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FAT BOY'S BBQ
Key Lime Pie is a traditional Florida desert. The main ingredient, the Key Lime, a small, hard, yellow-greenish lime about the size of a golf ball, is widely available in markets around the world. Bottled Key Lime juice is also available at grocery and gourmet stores nationwide. The pie can be made using regular lime juice, if Key Lime juice is not to be had. The following recipe is the "Classic" version of the pie. Both this Key Lime pie recipe and the No-Egg version are great.
Preheat oven to 325°. With an electric mixer, beat the 4 egg yolks on high speed until thick and light in color. Turn off the mixer and add the sweetened condensed milk. Mix on slow speed. Still on low speed, add half the lime juice, cream of tartar, and then the remaining lime juice. Mix until blended thoroughly. Dust the empty pie crust evenly and lightly with cinnamon. Pour into the prepared pie crust and bake for 10-15 minutes or until the center is firm and dry to the touch. Cover and freeze for at least 3 hours before topping with meringue. Meringue Recipe In the top of a double boiler, heat egg whites and sugar, stirring frequently, to 110°. Beat on high speed until stiff peaks are formed. Put meringue over the top of the frozen pie, cover and return to the
freezer. Leave tightly covered pie in freezer until ready to serve, up to several days. Garnish with whipped cream and thinly sliced lime or lime peel twists.
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