NOT-SO-AUTHENTIC KEY LIME PIE

 NOT-SO-AUTHENTIC KEY LIME PIE

1 baked pastry crust (9-inch) or graham-cracker crust

4 egg yolks, lightly beaten

1/2 cup granulated sugar

1/2 cup Key lime juice

1 tablespoon grated Persian lime zest (peel)

1/4 cups heavy cream, divided

In the top of a double boiler, combine the egg yolks, sugar and lime juice. Cook over medium high heat for about 15 minutes, until it coats the back of a spoon and the temperature reaches 140 degrees for three minutes. (Use a candy themometer for this.) Remove from the heat and stir in the grated rind. Put the top of the double boiler into a large bowl filled with cold water and ice cubes. Chill until mixture thickens, but do not let it become stiff.

Whip 1 1/2 cups of the whipping cream in a food processor with the metal blade. The sound of the food processor will change from a quick liquid mixing to a slower sound that lets you know the cream is whipped properly. (If you use a hand mixer, beat the eggs on high until very stiff peaks form.) Fold whipped cream into the lime filling. Spoon into the baked crust and cover with wax paper. Put in freezer for at least three hours. Whip the remaining cream for topping. Yields 8 servings.

Note: This recipe is for those who want a Key lime pie without sweetened condensed milk. The flavor is tart and the texture is creamy, like a custard. It is best when served from a frozen state.

-- PIER HOUSE KEY LIME PIE

1 graham-cracker crust (9-inch)

4 egg yolks

1 can (14 ounce) sweetened condensed milk

1/2 cup Key lime juice

1/2 teaspoon cream of tartar

Whipped cream, for topping

Preheat oven to 325 degrees. With an electric mixer, beat the egg yolks on high until they thicken and turn into a lemony color. Turn off the mixer, add the sweetened condensed milk and then mix again on low, adding half the lime juice, the cream of tartar and then the remaining lime juice. Mix until blended.

Pour into the prepared crust and bake for 15 minutes or until the center is firm and dry to the touch. Freeze for at least three hours before serving. Serve topped with whipped cream to cut the tartness. Yields 8 servings.

Note: This recipe is adapted from the Pier House Hotel in Key West. This version omits the meringue topping. But it's the right lemon color with refreshing tartness and firm custard-like texture.