Recipe Talk

I am looking for an old key lime pie recipe from Southern Living Magazine. It could be from 10 years ago or so. It had about 1/2 lb of unsalted butter and about 8 egg yolks,key lime juice and about 1/4 cup lime zest.Can't remember what else. It did not have condensed milk. The graham cracker crust had browm sugar. It was a family favorite ! I believe it was on the cover many years ago. I hope someone has a copy to share.I have not had luck searching recipe sites or the Souther Living recipe site.
Thanks,
Lisa

Southern Living Magazine

Fluffy Key Lime Pie

Ingredients

1 package unflavored gelatin

1 cup sugar

1/2 cup fresh lime juice

1/4 cup water

4 pasteurized eggs, separated

1 teaspoon grated lime peel

2 drops green food color

1 cup whipping (heavy) cream

Sweetened whipped cream, if desired

Directions

1. Heat oven to 450°F.

Make pie crust.

Baked Shell using 9-inch glass pie pan.

Bake 9 to 11 minutes or until lightly browned.

Cool completely, about 30 minutes.

2. Meanwhile, in 1-quart saucepan, combine gelatin, 1/2 cup of the sugar,

the lime juice, water and egg yolks.

Cook over medium heat 6 to 7 minutes, stirring constantly, until mixture boils

and thickens slightly. Remove from heat; stir in lime peel and food color.

Pour mixture into large bowl. Refrigerate until mixture mounds slightly,

about 45 minutes.

3. In large bowl, beat egg whites with electric mixer on

high speed until soft peaks form. Gradually add remaining 1/2 cup sugar,

beating until stiff peaks form. In small bowl, beat whipping cream

until stiff peaks form.

4. Gently stir egg whites and whipped cream into cooled lime mixture.

Spoon into cooled baked shell. Refrigerate until firm, about 2 hours.

Serve topped with sweetened whipped cream.

Store in refrigerator.

How to Make Pie Crust.

This crust can be used for sweet or savoury pies -

just remove the sugar for the latter.

This is also a highly versatile recipe, which you can modify to

make regular or lattice pies, galettes or turn-overs.

Pie Crust

Ingredients

Makes two 9-inch pie crusts

1 cup butter

1 tbsp dark brown sugar (omit for a savory pie)

2 cups all purpose flour

1/2 cup whole wheat flour (or AP flour)

1 tsp salt

5-6 tbsp ice water

Method

Cut the sticks of butter into 1/2-inch cubes and place in the freezer for 15 minutes to an hour (the longer the better) so that they become thoroughly chilled.

Combine flour, salt, and sugar in a food processor & pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again.

Remove dough from machine and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, or upto 2 days.

Remove one crust disk from the refrigerator; keep the plastic wrap on. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick.

The plastic wrap makes rolling it out easier; but you can try the traditional way of rolling it on a flour-dusted surface if you are comfortable with that. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the excess dough, or use your fingers o pinch the edges as shown in the picture.

Pre-Baking the Crust

Most of the dessert pie recipes require pre-baking the crust a little before adding the filling. Preheat your oven to 350°F, and refrigerate the crust for at least 20-30 mins. When the pie crust is sufficiently chilled, line the pie crust with parchment paper, wax paper, or aluminum foil. Fill at least two-thirds full with pie weights - dry beans, rice, or stainless-steel pie weights. Bake with weights for 15 minutes. Now remove from oven, remove the weights, prick the bottom with a fork and return to oven for an another 10 minutes, until the crust is golden. Let it cool completely on a wire-rack and then you can move on to adding the filling, be it fruits or anything else.

Tip: Whip an egg white and brush the bottom of the crust with this mixture before baking. This prevents the crust from becoming soggy, and keeps it crispier!

Pies have been traditional favorites at several meals, and though the fast pace of life does not allow the luxury of making pie-crusts from scratch at all times, this basic recipe about How to make a Pie Crust should help you leave a lasting impression when you have the time to indulge!

Graham Cracker Crust

Prep Time: 2 mins Total Time: 10 mins

Yield: 1 9 inch crust

"This is a great graham cracker crust, not dry or crumbly.

It is sweet, almost like caramel.

Ingredients

1 cup graham cracker crumbs

1/4 cup butter,

melted 1/3 cup light brown sugar

or 1/3 cup white sugar, for less sweet crust

Directions

Mix ingredients together.

Press onto bottom and up sides of pan until desired size.

Bake silver pan at 350F for 8-10 minutes, or dark pan at 300F for 8-10 minutes.

Fill!

Nutrition Facts
Serving Size: 1 (214 g)

Servings Per Recipe: 1

Amount Per Serving %

Daily ValueCalories 1038.4

Calories from Fat 490 47%

Amount Per Serving %

Daily ValueTotal

Fat 54.5g 83%

Saturated Fat 30.4g 152%

Cholesterol 122.0mg 40%

Sugars 96.6 g Sodium 863.6mg 35%

Total Carbohydrate 135.8g 45%

Dietary Fiber 2.3g 9%

Sugars 96.6 g 386%

Protein 6.2g 12%