FROSTY LIME PIE
This frozen dessert delivers cold, tart relief on a hot summer day. Pearl Byrd Foster served this pie on her menu at Mr. and Mrs. Foster's Place, her 15-table restaurant on the Upper East Side. Ms. Foster opened the restaurant after a 30-year career in hotel, department store and food magazine kitchens. Raymond Sokolov, a former food editor of The New York Times, wrote about this recipe in 1971. The real secret to making this pie, he said, is in how you handle the egg yolks. Heat them too much and they scramble, or too little and they won't thicken. When the yolks get too hot for your finger, around 165 degrees, they're hot enough.
Provided by The New York Times
Categories ice dishes, pies and tarts, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Make the crust: Place the graham cracker crumbs, sugar and salt in a bowl. Add the butter and work with a wooden spoon (or your fingers) to blend well. Press the mixture evenly into a 9-inch pie plate with your fingertips, or use an 8-inch pie plate to press down the mixture. Transfer to oven and bake 10 minutes. Cool to room temperature.
- Make the filling: Beat the yolks in the bowl of a stand mixer until very thick. Gradually beat in half the sugar until mixture is very pale and thick and forms a rope when dropped from the beater.
- Stir in the lime juice and zest and transfer to a double boiler. Heat over over simmering water, stirring until mixture coats the back of a spoon. Do not allow to boil. Transfer to a large bowl and let cool to room temperature.
- Once the yolk mixture reaches room temperature, beat the egg whites with the salt in a separate bowl until soft peaks form. Gradually beat in the remaining sugar until mixture is stiff and shiny. Stir a third of this meringue mixture into the cooled yolk mixture. Fold in remaining meringue mixture until evenly distributed.
- Turn the mixture out into the cooled graham cracker pie shell and bake 15 minutes, or until lightly tinged with brown. Let cool.
- Transfer the pie to the refrigerator and let chill thoroughly, uncovered, then transfer to the freezer. Freeze at least 8 hours or overnight. Once it is frozen, cover with plastic wrap and keep frozen until just before serving.
- Remove from the freezer 10 minutes before serving. Cover with the whipped cream and garnish with lime slices dipped in sugar or fresh strawberries.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 8 grams, Carbohydrate 33 grams, Fat 19 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 180 milligrams, Sugar 27 grams, TransFat 0 grams
LIME FROSTY
Make and share this Lime Frosty recipe from Food.com.
Provided by PaulaG
Categories Smoothies
Time 15m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Add the limeade concentrate, water and banana to blender container.
- Cover and blend until smooth.
- Add frozen yougurt to container and blend until smooth.
- Serve immediately garnished with fresh lime slices.
Nutrition Facts : Calories 182.5, Fat 0.1, Sodium 1.6, Carbohydrate 46.2, Fiber 1, Sugar 40.6, Protein 0.4
FROSTY KEY LIME PIE
Credit whipped cream for the fluffy-smooth texture and luscious flavor of this frozen refresher. It's highly recommended by field editor Lisa Feld of Grafton, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, combine milk and lime juice. Refrigerate 1/4 cup whipped cream for garnish. Fold a fourth of the remaining whipped cream into lime mixture; fold in remaining whipped cream. Spoon into crust. Cover and freeze overnight. , Remove from the freezer 10-15 minutes before serving. Garnish with reserved whipped cream.
Nutrition Facts : Calories 474 calories, Fat 32g fat (18g saturated fat), Cholesterol 99mg cholesterol, Sodium 207mg sodium, Carbohydrate 43g carbohydrate (39g sugars, Fiber 0 fiber), Protein 6g protein.
FROSTY LIME PUNCH
My cousin served this at her daughter's bridal shower. Everyone wanted the recipe. With it's green colour, this could be served for St. Patrick's Day!
Provided by Martina
Categories Punch Beverage
Time 20m
Yield 20 serving(s)
Number Of Ingredients 4
Steps:
- In large punch bowl combine pineapple juice and Kool-Aid.
- Stir.
- Add sherbet in scoops.
- Slowly add gingerale or 7-Up.
- Let stand 15 minutes to froth.
Nutrition Facts : Calories 134.5, Fat 0.8, SaturatedFat 0.4, Sodium 23.5, Carbohydrate 31.7, Fiber 1.2, Sugar 26.8, Protein 0.7
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