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
We can trace the history of meal recipes way back into distant history, certainly as far back as the Egyptians, and possibly even further than that. In practice though, generally, these ancient cook books were just primitive pictorial instructions for meal preparation.
In fact, the oldest recipe discovered, according to experts in ancient history is a collection of stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. Later on, in Roman times around 25BC a roman called Apicius assembled a few documents describing recipes cooked by wealthy Romans. He recounts how the roman meals were separated into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the ancient cooks used a good variety of herbs, including a few that will be familiar to modern chefs for example bay, rue and asafoetida. Later on, there were two interesting books from the 14th Century ; a book entitled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these books are unconnected to the indian curry that is served today, but instead recipes for the types of meals on the tables of the rich and powerful of the time. Later on in the 1400s, knights returning from the crusades brought back many foods, spices and herbs from the holy lands, such as basil and coriander. These new culinary innovations caused a torrent in recipe books, the majority of which are kept safe in private collections. By the advent of the twentieth century, cookery publications were in high demand, due to better eduction, people having more free time and a general increase in wealth. The introduction of the TV brings us cooking programs and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Americana Key Lime Pie recipe.
