Thursday, July 2, 2015

Key Lime Pie to Celebrate FATAL RESERVATIONS #recipe #giveaway


LUCY BURDETTE: Yippee! Yippee! This week finally marks the publication of Hayley Snow's sixth adventure, FATAL RESERVATIONS. If you started reading this series from the beginning, you might remember Hayley's first visit to the Key West police department. She insisted that she couldn't have delivered a poisoned Key lime pie to the victim because she was afraid of meringue. 

In other words, I was afraid of meringue...

this is one sheet
Since then, Hayley and I have both matured. And we decided to make our first Key lime pie topped with meringue to celebrate FINAL RESERVATIONS. We are also offering one book to a lucky commenter today, so read the post all the way to the bottom to be entered in the drawing.

This recipe is not difficult, but there are a number of steps so read carefully before beginning. (It's not so different from writing a novel--just takes a little planning and a touch of patience, and everything comes together...)

Ingredients for the crust

10 sheets of graham crackers, should measure 1 1/4 cups
5 tablespoons butter, melted
1/4 cup sugar

Whir the graham crackers in a food processor until they make fine crumbs. Mix in the sugar and the butter. Press the mixture using the back of a spoon into your nine or 10 inch pie plate. Nine is probably better as my pie was a little low. Bake the crust at 350 for 10 minutes until it starts to brown. Remove it from the oven and reduce the heat to 325.

Ingredients for the filling

1/2 cup key lime or lime juice, freshly squeezed
Four egg yolks
1 14 ounce can sweetened condensed milk
2 teaspoons grated lime zest

Squeeze the limes until you have 1/2 cup of juice. (4-5 regular limes, more key limes.) Make sure to strain out the seeds. 


 


Whisk the egg yolks, then whisk in the sweetened condensed milk, lime juice, and lime zest.  







 

Add the filling to the pie crust and bake for six minutes. Remove from the oven and set this aside while you make your meringue.

 



Ingredients for the meringue

Four egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
One half teaspoon vanilla

Using a clean bowl and mixer, beat the egg whites and cream of tartar until they hold soft peaks. Gradually beat in the sugar until the egg whites hold stiff peaks and appear shiny but not dry. Beat in the vanilla. 


 
Attach the meringue to the hot pie, beginning by adding globs all around the edge of the crust and smoothing them into a circle. (That's the  technical culinary term--add globs.) 

Then add remaining meringue to the center and smooth or shape into peaks as desired. Bake the pie for another 20 minutes. Cool on a rack. Refrigerate until serving.

And now serve yourself a nice piece of pie and start reading...

 
Fatal Reservations is available wherever books are sold, including Amazon, Barnes and Noble, Independent bookstores, and Books-a-Million. 

To be entered in today's drawing, leave a comment about a cooking fear you'd like to overcome...and don't forget your email!



86 comments:

  1. My husband's mother was THE cook by who all family standards were set...so I'd love to overcome the fear that no matter what I try, it won't measure up. So I need to not be afraid to try, and if they don't like it, it's no big deal...jeaniedannheim ( at ) ymail ( dot ) com

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  2. Thank you for posting this recipe. Key lime pie is one of my favorites! My greatest cooking/baking fear is actually meringue toppings. They never turn out like my mom or grandma's used to. servedogmom@yahoo.com

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  3. A cooking fear? My fears come from making a delicious three course meal with all the decorations for family and friends, and...the prime rib roast is way too under cooked...bloody. It seems my oven is unpredictable. kat8762@aol.com

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  4. I don't have any cooking fear; I know there are foods I do not like to cook because I never cook them right, like artichokes.
    jslbrown2009 at aol dot com

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  5. My cooking fear....I have never been able to do pie crusts. I can't seem to roll out the dough evenly and end up with too thick spots on one end and too thin with holes in another. So I just bake cookies or cupcakes instead of pies Kuzlin at AOL.com

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    1. Easiest way to get an evenly rolled out pie crust that is also round is to start with a ball of dough and then being by rolling twice. Then give the dough a quarter turn and roll twice again. Keep rolling twice and doing quarter turns until the dough is the right thickness. You need to make sure your surface is well floured through the process.

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  6. Steak, being vegetarian I can never seem to cook it right (I can manage a roast okay .. bit not steak!). dragonsteeluk@gmail.com

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  7. My fear of cooking is the dish won't be cook correctly or if the food tastes good, someone will complain.

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  8. To be able to cook good pork chops.

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  9. Be able to make good pork chops.
    patti.s@comcast.net

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  10. My fear in cooking is of not getting the scheduling right. You all know what I mean, nothing comes together at the same time.

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  11. This pie sounds delicious! My cooking fear is, well, cooking. LOL. I love baking, but am not a great cook. I can make a few good things. My husband is the better cook. :-) Thanks for the chance to win. I love this series. Dnrocker@yahoo.com

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  12. Cornbread. suefoster109@netzero.net

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  13. Biscuits.....they've been my nemesis since I was in 4-H. When I took Home Ec in High School and we studied quick breads, I was put in the group that was making biscuits and you guessed it, they didn't turn out! dbahn@iw.net

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  14. Using the torch on the top of a creme brulee. I love that dessert, but cannot make it because the thought of taking a torch to the top of it freaks me out. Eva_biediger@hotmail.com

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  15. I love to entertain, but while my best friend does it so effortlessly, my food isn't all ready at the same time and I usually forget something, despite making a list and cooking all day! :) vgeslak@yahoo.com

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  16. Canning. My mother (a dear woman and a wonderful cook) for some reason put such a fear in me about the danger of botulism when I was a little girl that I've never been able to try it, even when my own kids were in 4H and wanted to try canning some veggies to enter in the annual fair. Just can't do it. :) rencw@verizon.net.

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  17. It's not really a fear to overcome, it's a failure to overcome. Merinque! My granny made the best chocolate merinqute pies. The merinques were always tall and beautiful. She beat the egg whites by hand. My mother never had much luck. The meringue would just pull away from the sides of the pie and be a little blop in the center. My meringues at least cover the pie. They look nice and tall and golden until I pull them from the overn to cool and then they lose their height. Another failure I'd love to overcome is pie crust. I have never been able to make pie crust from scratch. All I get is a mess.

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  18. My cooking fear is that I would have over friends for Dinner & something wouldn't be cooked all the way & they would end up getting sick. Thanks for this great Giveawat & Happy 4th of July. Linda May

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  19. Divinity. My dad was a great candy maker. At Christmas, he would make candy for all of the family and friends. He always made it look so easy. I have been able to make most of the candies he did, but divinity always scares me. It's that hardball stage thing.

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  20. Congratulations on the new book baby!
    I love key lime pie, with or without the topping.
    My cooking challenge is pudding. Can you imagine? I can cook most anything, but homemade pudding doesn't want to "pud". It stays soupy.
    I have the same challenge with Welsh Rarebit. It won't firm up.

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  21. I am also fearful of meringue, and as a child, I was not keen on its taste often scraping it off and just devouring the filling...Meyer lemon mostly. But my pallet has matured and so has my cooking skill. Key-lime pie? Oh, such a treat, and add a nice French-pressed coffee for a summer delight! kat8762@aol.com

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  22. I cannot cook fish to save my life. I live in Florida. How sad is that? (not the living in Florida part :) )

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  23. One of the boys that fell into our clutches (my son's friend who we've brought into the Collective) is a C.I.A. trained baker. His yearly tithe to the Thanksgiving dinner always includes a Key Lime Pie, just for ME. I guess It's now my turn to learn how to make one and have him taste test it.

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  24. Would like to make better pork chops. Mine are always dry.

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  25. Well, Lucy/Roberta (and Haley), you aren't afraid of meringue, anymore! Pie crust is difficult, for me, but I might be able to do a good job with this graham cracker crust. I'm looking forward to Fatal Reservations...love the series! patucker54 (at aol dot com)

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  26. I love to cook and bake, and have since I was a child due to my mother's love of cooking and teaching all three of her daughters. I had at least 800 cookbooks at one time and LOTS of recipe cards (long before computer files) and even wrote about food in a newspaper column/columns for years. But I still had one fear if you want to call it that. Once a year, we have a family gathering where I serve prime rib. I mean a whole prime rib or something two. Most everyone likes it rare to medium rare but one member of the family wants his well done. So, I always fear that the rare won't be rare enough and that the one family member will have an entire prime rib to his liking compared to the rest of us. Thank goodness for meat thermometers and being able to finish cooking a big piece for our non rare meat lover.

    Meringue is not a problem but you must have sparkling clean beaters and no egg yolk that got into them.

    Will make a key lime pi later todaye with my grandkids who are here for the day.

    Cynthia
    ceblain(AT)tmlponline(DOT)net

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  27. It is not really a fear, but I want to tackle Julia Child 's Bouef bourguignon from her Mastering the Art of French Cooking" to me that whole cookbook is intimidating.

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  28. Pie crusts are my worst fear---I've never been able to make a good one!
    suefarrell.farrell@gmail.com

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  29. My cooking fear is pie. My mother was a self proclaimed pie expert and I didn't care for her pies, and generally avoided pies. My friend wanted to go to a pie shoppe for lunch so I went, ordered pie, and fell in love. Now, I'd like to try my had at them, but don't know where to start.

    llcejka at gmail dot com

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