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    by Teresa Kennedy from "American Pie"

    The natural pale yellow-green of this filling is infinitely more appealing to eye and palate than its bright green counterpart tinted with food coloring. For added appeal, sprinkle a touch of freshly grated lime peel over the baked meringue.

    Natural Key Lime Pie
    Butter Crust (recipe follows)
    1 cup sugar
    1 1/4 cups cold water
    2 tablespoons lightly salted butter
    1/4 cup cornstarch
    Grated peel of 4 Key limes or 3 regluar limes (about 3 1/2 tablespoons)
    Juice from 3 Key limes or 2 regular limes (about 1/2 cup)
    3 eggs, at room temperature, separated
    2 tablespoons milk
    Meringue (recipe follows)

    3 egg whites, at room temperature
    6 tablespoons sugar

    Butter Crust
    1 1/8 cups all-purpose flour
    1/2 teaspoon salt
    1/3 cup shortening,chilled
    2 1/2 tablespoons lightly salted butter, chilled, cut into small pieces
    2 1/2 tablespoons ice water

    Print recipe

    1. Preheat the oven to 425°F.
    2. Prepare the Butter Crust dough and roll it out to a thickness of 1/8 inch. Ease it into a 9-inch pie pan and trim the overhang to 1 inch. Flute the edges as desired. Prick the crust all over with the tines of a fork and bake for 20 to 25 minutes, or until the crust is golden. Set it aside to cool. Don't turn off the oven.
    3. Combine the sugar, 1 cup of the water, and the butter in the top of a double boiler and heat over boiling water until the mixture is steaming (not quite boiling).
    4. In a small bowl, combine the cornstarch and remaining cold water to make a paste, and add this to the sugar mixture.
    5. Add 2 1/2 tablespoons of the lime peel and all the lime juice to the sugar mixture and cook, stirring constantly, until the mixture is thick and mouns slightly when dropped from a spoon.
    6. In a medium-size bowl, beat the egg yolks together with the milk. (Reserve the whites for the meringue.) Add a small amount of the hot mixture to the egg yolks and blend. Add the yolks to the saucepan and cook, stirring constantly, until the mixture has thickened and has lost any eggy taste, about 5 minutes. Remove from the heat, cool slightly, and pour into the crust. Spread the meringue evenly over the filling so that none shows through, being careful to seal the edges.
    7. Bake for 12 to 15 minutes, or until the meringue is lightly browned. Allow the pie to stand at room temperature until the filling is set, then refrigerate. Sprinkle with the remaining lime peel before serving.
    In a medium-size bowl, beat the egg whites until stiff but not dry. Continue beating and add the sugar 1 tablespoon at a time. Beat until the mixture is thick, glossy and stands in stiff peaks.
    Butter Crust (Makes enough for one single-crust pie)
    A tender, flaky pastry that is marvelously rich in both texture and flavor. A word of caution, though: This is a fragile crust that may be somewhat difficult for the beginner to handle. It helps to chill this dough for approximately 1 hour before rolling.
    1. Sift the flour and salt together in a large bowl. Cut in the shortening and butter. Using your fingertips, blend the ingredients together unti the mixture has the texture of coarse crumbs.
    2. Sprinkle the water evenly over the mixture. Blend gently until all the ingredients are moistened and the dough can be shaped. Shape into a ball.
    3. Place ball on a lightly floured surface. Flatten it slightly and dust it with flour. Continue to prepare the recipe as written above.

    Use a pre-made crust
    Product nutrition and information
     Quantity Ingredients Est.Price
      Breakstone's All-Natural Unsalted Butter - $2.99/ea
     2 sticks  
      Argo Corn Starch - $1.99/ea
      Alderfer Eggs Grade A Large Organic Eggs
    This product is currently unavailable.
      Key Limes - $3.99/ea Save! 2 for $7.00
     Farm Fresh
      Gold Medal All Purpose Enriched Bleached Pre-Sifted Flour - $2.29/ea
      Crisco All-Vegetable Shortening
    This product is currently unavailable.
    You May Already Have
      Domino Granulated White Sugar - $4.19/ea
     4lb bag
      Ronnybrook All Natural Single Serving Creamline Milk - $1.79/ea
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