Mom Eva´s Key Lime Pie

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Like numerous families here in Spain, who come from the villages outside of Madrid; my parents had a small Condo on South Miami Beach, Florida, since I was a wee tot. 
My Mom adored Key Lime Pie, as so did Dad, and I and my daughters and the Vet. Thus, I duplicated the recipe when we lived for three years in SOBE ( South Miami Beach) and now I have to prepare it with Canary Island Limes, and call it, Canary Island Pie ... 
*** This pie can also be prepared with Lemons or Tangerines. 

 Photo Courtesy: Public Domain Uncopyrighted - 123Rf. 

Here is Eva´s easy  recipe ... 

Mom Eva´s Key Lime Pie and / or Canary Island Lime Pie 

CRUST 

6 OZ. Graham Crackers crushed - approx. 3/4 cup
6 tblsps. unsalted butter melted

FILLING 

6 egg yolks
1 cup heavy cream chilled 
1 cup fresh Key Lime or fresh Lime Juice strained 
2 cans of Condensed sweetened Milk 

1) in a profundly deep bowl, beat the yolks with a wire whisk or electrical beater until they are very condensed and thick
2) beat in the condensed  milk and the lime juice
3) pour the mixture into the pie shell and smooth the top with a rubber spatula
4) cover with wrap or aluminium foil and refrigerate the pie for at least 4 hrs. 
5) make sure it is firm to touch 
6) just before serving, whip the cream until it is stiff enough to stand in unwavering peaks on the beater when it is lifted from the bowl.
7) spread the cream over the pie, smoothing it and creating decorative swirls on the top with a small metal spatula and serve. 

CRUST 

Combine the crumbs and the melted butter in a 9 inch pie tin and rub them between ur fingers, until the crumbs are evenly moistened and then spread loosely and place a second 9 inch pie tin on top and press down.

Remove the 2nd pan and with your fingers, smooth the top edges of the crust. Refrigerate until ready to fill ( 1 hr. ) 

Enjoy this simplified pie version.
Kind regards.
Margi.  

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Mom Eva´s Key Lime Pie Posted: 25 October 2012 at 10:07
	Like numerous families here in Spain, who come from the villages outside of Madrid; my parents had a small Condo on South Miami Beach, Florida, since I was a wee tot. My Mom adored Key Lime Pie, as so did Dad, and I and my daughters and the Vet. Thus, I duplicated the recipe when we lived for three years in SOBE ( South Miami Beach) and now I have to prepare it with Canary Island Limes, and call it, Canary Island Pie ... *** This pie can also be prepared with Lemons or Tangerines. Photo Courtesy: Public Domain Uncopyrighted - 123Rf. Here is Eva´s easy recipe ... Mom Eva´s Key Lime Pie and / or Canary Island Lime Pie CRUST 6 OZ. Graham Crackers crushed - approx. 3/4 cup 6 tblsps. unsalted butter melted FILLING 6 egg yolks 1 cup heavy cream chilled 1 cup fresh Key Lime or fresh Lime Juice strained 2 cans of Condensed sweetened Milk 1) in a profundly deep bowl, beat the yolks with a wire whisk or electrical beater until they are very condensed and thick 2) beat in the condensed milk and the lime juice 3) pour the mixture into the pie shell and smooth the top with a rubber spatula 4) cover with wrap or aluminium foil and refrigerate the pie for at least 4 hrs. 5) make sure it is firm to touch 6) just before serving, whip the cream until it is stiff enough to stand in unwavering peaks on the beater when it is lifted from the bowl. 7) spread the cream over the pie, smoothing it and creating decorative swirls on the top with a small metal spatula and serve. CRUST Combine the crumbs and the melted butter in a 9 inch pie tin and rub them between ur fingers, until the crumbs are evenly moistened and then spread loosely and place a second 9 inch pie tin on top and press down. Remove the 2nd pan and with your fingers, smooth the top edges of the crust. Refrigerate until ready to fill ( 1 hr. ) Enjoy this simplified pie version. Kind regards. Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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gonefishin Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Master Chef Joined: 20 September 2012 Status: Offline Points: 1778	Post Options Post Reply Quote gonefishin Report Post Thanks(0) Quote Reply Posted: 05 November 2012 at 14:18
	Margi, that looks absolutely amazing. I also love the idea about using some other fruit juices than lime (which is excellent by the way). Have you made it using Tangerines, as you mentioned? I'm almost thinking that you may still need to use lemons with the tangerines...I'd love to hear your thoughts on this. I remember the first time I made Key Lime pie using real Key Limes! The key limes are so small, I think I juiced 30 Key limes for the recipe! On the flavor profile of Key Lime pie, I make a quick ice cream dish that has similar flavors...in a way. Vanilla ice cream Drizzle Honey (add nice sweetness, but also nice texture after it starts to freeze from touching the ice cream) Lime Zest at least 1/2 lime juiced squeezed I also sometimes add fresh sliced jalapenos and cilantro I can't wait to hear your thoughts on the tangerines...or the lemons too! thanks for sharing Margi! Dan
	Enjoy The Food!

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 05 November 2012 at 14:51
	Dan.GF, Firstly, thanks for all the compliments and ur splendid icecream which I cannot wait to try with chili peppers, honey and cilantro. Fun. In honesty I love limes and have tried tangerine with 2 other types of orange family varieties which was lovely too. I have combined lemon with lime which was nice however we prefer the Canary Lime . Then I once made a lemon alone which was quite good too and once a ruby red grapefruit with lemon and orange. This was very refreshing, however, we really love lime recipe from Mom Eva. We like ur take on the icecream very much. I shall get ingred. and take a foto. I have also seen an interesting one on www.bonappetit.com which employs Black berries for the topping. Oh yes, the lemon & tangerine with sweet orange, is an idea that is also interesting for the tart element and the slight sweetness. This recipe can work with all the citrus flavors, I believe. Though, as I stated above, My Mom´s was delicious, and we like mine, as the Canary Limes are quite larger than Key Limes, and juicier. Thanks for your feedback, contribution and chat. Kindest, Margi
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

gonefishin Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Master Chef Joined: 20 September 2012 Status: Offline Points: 1778	Post Options Post Reply Quote gonefishin Report Post Thanks(0) Quote Reply Posted: 05 November 2012 at 19:41
	Margi, I can't wait to try Eva's Key lime pie, with limes...and other juices (your grapefruit suggestion really has me excited. I'm the only one in my family that likes grapefruit...but I may still have to give that one a try! Thanks for the feedback
	Enjoy The Food!

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 06 November 2012 at 02:09
	Dan Gone Fishin, Buon Giorno, Please do let us know how it turns out. I had a colleague on an old forum prepare it, and she loved it. We still are in touch via email. If you can, please take a photo or 2. Do you Ruby Red Grapefruits verses the whitish pale yellow variety, and a bit extra on the sugar. I like grapefruit too. Thanks, Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.