1 whole graham cracker pie
1 crust, 9 inch
4 whole egg yolks
1/2 cup key lime juice
14 oz eagle brand condensed milk,
1 fatfree
1 whole lime zest
Directions
Bake pie shell or use a graham cracker crust if you
prefer. Beat yolks on medium speed until thick and
lemon-colored. Heat juice in a saucepan over medium
heat until thoroughly heated. Gradually stir about 1/4
of hot lime juice into yolks and then add yolks to
remaining hot lime juice in saucepan - stirring
constantly.
Cook 2 minutes - stirring continually. Remove from
heat and cool. Add sweetened condensed milk - stirring
until mixture thickens. Spoon filling into crust.
Refrigerate until thoroughly chilled. Beat cream with
electric mixer at high speed until foamy. Add sugar,
1 tablespoon at a time until stiff peaks form. Spoon
whipped cream onto pie.
Refrigerate until serving time.
Recipe By : Southern Traditions by Margaret Agnew
From: Marty Leichtung
Servings: 8 servings
Key Lime Pie I - Low Fat Version Recipe brought to you by Recipe Ideas
Categories: Dessert; Diet; Healthy; Low Fat; Pie
The History of Recipes
We can trace the history of written recipes far back into antiquity, in fact as far back into recorded history as pharonic Egypt, and maybe further still. However, mostly, these ancient cook books were just basic hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. Later on, in Roman times around 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes prepared by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and afters, a style of dining still practiced today. Additionally, he describes how the ancient Romans used a wide range of aromatic flavours, including a few you will know for example bay, rue and asafoetida. For the next few years, the powerful and rich houses strove to serve the most extravagent banquests, and because of this the best cooks and their recipe collections were highly sought after. Even so, it wasn`t until the 19th century that formal cookery and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to assembling, trying out, and publishing the recipes of their peers. The introduction of the TV gave us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Key Lime Pie I Low Fat Version recipe.
