Creamy key lime pie
Hi all! I am looking for a key lime pie recipe that has a creamy filling with a strong lime flavor. I had something similar to this in a restaurant -- it tastes like stiff lime cream and was topped with toasted coconut, in a graham crust.
Most of the recipes I've found are either a gelatinous lime layer topped with meringue or cream (condensed milk + lime juice + egg yolks), or lime cheesecake. That's not what I'm looking for.
This recipe looks promising: http://www.texascooking.com/features/...
But the picture looks too much like meringue. Any advice or recommendations?
FYI - what you really need to locate, if possible, are key limes. They are smaller and more tart than (tahiti) limes offered more commonly here. IN fact, the tahiti lime is a cross between the key lime and the lemon. Both the key lime and the Tahiti lime are yellow (yes!) when fully ripened.
The classic key lime pie is egg yolks, condensed milk and lime juice. In the tropics, milk cows are rare, whatever milk they generate would spoil fast in the days before refrigeration. So the output of the milk cow would be carefully managed to be consumed or preserved as fast as possible. It is no mistake many recipes originating in the tropics have evaporated or condensed milk used.
Classic key lime pie is a no cook dessert. The acid in the key lime juice 'cooks' the egg yolks and when mixed with the condensed milk 'thickens.' I have made this pie recently, with key limes purchased in Chicago, and indeed it does thicken and rather quickly. The color is a yellow-ish tan, it can be green with the introduction of dye.
I realize I didn't quite respond to your question. I just thought you may be interested in the hows and whys some ingrediants come together.
Anyway, good luck in your quest.
One of the most popular desserts in the bakery I used to work for was the key lime chiffon cake. I've made it as a pie as well, in a ginger crust. Basically, you take the standard key lime pie mixture - eggs, condensed milk, key lime juice - then fold in whipped cream. Then freeze it to set. When thawed, it will be firm enough to slice, but very, very creamy.