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Key Lime Pie
Source: U.S. Department of Defence

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DESSERTS (PASTRY AND PIES) No.I 500 00
KEY LIME PIE
Yield 100
Portion 1 Slice
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
337 cal
60 g
4g
10 g
73 mg
177 mg
20 mg
Ingredient
Weight
Measure
Issue
COOKIES,CHOCOLATE,CRUSHED
5 lbs
1 gal 1-1/8 qts
SHORTENING
10-7/8 oz
1-1/2 cup
EGGS,WHOLE,FRESH
3-3/4 lbs
34 each
JUICE,LIME
1 lbs
2 cup
LIMES,FRESH
14-1/4 oz
6 each
1-1/4 lbs
1 qts 1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE
SUGAR,GRANULATED
7 lbs
1 gal
MARGARINE
8 oz
1 cup
10-1/2 lbs
1 gal 1 qts
WATER
SUGAR,GRANULATED
1-1/3 lbs
3 cup
Method
1 Crush chocolate wafer cookies to equal 5 quarts. In a mixer, combine the crushed cookies and shortening. Mix on low speed for 3
minutes. Divide among large sheet pans. Press crust evenly into bottom of pans.
2 Separate egg yolks from whites. In a heavy saucepan or steam kettle, beat egg yolks with lime juice and 2 tablespoon lime zest.
Place over low heat.
3 Beat in flour, sugar, margarine, and water, alternating each ingredient so as to maintain a smooth consistency. Cook stirring
constantly for 3 minutes on medium low heat. CCP: Internal temperature must reach 155 F. or higher for 15 seconds. Pour into
the cookie crust.
4 In a mixer, beat egg whites until stiff, but not dry. Gradually add sugar and whip for 3 minutes. Spread over filling. Bake at 450 F.
for 10 minutes or until meringue is brown.
5 Chill for 1 hour before serving. Cut 6 by 9. CCP: Hold for service at 41 F. or lower.



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Key Lime Pie

Yield: 100 Portion: 1 Slice
Calories: 337 cal
Carbohydrates: 60 g
Protein: 4g
Fat: 10 g
Cholesterol: 73 mg
Sodium: 177 mg
Calcium: 20 mg

Ingredient Weight Measure Issue
COOKIES,CHOCOLATE,CRUSHED 5 lbs 1 gal 1-1/8 qts
SHORTENING 10-7/8 oz 1-1/2 cup
EGGS,WHOLE,FRESH 3-3/4 lbs 34 each
JUICE,LIME 1 lbs 2 cup
LIMES,FRESH 14-1/4 oz 6 each
FLOUR,WHEAT,GENERAL PURPOSE 1-1/4 lbs 1 qts 1/2 cup
SUGAR,GRANULATED 7 lbs 1 gal
MARGARINE 8 oz 1 cup
WATER 10-1/2 lbs 1 gal 1 qts
SUGAR,GRANULATED 1-1/3 lbs 3 cup

Method:
1 Crush chocolate wafer cookies to equal 5 quarts. In a mixer, combine the crushed cookies and shortening. Mix on low speed for 3
minutes. Divide among large sheet pans. Press crust evenly into bottom of pans.
2 Separate egg yolks from whites. In a heavy saucepan or steam kettle, beat egg yolks with lime juice and 2 tablespoon lime zest.
Place over low heat.
3 Beat in flour, sugar, margarine, and water, alternating each ingredient so as to maintain a smooth consistency. Cook stirring
constantly for 3 minutes on medium low heat. CCP: Internal temperature must reach 155 F. or higher for 15 seconds. Pour into
the cookie crust.
4 In a mixer, beat egg whites until stiff, but not dry. Gradually add sugar and whip for 3 minutes. Spread over filling. Bake at 450 F.
for 10 minutes or until meringue is brown.
5 Chill for 1 hour before serving. Cut 6 by 9. CCP: Hold for service at 41 F. or lower.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/pastry_and_pies/key_lime_pie.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence