AUSSIE KEY LIME PIE
Aussies love meringues and these combine perfectly with an American Key Lime Pie! Am I selling ice to Eskimos here??? This lovely, creamy Key Lime Pie is adapted from a Delia Smith recipe and I've added an optional meringue topping made from the left-over egg whites. The secret to this pie's velvety texture is not to overcook it. Otherwise it's simple to make and you can, of course, omit the meringue topping if time is an issue. Another benefit of this pie is that it can be made well ahead - or even frozen - so it's a great dinner party or picnic recipe. Try it!
Provided by Kookaburra
Categories Pie
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- If not using a prepared crust: Preheat oven to 180C (350F).
- Process biscuits in a food processor then add melted butter.
- Pulse several times until butter is well mixed with biscuit crumbs. (Alternatively, place biscuits into a plastic bag and crush with a rolling pin. Tip biscuit crumbs into a mixing bowl, then stir in melted butter.)
- Place a loose based 23cm (9") flan dish on an oven tray.
- Tip crumb mixture into the flan tin.
- Using your hands, press crumbs firmly into the base and sides of the tin.
- Place flan tin (on its oven tray) onto the centre shelf of the oven and cook for 10-12 minutes until the crust is golden brown.
- Meanwhile, in a small mixing bowl and using an electric mixer, beat together the egg yolks and the lime zest until the yolks thicken and the beaters leave a 'trail' in the mixture (about 2 minutes).
- Now add the condensed milk.
- Beat until mixture thickens and beaters leave a 'trail' in the mixture (about 4-5 minutes).
- Add the lime juice and mix briefly to combine.
- When the crust is ready, remove it from the oven and pour in the filling.
- Reduce the oven temperature slightly to about 170C (325F).
- Place the pie on the centre shelf of the oven and cook for 10-15 minutes being careful not to overcook it.
- Remove pie (on its tray) from oven when the centre is JUST set.(This gives a smoother textured pie.)
- Allow the pie to cool, then cover and chill in the refrigerator. (Note: If topping with meringue, simply cover the pie with plastic wrap and place in the refrigerator to chill. However, the plastic wrap tends to stick and ruin the smooth surface so, if not hiding this with a topping, cover it with an upturned dinner plate.)
- Meringue Topping (optional): Reset (or preheat) oven to 150C (300F).
- Grease two baking sheets/oven trays/cookie trays.
- In a small mixing bowl beat egg whites until soft peaks form (make sure your beaters are scrupulously clean and dry).
- Gradually add sugar, beating between each addition.
- Beat until mixture is thick and glossy.
- Spoon mixture into a piping bag fitted with a medium sized fluted piping tube.
- Pipe small meringues, about 5cm (2") high onto greased trays.(Alternatively, drop spoonfuls of the mixture onto the trays).
- Place trays on centre shelves of oven and immediately reduce temperature to 140C (275F).
- Cook for one hour (1 1/4 hours if you prefer a completely dry center), but do not remove meringues from oven.
- Turn off heat and leave overnight (or at least until the oven is completely cool).
- If not serving the pie immediately, store meringues at room temperature in an airtight jar or tin. They will keep well for several days.
- When ready to serve the pie, spread a thin layer of whipped cream over the top and decorate with meringues.
- (Serve extra meringues separately or store for later use).
Nutrition Facts : Calories 437.1, Fat 25.5, SaturatedFat 12.5, Cholesterol 127.5, Sodium 322.5, Carbohydrate 47.8, Fiber 0.5, Sugar 38.6, Protein 6.4
AUSSIE LIME PIE
Make and share this Aussie Lime Pie recipe from Food.com.
Provided by cookinrooky
Categories Pie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch glass pie pan.
- 2. In a medium bowl, mix together oats, coconut, flour, and sugar. In a separate bowl, mix together melted butter or margarine, corn syrup, and baking soda until frothy.
- 3. Add corn syrup mixture to oat mixture and stir until ingredients are thoroughly combined. Press mixture evenly into bottom and sides of pie pan.
- 4. In a medium mixing bowl, combine condensed milk, lime juice, egg yolks, and lemon rind. Beat on medium speed 1 minute. 5. Pour mixture into pie crust.
- 6. Bake in preheated oven for 20 minutes, until firm in center. Do not allow to brown on top. Chill before serving.
Nutrition Facts : Calories 446.8, Fat 20.4, SaturatedFat 12.6, Cholesterol 141.8, Sodium 325.7, Carbohydrate 60.8, Fiber 1.3, Sugar 44.1, Protein 7.7
AUSSIE MEAT PIE
This recipe is from the Pampas Pastry website. It passes the Susan test for a five star recipe - easy, delicious and looks good too! These pies freeze well. Prepare up to the baking stage, then freeze. Cook from frozen on the day they are required. Hope you enjoy your Aussie Meat Pie - maybe enhanced with a glass of Coonawarra red! Edited to add - some grated/shredded cheese could be added to the mince mixture to make a cheese and mince pie, as per Perfect Pixie's review - great idea - thanks PP!
Provided by NotQuiteVegetarian
Categories Savory Pies
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook onion and meat until meat is well browned. Add 3/4 cup water, stock cubes, sauces and seasonings, bring to the boil, cover and simmer 15 minutes.
- Blend flour with remaining water to make a smooth paste. Add to the meat and bring to the boil, stirring continuously; boil 5 minutes, cool.
- Line a lightly greased pie plate with the shortcrust pastry.
- Spoon in the cooled meat filling.
- Moisten edges of pastry base with water. Top with puff pastry sheet, pressing down gently to seal edges. Trim and score edges. Glaze.
- Bake in very hot oven for 15 minutes, reduce to moderately hot and cook a further 25 minutes or until pastry is goldn.
AUSTRALIAN MEAT PIE
This is The Australian Traditional Meat pie! usually eaten for lunch for just watching the aussie rules footy. You can make 1 big meat pie or more little ones from this recipe!
Provided by elke7612
Categories Lunch/Snacks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven at 220 degrees Celsius.
- Brown meat and onion.
- Add 3/4 cup of the water, bouillon cubes, ketchup and Worcestershire sauce, pepper, oregano, and nutmeg.
- Boil and cover for 15 minutes.
- Blend flour with the remaining 1/4 cup water until it becomes a smooth paste; add to the meat mix.
- Let cool.
- Grease a pie dish and line with puff pastry.
- Add the cooled filling mixture; brush edges of pastry with milk or beaten egg; put the pastry top on; press edges down with a fork.
- Trim edges and glaze top with milk or beaten egg.
- Bake in a very hot oven, 220 degrees Celsius for 15 minutes.
- Reduce heat to 180 degrees Celsius and bake for 25 more minutes, or until golden brown.
- Serve with veggies, fries, or salad.
AUSSIE LIME PIE
Easy lime pie with ANZAC cookie crust.
Provided by Louise Griffin
Categories Pie Recipes
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch glass pie pan.
- In a medium bowl, mix together oats, coconut, flour, and sugar. In a separate bowl, mix together melted butter or margarine, corn syrup, and baking soda until frothy. Add corn syrup mixture to oat mixture and stir until ingredients are thoroughly combined. Press mixture evenly into bottom and sides of pie pan.
- In a medium mixing bowl, combine condensed milk, lime juice, egg yolks, and lemon rind. Beat on medium speed 1 minute. Pour mixture into pie crust.
- Bake in preheated oven for 20 minutes, until firm in center. Do not allow to brown on top. Chill before serving.
Nutrition Facts : Calories 443.9 calories, Carbohydrate 60.5 g, Cholesterol 149.6 mg, Fat 20.3 g, Fiber 1.7 g, Protein 7.5 g, SaturatedFat 12.5 g, Sodium 327 mg, Sugar 43.2 g
LEMON MERINGUE PIE - AUSSIE STYLE
Make and share this Lemon Meringue Pie - Aussie Style recipe from Food.com.
Provided by MrsJohno
Categories Pie
Time 2h
Yield 1 20cm pie
Number Of Ingredients 20
Steps:
- Note: I like this pie tart, if you are not that way inclined the rind of 1 lemon is just as good.
- Pastry: Combine all cry ingredients into a food processor, whiz for a couple of seconds.
- Cube butter and add to the processor, process until it resembles breadcrumbs.
- Add water; I usually add 1/2 cup of water (the moister the pastry the better the result).
- Process until it is a ball of pastry.
- Wrap in Glad Wrap and put in the fridge for 1 hour.
- Grease a 20cm pie dish. I usually rub with butter then dust with flour.
- Roll out pastry. You may find that half the quantity will suffice depending on how thick you like it.
- The pastry will rise slightly.
- The remainder can be frozen.
- Line the greased pie dish bake for 15 minutes in oven set at 180°C.
- LEMON FILLING: into a saucepan put the sugar and cornflour, stir until combined.
- Add water, lemon juice and lemon rind.
- Cook until the liquid has thickened and is translucent.
- Remove from the heat.
- Stir in lightly beaten egg yolks until fully combined.
- Stir in butter until fully combined.
- {our the lemon filling into the already semi cook pastry.
- MERINGUE: Beat egg whites until stiff, so that when you pull the beaters out it stands up, so to speak.
- Start to beat in the sugar a bit at a time, making sure that all the sugar is dissolved before adding the next amount. The mixture should be nice and stiff and have a glossy look to it.
- Add the lemon juice/white vinegar, cornflour and cream of tartar.
- Beat in until combined.
- Take a really large serving spoon and place spoonfuls on top of the lemon filling.
- Go around the pie doing this and a scoop for the middle.
- The oven should be preheated to 150°C, which I think is about 300°F.
- Bake for about 40 minutes.
- The secret is to turn the oven off, open the door slightly and let the pie cool in the oven.
- Hope that all makes sense.
Nutrition Facts : Calories 4246.1, Fat 183.5, SaturatedFat 108.5, Cholesterol 1089.9, Sodium 2875.6, Carbohydrate 602.5, Fiber 14.2, Sugar 317.7, Protein 60.8
AUSSIE LIME PIE
Easy lime pie with ANZAC cookie crust.
Provided by Louise Griffin
Categories Pie Recipes
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch glass pie pan.
- In a medium bowl, mix together oats, coconut, flour, and sugar. In a separate bowl, mix together melted butter or margarine, corn syrup, and baking soda until frothy. Add corn syrup mixture to oat mixture and stir until ingredients are thoroughly combined. Press mixture evenly into bottom and sides of pie pan.
- In a medium mixing bowl, combine condensed milk, lime juice, egg yolks, and lemon rind. Beat on medium speed 1 minute. Pour mixture into pie crust.
- Bake in preheated oven for 20 minutes, until firm in center. Do not allow to brown on top. Chill before serving.
Nutrition Facts : Calories 443.9 calories, Carbohydrate 60.5 g, Cholesterol 149.6 mg, Fat 20.3 g, Fiber 1.7 g, Protein 7.5 g, SaturatedFat 12.5 g, Sodium 327 mg, Sugar 43.2 g
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