Realime Pie Food

REALIME® PIE

Steps:

• Preheat oven to 325 degrees F. In large mixer bowl, beat egg yolks with sweetened condensed milk, ReaLime® and food coloring if desired. Pour into pastry shell or crumb crust. Bake 30 minutes or until set. Remove from oven. Cool. Chill.
• Top with whipped cream. Refrigerate leftovers. Optional: Top with lime slices or zest for added color and decoration.

KEY LIME PIE

Steps:

• Make crust:
• Preheat oven to 350°F.
• Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.
• Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.
• Make filling and bake pie:
• Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly).
• Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.
• Make topping:
• Just before serving, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with cream.
• *Available at Manhattan Key Lime (212-696-5378).

TOASTED-COCONUT KEY LIME PIE

Steps:

• Preheat oven to 350°F. Stir cookie crumbs, oil, and sugar in a large bowl. Press crumb mixture firmly into bottom and 1 ½ inches up sides of a 9-inch springform pan or deep-dish pie plate. Bake until edges are golden, about 10 minutes. Let cool completely on a wire rack, about 20 minutes.
• Meanwhile, stir 1 container whipped topping, coconut milk, and lime zest and juice in a large bowl until blended. Pour mixture into cooled crust, cover with plastic wrap, and freeze until firm, at least 4 hours.
• Top with remaining container of whipped topping. Top with lime slices and toasted coconut.

LIME CURD

Steps:

• Whisk the sugar, 1 tablespoon lime zest, the lime juice and salt in a medium saucepan. Whisk the whole eggs and yolks in a small bowl, then whisk into the lime mixture.
• Cook the mixture over medium heat, whisking constantly, until it¿s thick like pudding, 6 to 8 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated.
• Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming; let cool to room temperature. Stir in the remaining 1 teaspoon lime zest. Cover and refrigerate until completely set, at least 4 hours and up to 5 days.

REALIME® PIE

Steps:

• Preheat oven to 325 degrees F. In large mixer bowl, beat egg yolks with sweetened condensed milk, ReaLime® and food coloring if desired. Pour into pastry shell or crumb crust. Bake 30 minutes or until set. Remove from oven. Cool. Chill.
• Top with whipped cream. Refrigerate leftovers. Optional: Top with lime slices or zest for added color and decoration.