Palm Springs Key Lime Pie Recipes

PALM SPRINGS KEY LIME PIE

Steps:

• PIE CRUST-----------.
• In a mixing bowl, combine vanilla wafer crumbs, graham wafer crumbs and finely chopped pecans.
• Pecans can be processed in a food processor.
• Reserve 1/2 cup of vanilla/graham wafer mixture to be used on top of pie.
• Add margarine or butter to mixture and blend with a pastry blender or fork.
• Prepare a 9 inch oven proof pie dish by spraying with a vegetable spray, then dusting lightly with flour.
• Shake off any excess flour off pie dish and discard (This prevents the shell from sticking to the dish when baked).
• Spoon wafer mixture into pie dish; press evenly to bottom and sides using a rounded soup spoon.
• Place pie dish in freezer compartment for at least 30 minutes to cool and firm up.
• FILLING-----------.
• Place eggs in a bowl of warm water for about 15 minutes before cracking and separating.
• Separate eggs, and make sure that the egg whites DO NOT have any yolk.
• If any egg yolk accidentally gets into the egg whites, take a piece of bread and dip it over the yolk and this should remove it.
• In a mixing bowl, whisk egg yolks until smooth.
• Add lime juice, grated lime zest, condensed milk, green food coloring and whisk until well blended.
• In a separate bowl, beat egg whites until frothy; add cream of tartar and beat until egg whites form soft peaks.
• Add sugar gradually, beating continuously until stiff peaks form.
• Gently fold the beaten egg whites into the milk mixture using a spatula until incorporated.
• Preheat oven to 375 F degrees.
• Pour filling mixture into cooled pie shell and level.
• Sprinkle top with reserved wafer/pecan mixture.
• Bake in preheated 375 F oven for 25 to 30 minutes or until top is golden brown.
• Remove from oven and let cool completely on a wire rack.
• Refrigerate pie for at least 1 hour before serving.
• TOPPING-----------.
• In a medium size chilled mixing bowl or a 2 cup measure, whip 1/2 cup whipping cream until the cream just starts to thicken.
• Add vanilla extract and beat for a few seconds.
• Add sugar gradually, beating continously until thickened.
• DO NOT OVERBEAT, OTHERWISE YOU WILL FORM BUTTER.
• Just before serving, decorate pie with whipped cream to your liking.
• For a nice presentation, slice about 4 thin slices of lime, cut one edge of the slice, twist slightly and push into pie in 4 areas.
• Place a dollop of whipped cream in front and back of the projecting slice of lime.

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.