FOODIE FRIDAY with Peabody’s Key Lime Pie and more!



Photo Courtesy of  Culinary Concoctions by Peabody

 

 

This week for Foodie Friday over at Designs by Gollum  I am making Peabody’s Camping Key Lime Pie with Coconut-Pecan Graham Cracker Crust from Culinary Concoctions by Peabody.  

 

You’ll want to visit both of these blogs for some terrific decorating and food ideas.

It’s so much easier to get that true Key Lime taste now that you can buy it in the bottles, but I still like to squeeze my own when I can get them.  It sure takes a whole heapin’ bunch of Key Limes though to get much juice.  I just tell myself that it’s a good form of exercise.

I hope you’ve had a chance to try the Pineapple-Key Lime Cake that I shared earlier.  It’s good, but I have to say that the following are two of my very favorite recipes using Key Limes.  If you decide to make them, let me know what you think.

 

 

 

 

My notes on the first one just say, “Judy’s book.”  I think that refers to a cookbook that my friend kept at her Orange Beach condo.  I copied lots of good ones from there.  The second doesn’t have a source label either, but it’s written on the back of the first so I suspect it is from that same cookbook as well.  I’ll have to ask her if she remembers the name of the book.  She sold that condo years ago just before Hurricane Ivan.  Whew!  It’s good to see the area coming back.

 

 

Frozen Key Lime Pie

 

1/2 cup Key Lime juice
grated zest of 1 lime
1 14-ounce can sweetened condensed milk (such as Eagle Brand)
1 8 – ounce container frozen nondairy whipped topping, thawed (such as Cool Whip)
2 tablespoons Grand Marnier
1 prepared chocolate cookie crust
prepared whipping cream (the REAL stuff)
thin slices of lime for garnish

Mix lime zest and condensed milk.  Fold in whipped topping.  Add Grand Marnier, mix and spoon into crust.  Freeze overnight.  To serve, remove from freezer and let stand a few minutes before slicing.  Top each serving with a dollop of real whipped cream and a thin slice of lime.

 

Key Lime Tarts

Makes 2 tarts

Pastry Shells:
3 cups flour
4 tablespoons sugar
2 teaspoons salt
1 1/2 sticks butter
1/4 cup shortening
1 whole egg
2 – 3 tablespoons cold water


Sift together flour, sugar and salt.  Cut butter and shortening into small pieces and mix with flour until the pierces are the size of small peas.  Work in egg and water.  Turn the dough out onto a board and with the heel of the hand slide small portions of the mixture in a “smearing” motion to layer the fat into the flour.  Divide dough into two balls.  Wrap each in plastic wrap and refrigerate for at least one hour.  Roll out to fit tart or pie pan.  Prick the bottom well (it may be necessary to prick again during baking).  Preheat the oven to 425 degrees and bake until lightly browned.  Cool.


Filling:
6 whole eggs
5 egg yolks
2 1/2 cups sugar
1 cup Key Lime juice
grated zest of 3 limes
1/4 teaspoon salt    
1 cup plus 3 tablespoons butter    

Beat eggs, yolks and sugar until pale and thick.  Add lime juice, zest and salt, mixing well.  Stirring constantly, cook over low heat for about 15 minutes, or until filling is thick and slightly translucent.  Do not overcook or the egg will curdle.  Remove from heat.  Whisk in butter a little at a time, letting each bit melt before adding the next.  Divide the filling between the baked and cooled pasty shells.

Place the pies on oven rack about 6 inches from broiler.  Broil about 2 minutes until the filling is brown on top.  Watch carefully to see that tops do not burn.  Remove from oven and cool until the filling is set.

Concoctions by Peabody also has these delicious looking cookies, Key Lime Coolers, that I plan to try next week.  She has so many fabulous recipes using limes that I’m certain to be going to her blog often.  You should join me!

• This is also linked to Friday Feasts and Tasty Tuesday.