"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Key Lime Pie Recipe

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This recipe for Key Lime Pie, by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcia Gevelinger Bastian
Added: Tuesday, January 25, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Graham cracker and pistachio pie shell: 1 1/2 cups graham cracker crumbs (6 ounces), 1/2 cup finely chopped pistachios, 1/2 cup melted butter.

Key Lime filling: 2 cups milk, 1/2 cup plus 2 T. sugar, 3 egg yolks, 1 1/2 T. cornstarch, 1 T. all-purpose flour, 1/2 cup Key lime juice, fresh or bottled, 2 cups heavy cream.

Directions:
Directions:
Graham Cracker and Pistachio Pie Shell: Preheat the oven to 350. In a medium bowl, toss together the graham cracker crumbs and chopped pistachios. Add the melted butter and mix with a fork to moisten evenly. Turn the crumb mixture into a 10 inch pie pan and spread out evenly with your fingers to cover the bottom and sides. Using a second pie pan, press it down firmly on the crumbs to mold them into place, forming the shape of the pie pan. Bake for 6-7 minutes, or until golden brown. Let cool completely before filling.

Key Lime filling: In a heavy medium saucepan, preferably enameled cast iron, combine the milk with 1/4 cup of the sugar. Bring to a simmer, stirring to dissolve the sugar. Reduce the heat to low. In a medium bowl, whisk together the egg yolks, 1/4 cup of the sugar, the cornstarch, flour, and the simmering milk, whisking constantly. Bring to a low boil, whisking until the filling starts to thicken. Immediately remove from the heat. Pour the Key lime filling into the pie shell. Refrigerate until cooled and set, at least 3 hours. In a chilled bowl with chilled beaters, beat the cream with the remaining 2 T. sugar until stiff peaks form. Using a spatula, spread the filling or pipe decoratively on top. Refrigerate until ready to serve.

Personal Notes:
Personal Notes:
We spent one winter break in the Florida Keys, but nasty weather prevented us from doing many of the things we had planned. We consoled ourselves with nightly dessert of Key lime pie. This recipe is from "In the Kennedy Kitchen" and was prepared by the cook for Rose and Ted Kennedy and family.

 

 

 

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