Amish Key Lime Pie Food

TRADITIONAL KEY LIME PIE

Steps:

• Beat egg yolks.
• Stir in sweetened condensed milk, key lime juice and rind.
• In a small bowl, stiffly beat 1 egg white.
• Fold into pie mixture.
• Turn into baked pie shell.
• Beat the three reserved egg whites with cream of tartar until foamy.
• Gradually add sugar, beating until stiff but not dry.
• Spread meringue on top of pie, sealing carefully to the edge of the pie shell.
• Bake 15 minutes at 350° or until meringue is golden brown.
• Cool in refrigerator at least 6 hours.

AMISH SUGAR CREAM PIE

Steps:

• In sauce pan combine, white sugar, salt, half-and-half and whipping cream.
• Bring to a boil.
• In another sauce pan, combine Br.sugar & cornstarch.
• Gradually whisk in hot mixture into br.sugar mixture.
• Add margarine/or butter (to me this makes it even better.).
• Cook over med. heat, whisk constantly, 5 min or until thick.
• Simmer 1 minute and stir in van.
• Pour into uncooked pie shell and sprinkle w/cinnamon and nutmeg.
• Bake at 375°F for 25 minutes.
• I recommend recipe #126072 for this pie.

KEY LIME PIE

Steps:

• For the graham cracker crust: Preheat the oven to 350 degrees F.
• Break up the graham crackers; place in a food processor and process to crumbs. If you don't have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.
• For the filling: Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.
• For the topping: Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

KEY LIME PIE

Steps:

• Squeeze juice from 4 lg or 6 small Key Limes and grate rind; set aside.
• Using a whisk beat egg yolks until buttercup yellow.
• Add about half the condensed milk, using whisk.
• Blend well and add remaining milk.
• Add half the lime juice and blend slowly.
• Add remaining juice and blend.
• Add grated rind; mix and pour into chilled pie crust.
• Refrigerate 4 hours.
• May be frozen.
• To serve, slice while still frozen and let stand about 10 minutes.
• Top with whipped cream.

MY SOUTHERN GRANDMA'S KEY LIME PIE

Steps:

• Use a large mixing bowl; grate rind (zest) of lime, add squeezed lime juice frozen limeade and sweetened condensed milk to the bowl. Mix well.
• Add Cool Whip; mix well again.
• Spoon into prepared pie crust.
• Swirl top with spoon.
• Cover; chill overnight.
• Keep chilled until serving.

AMERICAN KEY LIME PIE

Steps:

• You will need a loose-based flan tin with a diameter of 9-inches, 1-inch deep and a solid baking sheet.
• pre-heat oven to 180°.
• Begin by placing the butter in a pan over the lowest heat to melt.
• Crush the digestive biscuits.
• Add to a separate bowl and mix in the grape nuts.
• Then add the melted butter and mix well.
• Place mixture in your flan tin and using your hands, press it down evenly and firmly all over the base and up the sides of the tin.
• Place it on the baking sheet and bake on the centre shelf of the oven 10-12 minutes or until crisp and golden brown.
• Meanwhile, place the egg yolks and lime zest in a bowl.
• Using a electric mixer, whisk them for about 2 minutes or until the egg has thickened.
• Add the condensed milk and whisk for another 4 minutes.
• Finally add the lime juice and give it another quick mix.
• Pour the whole lot on to the baked crust and return it to the oven for another 20 minutes or until it feels just set when you lightly press the centre with your litle finger.
• Remove from oven and when it's completely cold, cover with clingfilm and chill until needed.
• Serve cut in slices with cream fraiche and a twist of lime for decoration.

AMERICANA KEY LIME PIE

Steps:

• Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan.
• Beat together egg yolks, lime juice, and water; stir into gelatin mixture.
• Cook and stir over medium heat just till mixture comes to boiling.
• Remove from heat; stir in grated peel.
• Add food coloring sparingly to tint pale green.
• Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon.
• Beat egg whites till soft peaks form; gradually add 1/2 c sugar, beating to stiff peaks.
• Fold gelatin mixture into egg whites.
• Fold in whipped cream.
• Pile into cooled baked pastry shell.
• Chill till firm.
• Spread with more whipped cream; edge with grated lime peel.
• Sprinkle chopped pistachio nuts in center.
• Garnish with thinly sliced lime placed in whipped cream mounds around edge of pie.