Key lime pie is typically a collection of supermarket convenience foods: canned condensed milk, bottled lime juice, pre-made graham cracker crust. That’s why chef Nicole Rucker didn’t intend to serve it atShe originally created her take on Key lime pie for Bludso’s Bar & Que three years ago, which “felt appropriate” for the casual barbecue joint on La Brea Avenue.
Rucker turned to that pie because it is fast, easy and doesn’t require fresh ingredients, aside from limes. It quickly became the restaurant’s signature item. “This pie is irony at its finest,” Rucker said. “I thought this pie was so cheap and tacky, but sometimes you don’t know what’s best for yourself.”
Make the crust: Combine the graham cracker crumbs, sugar, salt and melted butter in a large bowl and stir until moist crumbs form. Transfer to the prepared pie plate and press evenly into the bottom and up the sides of the plate . Make the filling: Finely grate 1 tablespoon zest from the limes into a large bowl, then halve the limes and squeeze ½ cup juice. Add the condensed milk and egg yolks and whisk until all the egg yolks have been incorporated and the zest is speckled throughout the mixture. Pour into the cooled crust.
Really wanted to like it, but the odd interior layout was an unappealing place to sit and eat, the staff were often slow and unhelpful (at the counter), and the four things I tried were all very average, with above average prices. I recommend Cake Monkey down the street instead.
How is it a Key lime pie when she uses regular limes!?!
latimes FionaBakery When I return from vacation I just might try to make this
Ok, I'll say this once - this is not a Key Lime Pie recipe. It's a lime pie recipe. Key Limes are a specific type of lime and if you're not using them then you're not making a key lime pie. Travel to the Florida Keys and have the pie there. You'll taste the difference. Trust me.
Yes,was very nice.
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