Trib. Good Eating
5/27/98

MANGROVE MAMA'S KEY LIME PIE
   Preparation time: 20 minutes
   Cooking time: 23 minutes
   Chilling time: 4 hours or overnight
   Yield: One 9-inch pie
When fresh Key limes are unavailable, Tom Daniels of Mangrove Mama's uses bottled juice. Persian limes can be used too.
   For the crust:
   1/4 cup (1/2 stick) butter or margarine, melted
   1 cup graham cracker crumbs
   1 tablespoon sugar
   1 1/2 teaspoons cinnamon

   Filling:
   5 large egg yolks
   1 can (14 ounces) sweetened condensed milk
   Juice from 6 to 8 Key limes, about 2/3 cup
   Whipped cream, see note

   1. Heat oven to 325 degrees. For crust, mix butter, graham crackers, sugar and cinnamon in medium bowl. Pat onto bottom and sides of 9-inch pie pan. Bake 8 minutes. Set aside; let cool completely.
   2. For filling, beat yolks in food processor fitted with metal blade or with hand mixer, about 2 minutes. Add condensed milk to yolks; process or beat until incorporated. Add lime juice. Process 2 minutes; pour into pie shell. Bake until set, 10 to 15 minutes. Remove from oven; cool on wire rack 1 hour. Refrigerate, covered with plastic wrap set directly on top of curd, at least 3 hours or overnight. Top with fresh whipped cream.
   Note: Instead of whipped cream, you may top with meringue: Beat 5 egg whites until stiff but not dry. Add 1/ 4 cup sugar, beating constantly until combined. Spread over baked filling; bake at 350 degrees until meringue starts to brown, about 5 minutes.

   Nutritional information per serving:
   Calories ............ 325 Fat ............ 14 g Saturated fat .. 8 g
   % calories from fat .. 41 Cholesterol .. 165 mg Sodium ...... 215 mg
   Carbohydrates ...... 44 g Protein ......... 7 g Fiber ........ 0.7 g


KEY LIME PIE WITH LIME CURD
   Preparation time: 35 minutes
   Cooking time: 9 minutes
   Chilling time: 2 hours or overnight
   Yield: One 9-inch pie
   Adapted from "Allen Susser's New World Cuisine and Cookery."
 Crust:
   1 1/2 cups graham cracker crumbs
   1/2 cup ground pecans
   3 tablespoons sugar
   1/3 cup butter, melted

   Curd:
   1 3/4 cups sugar
   3/4 cup butter
   Juice of 9 Key limes, about 3/4 cup
   8 large eggs, beaten
   Whipped cream, optional

   1. Heat oven to 350 degrees. Mix graham cracker crumbs, pecans and sugar in 9-inch pie pan. Stir in melted butter. Mold crumbs against sides and bottom of pan. Bake 4 minutes. Cool; chill in refrigerator.
   2. For curd, heat sugar, butter and lime juice in top of double boiler over low heat. Cook, stirring constantly, until butter melts. Whisk in eggs; cook until mixture is thick enough to coat back of spoon, about 5 minutes. Transfer to stainless-steel bowl placed in another bowl filled with ice to chill, stirring constantly.
   3. Spoon curd into crust. Cover with plastic wrap set directly on top of curd. Refrigerate 2 hours. Serve with whipped cream, if desired.
   Nutrition information per serving:
   Calories ............ 625 Fat ............ 36 g Saturated fat .. 18 g
   % calories from fat .. 52 Cholesterol .. 280 mg Sodium ....... 455 mg
   Carbohydrates ...... 70 g Protein ......... 9 g Fiber ......... 1.2 g


KEY LIME NAPOLEON
   Chef Susan Perry serves this beautiful dessert in the Key West restaurant Cafe Marquesa.
   Preparation time: 45 minutes
   Chilling time: Overnight
   Cooking time: 16 minutes
   Yield: 8 servings

   4 large eggs
   2 large egg yolks
   1/2 cup each: sugar, Key lime juice
   1/2 cup (1 stick) butter, cut in pieces
   1/2 cup whipping cream, whipped
   4 sheets phyllo dough
   1/2 cup each: melted butter, sugar
   1 cup finely ground macadamia nuts or almonds
   2 cups chopped mixed tropical fruits or berries

   1. Beat eggs, yolks, sugar and lime juice in bowl of electric mixer until sugar is dissolved. Pour into top of double boiler over boiling water. Cook, stirring constantly, until thick, about 6 minutes. Whisk in butter until smooth. Cover with plastic wrap set directly on top of curd; chill overnight. Just before serving fold in whipped cream.
   2. Heat oven to 375 degrees. Place one sheet of phyllo dough on cutting board. Cover remaining sheets with plastic wrap. Quickly brush sheet with butter, starting with edges. Sprinkle with 1/4 of the sugar and 1/3 of the nuts. Cover with another sheet of dough. Pat down. Repeat butter, sugar and nuts. Repeat with third phyllo sheet. Place last sheet on top; pat down. Brush with butter; sprinkle with sugar.
   3. Cut into 8 rectangles. Cut each rectangle diagonally in half, creating 16 triangles. Transfer triangles to parchment-lined or greased cookie sheets. Cover with parchment and a second cookie sheet to weight dough down. Bake until golden, about 10 minutes. Cool on sheets.
   4. Place one triangle on each of eight dessert plates. Spoon lime curd over each. Top with remaining triangles. Sprinkle with fruit.
   Nutrition information per serving:
   Calories ............ 510 Fat ............ 41 g Saturated fat .. 19 g
   % calories from fat .. 72 Sodium ....... 320 mg Cholesterol .. 230 mg
   Carbohydrates ...... 34 g Protein ......... 6 g Fiber ......... 1.5 g


