Florida Key Lime Pie Recipe




Florida Key Lime Pie Ingredients


CRUST

1 1/4 cup graham cracker crumbs
2 tbsp sugar
1/3 cup butter,melted

FILLING

5 each large eggs yolks
1/2 cup lime juice freshly squeezed
1/3 cup sugar
1/8 tsp salt
2 tbsp lime peel coarsely grated
2 1/2 cup heavy cream
1 each small lime,sliced,optional

A Recipe for
Florida Key Lime Pie

 

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Edward Abbey


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Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water




Florida Key Lime Pie

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Florida Key Lime Pie Directions

Prepare crust: Heat oven to 375 degrees.In 9" pie plate combine
graham cracker crumbs and 2 tbsp. 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 tbsp. 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 tbsp. lime peel.Garnish with lime
slices,if desired.Makes 8 servings.

Serves: 8

 

 

 

 

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