Subject: Key Lime Pie
From: Unicorn (unicorn@indenial.com)
Date: Fri Sep 12 2003 - 10:55:03 EDT
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FOOD FUNNY
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I know I have published this one before, but I thinks it's worth
repeating. Thanks to Anna Welander, my favorite resident of Uppsala,
Sweden, for sending it this time.
An elderly couple has dinner at another couple's house, and after
eating, the wives leave the table and go into the kitchen. The two
elderly gentlemen are talking and one says, "Last night we went out to
a new restaurant, and it was really great. I would recommend it very
highly."
The other man says, "What's the name of the restaurant?"
The first man knits his brow in obvious concentration, and finally
says to his companion, "Aahh, what is the name of that red flower you
give to someone you love?"
His friends replies, "A carnation?"
"No. No. The other one," the man says.
His friend offers another suggestion, "The poppy?"
"Nahhhh," growls the man. "You know the one that is red and has
thorns?"
His friend says, "Do you mean a rose?"
"Yes, yes that's it. Thank you!" the first man says. He then turns
toward the kitchen and yells, "Rose, what's the name of that
restaurant we went to last night?"
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TODAY'S RECIPE
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It's hard to believe that I have never published a recipe for this
classic American pie. Key limes are not widely available, but bottled
key lime juice isn't quite so hard to find. If the bottled juice is
available in your supermarket, please leave it there and use the fresh
juice of regular limes instead.
Key Lime Pie
1 9-inch (23 cm) pastry or Graham cracker pie crust
4 eggs, separated
1 can (14 oz, 390 g) sweetened condensed milk
1/3 cup (80 ml) freshly squeezed lime juice
A pinch of salt
A pinch of cream of tartar (tartaric acid)
1/4 cup (60 ml) powdered (confectioner's) sugar
Prebake the pie crust in a 350F (180C) oven until light golden brown.
Remove the crust from the oven but leave the oven on. Beat the egg
yolks slightly and beat in the condensed milk and the lime juice.
Pour into the warm pie crust and bake an additional 10 to 15 minutes,
until the filling is slightly firm. Meanwhile, beat the egg whites,
salt, and cream of tartar until foamy. Whisk in the sugar and
continue whisking until the mixture is shiny and stiff peaks form.
Cover the pie with the meringue, making sure the meringue touches the
crust all around the edges. Bake until the meringue is lightly
browned, 10 to 15 minutes. Cool on a wire rack and refrigerate.
Serve chilled. Makes 1 pie to serve 6 to 8.
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