Gettin’ Down and Gritty With The South

What is more southern than shrimp and grits?  Nothing is right.  And what better to finish off a shrimp and grits meal than with a key lime pie.  Nothing is right again.  I knew this had to be the first meal I made for the new roommates in Charleston.

I’ve only had a bite here or there of grits in my life time and I’m a fan but not a die hard one.  The recipe I used was a Bobby Flay recipe.  It was super easy and fast, and of course delicious.  You use lemon juice as the sauce and it balances so nicely with the sharp cheddar cheese grits. I’m becoming a more serious fan every day.

My friend gave me the key lime pie recipe and it is absolutely delicious.  I was hesitant about the meringue topping but it compliments the lime filling perfectly.  I don’t have my Kitchen Aid mixer with me because trying to get that thing on an airplane would’ve been ridiculous, so I whipped the egg whites by hand.  Even with help from my friend Becky, sadly I have to admit my arm was sore the next day. If I ever thought Julie Child would’ve been proud of me for moments before I was wrong this was for sure the moment she approved of.  Also don’t wimp out and buy store bought crust, the homemade crust was well worth the extra effort.

Shrimp and Grits Recipe

Key Lime Pie Recipe from Kyle Heironimus

Ingredients:
1 14oz can sweeten condensed milk
3 eggs
3 to 5oz of key lime juice
1/4 tsp vanilla extract
1/8 tsp cream of tartar
1/4 cup of sugar
1 pie crust (your choice)

Crust:

1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tbs (3/4 stick) unsalted butter, melted

Preheat the oven to 350 degrees F.

For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes until firm and golden. Allow to cool completely.

Filling:
Separate 3 egg yolks from whites.  Save the whites for the meringue (make sure to get no yolk in the whites).
Wisk 3 egg yolks, sweeten condensed milk, and 3 to 5oz of key lime juice (to taste) in a bowl.  More than 5oz of key lime juice will not be good, so don’t do it.
Pour filling into pie crust.

Meringue:
Use egg beater on high to beat egg whites until they are foamy.
Add vanilla extract and cream of tartar and continue to beat egg whites.
Mix in sugar gradually while continuing to beat egg whites.
Beat egg whites until ridges form on the top.
Spoon meringue evenly onto top of filling in pie crust.

Bake:
Put in oven at 350° for 15 minutes or until the meringue is golden brown on the tips.
Remove from oven and let cool down at room temperature for 30 minutes to 1 hour.
Refrigerate for at least 12 hours (24 is better).

 

 

The most important part about making grits is when you put the grits in the water.   You must stir out all the lumps then, otherwise they will be in there in the end.

 

 

 

 

 

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