Quote:
Originally Posted by Boomer
I think the Key Lime Pie King might be back. He sets up on Micro Racetrack Rd. But he is not there very often. His pies are very good, but he sells out fast.
If you Google “Key Lime Pie King The Villages” that should take you to more information. (There was an article about him, a while back, in that online newspaper with the name that cannot be typed here, for some reason. But here’s the code. You can break it by typing the following, like if you were hearing me say it: villageshyphennews.com
But the timing, and also the competition, to get one of his pies, before he runs out, make actually getting one totally dependent on luck.
Boomer
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Geez, if you want really good key lime pie make your own. May friends and neighbors say this recipe is much better than that pie guy you reference.
Crust
11 graham cracker squares crushed fine
6 tablespoons melted butter
One third cup sugar
One quarter cup of lightly toasted shredded coconut
Blend the above and press into a pie plate and pop in a 350 degree oven for 7 or 8 minutes to firm up the crust. Then set aside while preparing the filling.
Filling
Three quarter cup key lime juice.
One and one half cans (14 oz size) sweet and condensed milk
Three egg yolks
Zest from one persian (common green lime)
Mix above with mixer till completely blended, smooth, and somewhat thickened (at least several minutes)
Pour the mixture in the graham cracker crust then bake in the 350 degree oven 15 to 18 minutes, (till filling firms up)
When pie has cooled to near room temperature pit in refrigerator for at least 3 hours to firm up before cutting. Add whip cream, serve and enjoy.