour, and up to 2 days. Dough may be frozen
in plastic and foil up to 1 month.
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