I saw a show and the chef said that potatoes goes well with lime. So he added some lime jelly cubes (agar agar, sugar, lime zest, water). I kinda wanna try, but at the same time I want to ask if anybody has experience with this :D
I live in Miami, so believe me when I say I've eaten my share of real Key Lime pie. A classic key lime does not have Cool Whip in it. It's thickened with egg yolks. You could top it with whip cream like the following recipe, or with the left-over whites, beaten until stiff (like you would a lemon meringue).Here's a great recipe for an authentic key lime pie... ***Key Lime Pie*** For crust 1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers 2 tablespoons sugar 5 tablespoons unsalted butter, melted For filling 1 (14-oz) can sweetened condensed milk 4 large egg yolks 1/2 cup plus 2 tablespoons fresh or bottled Key lime juice (if using bottled, preferably Manhattan brand) For topping 3/4 cup chilled heavy cream Make crust: Preheat oven to 350°F. Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate. Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on. Make filling and bake pie: Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly). Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours. Make topping: Just before serving, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with cream.
I make this all the time and I am From Florida and still live here KEY LIME PIE 4 eggs 1 (14 oz.) can condensed milk 4 oz. Key Lime Juice BUTTER CRUST PIE SHELL: 6 oz. granulated sugar 12 oz. butter 2 eggs 1 lb. 2 oz. all-purpose flour TOPPING: 1 qt. heavy cream 3 oz. sugar STEP 1 - BUTTERCRUST SHELL: Blend sugar and butter until creamy. Add eggs, blend. Add flour and mix for 30 seconds. Refrigerate for 30 minutes. Remove and roll dough on floured surface, 1/4 inch thick. Grease 2 (9 inch) pie shells with shortening. Bake at 375 degrees for 10 minutes or until slightly brown. Remove, cool at room temperature. STEP 2 - FILLING: Blend eggs and condensed milk. Add key lime juice and mix thoroughly. STEP 3: Pour filling mix into pie shells immediately. Bake at 350 degrees for 15 minutes. Remove from oven and cool at room temperature. Refrigerate for 1 hour. STEP 4 - TOPPING: Whip 1 quart heavy cream with 3 ounces sugar until thick. Decorate pie with whipped cream and garnish fresh key lime slices. Makes 2 (9 inch) pies
