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Pie Key Lime Pie
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Şef Aşçıbaşı
Şef Aşçıbaşı

Joined: 15 Feb 2007
Posts: 672

PostPosted: Mon Sep 24, 2007 9:49 am    Post subject: Key Lime Pie Reply with quote

Key Lime Pie

1 (14 ounce) can sweetened condensed milk
1 tablespoon grated lemon peel
1/2 teaspoon grated lime peel
1/4 cup lemon juice
1/4 cup lime juice
3 drops green food color (3 to 4 drops)
3 eggs -- separated
1/4 teaspoon cream of tartar
1 9 inch baked pie shell -- (recipe follows)
1/3 cup plus 1 tablespoon shortening
1/3 cup lard
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons cold water (2 to 3 tablespoons)

Mix milk, lemon peel, lime peel, lemon juice, lime juice and food color.
Beat egg yolks slightly; stir in milk mixture. Beat egg whites and cream of tartar in 2 1/2-quart bowl until stiff and glossy. Fold egg yolk mixture into egg whites; mound in pie shell. Refrigerate until set, at least 2 hours. Garnish with sweetened whipped cream and grated lime peel, if desired. Immediately refrigerate any remaining pie.
Heat oven to 475º. Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary).
Gather pastry into a ball; shape into flattened round on lightly floured cloth-covered board. Roll pastry 2 inches larger than inverted pie plate.
Fold pastry into fourths and place in pie plate with point in center; unfold. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under even with pie plate; flute. Prick bottom and side thoroughly with fork to prevent puffing while baking. Bake 8 to 10 minutes or until light brown; cool.

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Yemek Tarifleri
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Joined: 18 Jun 2006
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Location: Turkey

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