[Sca-cooks] Key Lime Pie (OT)

[Sue Clemenger]

Oh, yummmm....I think I know what I'm making for the work potluck on
Wednesday, even if it does mean I have to buy graham crackers!
--maire

Barbara Benson wrote:
>
> > Margaret> How are key lime and lemon meringue pie similar? Key lime has no meringue,
> > and has a custard base. All the lemon meringue I've ever had was a
> > cornstarch base, no eggs.
>
> Greetings,
>
> Similar to the current ... ahem ... discussion ... on gumbo, Key Lime pie is a regional dish that has gained wide
> popularity outside of it's original region. The end result in many places has been a evolution (or possibly
> de-evolution) to a lemon meringue made with lime juice instead of lemon.
>
> I personally have never been able to stand "Key Lime Pie" as served in the vast majority of establishments and have
> always assumed that I simply did not like the dish. That is until my parents bought a winter home in the Keys and I ate
> "true" Key Lime Pie and discovered that it is a delicious, not too tart, not too sweet concoction worthy of its horde of
> imitators.
>
> So, to start off the possible grand debate to rival the gumbo debate I will give you the recipe that my parents gave me.
> Believe it or not it is inscribed in a ceramic pie plate for making the pie in:
>
> 4 egg yolks
> 1 can Sweetened Condensed Milk
> 1/2 C Key Lime Juice
> Beat together.
> Fill Graham cracker crust
> Bake 30 min at 330 degrees F.
>
> I have never made this recipe and cannot vouch for it's worth. But I do know one thing. If you cannot get juice from
> true Key Limes, do not even bother making it.
>
> Glad Tidings,
> Serena da Riva
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks