Palm Springs Key Lime Pie
photo by William Uncle Bill
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
8-10
ingredients
-
PIE CRUST
- 3⁄4 cup crushed vanilla wafers or 3/4 cup vanilla cookie crumbs
- 3⁄4 cup crushed graham wafers or 3/4 cup graham wafer crumbs
- 1⁄2 cup finely chopped pecans
- 1⁄4 cup margarine or 1/4 cup butter
- vegetable oil cooking spray
- 1 tablespoon all-purpose flour
-
FILLING
- 4 large eggs, separated
- 1⁄2 cup freshly squeezed lime juice
- 2 teaspoons lime zest
- 10 1⁄2 fluid ounces sweetened condensed milk (Borden Eagle Brand suggested)
- 4 drops green food coloring
- 1⁄4 teaspoon cream of tartar
- 1⁄2 cup granulated sugar
-
TOPPING
- 1⁄2 cup whipping cream
- 1⁄2 teaspoon vanilla extract
- 1⁄4 cup granulated sugar
directions
- PIE CRUST-----------.
- In a mixing bowl, combine vanilla wafer crumbs, graham wafer crumbs and finely chopped pecans.
- Pecans can be processed in a food processor.
- Reserve 1/2 cup of vanilla/graham wafer mixture to be used on top of pie.
- Add margarine or butter to mixture and blend with a pastry blender or fork.
- Prepare a 9 inch oven proof pie dish by spraying with a vegetable spray, then dusting lightly with flour.
- Shake off any excess flour off pie dish and discard (This prevents the shell from sticking to the dish when baked).
- Spoon wafer mixture into pie dish; press evenly to bottom and sides using a rounded soup spoon.
- Place pie dish in freezer compartment for at least 30 minutes to cool and firm up.
- FILLING-----------.
- Place eggs in a bowl of warm water for about 15 minutes before cracking and separating.
- Separate eggs, and make sure that the egg whites DO NOT have any yolk.
- If any egg yolk accidentally gets into the egg whites, take a piece of bread and dip it over the yolk and this should remove it.
- In a mixing bowl, whisk egg yolks until smooth.
- Add lime juice, grated lime zest, condensed milk, green food coloring and whisk until well blended.
- In a separate bowl, beat egg whites until frothy; add cream of tartar and beat until egg whites form soft peaks.
- Add sugar gradually, beating continuously until stiff peaks form.
- Gently fold the beaten egg whites into the milk mixture using a spatula until incorporated.
- Preheat oven to 375 F degrees.
- Pour filling mixture into cooled pie shell and level.
- Sprinkle top with reserved wafer/pecan mixture.
- Bake in preheated 375 F oven for 25 to 30 minutes or until top is golden brown.
- Remove from oven and let cool completely on a wire rack.
- Refrigerate pie for at least 1 hour before serving.
- TOPPING-----------.
- In a medium size chilled mixing bowl or a 2 cup measure, whip 1/2 cup whipping cream until the cream just starts to thicken.
- Add vanilla extract and beat for a few seconds.
- Add sugar gradually, beating continously until thickened.
- DO NOT OVERBEAT, OTHERWISE YOU WILL FORM BUTTER.
- Just before serving, decorate pie with whipped cream to your liking.
- For a nice presentation, slice about 4 thin slices of lime, cut one edge of the slice, twist slightly and push into pie in 4 areas.
- Place a dollop of whipped cream in front and back of the projecting slice of lime.
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Reviews
-
I followed this recipe exactly and was pleased with the taste. first off if you use a nine inch pie dish there is too much filling. the second time I used a ten inch dish and it accepted the amount of filling and crust mixture. second and most important to me I baked it in a 375 preheated oven for 25 minutes and the top of the pie had cracked leaving openings. Is this normal or am I doing something wrong?
RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.