Key West Key Lime Pie


Stressed,just turn the word around and have DESSERTS

Nellie and Joes 

I remember the first time I had Key Lime pie.I ate the entire pie in one day,it was so good.

I bought it at Publix,and I must say they make an exceptionally good one similar to the Cherry Cheesecake recipe I posted.

On the Key Lime I garnish with sliced almonds and forgo the meringue.

Occasionally I may use The Real Redi whip topping,not cool whip.

Mango Cheesecake Pie is very delicious too.

The ones on the stick dipped in chocolate are mouth-watering oh so good.

If your pie slice is green in color you do not have the real thing.

Best Key Lime Pie Recipes: from DinnerMom

  • The dessert dates back to the 1850’s.
  • Sweetened condensed milk was used in the original recipe because fresh milk was not readily available on the island of Key West.
  • Early versions relied upon the acid of the limes to “cook” the egg yolks and thicken the filling. (It is strongly recommended that today’s recipes with egg be cooked to avoid consuming Salmonella bacteria.)
  • Key lime pie is a light yellow not green. A bright green color is the result of food coloring; the use of food coloring is frowned upon by enthusiasts.
  • Use key limes for an authentic and tart taste. Persian limes produce a different flavor as does bottled lime juice.
  • The pie is typically topped with meringue or whipped topping.
  • Variations abound including key lime cheese cake, key lime mousse and chocolate cheese cake.
No-bake version of World’s Best Key Lime Pie Recipe decorated dotted with whipped cream.
It takes just 4 ingredients to make no-bake key lime pie.

No-Bake Key Lime Pie

Make this egg-less version and keep it in your freezer so you can enjoy this island favorite at a moment’s notice.

Ingredients:

  • 9 inch graham cracker pie crust (purchase a prepared crust or follow the recipe below)
  • 15-ounce can of sweetened condensed milk
  • 1/2 cup key lime juice
  • 8 ounce tub of whipped topping (full fat, low-fat or fat-free), defrosted

Directions:

  1. Add sweetened condensed milk, key lime juice and whipped topping to a large bowl and mix well with a spoon.
  2. Pour mixture into pie crust.
  3. Garnish with whipped cream, sliced lime, chocolate shavings or sliced almonds.
  4. If using a purchased pie crust, remove paper, invert and use as a lid. (See picture insert below.) Otherwise, cover with plastic wrap.
  5. Refrigerate for at least 4 hours.
  6. Pie may be wrapped and frozen for up to 2 months.
  7. To serve, defrost in refrigerator overnight.
Invert the protective lid of a purchased pie crust to cover the pie during storage.

Authentic Key Lime Pie

This recipe rivals any you will find at the Keys:

Ingredients:

  • 9 inch graham cracker pie crust (purchase a prepared crust or follow the recipe below)
  • 15-ounce can of sweetened condensed milk
  • 4 large egg yolks
  • 1/2 cup key lime juice
  • 3 to 4 teaspoons grated lime zest

Directions:

  1. Preheat oven to 325 degrees.
  2. Beat egg yolks in a bowl.
  3. Add sweetened condensed milk, key lime juice and lime zest to bowl with egg yolks and mix well with a spoon.
  4. Pour mixture into graham cracker pie crust. (If using a pie crust purchased from the store, save the lid to cover the pie later.)
  5. Bake for approximately 15 to 17 minutes or until the center is set, but still jiggles slightly.
  6. Cool completely and then refrigerate.
  7. Top with whipped cream, meringue, sliced lime, chocolate shavings or sliced almonds before serving.
Individual Key Lime Pies

Serving Suggestions and Tips

Here is some feedback we received on the World’s Best Key Lime Pie Recipes:

  • For a perfectly sized dessert, make individual servings of the no-bake pie in mini sized crusts (available at the grocery store) or by preparing the graham cracker crust recipe and pressing it into individual containers. Freeze.
  • Use low-fat or fat-free Cool Whip and low-fat pie crust for a healthy version of key lime pie.

Quick and Easy Graham Cracker Pie Crust Recipe

 This is a go-to recipe whenever you need a graham cracker pie crust.

Ingredients:

  • 6 Tablespoons melted butter
  • 1/3 cup sugar
  • 1 1/4 cups graham crackers, finely crushed (approximately 10 crackers)

Directions:

  1. Place butter in a microwave-safe bowl, cover and microwave at 15 second intervals until melted.
  2. Place graham crackers in a ziplock bag and crush with a rolling pin or the back of a large spoon.
  3. Add graham crackers and sugar to the bowl with the butter. Mix well.
  4. Using hands press mixture into a pie plate or other dish that will be used.
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Greek Moussaka


My way

2 eggplants (1 1/2 pounds each)
1 1/2 pounds ground round beef
1 medium onion, chopped
1/4 cup fresh Italian parsley, chopped
1 can (8 ounces) stewed tomatoes
fresh garlic too your taste
salt and pepper to taste
olive or vegetable oil
1/4 teaspoon nutmeg,cinnamon
3-4 potatoes sliced length wise and precooked in olive oil and drained on paper towel
3-4 zucchini squash sliced length wise and precooked in olive oil and drained on paper towel
Slice eggplants into rounds half an inch thick and sprinkle with salt.
1/4 burgundy wine
In a skillet, brown eggplants in olive or vegetable oil. Drain and blot on paper towels.

Brown meat over high heat (about 10 minutes), then add onions and garlic and other seasons and the wine. Continue to cook an additional five minutes.

And stewed tomatoes,salt and pepper to taste. Cook uncovered, checking occasionally, until dry and no water remains. This should take about two hours.

Cream Sauce:

6 tablespoons flour
1 quart milk
1 teaspoon salt
1/8 pound butter
1/4 cup grated Romano and Parmesan cheese
You can add 3-4 eggs beaten if you want a fluffy topping

Heat milk in microwave. In a medium saucepan, brown butter and flour; stir in warm milk.

Add cheese and salt, continuing to cook over low heat and stirring until thickened.

In a small bowl, beat eggs until frothy. Stir in a few tablespoons of the hot mixture (to temper the eggs) then add the eggs slowly back to the sauce to combine.

Assembly:

I use a large cast iron skillet

Place one layer of eggplant, spacing close together. Sprinkle with grated cheese and chopped parsley.

Layer the potatoes and zucchini and repeat

Layer the meat mixture

Pour cream sauce over all.

Bake 45 minutes to an hour on the middle rack of a preheated 350°F oven.

Allow to stand 15 to 20 minutes before cutting into serving portions.
Original Recipe Yield 1 – 9×13 baking dish

Other recipes for Moussaka

Ingredients

3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
salt
1/4 cup olive oil
1 tablespoon butter
1 pound lean ground beef
salt to taste
ground black pepper to taste
2 onions, chopped
1 clove garlic, minced
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon fines herbs
2 tablespoons dried parsley
1 (8 ounce) can tomato sauce
1/2 cup red wine
1 egg, beaten

4 cups milk
1/2 cup butter
6 tablespoons all-purpose flour
salt to taste
ground white pepper, to taste

1 1/2 cups freshly grated Parmesan cheese
1/4 teaspoon ground nutmeg

Directions

Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture.

Then in a skillet over high heat, heat the olive oil.

Quickly fry the eggplant until browned. Set aside on paper towels to drain.

In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.

To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.

Arrange a layer of eggplant in a greased 9×13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.

Bake for 1 hour at 350 degrees F (175 degrees C).

Banana Cakes


 

Jamaican Banana Fritters

Ingredients

3 ripe bananas

1 egg

1 teaspoon of vanilla extract

1/2 teaspoon of cinnamon

1/4 teaspoon of nutmeg

1/2 cup of sugar

2 cups of all-purpose flour

1 tablespoon baking powder

1/4-1/2 cup milk
Directions

Peel and mash the ripe bananas.

Beat egg, sugar, vanilla, cinnamon, and nutmeg.

Next, blend egg mixture with mashed bananas. Make sure it is all incorporated.

Then sift flour and baking powder into the banana/egg mixture. Mix it all together.

If the batter seems to be too thick add a little milk… I added about 1/4 cup to 1/2 cup of milk.

Add oil to a frying pan and place on medium high heat. Drop spoonfuls of the banana fritter batter into the hot oiled frying pan. Flip when you see the edges starting to get brown and golden.

Lastly, combine cinnamon and sugar together to create your cinnamon sugar. This is used to sprinkle on top of the fritters once they are finished cooking and still hot.

Sprinkle cinnamon sugar on top.

Enjoy!