leechbabe, I just now saw your question. I don’t know what to tell you about substitute key limes. I’m afraid key limes are needed for Key Lime Pie, just as bananas are needed for Banana Bread. Now I feel bad. Here’s the best I can do for you:
http://www.melissas.com/catalog/index.cfm?Product_id=465&Info=YES
Masonite never fear another doper has come to the rescue with this link. Seems what you call Key Lime’s in the USA we call West Indian Lime’s here in Australia.
Thanks to Thylacine for the link 
How provencial of me, not to have thought of that! Learn something new every day…
So is “West Indian Lime Pie” any sort of a standard dessert item in Australia? Or will you be the first kid on your block to have made it?
Lemon tart/flan is more common. I made “West Indian Lime Pie” for morning tea after Bubbaleechie’s Baptism, the Church Ladies loved it. Thus I have officially been accepted as part of the “Church Lady” cooking group YAY!
Note: Whenever I see pie mentioned I think of this, can’t seem to get my head around pie = sweet’s.
Poached Salmon
Main course
Preparation Time: 30 minutes
Serves: 3-4 people
Ingredients:
2 Lb Salmon filet (buy a cut from near the gills, not the tail portion)
1-2 Ripe lemons
1 Qt Chicken stock
1 Bunch fresh dill weed
1 Small jar non pareil capers (4 ounce)
½ Lb Butter (2 sticks)
Optional: Fresh thyme, basil or marjoram may be substituted for the dill.
Preparation:
Bring one stick of butter and the stock to a fast simmer in a pan large enough to hold the entire piece of fish. While the poaching liquid heats, carefully examine the fish filet for any nematodes or pin bones. Cut away any fins left on the filet including the fine bones attached to them. Use pliers to pull out any bones left behind by the fishmonger. Once the liquid begins to simmer, chop the fresh herbs and add a large handful of them to the broth. For a professional touch, tie the herbs into a bouquet garni or use a small cloth bag to prevent any herb fragments from dispersing into the poaching liquid.
Cover a large cutting board with waxed paper. Place the dressed and inspected salmon filet squarely on the paper covered cutting board. Wrap a second sturdy cutting board with waxed paper. Secure the waxed paper to the second cutting board using adhesive tape if needed. Holding the second wrapped cutting board well above the filet of fish and bring it down upon the salmon with a single sharp and well placed blow. The impact should compress the fish ~25-30% or from one inch thick to three-quarters of an inch overall thickness. This mechanical force will separate the tissues and permit penetration of the broth during the poaching process. The action also creates a tenderizing effect that provides diners with the most succulent of fish.
Gently lay the filet into the broth with the skin facing up. Reduce the heat to a very low simmer. Move the filet around to ensure that it is not sticking to the pan’s bottom. There should be enough liquid to cover the fish. If the cut is not completely submerged, add some more stock or be sure to baste the exposed area during the cooking process so it does not dry out. The final presentation will be with the skin side down, so the filet must be turned long before finishing. Wait five minutes and then carefully flip over the fish using a long bladed spatula or two separate pancake turners. The filet must be turned long before it is cooked halfway. By the midpoint of any cooking process, the fish will already have become too fragile to turn over without it breaking into pieces.
Check that the fish is done by flaking apart some of the cut’s thickest portion. The flesh should separate cleanly with minimal resistance. The interior should all be a uniform pale pink color without any dark red showing. Once again, use a long bladed spatula to bring the entire piece out of the poaching liquid in one piece. Place the fish upon a bed of shredded lettuce and garnish with sprigs of dill and wedges of lemon. Sprinkle some chopped dill across the plated fish.
Notes: Allow the fish to rest for three minutes and serve with melted butter, capers and chopped dill weed. Squeeze fresh lemon juice over each piece before consuming. Serve with a Chardonnay, Fume Blanc or Brut Champagne. A hearts of palm salad, fresh peas or a shrimp cocktail will accompany the fish rather well. Small roasted new potatoes or garlic mashed potatoes will make a fine side dish.
Amazing Peanut Butter Pie
1 baked pie shell (or Oreo pie crust)
1 cup 10x confectioners sugar
1/2 cup peanut butter
1/4 cup cornstarch
2/3 cup sugar
1/4 tsp salt
2 cups milk
3 egg yolks, beaten (save the egg whites to use in the meringue)
2 Tbsp butter
1/4 tsp vanilla
Combine 10x sugar and peanut butter. Blend and spread most of it on pie shell. In a saucepan, combine cornstarch, granulated sugar, eggs, and salt. Add milk and mix well. Cook until mixture thickens. Add butter and vanilla, and pour over peanut butter mixture in pie shell.
Make meringue of egg whites (If you don’t have time, you can make it without the meringue–it’s still good)
Never-Fail Meringue
1 Tbsp cornstarch
2 Tbsp cold water
1/2 cup boiling water
3 egg whites
6 Tbsp sugar
1 tsp vanilla
pinch of salt
Blend cornstarch and cold water in a saucepan. Add boiling water and cook, stirring, until clear and thickened. Let stand until completely cold. With electric mixer at high speed, beat egg whites until foamy. Gradually add sugar and beat until stiff, but not dry. On low speed, add salt and vanilla. Gradually beat in cold cornstarch mixture. Beat well with mixer on high speed. Spread meringue over cooled pie filling.
Sprinkle top of meringue with remaning peanut butter mixture. Bake 15 minutes at 325 degrees. Cool and serve.
Absolutely yum!
Melt a stick of butter in a deep pot. Add half a cup of cocoa and a cup of sugar, a little vanilla and some peanut butter if you like (you can leave it out no problem). Stir until bubbly. Add enough oats that mixture is stiff and oats are not completely covered with chocolate.
Drop by heaping spoonfulls onto waxed paper. Let cool.
This one may be a little too basic, but does someone know how to make Splenda lemonade? (The real stuff, not from a mix or concentrate)
I got this recipe from a friend, and I think they’re the best oatmeal cookies ever. And they’re so easy!
Oatmeal Coconut Cookies
1 cup softened butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla
2 cups sifted flour
1 teaspoon baking soda
1 teaspoon salt
2 cups quick oats
1 cup coconut
1 cup chocolate chips
Preheat oven to 350 degrees F.
Cream sugar and butter together. Add eggs and vanilla, and mix well. Combine flour, baking soda, and salt, and add to creamed mixture. Stir in oats and coconut.
Drop rounded teaspoons of cookie dough at least 1 inch apart on a greased cookie sheet. Bake until golden brown, about 10-12 minutes. Makes 10-14 dozen (or less, if you like your cookies big).
MagicEyes, what is the original source for this meringue? You see, I’m not such a good meringue maker, then I found this exact, and I mean exact recipe written on a card in some recipes of my grandmother. Amounts, directions and all, I thought it was her own, but now I realize she must have copied it in her own hand somewhere.