KEY LIME PIE
I need a really good recipe for key lime pie. I making it for my friends who are foodies like me. Here is the problem I am pregnant and can't have raw eggs. Are egg beaters the pasteurized substitute or is there something else. Please advise because I am craving this pie.
hmmmm...chowser's looks very yummy! Will have to try that! Mine is also baked so no raw egg issues...got this from the NY Times in 1997:
Key Lime Pie
1 cup plus 2 1/2 Tablespoons graham cracker crumbs
5 Tablespoons unsalted butter, melted
1/3 cup sugar
3 egg yolks (I use large; recipe did not specify size)
1 1/2 teaspoons grated lime zest
1 14-ounce can sweetened condensed milk
2/3 cup Key Lime juice (bottled is fine)
1 cup heavy cream
3 Tablespoons powdered sugar
Preheat oven to 350 degrees. In large mixing bowl, combine graham cracker crumbs, butter and sugar. Press mixture into bottom and sides of a buttered 9-inch pie plate. Bake crust til set, 5 minutes.
With a mixer, beat egg yolks and lime zest til very shiny, about 5 minutes. Gradually add condensed milk, and bet til thick, around 3 or 4 minutes. Reduce speed to low and add lime juice and mix til just combined.
Pour lime mixture into crust. Bake until filling has just set around 10 or 12 minutes. Cool to room temp, then refrigerate. TO serve: In electric mixer bowl, combine cream and sugar. Beat til nearly stiff. Top each pie slice with whipped cream.
How about a Key Lime Cheesecake? I made this last weekend and it was the hit of the night. I found it in an old Bon Appetit from 2006.
6 large egg yolks
3/4 cup sugar
6 tablespoons fresh Key lime juice or regular lime juice
1 teaspoon grated Key lime peel or regular lime peel
1 3/4 cups graham cracker crumbs (about 12 whole graham crackers)
1/4 cup sugar
1/2 cup (1 stick) unsalted butter, melted
2 (8-ounce) packages cream cheese, room temperature
2/3 cup plus 3 tablespoons sugar
2 large eggs
3 tablespoons fresh Key lime juice or regular lime juice
1 tablespoon grated Key lime peel or regular lime peel
1 16-ounce container sour cream
Splash of Vanilla
Thin lime slices PreparationFor lime custard:
Whisk all ingredients in heavy small saucepan over medium heat until custard thickens and boils for 30 seconds, about 8 minutes. Cool to room temperature, stirring occasionally (mixture will thicken).
Preheat oven to 350°F. Wrap 3 layers of foil around outside of 8- to 8 1/2-inch-diameter springform pan with 3-inch-high sides. Butter pan. Stir first 2 ingredients to blend in medium bowl. Mix in butter until moistened. Press crumb mixture evenly onto bottom and 1 1/2 inches up sides of prepared pan. Bake just until set, about 5 minutes. Cool completely. Maintain oven temperature.
Place cream cheese, 2/3 cup sugar, eggs, lime juice, and lime peel in processor; blend well.
Spoon custard into crust; smooth top. Carefully spoon filling over. Set cheesecake in large baking pan. Add enough hot water to baking pan to come 1 inch up sides of cheesecake pan. Bake until almost set but not puffed and center moves slightly when pan is gently shaken, about 45 minutes.
Meanwhile, stir sour cream, a splash of vanilla and remaining 3 tablespoons sugar in medium bowl to blend.
Carefully spoon sour cream mixture over hot cheesecake; smooth top. Bake until topping sets, about 10 minutes. Cool 10 minutes. Run knife around sides of pan to loosen. Cool cheesecake completely. Cover and refrigerate overnight. Do ahead Can be made 2 days ahead. Keep refrigerated. Release pan sides from cheesecake; transfer to platter. Garnish with lime slices and serve.