Frequently Asked Questions w/ Answers
This FAQ is published every two weeks in alt.answers and news.answers This FAQ was written to answer the frequent questions regarding about Key West, Florida that appear in NetNews postings. The intent of this article is to provide accurate information regarding the Keys.
This FAQ makes no attempt to answer questions regarding JB or his music. For answers to those questions, see the FAQ titled "alt.fan.jimmy-buffett" Part 1 and Part 2. They are posted to alt.fan.jimmy-buffett about once a month.
Jimmy Buffett's Margritaville Cafe & Gift Shop
500 Duval St.
Key West, FL 33040
The Coconut Telegraph
424 Fleming St.
Key West, FL 33040
(305) 292-8402
In a David Letterman Style Top 10 List:
10. Rent a bike and ride around the island.
9. Visit the various museums and touristy places, such as Mel Fisher's,
The Key West Lighthouse, East & West Martello Forts, Fort Jefferson,
Fort Zachary Taylor, etc.
8. Bake at the Beach During the day/Party your brains out at night on
Duval Street.
7. Jet Ski/Wave Runner/ParaSail/WindSurf or other similar activities.
6. Visit famous spots, such as Margaritaville Cafe, Kelly's (Kelly
McGillis' place), Sloppy Joes, Hemmingway House, Audubon house, etc.
5. Take either the Conch Tour Train or Old Town Trolley Tour.
4. Go Deep Sea Fishing or take another cruise/party boat.
(Please support "Catch and Release". If your not going to eat it,
let it go!!)
3. Scuba/Snorkel at the Reef
(Remember... Look, don't touch!!!!)
2. Sunset at Mallory Square
(This is an ABSOLUTE MUST!! You miss this, you've missed Key West,
and best of all.... It's Free!!!!!)
1. Rest and Relax.
The Key West Citizen (Newspaper)
3420 Northside Dr.
Key West, FL 33040
(305) 294-6641
[He puts the fiber optic cable away, puts his shark fin hat back on, and slams the Tequlia shot.]
Q. Is there a recipe for Key Lime Pies?
A. Oh yea!!! Thanks to Kim Dyer (21329KAD@msu.edu) for her efforts in collecting these recipes.
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(Editor's comment: I would REALLY recommend calling Key West Aloe
telephone +1 305 294 5592 or 800-327-5866 and ordering some juice
if you can't find it locally and you want to do this RIGHT. And
if you are actually IN the keys, you can occasionally buy REAL Key
Limes from people selling them along the roadside. They look like
small, unhealthy lemons ... but taste WONDERFUL. In a pinch you can
use a mixture of 1/2 lemon juice 1/2 lime juice. Not as good, but
better then straight lime juice.)
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Low-Fat Key Lime Pie
1 can Low Fat Eagle Brand Sweetened Condensed Milk
1 small container EggBeaters (2 eggs worth)
1/2 cup key lime juice
unbaked pie shell
Combine EggBeaters and the condensed milk. Slowly add the
key lime juice. Pour into prebaked pie shell. Bake at 400
degrees for 10 minutes.
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Key West Power Squadron Key Lime Pie
1/3 - 1/2 cup key lime juice
4 eggs separated
1 can (14 oz) condensed milk
9 inch pie shell (pre-baked or graham cracker)
Combine milk and egg yolks. Beat with electric mixer at low
speed. Slowly add lime juice and continue beating until well
blended. Pour into pie shell. May top with meringue or
whipped cream and a little grated lime rind.
Refrigerate overnight
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Key West Power Squadron - no egg Key Lime Pie
1 can condensed milk
1/2 cup key lime juice (approx.)
8 oz cream cheese
12 oz cool whip
2 prepared pie shells (pre-baked or graham cracker)
Blend milk and cream cheese until smooth. Add lime juice and
mix thoroughly. Add thawed cool whip. Pour into two pie shells.
Garnish with grated lime rind. Refrigerate 6 hours
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Key West Woman's Club Heavenly Lime Pie
1 1/2 cups sugar
1/4 tsp cream of tartar
4 eggs, separated
1/8 tsp salt
1/2 cup key lime juice
1 pint whipping cream
Preheat oven of 275 degrees. Grease 9 inch pie tin. Mix 1 cup
sugar and cream of tartar. Beat egg whites until stiff. Add
sugar mixture and beat until blended. Spread mixture in pan.
Bake in middle of the over for 1 hour. Cool. Beat egg yolks
slightly with 1/2 cup sugar, lime juice and salt. Cook over
boiling water until very thick. Cool. Whip cream and fold
half of it into the lime mixture. spread in shell. spread
remaining cream over top. Chill for 12 hours.
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Key West Women's Club Key Lime Pie Supreme
1 pound butter
4 cups sugar (plus 2 tablespoons)
12 whole eggs
12 separated eggs
2 cups key lime juice
4 baked 9" pie shells
Preheat oven to 400 degrees. Cream the butter and 4 cups of sugar.
Add 12 whole eggs and 12 egg yolks, 1 at a time. beat until smooth.
Add the lime juice. place mixture in pie shells. Bake 30-35 minutes
until filling is firm.
To make meringue, beat 12 room temperature egg whites with 2 table
spoons of sugar until stiff peaks form. Heap on pies and return to
oven until brown.
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Key Lime Pie (varient #1)
A. The Pie Crust.
For 9" crust
1 Cup Flour (Wondra if possible)
1/2 tsp salt
1/3 cup & 1 tbls crisco
mix together then add 3 tbls cold water
keep mixing
roll out dough on floured board, put in pie pan bake at pre heated 375
degree oven for 10 mins or until slightly brown
B. The Filling
1 1/2 cups sugar
Juice (Not from bottle) from 1 1/2 limes (Key Limes if possible)
grate out side skin of one lime
3 eggs
2 tbls corn starch
2 tbls flour
2 cups milk (yes milk)
1 tbls butter
mix together then cook in double boiler not direct heat or it will burn
keep stirring until thick, about 20 - 25 mins.
C. now the Merange
start with 2 tbls sugar
1 tbls corn starch
1/2 cup water
cook on direct heat until it thickens and gets clear
set aside to cool
Next
3 egg whites
3 tbls sugar
1/2 tsp cream of tartar
beat on high until smooth then add the stuff from above you set aside
beat some more on high until fluffy
NOW: Put pie filling in pie crust, put merange on pie bake at 300 degress
for 10 mins then at 350 until merange browns
Take out cool and enjoy.
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Key Lime Pie (varient #2)
4 whole, large eggs - separated
14 oz condensed milk
1/2 cup key lime juice
2 teaspoons sugar
1/3 teaspoon cream of tartar
1 9 inch pie crust
Preheat over to 350 degrees. Beat the yolks in a bowl until
thick. Add condensed milk and beat until blended. Add lime
juice slowly, mixing well. Pour custard into pie shell.
Beat egg whites until stiff but not dry. Add sugar and cream
of tartar. Spread meringue on custard. Bake 15 minutes or
until golden brown.
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Key Lime Pie (varient #3)
1 teaspoon unflavored geletin
1/2 cup Key lime juice
2 eggs, separated
1 tablespoon sugar
14 oz condensed milk
1 9" baked pie shell
Dissolve geletin in lime juice. In a separate bowl, beat the egg
yolks and 1/2 tablespoon of sugar until lemon colored. All the
geletin mixture and condensed milk. beat well. In glass or
metal bowl beat the egg whites and 1/2 tablespoon sugar. Folk egg
whites into egg yolk mixture. Pour into baked pie shell. Chill.
Sprinkle with grated lime peel if desired.
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Key Lime Pie (varient #4)
1 tablespoon unflavored geletin
1/2 cup cold water
4 eggs, separated
1 cup sugar
1/2 cup lime juice
1/2 tsp salt
2 tablespoons Angostura bitters
grated peel of one lime
1 9" pie shell - baked
whipped cream for topping
Place geletin in the cold water and let dissolve. In separate bowl
beat together egg yolks, 1/2 cup sugar, lime juice and salt. Cook
in double boiler until mixture coats a spoon. Remove from heat.
Add geletin mixture. Add bitters and lime peel. mix until thick.
beat egg whites and 1/2 cup sugar until stiff peaks form. fold
into egg mixture. Pour into baked pie crust. Chill. Spread
with whipped cream before serving.
*****************************************************************
Key Lime Pie (varient #5)
3 eggs, separated
14 oz condensed milk
1/2 cup key lime juice
1/2 teaspoon sugar
1 9" baked pie crust
Preheat oven to 400 degrees. Beat together egg yolks and
condensed milk. Add lime juice and beat until smooth. Pour
the mixture into baked crust. To make meringue, beat the
egg whites until stiff but not dry. Add the sugar, beating
constantly. Swirl on the top of lime custard. Bake until
meringue is golden brown.
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Key Lime Pie (varient #6)
4 eggs, separated
1 cup sugar
1 tablespoon gelatin
(dissolved in 1/2 cup ice water)
1/2 cup lime juice
1/2 teaspoon salt
1 baked 9" pie crust
Beat egg yolks until thick, add 1/2 cup sugar to eggs while beating
slowly. Andd salt, then lime juice, and beat well. Cook in double
boiler for 10 minutes or until thick. Transfer cooked mixture to
mixing bowl. Add gelatin, beat for 5 minutes.
Set aside to cool. Beat egg white until stiff, add sugar and beat
until you have a smooth consistency. With a wooden fork, beat in
egg white to the cooked mixture until all is well blended and there
are no lumps of egg white. Pour into a pre-baked pie shell, and
chill in refrigerator.
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Yetta Nuther Key Lime Pie
Copyright (C) 1988 USENET Community Trust
Permission to copy without fee all or part of this material is granted
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the USENET Community Trust or the original contributor.
This very easy custard pie originated in the Florida Keys in the 1800's
when fresh ingredients other than the local limes were hard to come by.
See the notes for information on some of the ingredients.
"One 8-inch pie" "One 20-cm pie"
"3" "eggs"
"14 oz" "condensed milk" "400 ml"
(one standard can)
"4 oz" "Key Lime juice" "120 ml"
"" "sugar"
"1" "Graham cracker pie crust"
1
Separate the eggs.
You'll be whipping the whites, so put them in a large enough bowl.
2
Combine the egg yolks, the condensed milk, and the juice, and stir
until thoroughly combined.
The acidity of the juice thickens the milk and eggs into a custard.
3
Add a pinch of sugar to the egg whites, and beat them until
stiff but not dry.
4
Spoon the custard into the pie crust and even it out.
5
Spoon the beaten egg whites on top of the custard and even it out so
it looks pretty.
6
Chill before serving.
If you like, run the pie under a hot broiler for a minute until the egg
whites are slightly browned.
(This is primarily for appearance, it doesn't affect the flavor much.)
Everybody in the Florida Keys seems to have a variant of this recipe.
It shows up on postcards, place mats, lime juice bottles, and guide
books.
Some people fold a little of the beaten
egg white into the custard to make it lighter. Some put sweetened whipped
cream on top rather than egg white.
Some use two or four eggs.
Traditionally, this pie is made from the juice of the Key lime, a small
yellow citrus fruit quite different from the larger and more familiar
Persian lime.
Key limes are very sensitive to cold and in the U.S. have never been
grown above the very southern tip of Florida.
Bad weather and disease have killed off so many of them that
the only remaining grove is a private one on one of the Keys, so you
cannot buy Key lime juice in the U.S. any more.
Key limes are still grown widely in South America and probably
elsewhere on other continents.
There is something called "Key West lime juice" sold in pint bottles
which everybody uses instead now, which seems to be regular lime
juice slightly concentrated.
It's widely available in Florida and occasionally elsewhere in the U.S.
It's also available via mail order from Key West Aloe,
telephone +1 305 294 5592 or 800-327-5866.
In a pinch, you can substitute regular lime juice, though it doesn't
produce quite the bright yellow custard that traditionalists like.
You may have to use extra juice, because Persian limes are less
acidic than Key limes.
**********************************************************************
KEY LIME CHEESECAKE PIE
Crust:
1/2 of 15-ounce package all ready pie crusts
1 teaspoon flour
Filling:
1 envelope Unflavored gelatin
1/2 cup lime juice
1 cup sugar
2 eggs, beaten
2 packages (3 ounces each) cream cheese softened
1/4 cup (1/2 Stick) butter or margarine, softened
1 cup whipping cream
1 1/2 teaspoons grated lime peel
Whipping cream, whipped, sweetened
Lime slices
Prepare pie crust with flour according to package directions for
unfilled one-crust pie using 9-inch pie pan (See Note). Generously
prick crust with fork. Bake in preheated 450-degree oven 9 to 11
minutes or until lightly browned. Cool.
To make filling, in small saucepan, soften gelatin in lime juice
5 minutes. Blend in sugar and eggs. Over medium heat, bring mixture
to a boil. Reduce heat. Boil gently 3 minutes, stirring constantly.
In small bowl, combine cream cheese and butter; beat well. Pour in
hot lime juice mixture; beat until smooth and well blended.
Refrigerate until cool, about 45 minutes, stirring occasionally.
In medum bowl, beat 1 cup whipping cream until stiff peaks form.
Fold in cooled lime juice mixture and lime peel. Spoon into cooled
pie crust. Refrigerate until firm, about 2 hours. Garnish with
whipped cream and lime slices. Store in refrigerator.
Makes 8 to 10 servings.
NOTE: To form starburst design, trim dough even with edge of pan.
Cut dough at about 1/2-inch intervals all around edges, making each
cut 1/2 inch long. Fold each square in half diagonally to form a
triangle, pressing lightly into dough to seal.
**********************************************************************
Key Lime Cheesecake
1 1/4 c Graham Cracker Crumbs 2 T Sugar
1/4 c Butter or margarine, melted 1 t Grated Lime Rind
3 pk Softened Cream Cheese (8 oz) 3/4 c Sugar
3 ea Eggs 1 T Grated lime rind
1/4 c Key Lime Juice 1 t Vanilla Extract
2 c Sour Cream 3 T Sugar
1 ea Fresh Strawberries (Optional 1 ea Lime slices (Optional)
Combine crust ingredients and stir well. Press crumb mixture evenly over
bottom and up sides of a 9-inch springform pan. Bake at 350 degrees for 5
to 6 minutes. Let cool.
Beat cream cheese until light and fluffy; gradually add 3/4 cup sugar,
beating well. Add eggs, one at a time, beating well after each addition.
Stir in lime rind, juice and vanilla. Pour mixture into prepared pan.
Bake at 375 degrees for 45 minutes, or until set.
Combine sour cream and 3 tablespoons sugar; stir well and spread evenly
over cheesecake. Bake at 500 degrees for 5 minutes. Let cool to room
temperature on a wire rack; chill at least 8 hours. To serve, carefully
remove sides of springform pan. If desired, garnish with strawberries and
lime slices. Yield: one 9-inch cheesecake.
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Key Lime Cheesecake #2
1 8-ounce package cream cheese
1 14-ounce can of sweetened condensed milk
1 12-ounce container of frozen whipped topping, thawed
1 cup fresh lime juice (about 5 limes)
1 baked 9-inch pie shell
Lime slices and fresh mint leaves for garnish (optional)
In a large bowl, combine the cream cheese, sweetened condensed milk and
whipped topping. Stir in the lime juice until blended and mixture is thick
and smooth. Immediately pour lime filling into pie shell. Pie can be served
at once, but for best flavor, chill for about 2 hours. Garnish with fresh
lime slices and fresh mint leaves if desired.
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