Comments on: Key Lime Pie http://www.eclecticcook.com/key-lime-pie/ Home cooking goes global; It's not just about meat and potatoes anymore! A food blog with recipes from around the world that will help you step outside your cooking box. Wed, 21 Jul 2010 06:27:28 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Karen http://www.eclecticcook.com/key-lime-pie/comment-page-1/#comment-2375 Karen Tue, 09 Feb 2010 05:15:16 +0000 http://www.eclecticcook.com/?p=739#comment-2375 Hi Eliza, I've acutally made this pie with just regular limes, and it has turned out very well. Go ahead and use them, and their zest. I've seen bottled key lime juice, but i think that juice from fresh limes, Key lime or not, would be best. Let me know how it turns out! Hi Eliza, I’ve acutally made this pie with just regular limes, and it has turned out very well. Go ahead and use them, and their zest. I’ve seen bottled key lime juice, but i think that juice from fresh limes, Key lime or not, would be best. Let me know how it turns out!

]]> By: Eliza http://www.eclecticcook.com/key-lime-pie/comment-page-1/#comment-2361 Eliza Mon, 08 Feb 2010 20:53:15 +0000 http://www.eclecticcook.com/?p=739#comment-2361 Hi, I'm baking in Romania and haven't really seen key limes around here, just regular limes. Do you think those would do? Hi, I’m baking in Romania and haven’t really seen key limes around here, just regular limes. Do you think those would do?

]]> By: Self Catering Northern Ireland http://www.eclecticcook.com/key-lime-pie/comment-page-1/#comment-1245 Self Catering Northern Ireland Thu, 10 Dec 2009 12:30:01 +0000 http://www.eclecticcook.com/?p=739#comment-1245 those lemons must be tangy those lemons must be tangy

]]> By: Karen http://www.eclecticcook.com/key-lime-pie/comment-page-1/#comment-496 Karen Wed, 21 Oct 2009 04:43:34 +0000 http://www.eclecticcook.com/?p=739#comment-496 It's the skin of the lime. The green part only. The white stuff underneath is the pith, and it's very bitter. You can use a potato peeler to carefully remove the zest, then chop it up fine, or you can use a fine grater, or my personal favorite, a microplane zester. You can pick one up at Walmart for about $10. Works great for parmesan cheese too! It’s the skin of the lime. The green part only. The white stuff underneath is the pith, and it’s very bitter. You can use a potato peeler to carefully remove the zest, then chop it up fine, or you can use a fine grater, or my personal favorite, a microplane zester. You can pick one up at Walmart for about $10. Works great for parmesan cheese too!

]]> By: Krista http://www.eclecticcook.com/key-lime-pie/comment-page-1/#comment-480 Krista Tue, 20 Oct 2009 22:21:22 +0000 http://www.eclecticcook.com/?p=739#comment-480 How do you get the "zest?" What is it? How do you get the “zest?” What is it?

]]> By: Karen http://www.eclecticcook.com/key-lime-pie/comment-page-1/#comment-173 Karen Wed, 19 Aug 2009 23:57:22 +0000 http://www.eclecticcook.com/?p=739#comment-173 Interesting. Not baked at all. Well if you decide to make it, let me know how it turns out :) Interesting. Not baked at all. Well if you decide to make it, let me know how it turns out :)

]]> By: Will http://www.eclecticcook.com/key-lime-pie/comment-page-1/#comment-169 Will Wed, 19 Aug 2009 15:35:28 +0000 http://www.eclecticcook.com/?p=739#comment-169 Thanks for your reply. It made me look some more... and man, seems like every key lime pie recipe on the internets uses sweetened condensed milk! I guess the convenience is worth the coming-out-of-the-can attribute for most people. I found this: http://www.cooks.com/rec/doc/0,1937,147161-235205,00.html "1 (8 inch) graham cracker crust 4 egg yolks 1/2 c. sugar 1/2 c. fresh key lime juice 2 c. heavy whipping cream, unwhipped 1 tbsp. confectioners' sugar 1/2 tsp. vanilla Whisk the egg yolks with the sugar in the top of double boiler. Set over simmering heat and whisk in the lime juice. Cook, stirring often, about 10 minutes or until mixture is thick enough to coat a spoon. Remove from heat. Cover and refrigerate until mixture is cool and thick, but not stiff. (About 1 hour.) Whip 1 cup of cream to very stiff stage. Fold into cooled filling. Pour into prepared crust and chill. Just before serving, whip remaining cream with confectioners' sugar and add vanilla. Ladle cream over pie." Not sure when we'll try it though! Thanks for your reply. It made me look some more… and man, seems like every key lime pie recipe on the internets uses sweetened condensed milk! I guess the convenience is worth the coming-out-of-the-can attribute for most people.

I found this: http://www.cooks.com/rec/doc/0,1937,147161-235205,00.html

“1 (8 inch) graham cracker crust
4 egg yolks
1/2 c. sugar
1/2 c. fresh key lime juice
2 c. heavy whipping cream, unwhipped
1 tbsp. confectioners’ sugar
1/2 tsp. vanilla

Whisk the egg yolks with the sugar in the top of double boiler. Set over simmering heat and whisk in the lime juice. Cook, stirring often, about 10 minutes or until mixture is thick enough to coat a spoon.

Remove from heat. Cover and refrigerate until mixture is cool and thick, but not stiff. (About 1 hour.) Whip 1 cup of cream to very stiff stage. Fold into cooled filling. Pour into prepared crust and chill. Just before serving, whip remaining cream with confectioners’ sugar and add vanilla. Ladle cream over pie.”

Not sure when we’ll try it though!

]]> By: Karen http://www.eclecticcook.com/key-lime-pie/comment-page-1/#comment-166 Karen Wed, 19 Aug 2009 15:22:06 +0000 http://www.eclecticcook.com/?p=739#comment-166 Hi Will The sweetened condensed milk is the only sweetener in this recipe, and it also acts as a thickening agent for the pie. I suppose you could use regular milk or cream, but you would probably need a thickener, like cornstarch, and I’m not sure of the correct amount without trying it out. You’d also have to make sure to dissolve the sugar completely. Let me know if you give it a try and how it turned out:) Hi Will

The sweetened condensed milk is the only sweetener in this recipe, and it also acts as a thickening agent for the pie. I suppose you could use regular milk or cream, but you would probably need a thickener, like cornstarch, and I’m not sure of the correct amount without trying it out. You’d also have to make sure to dissolve the sugar completely. Let me know if you give it a try and how it turned out:)

]]> By: Will http://www.eclecticcook.com/key-lime-pie/comment-page-1/#comment-163 Will Wed, 19 Aug 2009 14:23:07 +0000 http://www.eclecticcook.com/?p=739#comment-163 Do you have to use "sweetened condensed milk" to make key lime pie? Not thrilled with that : (. Do you have to use “sweetened condensed milk” to make key lime pie? Not thrilled with that : (.

]]> By: diva http://www.eclecticcook.com/key-lime-pie/comment-page-1/#comment-106 diva Fri, 31 Jul 2009 16:52:13 +0000 http://www.eclecticcook.com/?p=739#comment-106 key lime pie..mmmm mmmm. what a classic!! key lime pie..mmmm mmmm. what a classic!!

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