1 tbsp unflavored gelatin (1 env.)
1/2 cup sugar
1/4 tsp salt
4 each egg yolks
1/2 cup lime juice
1/4 cup water
1 tsp grated lime peel
1 few drops green food color
4 each egg whites
1/2 cup sugar
1 cup heavy cream, whipped
1 each 9-in baked pastry shell
1 pistachio nuts, chopped
1 lime slices for garnish
1 heavy cream, whipped, to top
Directions
Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat
together egg yolks, lime juice, and water; stir into gelatin mixture.
Cook and stir over medium heat just till mixture comes to boiling.
Remove from heat; stir in grated peel. Add food coloring sparingly to
tint pale green. Chill, stirring occasionally, until the mixture
mounds slightly when dropped from a spoon. Beat egg whites till soft
peaks form; gradually add 1/2 c sugar, beating to stiff peaks. Fold
gelatin mixture into egg whites. Fold in whipped cream. Pile into
cooled baked pastry shell. Chill till firm. Spread with more whipped
cream; edge with grated lime peel. Sprinkle chopped pistachio nuts in
center. Garnish with thinly sliced lime placed in whipped cream
mounds around edge of pie. Source: Better Homes & Gardens Dessert
Cookbook. "A spectacular from the famous Miami hotel!"
Servings: 6 servings
Americana Key Lime Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Pie
The History of Recipes
Written cooking instructions as an idea can be tracked back into distant history, in truth as far into history as the Egypt of the Pharoahs, and maybe further still. However, sadly, these early recipes were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe discovered, according to experts in ancient history is a collection of clay tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. Later on, in The time of the romans 25BC a man called Apicius compiled a number of scripts which described recipes cooked by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were split into appetizers, main course and afters, something that is very familiar to us today. Additionally, he recounts how the ancient Romans made use of many different herbs, including some familiar names like bay, fennel and asafoetida. Later on, in the 15th century, knights returning from the crusades brought us many new foods and spices from the holy lands, including basil and rosemary. These new herbs and spices created a torrent in manuscripts on cooking, some of which are now in private cookery archives. Over the succeeding few centuries, the wealthy families of Wesstern Europe tried to serve up the most extravagent banquests, and consequentially the best cooks and their collection of recipes increased in prestige. Nevertheless, it was during the nineteenth century that cooking and recipe publications became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, verifying, and writing down recipes to help cooks of their time. The TV revolution brought 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 massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Americana Key Lime Pie recipe.
