Key Lime PieA New Recipe & More
By Dorothy Sibole
I thought I had the best recipe for Key Lime Pie -- until I talked to one of my sisters who scolded me for not knowing about another, very popular, very tasty recipe. My family usually stays pretty loyal to recipes. But this new (to me) no-bake Key Lime pie recipe makes such a good, tart pie, it has become our new family favorite.
There are four main types of no bake pies: custard or cream, mousse, fresh fruit and frozen. In the custard or cream pie, the filling is a thickened egg custard that is flavored then chilled and allowed to set. Some examples are the banana cream pie and the coconut cream pie.
Mousse pies are basically a flavored base with whipped egg whites and whipped cream folded in to make a light and fluffy filling that is then chilled and allowed to set. The best examples of this type are your chiffon pies, like chocolate and raspberry. Fresh fruit pies are very simple, they are just a fresh fruit like strawberries or pineapple that have been mixed with a fruit glaze (a thickened fruit gel made of fruit juice and cornstarch or arrowroot).
When making a no-bake pie, remember to keep everything as fresh as possible, do not store the pie with other strong smelling foods in the refrigerator, and share with others!
Key Lime Pie
I am very fond of Rice Krispy Treats, and I like to make many foods with cereals as breading or crusts. This is another way to incorporate one of my favorite cereals into a delicious dessert!
Pistachio Crispy Shortbread Crust
At this point you can chill the shell. There are many recipes that call for baking the shell for 10 to 12 minutes. But not this one!
I was messing around my kitchen one day while making this pie and wanted to top it with something other than meringue (I had run out of eggs), but a bit more interesting than just plain whipped cream. I made this light and tart whipped cream which a great compliment to this dish.
Key Lime Whipped Cream
I hope this has given everyone an alternative to the traditional lime pie. It is a lighter, not so cheesecake-like version. Enjoy!
Dorothy Sibole is a pastry chef living in Austin, Texas. If you have questions about this article or the recipes, contact us at moc.gnikoocsaxet@nibrof_solkim.
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