Posted on 06/06/2014 6:40:06 AM PDT by NOBO2012
Enough of foreign affairs for one week, here’s some important news: it’s Key lime season again and that means…the giant Key lime pies are finally back in the coolers at Costco.
They are monstrously good, if you like a little tart with your sweet – and who doesn’t? 
Additionally, it's actually good for you; packed with tons of vitamin C that can prevent scurvy, a disease that has recently reemerged, especially around Washington D.C..
The vitamin C is harvested by scraping off the lime’s incredibly thin skin and then reaming the heck out those little
berriesorbs.
I don’t know if the pie provides any protection from another old ailment that has also raised it’s ugly head again: beriberi (alternate spelling, “barrybarry”) which is caused by a B (boy) vitamin deficiency.
“Beriberi is a disease caused by a lack of Vitamin B1 (thiamin).The thiamin-deficiency disorder is characterized by muscle weakness.”
Butt I say why take any chances when you can score a whole pie for $11.99 that will easily serve 20 people.
Or 2, if they’re really, really hungry.
Posted from: Michelle Obama’s Mirror
OK..I’m gonna jump in with both feet, and await the sling and arrows....key limes suck...and they’re NOT worth the $$ Period. You can make a far better pie..with regular limes. Blind taste tests have confirmed that multiple times...
Gotta disagree, here. Key limes have a taste distinct from other limes (found that out the hard way truing to sub key lime juice for regular lime juice in another recipe... did not get the taste I was looking for), and one that works very well for that awesome southern dessert.
SPRING LIME TEA COOKIES / light, buttery tea cookies bursting with citrus flavor
PREP Steep 5 min 2 tea lime juice, 1/3 c milk. BATTER Cream 1/2 c butter, 3/4 cup sugar light and fluffy. Beat in egg, then stir in 2 tea lime zest, infused milk. Blend in combined 3/4 c flour, tsp b/powder and 1/4 tsp b/soda, food color. Drop rounded spoonfuls on dry sheetpans. Bake 350 deg 8-10 min (or longer), edges are light brown; cool on baking sheets 5 min then wire rack to cool completely. Brush on glaze. stir 2-3 tb lime juice (bit of zest) and 1/4-1/2 c conf, droplet green food color.
Bless your heart!!!
How about we trade 11 million illegals for one Marine jailed in Mexico?
METHOD Juice limes, add lemon juice---1 part l/juice per 4-5 parts lime juice. Add driblets of lemon juice, stir/taste til sufficiently tart.
Works VERY well, and you don't have to buy those hideously expensive bottles of key lime juice.
What a sissy!
I’m a recent Costco member and love Key Lime pie...thanks for the tip. BTW Costco salmon is fantastic...grill it on a cedar plank with a little drizzle of real maple syrup...made this way at the Sylvan Lake Lodge in the South Dakota Black Hills.
I WILL NOT BUY ONE OF THESE!!!
Feeds 20???
Its just me and the Mrs... I could polish off half that thing!!!
I have no self control... I am ashamed :(
Try it broiled with Everglades seasoning.
My wife is a Key Lime Pie snob. Any pie that is made with condensed milk (as is the pie above) is not authentic.
Looks like he's trying to squeeze one out. Must be backed-up.
Everytime he has to enforce a law he gets constipated.
Can’t you just see Olivia Newton John with her headband singing, “Let’s get physical! Physical! I wanna get animal! Animal!” Guy makes me want to vomit.
Some clever Freeper will dub that video with "Let's Get Physical."
Key limes and Key lime pies have a very different taste. I had a Key lime tree in my backyard for years in Miami. I make a pretty mean Key lime pie myself. Tastes totally different from regular lime which I have substituted in a pinch a few times. There is no comparison.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.
