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
It is actually possible to track the history of recipes far back into distant history, at least as far as pharonic Egypt, and possibly even further than that. Interesting though that maybe, sadly, these old cook books were just primitive pictorial recipes for food preparation.
As we move into Roman times 25BC a roman called Apicius wrote a collection of documents describing recipes enjoyed by the Romans. In his scrolls, Apicius describes how the roman meals were separated into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the early Romans used a wide range of herbs, including some familiar names like basil, fennel and parsley. Later, in the 15th century, people returning from the crusades brought back many foods and herbs from middle-east cuisine, such as rosemary and coriander. These new spices and herbs led to an explosion in publications on food, some of which still exist in private libraries. By the advent of the 1900s, cookbooks are in high demand, mostly as a result of higher levels of literacy, people having more spare time and disposable income. |
We hope you enjoy this Key Lime Pie I Low Fat Version recipe.
