Wednesday, November 26, 2008

Happy Day Before Thanksgiving!

In honor of Thanksgiving, as a public service   Food Network Turkey Tips ,  also in honor of Thanksgiving I am posting two Key Lime pie recipes. One easy, one hard. The hard recipe does produce a better pie but the easy recipe is easy and still produces a fine pie.

The Hard Way

6 egg yolks
5/8 cup of sugar
5 ounces Key lime juice ( I suggest the juice from the plastic lime)
Zest of two real limes
32 ounces of whipped topping
pre-made graham cracker crust,maybe two, recipe makes one large pie and one smaller.

Heat egg yolks, 5/8 cup sugar and key lime juice in double boiler. Stirring occasionally. Once mixture has achieved  the consistency of pancake batter remove from heat. Chill in refrigerator for two hours until it gels. Combine lime zest and whipped topping, then with a hand mixer beginning at medium speed and increasing to high speed until overly thick. You can not over beat the topping. By hand fold in lime gel, deposit in graham cracker crust. Let rest in refrigerator for at least one hour before serving.

The Easy Way

1 pie crust
14 ounce can sweetened condensed milk
1/2 cup key lime juice ( go  with plastic limes)
3 egg yolks

Mix all the ingredients and pour into crust, bake at 350 for 10 minutes, then chill.

I like my Key lime pies to have a hint of green, in it's natural state it has a tinge of yellowness to it. You have gone too far with the food coloring when the finished product  is  so green it tastes like food coloring. Key lime is not supposed to be khaki. It's scaring

No comments: