From: firstname.lastname@example.org (Rene Gagnaux) Date: Thu, 11 Nov 1993 11:00:00 +0100 Here some recipes from INTERCOOK (Fido): /INTERCOOK D. Pileggi @ 1:106/5 Date : 23.09.93, 09:20 KEY LIME PIE Qty Measurement Ingredient xxxx ------------------ ----------------------------------------- 3 egg yolks 3 ozs cream cheese, softened 1 can (14 oz) sweetened condensed milk 4 ozs key lime juice * 1 crust (8 to 9-in) graham cracker crust Whipped cream with lime zest (thinnest green peel; no white), for garnish lime cartwheels, for garnish * you substitute regular limes if you can't find key limes. Preheat the oven to 300 degrees F. In a food processor or blender, combine the egg yolks, cream cheese, condensed milk, and lime juice and process until smooth. Pour into the prepared graham cracker crust. Bake in the preheated oven for 10 minutes. Remove and allow to cool at room temperature for about 10 minutes, then refrigerate until chilled. Garnish with the whipped cream and lime zest or lime cartwheels before serving. Makes one, 8 to 9-inch pie. Recipe: Chef Javier Mondragon of Marisco's Bar & Grill, 2411 S. Shepherd, Houston, Texas xxx /INTERCOOK Earl Shelsby @ 1:261/1165 (Glen Burnie Windows BBS) Date : 27.10.93, 09:01 [...] Try this one. If you can find Key lime juice, use it, but it is good with regular lime. -Begin Recipe Export- QuikBook version 0.96 Beta A Title: KEY LIME PIE Keywords: pie, key lime, dessertp Ingredients: 1 pkg. (3 oz) lime gelatin 1 cup boiling water 1 to 2 t. grated lime rind 1/2 cup lime juice 1 egg, separated 1 1/3 cup sweetened condensed milk 1 t. aromatic bitters 1 cup sour cream Few drops green food coloring (optional) 1 baked 9-inch pie shell (cooled) Directions: Dissolve gelatin in boiling water. Add lime rind and juice. Beat egg yolk slightly, slowly add gelatin stirring constantly. Add milk, betters and sour cream, stirring until blended. Chill until slightly thickened. Beat egg white until soft peaks will form; fold into gelatin mixture. Add coloring. Pour into pastry shell. Chill until firm. Garnish with whipped cream or whipped toping and lime slices. -End Recipe Export- /INTERCOOK Rich Harper @ 1:102/125 (Salata, Redondo Beach CA) Date : Do 28.10.93, 00:22 [...] Well, this is the recipe that you asked for, but you might be disappointed in the results. Then again you might not. Not knowing where you had the pie will tell what it was like. The true Key Lime pie, uses Key Lime juice and it is very hard to get outside of Florida. MMMMM----- Recipe via Meal-Master (tm) v7.02 Title: Americana Key Lime Pie Categories: Desserts, Pies Servings: 6 1 tb Unflavored gelatin (1 env.) 1/2 c Sugar 1/4 ts Salt 4 Egg yolks 1/2 c Lime juice 1/4 c Water 1 ts Grated lime peel Few drops green food color 4 Egg whites 1/2 c Sugar 1 c Heavy cream, whipped 1 9-in baked pastry shell Pistachio nuts, chopped Lime slices for garnish Heavy cream, whipped, to top Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together egg yolks, lime juice, and water; stir into gelatin mixture. Cook and stir over medium heat just till mixture comes to boiling. Remove from heat; stir in grated peel. Add food coloring sparingly to tint pale green. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon. Beat egg whites till soft peaks form; gradually add 1/2 c sugar, beating to stiff peaks. Fold gelatin mixture into egg whites. Fold in whipped cream. Pile into cooled baked pastry shell. Chill till firm. Spread with more whipped cream; edge with grated lime peel. Sprinkle chopped pistachio nuts in center. Garnish with thinly sliced lime placed in whipped cream mounds around edge of pie. Source: Better Homes & Gardens Dessert Cookbook. "A spectacular from the famous Miami hotel!" MMMMM /INTERCOOK Carl Savickas @ 1:261/1100 (Broadwater Rbbs, Arnold MD) Date : 30.10.93, 01:15 [...] Real Key Lime Pie. Key West Lime Juice Company 1-800-848-3711 1- 14 oz. can sweetned condensed milk 4- Egg yolks 3 or 4 oz.- Key Lime Juice 1 - 9" Graham cracker pie shell In a mixing bowl on low speed: Blend condensed milk and egg yolks. Slowly, SLOWLY, add Key Lime juice. After all ingredience are mixed together well, Pour ingredience into the pie shell. Put the pie in an oven at 350 for about 15 min. Chill and serve. You can heat the mixture in a sauce pan and pour it into the pie shell: BE CAREFUL! Once the mixture heats up, it will set up, and you better not dilly dally in getting it into the pie shell. /INTERCOOK Bud Cloyd @ 1:105/81 (Mike's Mansion, Portland OR) Date : 30.10.93, 07:13 [...] I have several more if you are interested. Here comes one: MMMMM----- Recipe via Meal-Master (tm) v7.01 Title: Key Lime Shamrock Torte Categories: Desserts, Vegetarian, Cakes Servings: 6 2 pk Firm silken tofu 3/4 c Brown rice syrup 1/2 c Honey 3/4 c Lime juice 1 tb Agar powder 4 tb Arrowroot 2 tb Corn oil 1 ea Carob cake, see recipe 2 ea Kiwi fruits MMMMM------------------------------GLAZE----------------------------------- 1 ts Agar powder 1/2 c Water 1/2 c Brown rice syrup 2 dr Mint extract Blend the tofu, brown rice syrup, honey, lime juice, agar, arrowroot & corn oil until smooth. Transfer to a double boiler & heat till the mixture thickens. It should reach the consistency of heavy cream. Set aside to cool. Split the carob cake into 2 layers (you'll need only 1 layer). Line a 9-inch cake pan with a sheet of plastic wrap. Place one layer of cake in the bottom of the pan & refrigerate while the filling is cooling. When the filling is cool, pour it into the cake & refrigerate until the filling sets completely (about 2 hours). Peel the kiwi fruit, cut it into thin slices & fan out the slices over the entire torte. Glaze if desired by pouring a thin layer of still warm glaze over the cool cake. Refrigerate the cake again for 10 minutes before cutting it. To serve, remove the cake from the pan by lifting out on the plastic wrap. GLAZE: In a small pot, dissolve the agar in the water. Add brown rice syrup & mint extract. Bring to a simmer & remove from heat. Allow to cool slightly. Ron Pickarski, "Friendly Foods" MMMMM /INTERCOOK Art Barron @ 1:106/114 (The Fireside, Houston TX) Date : 06.11.93, 06:37 MMMMM----- Recipe via Meal-Master (tm) v7.01 Title: Delicious Key Lime Pie Categories: Pies, Desserts Servings: 6 1 tb Plain gelatin 1 c Sugar 1/4 ts Salt 4 Eggs,separated 1/2 c Key Lime juice; strained 1/4 c Water 1 ts Grated Key lime peel 1 c Heavy cream; whipped 1 Baked graham cracker crust Mix the gelatin, half of the sugar and the salt in a saucepan. In another pan,beat the egg yolks well. Add the lime juice and water to the egg yolk mixture. Stir the egg yolk mixture into the gelatin mixture. Cook over low heat,stirring constantly,just until the mixture comes to a boil. Remove from heat; stir in grated peel. Chill,stirring occasionally, until the mixture mounds slightly when dropped from a spoon. Beat the egg whites until soft peaks form. Gradually,add the remaining sugar, beating until stiff.Fold into the chilled gelatin mixture. Fold in whipped cream (reserve some for topping,if desired).Pour into the baked crust. Chill until firm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.01 Title: Pier House Key Lime Pie Categories: Pies, Desserts Servings: 8 4 Eggs; separated 14 oz Sweetened condensed milk 1/2 c Key or Persian lime juice 1/2 ts Cream of tartar 1 9" graham cracker crust MERINGUE 4 Egg whites 4 tb Sugar Preheat oven to 325 degrees.With an electric mixer,beat the egg yolks on high speed until thick and light in color.Turn off mixer and add the condensed milk,Mix on low speed.Still on low speed,add half the lime juice,cream of tartar and then the remaining lime juice.Mix until blended. Pour into prepared crust and bake for 10 to 15 minutes or until the center is firm and dry to the touch.Freeze for at least 3 hours before topping with meringue. To make meringue,heat the egg whites and sugar in the top of a double boiler,stirring frequently,to 110 degrees.Beat on high speed until stiff peaks are formed.Top the frozen pie and return it to the freezer until ready to serve.It keeps for several days. MMMMM /INTERCOOK Art Barron @ 1:106/114 (The Fireside, Houston TX) Date : 06.11.93, 06:43 MMMMM----- Recipe via Meal-Master (tm) v7.01 Title: Florida Key Lime Pie Categories: Pies, Desserts Servings: 8 CRUST 1 1/4 c Graham cracker crumbs 2 tb Sugar 1/3 c Butter; melted FILLING 5 Large egg yolks 1/2 c Freshly squeezed lime juice 1/3 c Sugar 1/8 ts Salt 2 tb Coarsely grated lime peel 2 1/2 c Heavy cream 1 Small lime,sliced,optional 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.01 Title: Key Lime Pie Categories: Desserts, Pies, Londontowne Servings: 8 3/4 c Key Lime juice 2 t Key Lime juice 2 1/4 c Sweetened condensed milk 1 t Grated Key lime rind 3 Egg yolks 1 9" graham cracker pie crust Sweetened whipped cream Squeeze juice from 4 lg or 6 small Key Limes and grate rind; set aside. Using a whisk beat egg yolks until buttercup yellow. Add about half the condensed milk, using whisk. Blend well and add remaining milk. Add half the lime juice and blend slowly. Add remaining juice and blend. Add grated rind; mix and pour into chilled pie crust. Refrigerate 4 hours. May be frozen. To serve, slice while still frozen and let stand about 10 minutes. Top with whipped cream. Mrs. Harold T. Cook
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