December 2009

I spent an hour squeezing those little bitty key limes into a cup to make a whole 1/2 cup of juice. I ground the graham crackers to make the crust. The pie is in the oven and looks perfect! I also decided to explore acouple of recipes to see if there is a lighter version of the pie and sure enough on http://www.cookinglight.com/ there is. Since I tend to OCD on something I enjoy baking ( the sour cream peach pound cake, the praline apple cake) I decided this may be the new thing I bake every chance I get. The lighter version will be what I try soon as this one is gone. Here are the two recipes- almost the exact same except for some lighter ingredients. I also brought with me from Tybee over a dozen fresh lemons that grow on the fruit trees at the incredible cottage- Memories on the Beach so I may use that juice and try a Tybee Lemon Pie! I also did some googling and found that our own Paula Deen has her version of the key lime pie that is served at Uncle Bubba’s. You can go to www.pauladeen.com to see Paula’s recipe!

Enjoy!

Yield: 8 servings (serving size: 1 wedge)
Ingredients
2 large eggs
2 large egg whites
1/2 cup Key lime juice (such as Nellie and Joe’s Famous Key West Lime Juice)
1 teaspoon grated lime rind
1 (14-ounce) can fat-free sweetened condensed milk
1 (6-ounce) reduced-fat graham cracker crust
1 1/2 cups frozen reduced-calorie whipped topping, thawed
Preparation
Preheat oven to 350°.
Beat eggs and egg whites at medium speed of a mixer until well-blended. Gradually add juice, rind, and milk to egg mixture, beating until well-blended. Spoon mixture into crust, and bake at 350° for 20 minutes or until almost set (the center will not be firm but will set up as it chills). Cool pie on a wire rack. Cover loosely, and chill 4 hours. Spread whipped topping evenly over filling.

The Reluctant Gourmet’s recipe http://www.reluctantgourmet.com/

1/2 cup fresh lime juice (12 to 15 key limes or 3 to 4 common limes)
4 teaspoons grated lime zest
4 egg yolks
1 – 14 ounce can sweetened condensed milk
11 graham crackers
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted
PREP WORK
It’s easier to remove the lime zest from whole limes so I would start with that. Then I would cut the limes in half and squeeze out the juice being careful not to include any pits.
Process the graham crackers in a food processor or blender and then melt the butter and have it at the ready.
HOW TO MAKE AT HOME
1. Whisk the egg yolks and lime zest together in a bowl until tinted light green. This takes about 2 minutes
2. Beat in milk, then juice and set aside at room temperature till it thickens.
3. Preheat oven to 325 degrees.
4. Mix graham cracker crumbs and sugar in another bowl.
5. Add butter and stir with a fork until well blended.
6. Pour this mixture into a 9-inch pie pan and press over the bottom and up the sides of the pan. Try using the bottom of a measuring cup to make sure the graham cracker mixture forms a firm crust on the bottom of the pie pan.
7. Bake on the center rack for about 15 minutes until the crust is lightly brown, remove and let cool to room temperature.
8. Pour the lime filling into crust, spread evenly, and then bake for 15 minutes until the center sets, but still wiggles when shaken.
9. Remove from oven and cool to room temperature.
10. Refrigerate for at least three hours until well chilled.