Hello Foodie Fools,
Many years ago, I found an amazing recipe on The Motley Fool message boards, It was made with a biscuit and butter base, and a topping made from just cream, condensed milk and lime juice (I used to use lemon instead). Unfortunately I have lost the recipe and can't remember the quantities needed (except that it was one tin of condensed milk)
Hoping that someboby on here saved the recipe, as when I went searching for it, I discovered that TMF forums were gone!
Thank you.
Got a credit card? use our Credit Card & Finance Calculators
Thanks to jfgw,Rhyd6,eyeball08,Wondergirly,bofh, for Donating to support the site
Lime Cheesecake (key lime pie??)
-
- Posts: 3
- Joined: April 23rd, 2018, 6:25 pm
- Has thanked: 3 times
-
- Lemon Half
- Posts: 7987
- Joined: November 4th, 2016, 6:11 pm
- Has thanked: 989 times
- Been thanked: 3658 times
Re: Lime Cheesecake (key lime pie??)
Yes I vaguely remember that. I found a recipe on the US boards at http://boards.fool.com/okay-folks-ill-a ... 44023.aspx which looks similar and might be a starting point. It uses something called "Cool Whip" rather than cream but I'm sure you could adapt.
Scott.
Scott.
-
- Posts: 42
- Joined: November 8th, 2016, 3:40 pm
- Has thanked: 5 times
- Been thanked: 11 times
Re: Lime Cheesecake (key lime pie??)
For a lemon version, mix 400g condensed milk with 300ml double cream (don't whip the cream, just stir the two together) and add the zest of three lemons and 150ml of lemon juice. Stir and it thickens and can be poured into a tin lined with a biscuit crumb and butter base, chill and serve. I've used this in tins 20-23cm diameter. Should be simple to substitute limes.
MM
MM
-
- Posts: 3
- Joined: April 23rd, 2018, 6:25 pm
- Has thanked: 3 times
Re: Lime Cheesecake (key lime pie??)
Thank you very much,
Now that I see it, I remember that the cream was 300ml because it was one can of condensed milk, one small carton of cream and 3 lemons I used to use, but until you said it, it was eluding me.
Thanks again, and if anyone hasn't tried it, I highly recommend it, just make sure you give enough chilling time so it can thicken properly
It's fantastic, especially as it's so easy.
Now that I see it, I remember that the cream was 300ml because it was one can of condensed milk, one small carton of cream and 3 lemons I used to use, but until you said it, it was eluding me.
Thanks again, and if anyone hasn't tried it, I highly recommend it, just make sure you give enough chilling time so it can thicken properly
It's fantastic, especially as it's so easy.
Re: Lime Cheesecake (key lime pie??)
Back in 2002, Tracy (“BlackMare”) posted her recipe for Key Lime Pie on one of the U.S. Fool’s boards. In 2014, someone on the U.K. Fool’s Recipe board asked about it and I reposted her recipe on that board. Her recipe was;
Mare's Key Lime Pie
Four large eggs
One pie crust (homemade or frozen, no matter)
One can of Eagle Brand® Sweetened Condensed Milk
1/2 cup key lime juice
(four or five limes...if you have a little more than a half cuppa juice, go ahead and use it all, it will only taste that much better!)
Sugar
Cream of tartar (optional)
-----------------
You'll need to bake the pie crust first. Usually about ten minutes at 350 degrees, but all ovens are different, watch your back!
Crack the eggs and put the whites in a large bowl and the yolks in a medium-size one. Set the whites aside in the fridge.
Whisk the yolks to lighten 'em up, then mix in the whole can of condensed milk.
Gradually pour in the lime juice, whisk it all together well, and pour it into the crust.
Take the egg whites outta the fridge and get out the blender. Blend the whites at the "high" setting, adding about five or six teaspoonfuls of sugar and (if you have it) a pinch of cream of tartar. Taste the stuff as you add sugar: it should be only very lightly sweetened. When the whites get all fluffy like whipped cream, and will form little peaks, you have acheived meringue. Pile this on toppa the pie. It looks best if ya make little peaks out of it, but that's optional.
Place the pie in the oven, at about 350 degrees again. Let it sit til the top of the meringue turns from white to yummy golden tan...somewhere between 5-10 minutes. Best thing is to watch it closely.
Take it out and put it in the fridge for at least an hour, to thoroughly cool and "set."
Enjoy! (best with a cuppa really GOOD coffee. Trust me).
And if you are expecting a visit from Lizard...make two pies. Please. !!!!
For your information.
Mare's Key Lime Pie
Four large eggs
One pie crust (homemade or frozen, no matter)
One can of Eagle Brand® Sweetened Condensed Milk
1/2 cup key lime juice
(four or five limes...if you have a little more than a half cuppa juice, go ahead and use it all, it will only taste that much better!)
Sugar
Cream of tartar (optional)
-----------------
You'll need to bake the pie crust first. Usually about ten minutes at 350 degrees, but all ovens are different, watch your back!
Crack the eggs and put the whites in a large bowl and the yolks in a medium-size one. Set the whites aside in the fridge.
Whisk the yolks to lighten 'em up, then mix in the whole can of condensed milk.
Gradually pour in the lime juice, whisk it all together well, and pour it into the crust.
Take the egg whites outta the fridge and get out the blender. Blend the whites at the "high" setting, adding about five or six teaspoonfuls of sugar and (if you have it) a pinch of cream of tartar. Taste the stuff as you add sugar: it should be only very lightly sweetened. When the whites get all fluffy like whipped cream, and will form little peaks, you have acheived meringue. Pile this on toppa the pie. It looks best if ya make little peaks out of it, but that's optional.
Place the pie in the oven, at about 350 degrees again. Let it sit til the top of the meringue turns from white to yummy golden tan...somewhere between 5-10 minutes. Best thing is to watch it closely.
Take it out and put it in the fridge for at least an hour, to thoroughly cool and "set."
Enjoy! (best with a cuppa really GOOD coffee. Trust me).
And if you are expecting a visit from Lizard...make two pies. Please. !!!!
For your information.
-
- Posts: 3
- Joined: April 23rd, 2018, 6:25 pm
- Has thanked: 3 times
Re: Lime Cheesecake (key lime pie??)
Thanks for that voelkels, The recipe I was looking for was the uncooked one given above, but this sounds like a much more authentic Key Lime Pie, and I'm sure worth a try at some point as an alternative. I'm a sucker for creamy deserts of all kinds, so never a bad thing to have more recipes!
-
- Lemon Slice
- Posts: 445
- Joined: November 9th, 2016, 6:14 pm
- Has thanked: 425 times
- Been thanked: 149 times
Re: Lime Cheesecake (key lime pie??)
voelkels wrote:Back in 2002, Tracy (“BlackMare”) posted her recipe for Key Lime Pie on one of the U.S. Fool’s boards. In 2014, someone on the U.K. Fool’s Recipe board asked about it and I reposted her recipe on that board. Her recipe was;
Mare's Key Lime Pie
Four large eggs
One pie crust (homemade or frozen, no matter)
One can of Eagle Brand® Sweetened Condensed Milk
1/2 cup key lime juice
(four or five limes...if you have a little more than a half cuppa juice, go ahead and use it all, it will only taste that much better!)
Sugar
Cream of tartar (optional)
-----------------
You'll need to bake the pie crust first. Usually about ten minutes at 350 degrees, but all ovens are different, watch your back!
Crack the eggs and put the whites in a large bowl and the yolks in a medium-size one. Set the whites aside in the fridge.
Whisk the yolks to lighten 'em up, then mix in the whole can of condensed milk.
Gradually pour in the lime juice, whisk it all together well, and pour it into the crust.
Take the egg whites outta the fridge and get out the blender. Blend the whites at the "high" setting, adding about five or six teaspoonfuls of sugar and (if you have it) a pinch of cream of tartar. Taste the stuff as you add sugar: it should be only very lightly sweetened. When the whites get all fluffy like whipped cream, and will form little peaks, you have acheived meringue. Pile this on toppa the pie. It looks best if ya make little peaks out of it, but that's optional.
Hi CJV
Just to be clear, you do mean a blender/liquidiser and not the whisking attachent on a mixer? Only asking 'cause I have never made meringue in a blender.
john
Re: Lime Cheesecake (key lime pie??)
John, this was Tracy’s recipe as written. She was a south Florida girl who went to a get together in Tennessee with a number of Fools from the U.S. Fool’s BBQ Board in 2000 or 2001. She took along a bottle of key lime juice and made 3 or 2 key lime pies from it. A number of folks asked her for the recipe so she typed it out and it was posted on that board and later on the Smoking Lizard’s blog. I assume that she used a blender instead of an egg beater or mixer because that was all she had to work with at the house/camp they were at in the hills of Tennessee.
C.J.V.
C.J.V.
-
- Lemon Quarter
- Posts: 2156
- Joined: November 4th, 2016, 11:21 am
- Has thanked: 288 times
- Been thanked: 282 times
Re: Lime Cheesecake (key lime pie??)
My ex used to make this biscuit and butter base cheese cake with cherry jam. Digestive biscuits. 105kg => 89kg since mid Jan so I can only dream...and read these posts.
Who is online
Users browsing this forum: No registered users and 28 guests