Monday, December 7, 2020

Key Lime Pie

I love Key Lime Pie.
One of my favourite desserts
.A delightful tasting pie.
Usually made with key lime juice
and carnation milk.
I cannot find key lime juice in this region,
therefore I'm using boxed pie filling.

I made the crust with HoneyMaid Crumbs.
1 1/4 crumbs with 1/4 cup butter.
Press into a 9inch pie plate.
Bake 375 for approx.  10 minutes.

Prepare the filling.
In a saucepan with 2 slightly beaten egg yolks 
add 1/3 cup cold water, and the pouch contents
and whisk until smooth.

Mix in 2 cups hot water and 
cook over medium high heat,
stirring occasionally.

When bubbles first break the surface, 
continue to boil and stir for 30 seconds.

Remove from stove and stir in 1 tablespoon butter.

Cool 5 minutes,  stirring twice.
The filling will continue to thicken as it cools.

Cool for 3 hours on counter before serving. 


Key lime trees don't grow in 
this colder region of North America.
In fact, the fruits are not available 
in most stores here.
Only the ordinary limes are available. 

(source, wikipedia)
The Key Lime is smaller, seeder and higher acidity, stronger aroma, and thinner rind that that of the Persian lime. The key lime is valued for its unique flavour compared with other limes.
The name is derived from its association with the Florida Keys, where it is best known as the flavouring ingredient in Key Lime Pie. 

Thanks for your visit. xo