Comments on: Not Steve’s Authentic Key Lime Pie

By: Touch Up Paint system

Touch Up Paint system — Fri, 29 Jan 2010 09:15:31 +0000

I’ve been searching for this exact information on this topic for a while.

By: KeylimeSteve

KeylimeSteve — Wed, 20 Aug 2008 15:25:30 +0000

What a compliment Cathy, thanks for the reference, and don’t downplay the results by making a comparison to my pies. The fresh egg yolks and zest in the crust could easily compensate for the use of Persian limes. I always recommend using FRESH Persians when key limes are not available (not a plug, but we sell them here at the bakery). Bottled juice is highly recommended when stripping paint or removing rust, NOT in food. I also agree with Martha, all of our 10″ pie crusts are hand (finger) made.

By the way, I get requests for KLP recipes all the time, if you don’t mind I’d like to include this URL when replying. Again, thanks much, say hello next time you’re here and next time you’re in the mood to make another one, the key limes are on me.

By: Jack

Jack — Sat, 14 Jun 2008 18:32:18 +0000

I made the pie this afternoon for a bbq this evening. It’s chilling in the fridge now, and I can’t wait to cut into it!

BTW, I found key limes (via Mexico at the local farmer’s market for only 38 cents a pound – much cheaper than I expected. It took about a pound and a half to get a half cup of juice, but it was fun making this pie.

By: Josh

Josh — Tue, 01 Apr 2008 19:11:38 +0000

When fresh key limes are not available I find that the best alternative is Joe and Nellie’s Key Lime juice. Most supermarkets carry it. I also like to make whipped cream to top it with instead of meringue.

By: hiutopor

hiutopor — Mon, 17 Sep 2007 22:29:19 +0000

Very interesting information! Thanks!

G’night

By: anna

anna — Mon, 18 Jun 2007 21:33:07 +0000

I made the delicious pie for a wedding last week. It was a total hit. Voilà the result: http://farm2.static.flickr.com/1329/560562078_93403b63ba.jpg

By: Stacy

Stacy — Mon, 11 Jun 2007 17:53:22 +0000

Thank you for the inspiration! I made the pie this weekend and it was great. I doubled the recipe and made a monster pie and while the crust was a touch thick it was still fabulous. I also did a quick meringue (sp?) with the egg whites that were left over which was fun and festive. (And man the pie took a lot of those key limes. They are so little!!!)

By: cathy

cathy — Fri, 08 Jun 2007 14:05:59 +0000

Hi Kara — Actually, it says 5 minutes was all it took me, and I agree, 15 would be pretty ridiculous! But that’s a great idea about crushing the graham cracker crumbs yourself–I managed to find a box of just the crumbs and used that for this one, though.

By: Kara

Kara — Fri, 08 Jun 2007 02:19:56 +0000

The pie looks absolutely perfect and you’ve made my mouth water. But good heavens! 15 minutes to get a crumb crust patted into the pan? I’m just dying to know how you did it that would take so much time. I honestly don’t mean to sound snide or offensive, so I hope you don’t take it that way. I’m genuinely curious. Because my experience with graham cracker crust has been that it can’t take more than 7 minutes, start to finish. Put the crackers in a plastic bag, crush them with a rolling pin. Melt the butter, put it in a bowl with the cracker crumbs, add the sugar. Toss it together. Dump it in the pan. Pat, pat, pat until it sticks together. Even out the thickness and the side coverage. Nothin to it!

By: cathy

cathy — Wed, 06 Jun 2007 22:40:42 +0000

Please excuse the problem I’m having with italics — ah heck, who cares? —
Deborah, come on down to Red Hook, that’s where, and let me know when you’re here!
Rachel: that’s amazing. I wonder if it’s a seasonal item, perhaps?
Martha and Amanda Rae — thanks!!