View Poll Results: What's your favorite type of pie?
Voters: 25. You may not vote on this poll
The Matrix Pie Poll....
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From: Flintstone GA
Originally Posted by LittlePenguin,Dec 9 2005, 03:55 PM
I'm still disappointed that no one is sharing their recipes for their 'great' pies. Come on people, put your money where your mouth is (stomach is???) and share some 'great' recipes --- help a foreigner in the process!.
A good recipe makes all the difference on why you like one pie over another!!
A good recipe makes all the difference on why you like one pie over another!!
This is a recipe for "real" Key Lime pie. Real Key lime pie is not green and it does not have a soft "pudding" texture. The pie gets its true pale yellow color from the egg yolks that predominate the ingredient list. And the texture is a "firm custard". Be careful that you don't over-bake the pie or it will be "rubbery". For best results use fresh Key Limes, not bottled juice. The traditional preparation does not put any meringue on the top of the pie. This is a very simple recipe and only takes a few minutes to prepare and 12 minutes to bake.
i n g r e d i e n t s (crust)
16 graham crackers, crushed
3 tablespoons sugar
1 cube (1/4 lb) margerine or butter
d i r e c t i o n s (crust)
Mix the ingredients and press them into a 9" pie plate. Bake in a preheated 350F oven for 10 - 12 minutes until lightly browned. Place on a rack to cool.
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i n g r e d i e n t s (pie)
4 large or extra large egg yolks
1 14 ounce can sweetened condensed milk
1/2 cup fresh key lime juice (approximately 12 Key limes)
2 teaspoons grated lime peel, green portion only
Whipping cream for garnish (optional)
d i r e c t i o n s (pie)
Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow, don't over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350F for 12 minutes to set the yolks and kill any salmonella in the eggs.
PM me for the address to FedEx overnight the finished product please.
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From: Toronto
Originally Posted by LittlePenguin,Dec 9 2005, 02:55 PM
I'm still disappointed that no one is sharing their recipes for their 'great' pies.
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From: Christchurch, NZ
Originally Posted by paS2K,Dec 10 2005, 08:10 AM
Sue- How did I know that you'd be commenting on this thread 
Did you never hear of Strawberry-Rhubarb pie? It's a great combination b/c the sweet strawberries cuts the sour rhubarb taste. A rhubarb pie or sauce needs beaucoup de sucre (that's for Matrix to understand ) to make it palatable....
I could mention here that we had great strawberries on the north island of New Zealand, but our pundit [Charlie] would complain about me mentioning my trip to NZ....therefore I won't mention it 
We bought 3 boxes for NZ$5 and I ate all of them myself within 3 days... 
Did you never hear of Strawberry-Rhubarb pie? It's a great combination b/c the sweet strawberries cuts the sour rhubarb taste. A rhubarb pie or sauce needs beaucoup de sucre (that's for Matrix to understand
) to make it palatable.... I could mention here that we had great strawberries on the north island of New Zealand, but our pundit [Charlie] would complain about me mentioning my trip to NZ....therefore I won't mention it We bought 3 boxes for NZ$5 and I ate all of them myself within 3 days... I wondered why there was suddenly a shortage of strawberries here just after you left
Does Kathy make a strawberry rhubarb pie? I bet she has a good recipe (not-so-subtle hint
) Rhubarbs are growing well here now (it's been 29'C [85'F] for a few days this week just to rub in the weather side)I'm willing to try out everyone's favourite and post a best-of result here. I've had 52 years of food tasting, and I've always been pretty accurate at picking my own preferences --- that makes me an expert I think.
Joined: Oct 2000
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From: West Deptford NJ
Originally Posted by dean,Dec 9 2005, 04:30 PM
Blueberries steeped in putresine and cadaverine. Yum!
Jerry, I'm hurt no Apple Walnut Caramel.
Fine be like that.
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Joined: Oct 2000
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From: Philly (Narberth)
Full Disclosures:
1 I may have subliminally started this thread b/c Kathy and I are completing week 2 of a mild exercise/ modified diet plan; and feeling very good about it physically and mentally. Unfortunately, the 'sweet' treats are limited to about one TSP of choc bits or 1 mini candy bar per day
2 Preparing this thread last night got me into big trouble, and more trouble as I viewed the results late this morning. "I am killing myself cleaning the house and you are reading about pie polls on the Internet. "
I turned the tables a bit by explaining that I thought that vintage....due to the angst of the past couple weeks....needed a mindless escape thread. She's still mad, but a little less....
1 I may have subliminally started this thread b/c Kathy and I are completing week 2 of a mild exercise/ modified diet plan; and feeling very good about it physically and mentally. Unfortunately, the 'sweet' treats are limited to about one TSP of choc bits or 1 mini candy bar per day
2 Preparing this thread last night got me into big trouble, and more trouble as I viewed the results late this morning. "I am killing myself cleaning the house and you are reading about pie polls on the Internet. "
I turned the tables a bit by explaining that I thought that vintage....due to the angst of the past couple weeks....needed a mindless escape thread. She's still mad, but a little less....
I haven't had a piece of pie for months, months, months. I try to stick to fruits. Perhaps during the Christmas season, I'll have a slice.