# Help! Key Lime Pie! **URL:** \ **Category:** Cafe Society\ **Created:** [July 13, 2005, 4:52pm UTC](https://boards.straightdope.com/t/help-key-lime-pie/312357 "2005-07-13T16:52:32Z")\ **Posts on this page:** 8\ **Page:** 2
**Author:** ![Hey\_It\_s\_That\_Guy](https://avatars.discourse-cdn.com/v4/letter/h/6f9a4e/32.png) [@Hey\_It\_s\_That\_Guy](https://boards.straightdope.com/u/Hey_It_s_That_Guy)\ **Post date:** [July 15, 2005, 1:39am UTC](https://boards.straightdope.com/t/help-key-lime-pie/312357/21 "2005-07-15T01:39:15Z")
I always remember the opening scene of Oliver Stone’s _Natural Born Killers_, when they go into that diner and get the piece of key lime pie that is green and Jello-like. It’s one of the most vivid scenes I remember from the entire movie, and one of the grossest. ---
**Author:** ![Butterscotch](https://avatars.discourse-cdn.com/v4/letter/b/dc4da7/32.png) [@Butterscotch](https://boards.straightdope.com/u/Butterscotch)\ **Post date:** [July 18, 2005, 5:11pm UTC](https://boards.straightdope.com/t/help-key-lime-pie/312357/22 "2005-07-18T17:11:00Z")
Me again, If you can get hold of “Rose’s West India Sweetened Lime Juice”, that really works. You know the stuff that comes in a glass bottle and you can mix it with lemonade? In fact I think West India lime is another name for key lime. I used it when I followed the recipe above (post 4) and it was yummy. Let us know how it turns out! ---
**Author:** ![Gary\_Robson](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/gary_robson/32/3448_2.png) [@Gary\_Robson](https://boards.straightdope.com/u/Gary_Robson)\ **Post date:** [July 18, 2005, 7:08pm UTC](https://boards.straightdope.com/t/help-key-lime-pie/312357/23 "2005-07-18T19:08:05Z")
Rose’s lime juice is sold in liquor stores–it’s one of the prime ingredients in a gimlet. It’s used in my favorite variation of a tequila gimlet: 1 part tequila, 1 part Rose’s, a splash of Cointreau, and a wedge of lime. I can see how it would be good in a pie. ---
**Author:** ![Butterscotch](https://avatars.discourse-cdn.com/v4/letter/b/dc4da7/32.png) [@Butterscotch](https://boards.straightdope.com/u/Butterscotch)\ **Post date:** [July 18, 2005, 7:11pm UTC](https://boards.straightdope.com/t/help-key-lime-pie/312357/24 "2005-07-18T19:11:58Z")
yum! Will be trying the tequilla 😃 ---
**Author:** ![big\_dogs](https://avatars.discourse-cdn.com/v4/letter/b/f1d935/32.png) [@big\_dogs](https://boards.straightdope.com/u/big_dogs)\ **Post date:** [July 18, 2005, 7:29pm UTC](https://boards.straightdope.com/t/help-key-lime-pie/312357/25 "2005-07-18T19:29:59Z")
Former chef chiming in here. I wrote this for the last restaurant I worked in: key lime pie Ingredients needed: 3 cups graham cracker crumbs 1/2 cup sugar 1 egg 4 oz. butter, melted zest of 1 lime zest of 1 lemon 7 eggs 8 egg yolks 1 1/2 cups sugar 16 oz. key lime juice (Nellie & Joe’s is excellent) 22 oz. butter Preheat the oven to 350 degrees F. Crust: Combine graham cracker crumbs, 1/2 cup sugar, 1 egg, melted butter and zests in a large bowl. Press half of crumb mixture into each of two pie plates. Bake @350 degrees for 5 minutes. Set aside. Filling: In a medium sauce pan, heat lime juice to simmering. In the meantime, combine 6 eggs, yolks and sugar in a large bowl. Cut butter into small cubes and set aside. When lime juice is hot, slowly drizzle it into the egg/sugar mixture, whisking constantly. Return mixture to saucepan. Whisk constantly over medium heat until thick. Remove from heat, add butter all at once. Whisk until butter is melted and thouroughly mixed. Carefully ladle half of mixture into each of the two pie shells. Refridgerate until set. Makes 2 8-serving pies ---
**Author:** ![kindaclever](https://avatars.discourse-cdn.com/v4/letter/k/7993a0/32.png) [@kindaclever](https://boards.straightdope.com/u/kindaclever)\ **Post date:** [July 19, 2005, 12:49am UTC](https://boards.straightdope.com/t/help-key-lime-pie/312357/26 "2005-07-19T00:49:15Z")
I am very pleased to see that a cook has included a recipe that does not include the dreaded sweetened condensed milk. Please make your custard – it is SO very worth the effort in taste and texture. As another idea, I recently made a Key Lime pie (yes, buy the bottled Key Lime Juice) and instead of graham cracker or other pie crust, I used crushed pretzels for a crumb crust. Salty & tangy & sweet – deeee-lish! ---
**Author:** ![Carnac\_the\_Magnificent](https://avatars.discourse-cdn.com/v4/letter/c/ccd318/32.png) [@Carnac\_the\_Magnificent](https://boards.straightdope.com/u/Carnac_the_Magnificent)\ **Post date:** [July 19, 2005, 3:42am UTC](https://boards.straightdope.com/t/help-key-lime-pie/312357/27 "2005-07-19T03:42:36Z")
> [@kindaclever](#): > > I am very pleased to see that a cook has included a recipe that does not include the dreaded sweetened condensed milk. Please make your custard – it is SO very worth the effort in taste and texture. > > As another idea, I recently made a Key Lime pie (yes, buy the bottled Key Lime Juice) and instead of graham cracker or other pie crust, I used crushed pretzels for a crumb crust. Salty & tangy & sweet – deeee-lish! Hear, hear. Let me echo that. I think the standard three-ingredient key lime pie–featuring cloyingly sweet condensed milk–is an abomination and has all the subtlety of a Mach truck with missiles attached to it. I’ve tasted lighter variations in upscale restaurants and would like the recipe. ---
**Author:** ![big\_dogs](https://avatars.discourse-cdn.com/v4/letter/b/f1d935/32.png) [@big\_dogs](https://boards.straightdope.com/u/big_dogs)\ **Post date:** [July 19, 2005, 12:44pm UTC](https://boards.straightdope.com/t/help-key-lime-pie/312357/28 "2005-07-19T12:44:21Z")
> [@kindaclever](#): > > instead of graham cracker or other pie crust, I used crushed pretzels for a crumb crust. Salty & tangy & sweet – deeee-lish! Now this I must try! Sweet and salty is one of my favorite combinations. [Previous page](https://boards.straightdope.com/t/help-key-lime-pie/312357.md?page=1)