Who makes the best key lime pie in Houston?

[Richardo]

Mrs. R's birthday is this week and she loves her the KLP.

[CitySky]

1. you do!

beat 3 eggs yolks
stir in one can sweetened condensed milk
add key lime juice to taste (about 8 tablespoons, or more)

pour into a graham cracker crust

bake @ 350 until it's done. (the only part of the recipe I don't recall by heart is the baking time. this is from the Fannie Farmer cookbook - sneak a peek in the bookstore or PM me later.)

let cool.

top with whipped cream. garnish with mint leaves because, after all, it IS Mrs. R's birthday.

mine gets good reviews, every time, despite being mebbe the second-simplest recipe I know. ;)

[Richardo]

2. Thanks I may try that...

You rock!

[CitySky]

8. you are quite welcome!

Merci-Me's timing sounds about right; I was thinking 12-15 minutes, but wasn't sure.

Color: i too prefer the natural yellowy color.

Crusts: store-bought graham cracker crusts are fine. usually i make my own crust just for giggles (bragging rights?), but it ends up thicker in some places than others. my favorite attempt so far was half graham crackers and half ginger snap cookies - mm-mmm! adds a little twist. i've also made it with vanilla cookies because they had no graham crackers or ginger snaps at the convenience store one night i was jonesin' for this pie.

Garnish: forgot to add, i usually grate a little lime zest (outermost green part of the peel) on top too.

Have fun! :bounce:

[merci_me]

4. I just google one

to get the temps and it sounds similar enough to Citysky's that the baking time should work.

IMHO, I'd stick with Citysky's recipe. It sounds easy and most importantly tried and true. The ready made crust is just about as good as homemade, especially if you have a filling that is as bold as key lime. I don't make key lime, but I make a very similar Margarita pie. For that, I make my crust the same as a graham cracker crust, but substitute crushed pretzels. The Margarita pie gotta have that salt.

Oh, one more little trick......to get the green color (if you think you need it) take a package of lime Koo-aid and sprinkle just a tiny bit of the powder (maybe 1/8 tsp or even less)into the filling before you pour it into the shell.

LOL, I feel like I'm at the cooking and baking forum, where things are always, ahem.....cooking!

Happy birthday to Mrs. R!

Mary



Key Lime Pie by GourmetSleuth
This is a recipe for "real" Key Lime pie. Real Key lime pie is not green and it does not have a soft "pudding" texture. The pie gets its true pale yellow color from the egg yolks that predominate the ingredient list. And the texture is a "firm custard". Be careful that you don't over-bake the pie or it will be "rubbery". For best results use fresh Key Limes, not bottled juice. The traditional preparation does not put any meringue on the top of the pie. This is a very simple recipe and only takes a few minutes to prepare and 12 minutes to bake.

i n g r e d i e n t s (crust)
16 graham crackers, crushed
3 tablespoons sugar
1 cube (1/4 lb) margarine or butter

d i r e c t i o n s (crust)
Mix the ingredients and press them into a 9" pie plate. Bake in a preheated 350F oven for 10 - 12 minutes until lightly browned. Place on a rack to cool.

_________________________

i n g r e d i e n t s (pie)
4 large or extra large egg yolks
1 14 ounce can sweetened condensed milk
1/2 cup fresh key lime juice (approximately 12 Key limes)
2 teaspoons grated lime peel, green portion only
Whipping cream for garnish (optional)

d i r e c t i o n s (pie)
Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow, don't over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350F for 12 minutes to set the yolks and kill any salmonella in the eggs.

[Richardo]

5. Thanks, Mary...

Great advice! However, I'll not use the green coloring - Mrs. R's litmus test for 'real' KLP is the yellow color. ;-)

[texastoast]

3. Puffabelly's

In Old Town Spring.

Oh dear, or was that lemon icebox pie.

You might try Tila's. They used to make the very best, but I don't know if it is still on the menu.

[tammywammy]

6. If you're ever in the DFW area

I know the place that makes the best Key Lime Cheesecake, Patty's Pantry in Arlington. Like the pie, but an all over creamier texture. To die for.

[ChickMagic]

7. We got a frozen key lime pie

And weren't expecting much. It was great! Just let it thaw out - perfect color, non soggy crust. It was called "Edwards" I think.