Key Lime for Beth

Key Lime Pie

Baked pie shell

½ c chocolate Fudge topping

2/3 c chopped macadamia nuts (optional)

Whipped cream

Chocolate shavings

1 c sugar

1 tsp unflavored gelatin

1 c milk

1/3 c key lime juice

¼ c cornstarch

3 egg yolks lightly beaten

¼ c butter flavored shortening

8 oz sour cream

In a saucepan mix the sugar, cornstarch, gelatin.  Add the lightly beaten eggs and milk.  Let it stand for a few minutes and then turn on low heat.  Stir constantly until thickened and then boil for one minute.  Remove from heat and add shortening.  Add lime juice and cool in fridge for about 35 minutes.  When it starts to set up add the sour cream.  Line the bottom of a baked pie crust with a layer of fudge topping.  After it sets, pour in the key lime filling.  Top with whipped cream and chocolate shavings.  Serve cold.

Key Lime Cupcakes with Coconut Meringue

1 large lime, scrubbed (for 1 teaspoon zest and 2 tablespoons juice)


4 large eggs


1 package (18.25 ounces) plain yellow cake mix


1 package (3.4 ounces) vanilla instant pudding mix


1 1/4 cups water


1/3 cup vegetable oil


1 teaspoon coconut flavoring

Preheat the oven to 350 degrees.  Zest the lime and reserve 1 teaspoon. Cut the lime in half and squeeze the juice over a strainer into a small bowl; you should have 2 tablespoons. Set aside. Separate 3 of the eggs; place the whites in a large clean mixing bowl and the yolks in another mixing bowl.  Add the remaining egg, cake mix, pudding mix, water, oil, coconut flavoring and lime zest and juice to the yolks. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended. Spoon or scoop ¼ cup batter into each lined cupcake cup, filling it two thirds of the way full.  Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 18 to 22 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Increase the oven heat to 450 degrees.  Cool for 15 minutes before filling.

Filling

1 can (14 ounces) sweetened condensed milk


1/3 cup Key lime juice

Place the sweetened condensed milk and Key lime juice in a small bowl and stir to combine. Spoon the mixture into a pastry bag fitted with a medium tip. Press the tip 1/4 inch into the top center of each cooked cupcake and squeeze the bag to release about 1 tablespoon filling into the cupcake.

Coconut Meringue

1/4 teaspoon cream of tartar


Reserved 3 large egg whites


1/2 teaspoon coconut flavoring


1/3 cup granulated sugar

Add the cream of tartar to the reserved egg whites and beat with an electric mixer on high speed until frothy, 45 seconds. Add the coconut flavoring and 1 tablespoon of the sugar. Continue beating on high, adding 1 tablespoon sugar at a time, until the whites form stiff peaks. Spoon 2 tablespoons meringue onto the top of each cupcake and swirl to spread it just to the edges with a short metal spatula or a spoon. Place the pan in the oven. Bake until the meringue is light nutty brown in color, 5 to 6 minutes.  Serve at once.