wyndhy
04-27-2004, 10:14 PM
I bragged about it in the brag thread so here it is.
(this is made with raw egg so if you are worried about food germies, I believe it can be baked at a low temp til 160 degrees in the center)
Key Lime Pie
14oz sweetened condensed milk
4 egg yolks
3oz cream cheese
˝ cup key lime juice (if you can’t find a good key lime, regs will work just as well)
1pkg “Nabisco famous chocolate wafers”, ground fine
about 1/3 cup melted, unsalted butter
whipped cream (homemade is always best, hey you did this much, beatin a little cream is nuthin now)
with a fork, toss the butter and chocolate crumb together. (hint: add the butter a little at a time until you can get the crumb to stick together enough to press into a tin. sometimes it takes more, sometimes less) press the mixture into the bottom and sides of a 9”pie tin. refrigerate til you are ready to add the filling.
beat the cream cheese until smooth, add yolks and condensed milk. again beat til smooth. gradually mix in lime juice. spread/pour into chocolate crust. refrigerate for at least 4hrs or till set. serve with whipped cream. if you are having a hard time removing the slices, place the bottom of the tin into hot water and it will loosen the butter in the crust.
I promise you, if you like a tart treat, this pie is out of this world.
note; for a really yummy twist, reduce lime juice to a scant ˝ cup (=minus two tablespoons) and add raspberry juice. the pie does not set as well this way (not enough acid to “cook” the egg) and may need to be popped in the freezer for about 15min prior to eating but it is very good.
(this is made with raw egg so if you are worried about food germies, I believe it can be baked at a low temp til 160 degrees in the center)
Key Lime Pie
14oz sweetened condensed milk
4 egg yolks
3oz cream cheese
˝ cup key lime juice (if you can’t find a good key lime, regs will work just as well)
1pkg “Nabisco famous chocolate wafers”, ground fine
about 1/3 cup melted, unsalted butter
whipped cream (homemade is always best, hey you did this much, beatin a little cream is nuthin now)
with a fork, toss the butter and chocolate crumb together. (hint: add the butter a little at a time until you can get the crumb to stick together enough to press into a tin. sometimes it takes more, sometimes less) press the mixture into the bottom and sides of a 9”pie tin. refrigerate til you are ready to add the filling.
beat the cream cheese until smooth, add yolks and condensed milk. again beat til smooth. gradually mix in lime juice. spread/pour into chocolate crust. refrigerate for at least 4hrs or till set. serve with whipped cream. if you are having a hard time removing the slices, place the bottom of the tin into hot water and it will loosen the butter in the crust.
I promise you, if you like a tart treat, this pie is out of this world.
note; for a really yummy twist, reduce lime juice to a scant ˝ cup (=minus two tablespoons) and add raspberry juice. the pie does not set as well this way (not enough acid to “cook” the egg) and may need to be popped in the freezer for about 15min prior to eating but it is very good.