Authentic Florida Key Lime Pie Food

AUTHENTIC KEY LIME PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk condensed milk and egg yolks together in a large mixing bowl. Mix in Key lime juice; mixture will be thin at first but will thicken as it is whisked. Whisk until smooth and thick. Pour into the graham cracker crust.
• Bake in the preheated oven until filling is firm to the touch and only slightly jiggly in the center, 12 to 15 minutes.
• Cool to room temperature, then refrigerate before serving, 5 hours to overnight.

AUTHENTIC FLORIDA KEY LIME PIE

Steps:

• Preheat the oven to 350 degrees F.
• Break up the graham crackers; place in a food processor and process the crumbs. If you don't have a food processor, place the crackers in a large plastic bag; seal and 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. Lightly form a border up the sides. Bake the crust at 350 degrees until set and golden for 8 minutes. Set aside on a wire rack, let cool. Leave the oven on.
• For the filling, using a rasp or grater, grate 2 teaspoons of the lime skin. Then, using a hand press, squeeze 2/3 cups of key lime juice by cutting each lime in half and placing it in press (they are usually too small for a juicer).
• Next, separate the egg yolks from the whites. Set aside the egg whites for the meringue if you want to use them later. Have your sweetened condensed milk opened, your juice finished and your zest ready for the next step.
• In an electric mixer with the wire whisk attachment, beat the 4 egg yolks and 2 teaspoons of lime zest at high speed until very fluffy, about 5 minutes. Gradually add the can of condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the 2/3 cup of lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake at 350 degrees for 10 minutes, or until the filling has just set. Cool on a wire rack.
• For the topping, with a mixer, beat egg whites with cream of tartar until soft peaks form. Gradually beat in the sugar until forming stiff peaks.
• Spread over filling and seal to edge of crust. Bake at 400 degrees for 5-8 minutes or until meringue is golden brown. Note: Watch the oven and don't take your eyes off the meringue, it could brown quickly. Place in the refrigerator and let it chill for 2-3 hours.

STEVE'S AUTHENTIC KEY LIME PIE

Steps:

• Preheat oven to 325 degrees F.
• To make the crust, combine the ingredients in a bowl and mix well for 2 minutes. Mold the mixture into a greased, 10-inch pie shell and bake for 8 minutes or until golden brown. Remove the crust from the oven and allow to cool.
• To make the filling, combine the milk and the egg yolks and mix well. Slowly add the key lime juice and mix just until incorporated. Do not overmix or the pie will not set-up in the refrigerator. Pour the mix into the pre-baked pie shell and refrigerate until set.
• To serve, slice the pie and serve with whipped cream or serve plain.

FLORIDA KEY LIME PIE

Steps:

• Prepare crust: Heat oven to 375 degrees.
• In 9" pie plate combine graham cracker crumbs and 2 tablespoons sugar;stir in butter until blended.
• Press mixture firmly and evenly over bottom and sides of pie plate; bake 10 minutes until browned.
• Cool completely on wire rack.
• Prepare filling: In top of double boiler using wire whisk,beat egg yolks,lime juice,1/3 cup sugar and salt until well blended.
• Set over simmering water;cook about 5 minutes,stirring constantly until mixture is thick enough to coat back of metal spoon.
• Remove from heat; stir in 1 tablespoons grated lime peel.
• Refrigerate mixture about 45 minutes until cool.
• Meanwhile,in large bowl with electric mixer at medium speed,beat cream until soft peaks form.
• Set 1 cup whipped cream aside for garnish;fold cooled lime mixture into remaining cream.
• Spoon filling into prepared crust;refrigerate at least 2 hours until set.
• To serve: Spoon remaining whipped cream decoratively over top of pie; sprinkle cream with remaining 1 tablespoons lime peel.
• Garnish with lime slices,if desired.

FLORIDA KEY LIME PIE

Steps:

• To Make Lime Filling: In a large mixing bowl, whip cream cheese until fluffy. Add condensed milk, lime juice, lime rind, and salt. Whip until mixture is smooth. Pour into graham cracker crust. Cover with plastic wrap and chill thoroughly.
• To Make Topping: In a medium bowl, whip cream until soft peaks form. Add vanilla or lemon extract and confectioners' sugar. Continue to whip until cream forms stiff peaks. Place topping in a fine-mesh sieve and place sieve over a bowl to catch liquid that drains off. Cover topping tightly with plastic wrap and allow to drain for 2 hours.
• Before serving, discard liquid that has drained from topping. Spread topping over pie.

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.

FLORIDA PIE

Steps:

• Getting Ready: Center a rack in the oven and preheat the oven to 350 degrees F. Put the pie plate on a baking sheet lined with parchment or a silicone mat.
• Put the cream and 1 cup of the coconut in a small saucepan and bring it to a boil over medium-low heat, stirring almost constantly. Continue to cook and stir until the cream is reduced by half and the mixture is slightly thickened. Scrape the coconut cream into a bowl and set it aside while you prepare the lime filling.
• Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the egg yolks on high speed until thick and pale. Reduce the mixer speed to low and beat in the condensed milk. Still on low, add half of the lime juice. When it is incorporated, add the remaining juice, again mixing until it is blended. Spread the coconut cream in the bottom of the graham cracker crust, and pour over the lime filling.
• Bake the pie for 12 minutes. Transfer the pie to a cooling rack and cool for 15 minutes, then freeze the pie for at least 1 hour.
• To finish the pie with meringue: Preheat the broiler. Put the 4 egg whites and the sugar in a medium heavy-bottomed saucepan and heat over medium-low heat, whisking all the while, until the whites are hot to the touch. Transfer the whites to a stand mixer fitted with the whisk attachment, or use a hand mixer in a large bowl, and beat the whites at high speed until they reach room temperature and hold firm peaks. Using a rubber spatula, fold the remaining ½ cup coconut into the meringue. Spread the meringue over the top of the pie, and run the pie under the broiler until the top of the meringue is golden brown. (Or, if you've got a blowtorch, you can use it to brown the meringue.) Return the pie to the freezer for another 30 minutes or for up to 3 hours before serving.