![]() ![]() There are many great key lime pies, Pepe's is one of them. On the other hand, a great key lime pie will beguile you - a simple taste will flood your thought with memories when you find your pie, you'll know it. no whites.Ī good key lime pie is made or broken in the subtle nuances, and these subtleties differ for different people. Who can say that whipped whites were never included in early recipes? I think stronger case could be made for including at least some whites vs. When you think about it, what would a frugal ship's cook do with the whites of the eggs? He certainly would find a use for them in one manner or another. Pepe's iteration is among the better and is widely favored and I'd be willing to bet the inclusion of some whipped whites may have some early historical ties to original pie recipes. Anyone touting either as the "correct" or "official" method is a silly goose!Īll of the recipes are evolutions from the original, and a good key lime pie today is certainly a lot better than the original must have been. Cream would simply not have been available in the keys in the 1850s. And yes, I served mine with whipped cream and enjoyed every bite of it!įrom a simply historical aspect, the original key lime pies would have been without whip cream. Anyways, back to the pie.it was delicious! Easy to make and loved the flavor. We don't need a history lesson either on how the 'real' Key Lime Pie was made. Who cares whether the pie is served with whipped cream or not, if you don't want it, then don't put it on the pie! it's that simple. I am humored by some of the reviews on here. Will most certainly make this again, very easy yet impressive dessert! It is most certainly a "to each his own" on that subject. I started to do a meringue but opted for fresh whipped cream this time. I did use a shortbread crust instead of graham cracker and loved the the slightly different taste and crunchier texture. The filling was light and tangy and was just wonderful. ![]() Also, I almost overbeat the egg whites so I will have to be more careful. We quickly ran out of whipping cream so I will make a bigger batch next time. I used kumquat juice as a substitute and it was perfect. I also freshly squeezed key limes which is a little labor intensive but in the grand scheme of things wasn't bad - I also did not put them in the fridge so they were easier to juice.Įxcellent as written. Only issue was my crust did not stick together very well so next time I will add more butter. Loved this! I was debating between a few recipes which all had great reviews but went with this one due to reviewers saying it wasn't so tart, and it came out perfectly. But the pied turned out delicious! Only thing I'd change is to be able to use all real key limes instead of the bottled, but thats my fault, not the recipe's. I used my RV propane oven and its known for being all over the place on accuracy. I was short a little lime juice so added a little bit of bottled that we had. I found some no bake types with the egg yolks, but wasn't comfortable trying those until I researched some more. After spending some time in the Keys and trying soooo many different varieties of Key Lime Pie, I wanted to make some for myself. I've baked a lot of cakes but never pies. Cut the pie into slices and top each with a dollop of whipped cream. In a medium bowl, combine the heavy cream and sugar and whisk until soft peaks form. DO AHEAD: The pie can be baked and stored, covered, in the refrigerator, up to 3 days. Transfer to a wire rack to cool completely then refrigerate at least 2 hours before serving. Gently spread the mixture in the pre-baked crust and bake until just set in the center, about 20 minutes. Gently fold in about 1/3 of the egg whites to lighten the mixture then add the remaining egg whites and fold until just evenly combined. Add the lime juice and whisk until combined. In a large mixing bowl, whisk together the egg yolks and sweetened condensed milk. In the bowl of a stand mixer fitted with the whisk attachment, or a large mixing bowl with a whisk or hand mixer, beat the egg whites until they hold stiff peaks. Transfer to a wire rack to cool completely. Bake until set and golden brown, about 10 minutes. Press the mixture evenly onto the bottom and up the sides of a 9-inch pie plate. Drizzle with the melted butter and stir until well combined. In a medium bowl, stir together the graham cracker crumbs, sugar, and cinnamon. Arrange a rack in the middle of the oven and preheat to 350☏. ![]()
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