@@bulman07 I was going for fruits or vegetables (we were advised to have at least three fruits or vegetables per day, back in the day). But I like yours better, pies sure why not. Maybe just a tiny slice tho ;-)
I love key lime pie, I found that if you cook the eggs and sugar until thick and then add the key lime juice and egg whites it's not bitter. I learned this from an elderly lady that I rented a room from for a vacation.
I so love that you guys do these types of experiments. I also love that you sometimes make stuff that you just don’t like. These videos are about food and cooking knowledge, not trying to prove that you are the best chef, “buy my book” types. Also, let’s face it. Glen and Jules have the best chemistry.
In Thailand, we use key lime as the key acidity agent (pun intended) other than vinegar. I found that it turns bitter upon heating, much more so than Persian lime and lemon. I guess that's why. I used to get cringed out by chefs who add lemon to sauces and boil them up because I thought it would also turn bitter af, but it doesn't.
I made the lemon pie with this recipe tonight, but with a keto friendly coconut flour crust. It is cooling now and I can't wait to give it a taste. Thank you for recipes for desserts that I can do on keto restrictions.
jafizzle95 I used keto friendly sugar, it is called xylitol. It is pricey, but if you want to stay Leto friendly, it does the job. But I used it 1:1, but it is very sweet. I would use less next time.
Glen... I made this pie yesterday. WOW... Absolutely the best lemon pie I ever made. We didn't have any graham crackers so I used a regular partially baked pie crust. (Voluntary coronavirus isolation so couldn't go to the supermarket.) This pie is not for the impatient baker, however. It takes a good while for the yolk mixture to thicken. I whipped the egg whites and sugar into a nice stiff meringue then folded in the yolk mix. Popped it in the oven at 180 degrees. But next time will slow that to 160 as I think it browned off about five minutes faster than the filling needed to get that final set. The pie turned out super light and fluffy. It brought total happiness to all the family members experiencing cabin fever. The lemons used were from trees at our neighbor's mountain home. She brings me a large box of them every year. They are about the size of baseballs with a very yellow rough skin and an almost perfume-like fragrance when you cut them open. Thanks again for this recipe it is top-notch.
Chance Kahle that sounds amazing. Passion fruits are one of my faves of acidy fruits. Our office just had a potluck office party and I made 2 quarts of passion fruit ice cream to bring. Always kills.
I wish you'll also try using Yuzu (Japanese Limes) and Calamansi (Philippine LImes). You got me started in making calamansi marmalade when you did orange marmalade and was surprised that Calamansi was amazing as a marmalade.
I don't bake. In fact, I have never baked other than maybe two batches of cookies and possibly a banana bread. But I really want to make this historic recipe... probably the lemon. Thanks Glen and Julie!
A similar citrus recipe cooked their filling over medium low heat, whisking constantly, but only cooked the filling until it registered 160ºF -- and should only take 5-8 minutes. This stopping point makes it a lot easier than the (comparatively) unclear end point in the 1936 recipe.
Made a Valencia orange riff on this earlier. All in all I was satisfied. Love the texture. Not as orangey as I would have liked. Next time I will use an orange or some other citrus with a bit more 'pow!' to it. Thanks so much for sharing this recipe!❤
In parts of Florida there is such a thing as Bitter/Sour Orange pie. It used to be made with all bitter orange juice, but that is difficult to find, so most use half orange and half lemon juice.
I just made it with Meyer lemons, which I love. What a delightful, creamy texture. I am so glad have a citrus recipe that isn’t a curd, custard, or the thing with sweetened condensed milk. I added the zest because I love the scent that comes with it. I’m not a whiz with a double boiler, but it only took about 15 minutes, and the yolks attempted to curdle on the front end. I was able to beat them into submission with a whisk though! Really, just thanks so much.
Interesting that this key lime pie won the day in the previous video but it loses out here. I suppose something is only your favourite until something better comes along. The calamansi is my favourite "lime". It's actually a hybrid cross between a kumquat and a mandarin and is a brilliant thirst-quenching drink in the hot and humid regions such as Malaysia and Singapore. You can drink it iced or hot like tea. It would go superbly in this pie. You could mix the juices together. Cut back anything overly lime-flavoured with lemon, orange, or a combination of both. Make it even more of a citrus blast by zesting a couple of the fruit.
Key lime pie had been my birthday pie of choice for a few decades now, so I'm excited to test drive some varieties of this citrus pie recipe! As others have mentioned, I'll probably also try the classic move of adding the citrus after heat has been applied because I'm not a big fan of notably bitter citrus. I'm also curious to try this out as is with the exception of using bartender's super juice to see if that also reassess up the bitterness. I've tried it in baking lemon cookies before and it worked out brilliantly. Thanks for yet another great recipe profile!
I just added powdered sugar to the egg whites and it turned out fine!! I used a better cheaper hand mixer from Hamilton beach! With an actual whisk attachment! It was $20.
I haven't been to the grocery store in a month, and you have no idea how much I would like to take part in a pie taste test. You have convinced me to try this before my fresh eggs go bad.
Hey Glenn I would just like to say thank you for the last lime pie video I have made 3 tropical chiffon pies for my family but I used lemon instead.....we have all enjoyed them so much .
My late brother-in-law Rodney, loved key lime pie. His ex kept some at her restaurant for him despite it not being on the menu. Think orange chicken with fried rice, and a big glass of iced tea with lemon!
I've made this pie a few times now. (thanks for the recipe, Glen) Take note that the pie is quite jiggly out of the oven after it browns. However it will set up as it cools and deflates. I top mine with a layer of whip cream to cover up the top which isn't the best looking. I saw some other comments on the other video with this recipe that mentioned baking it in a water bath. Would that help it rise more slowly and not deflate? Anyhow, great pie.
Glen, you give me things to think about. Yesterday, it was what it would be like to substitute Canelitas (Mexican cinnamon cookies) out for graham crackers in a pie crust? Today, is what would a grapefruit or orange pie taste like?
I think a Grapefruit pie would be absolute amazing, it has the bitterness and tartness of Lemon, the fragance of sevilla orange and the sweetness of an orange raw. I grill Grapefruit with honey for breakfast sometimes, it becomes a lot less bitter when cooked, and a lot people that don't like grapefruit, don't like the bitternessof the fruit.
Well, they used to always say, Key Lime pie is an acquired taste. Although many modern versions make it more palatable. It sounds like this one has the more traditional flavor.
This as a very neat experiment. I'll have to try this recipe on my own. I'd love to see a followup on alternative citrus fruit pies if you're into it. Thanks for the great entertainment!
I was quite amazed by the first video and I made a lime pie immediately (I never hear of key lime before, we don't have them in France), the texture is really great and as you say, I love the simplicity of this recipe I'll definitely try it as a lemon pie and it might become my favorite citrus pie over our French classic "tarte au citron meringué"
Or pomegranate? Ocean Spray has a seasonal cranberry blueberry blackberry that I love in green tea with a little lemon. Those could be interesting flavour profiles!?
I love this style of pie as I am not one for the cooked meringue on top. I have used grapefruit to make this type of pie and loved it. Meyer lemon pie is tasty as well. I do love to experiment with combinations of citrus flavours for pies. Grapefruit and orange is a tasty combination, but I have never made an orange one. I wonder if blood orange would work? I did try to substitute orange marmalade for juice and it wasn't bad though I should have added some juice to thin the marmalade out as the texture wasn't top notch. This was the tangiest of all the variations. Next on my list is pink lemonade. I think I would use the concentrate without adding any water.
I've found that I vastly prefer the flavor of Meyer lemon over any other citrus for baking. If you're willing to make oleo saccharum out of the peel, then you can truly experience the splendor of the premium lemon offering that is the Meyer Lemon. Meyer lemons, because they're a cross between lemons and a mandarin and pomelo hybrid, feature a particularly mild acidity by lemon standards and an exceedingly fragrant zest with a slightly floral quality to the zest. They're by far my favorite baking citrus, which is a shame due to poor reliability of market availability. In a way, I find that Meyer lemons are to standard lemons what key limes are to Persian limes. They're more flavorful and have more complexity to their flavor, but more importantly, the flavor seems to cling to your palate more than with the more "pure" flavor of standard lemons and Persian limes. Key limes also have an odd savory quality to them that I've not been super fond of every time I've tried to use them for something, whereas Meyer Lemons are decidedly sweet & sour. If you can get your hands on them and you're willing to make an oleo saccharum, try making a pound cake with Meyer lemons. Soak the cake in some of the oleo saccharum and make a standard milk+sugar icing with a bit of the oleo saccharum to top it with and you'll end up thoroughly perfuming your entire house with one of the most pleasantly aggressive lemon flavors you've ever experienced.
I make a cheese cake where I infuse the zest of 4-5 Key-limes into the cream. The fl;avor of the cheese cake is not Key lime at all. The closes flavor I can associate it with is fruitloops. It's very good and somewhat complex.
love key lime pies, but not a fan of gram cracker crust, its been done to death, with cheese cake, lime pies etc, i much prefer a crust made out of short bread cookies or Oreo but great video keep um coming, my favorite fast pie is a buttermilk pie
@@ldever3 its a chess pie, with buttermilk substituted, for whole milk, its a southern favorite and easy to make there are a lot of recepies for this dessert
Keep in mind, the Key Lime pie is a dessert, and it is supposed to follow a dinner. The context of the key lime pie is probably what makes it so popular. As a standalone eating item, it may not be.
I'd love to try this blind taste test with the addition of Meyer lemon. They're my favorite and I'd like to see if I could tell them apart, or if it's all in my head. Although I'd be interested to know if oranges are strong enough to make a tasty pie, I think grapefruit would be great to try!
At home with the world going insane outside... and now I really really want lemon pie. I'd also want to give some other citrus a go. I only discovered the wonders of the Calamansi a few weeks ago, so that's on the list. Blood Oranges and maybe Grapefruit too. Also, a passionfruit pie, even though it's not a citrus and it'd take a heck of a lot of passionfruit to make.
@@chancekahle2214 you could always blend in some lemon or lime to increase the acid. I do that with marmalade. Maybe even just some citric acid if you want to keep the flavour pure.
I think it comes down to what you are looking for in your lime pie. If you want a tart pie, go with Persian limes. If you want a lime flavor that lacks the tartness, go with key limes
An orange pie sounds very interesting. Then the question becomes: do you use a juice orange or an eating orange. Another possibility would be tangerine or even mandarin.
The favored pies are correlated to the amount of sugar in each fruit. Lemons are sweeter than limes, and key limes are sweeter than limes. So I predict an Orange Mack's Place style pie might be good, while a grapefruit Mack's Place style pie would not be as good.
I don't know that pineapple would work since it's enzymes might screw up the egg protein. Were you thinking of using juice or a puree? Mango puree and lime to give it more acid sounds great to me. Higher solids of a puree would likely need to have fewer eggs to get the right texture, though.
I laughed when I saw this today because last night I made a mandarin orange pie using this base recipe because mandarin oranges are super cheap around here at the moment. It would, however, been identified in your lineup for the slight orange tint to the filling after cooking.
Well this recipe is from Key West 1935 - can't get much more Southern than that. Though I do understand many don't consider the State of Florida to be part of 'The South'.
Would this work if baked in a glass container without the crumb? Or would it turn out too watery? My s/o has celiac disease and I'm avoiding wheat so I'm thinking about making the cream as a stand alone dessert as it is really simple
@@dominiquenotyourbusiness5836, did you try it? My sister made an almond flour crust for my dad, and because it didn't absorb any liquid baked it longer. I think he ended up with a cheese almond coconut blend for apple or pear, but just almond and flax for blueberry.
Made the recipe and it fell flat and did not work. I'm not sure what happened. Basically cooked it until it was brown on top and then took it out of the oven and as it cooled it was just crust brown on the top and about a quarter inch of filling in the bottom of the crust. It was 2 hours for sadness in the end. On a side note the filling still tasted amazing.
Very difficult to get hold of but I'd love to see this pie tried with nontraditional citrus like Buddha's hand. Probably would require a very different method though due to the lack of juice.
Looks good, but I don't make pie, I just buy them at the discount store for $1... Just kidding lol it does look good. Coconut cream pie is my favourite though.
Hello from North Dakota! So I tried this recipe today and the pie turned Out completely flat. It was normal looking as it was baking but when I went to pull it out it had completely flattened out. Could this be because of over cooking?
If you ever come across the Ponderosa lemon you might want to try it in your recipes. It looks much like a large Meyer lemon but has a more robust lemon taste without bitterness. It originates from Logee's nursery and maybe only available as a grow your own. I plan to try your recipe soon. Thanks for your interesting videos.
I JUST realized I have all the ingredients to make the lemon version of this pie. LOLL I am not sure to yell at you or thank you for showing me this recipe :D
Thanks for watching Everyone! As always the recipe is in the description box. Which pie do you think would be your favourite?
Of the three I've only had key lime pie, but that lemon sounds like it would be very good. I wonder if this recipe would also work with pomegranate?
ruclips.net/video/cwDQhWmLRcM/видео.html
Where is the crust recipe?
Graham Cracker Crust: ruclips.net/video/cwDQhWmLRcM/видео.html
I think they'd all be good. I'm kind of dubious on orange or grapefruit pie, though.
Mental note: Add 1kg of crackers, 40 eggs and a sack of lemons to quarantine supply pack... No scurvy in this household!
Best way to get one of your three a day :D
mmmhorsesteaks Three a day!? Three pies?
@@bulman07 I was going for fruits or vegetables (we were advised to have at least three fruits or vegetables per day, back in the day). But I like yours better, pies sure why not. Maybe just a tiny slice tho ;-)
Regular pie crust also turns out awesome when used with this filling.
I love key lime pie, I found that if you cook the eggs and sugar until thick and then add the key lime juice and egg whites it's not bitter. I learned this from an elderly lady that I rented a room from for a vacation.
When you heat up citrus, yogurt or other acidic foods it gets really bitter. Your landlady had it right!
@@Jacklynofalltrades Same rule when making lemonade! Always put the lemon juice after the sugar water has cooled!
I so love that you guys do these types of experiments. I also love that you sometimes make stuff that you just don’t like. These videos are about food and cooking knowledge, not trying to prove that you are the best chef, “buy my book” types. Also, let’s face it. Glen and Jules have the best chemistry.
It is so wonderful to find a key lime pie for people who can not eat dairy; thank you!
I love Glen's obsession over lemon/lime pie! I feel not alone.
In Thailand, we use key lime as the key acidity agent (pun intended) other than vinegar. I found that it turns bitter upon heating, much more so than Persian lime and lemon. I guess that's why. I used to get cringed out by chefs who add lemon to sauces and boil them up because I thought it would also turn bitter af, but it doesn't.
I followed this exactly and it comes out SO good. These old school methods really do make the finished product better.
I made the lemon pie with this recipe tonight, but with a keto friendly coconut flour crust. It is cooling now and I can't wait to give it a taste. Thank you for recipes for desserts that I can do on keto restrictions.
How'd it turn out? And what did you do in place of sugar?
Lol such a buildup for no followup!
jafizzle95 I used keto friendly sugar, it is called xylitol. It is pricey, but if you want to stay Leto friendly, it does the job. But I used it 1:1, but it is very sweet. I would use less next time.
@@joelegue182, do NOT let your dogs get any of it! Most can't tolerate it.
Glen... I made this pie yesterday. WOW... Absolutely the best lemon pie I ever made. We didn't have any graham crackers so I used a regular partially baked pie crust. (Voluntary coronavirus isolation so couldn't go to the supermarket.) This pie is not for the impatient baker, however. It takes a good while for the yolk mixture to thicken. I whipped the egg whites and sugar into a nice stiff meringue then folded in the yolk mix. Popped it in the oven at 180 degrees. But next time will slow that to 160 as I think it browned off about five minutes faster than the filling needed to get that final set. The pie turned out super light and fluffy. It brought total happiness to all the family members experiencing cabin fever. The lemons used were from trees at our neighbor's mountain home. She brings me a large box of them every year. They are about the size of baseballs with a very yellow rough skin and an almost perfume-like fragrance when you cut them open. Thanks again for this recipe it is top-notch.
Julie: "I'm not so fond of this one. Let's eat some more."
I know, she is so slim, but eats like I do in quarantine! :-D
You could use a few drops of the lime juice to the egg whites to help them whip up instead of cream of tartar!
The South Florida bakery I work for makes passion fruit pies.
Chance Kahle that sounds amazing!
@@somethingsinful Make one using the recipe in this video. Any sufficiently sour fruit juice will do the job.
Chance Kahle that sounds amazing. Passion fruits are one of my faves of acidy fruits. Our office just had a potluck office party and I made 2 quarts of passion fruit ice cream to bring. Always kills.
Passion fruit curd and meringue is so good. Oranges are not acidic enough to make a curd, well I haven't managed it yet at least.
Which is this bakery so I can try it when I go down there ?
Grapefruit pie is an amazing idea.
I've made grapefruit bundt cake.
Gonna have to make myself a Ruby Red now !
Made this with sour oranges. Fabulous and extremely tart. Lovely.
Love the simplicity & natural ingredients. Excellent research & execution. Bravo!
Considering making one of these with blood orange!! Blessed Be, & Peace!
I wish you'll also try using Yuzu (Japanese Limes) and Calamansi (Philippine LImes). You got me started in making calamansi marmalade when you did orange marmalade and was surprised that Calamansi was amazing as a marmalade.
I don't bake. In fact, I have never baked other than maybe two batches of cookies and possibly a banana bread. But I really want to make this historic recipe... probably the lemon. Thanks Glen and Julie!
I made this recipe today with lemon-lime. It turned out spectacularly. I may try this same technique but with banana.
I made this recipe with banana puree instead of citrus juice. It doesn't look great but it tastes like wonderfully rich banana bread.
I’d love to see you make an “old fashioned” pie to tie this into your cocktail series. Do it with orange juice and bitters
I went to the store and I bought oranges and graham crackers. I’ll reply with an update on how it turns out lol.
@@jacobmclerran-fogle731 and?
@@jacobmclerran-fogle731, so was it good or disgusting?
love the experimental approach🔬⚗️ in the kitchen🍺🧁
“There you go, eh”
I love y’all!!
A similar citrus recipe cooked their filling over medium low heat, whisking constantly, but only cooked the filling until it registered 160ºF -- and should only take 5-8 minutes. This stopping point makes it a lot easier than the (comparatively) unclear end point in the 1936 recipe.
Made a Valencia orange riff on this earlier. All in all I was satisfied. Love the texture. Not as orangey as I would have liked. Next time I will use an orange or some other citrus with a bit more 'pow!' to it. Thanks so much for sharing this recipe!❤
I would love to see a showdown - Lemon, Meyer Lemon, Navel Orange, Clementine. Love the channel!!
Add in mango...;-)
Calamondin
In parts of Florida there is such a thing as Bitter/Sour Orange pie. It used to be made with all bitter orange juice, but that is difficult to find, so most use half orange and half lemon juice.
I just made it with Meyer lemons, which I love. What a delightful, creamy texture. I am so glad have a citrus recipe that isn’t a curd, custard, or the thing with sweetened condensed milk. I added the zest because I love the scent that comes with it. I’m not a whiz with a double boiler, but it only took about 15 minutes, and the yolks attempted to curdle on the front end. I was able to beat them into submission with a whisk though! Really, just thanks so much.
So glad you liked it!
So now I need to try these three, and add orange and grapefruit pies as well. 🙂
they all look amazing. Can I have Julie's job please?
Interesting that this key lime pie won the day in the previous video but it loses out here. I suppose something is only your favourite until something better comes along.
The calamansi is my favourite "lime". It's actually a hybrid cross between a kumquat and a mandarin and is a brilliant thirst-quenching drink in the hot and humid regions such as Malaysia and Singapore. You can drink it iced or hot like tea. It would go superbly in this pie.
You could mix the juices together. Cut back anything overly lime-flavoured with lemon, orange, or a combination of both.
Make it even more of a citrus blast by zesting a couple of the fruit.
OK I’m blabbing on
but anytime I have something extra tart ,
I pair it up with either fresh apples and/ or yogurt and it just is delightful!
Key lime pie had been my birthday pie of choice for a few decades now, so I'm excited to test drive some varieties of this citrus pie recipe! As others have mentioned, I'll probably also try the classic move of adding the citrus after heat has been applied because I'm not a big fan of notably bitter citrus. I'm also curious to try this out as is with the exception of using bartender's super juice to see if that also reassess up the bitterness. I've tried it in baking lemon cookies before and it worked out brilliantly. Thanks for yet another great recipe profile!
I just added powdered sugar to the egg whites and it turned out fine!!
I used a better cheaper hand mixer from Hamilton beach! With an actual whisk attachment! It was $20.
I haven't been to the grocery store in a month, and you have no idea how much I would like to take part in a pie taste test. You have convinced me to try this before my fresh eggs go bad.
Your recipes with a keto-friendly sugar alternative work great!
😯 No pie left behind! 😀
Hey Glenn I would just like to say thank you for the last lime pie video I have made 3 tropical chiffon pies for my family but I used lemon instead.....we have all enjoyed them so much .
Ooh, lemon pie with a gingersnap crust!
Just had to do the lemon version after seeing this video! Really simple with few ingredients. Will taste later. Thank you!
My late brother-in-law Rodney, loved key lime pie. His ex kept some at her restaurant for him despite it not being on the menu. Think orange chicken with fried rice, and a big glass of iced tea with lemon!
If you added the zest, would it changed the flavor of the pie? (More intense or too sour or too bright?)
Yeah. And/or it might be fun to put some zest in the crust. Hmmm...
I've made this pie a few times now. (thanks for the recipe, Glen) Take note that the pie is quite jiggly out of the oven after it browns. However it will set up as it cools and deflates. I top mine with a layer of whip cream to cover up the top which isn't the best looking. I saw some other comments on the other video with this recipe that mentioned baking it in a water bath. Would that help it rise more slowly and not deflate?
Anyhow, great pie.
Glen, you give me things to think about. Yesterday, it was what it would be like to substitute Canelitas (Mexican cinnamon cookies) out for graham crackers in a pie crust?
Today, is what would a grapefruit or orange pie taste like?
I think a Grapefruit pie would be absolute amazing, it has the bitterness and tartness of Lemon, the fragance of sevilla orange and the sweetness of an orange raw. I grill Grapefruit with honey for breakfast sometimes, it becomes a lot less bitter when cooked, and a lot people that don't like grapefruit, don't like the bitternessof the fruit.
An orange pie with some Grand Marnier or Cointreau would place it in another sphere.
She literally just went "what if...you make 3 more pies. i like pies" and here we are
Ahhhhhh, the dilemma!🏆🏅🥇👍👍😎 Fantastic showdown with a surprise ending!!
Well, they used to always say, Key Lime pie is an acquired taste. Although many modern versions make it more palatable. It sounds like this one has the more traditional flavor.
Yuzu pie!
I think Yuzu pie would be delicious!
OMG yes!
This as a very neat experiment. I'll have to try this recipe on my own. I'd love to see a followup on alternative citrus fruit pies if you're into it. Thanks for the great entertainment!
Would be fun to try this with calamansi limes as well!
I was quite amazed by the first video and I made a lime pie immediately (I never hear of key lime before, we don't have them in France), the texture is really great and as you say, I love the simplicity of this recipe
I'll definitely try it as a lemon pie and it might become my favorite citrus pie over our French classic "tarte au citron meringué"
Making this as Meyer lemon pie now. Can’t wait to see how it turns out.
Glen: Of the three pies, which is best?
Me: all of them.
I am interested on seeing how an orange pie might stand up. But for me I think the combination of flavors might be more interesting.
Orange pie with a dark chocolate ganache topping.
I like the taste test. 👀👍
I can also imagine this recipe working with something like raspberry juice.
Or pomegranate? Ocean Spray has a seasonal cranberry blueberry blackberry that I love in green tea with a little lemon. Those could be interesting flavour profiles!?
Going to try tomorrow! Sounds great 👍
I love this style of pie as I am not one for the cooked meringue on top. I have used grapefruit to make this type of pie and loved it. Meyer lemon pie is tasty as well. I do love to experiment with combinations of citrus flavours for pies. Grapefruit and orange is a tasty combination, but I have never made an orange one. I wonder if blood orange would work? I did try to substitute orange marmalade for juice and it wasn't bad though I should have added some juice to thin the marmalade out as the texture wasn't top notch. This was the tangiest of all the variations. Next on my list is pink lemonade. I think I would use the concentrate without adding any water.
I've found that I vastly prefer the flavor of Meyer lemon over any other citrus for baking. If you're willing to make oleo saccharum out of the peel, then you can truly experience the splendor of the premium lemon offering that is the Meyer Lemon. Meyer lemons, because they're a cross between lemons and a mandarin and pomelo hybrid, feature a particularly mild acidity by lemon standards and an exceedingly fragrant zest with a slightly floral quality to the zest. They're by far my favorite baking citrus, which is a shame due to poor reliability of market availability.
In a way, I find that Meyer lemons are to standard lemons what key limes are to Persian limes. They're more flavorful and have more complexity to their flavor, but more importantly, the flavor seems to cling to your palate more than with the more "pure" flavor of standard lemons and Persian limes. Key limes also have an odd savory quality to them that I've not been super fond of every time I've tried to use them for something, whereas Meyer Lemons are decidedly sweet & sour. If you can get your hands on them and you're willing to make an oleo saccharum, try making a pound cake with Meyer lemons. Soak the cake in some of the oleo saccharum and make a standard milk+sugar icing with a bit of the oleo saccharum to top it with and you'll end up thoroughly perfuming your entire house with one of the most pleasantly aggressive lemon flavors you've ever experienced.
I make a cheese cake where I infuse the zest of 4-5 Key-limes into the cream. The fl;avor of the cheese cake is not Key lime at all. The closes flavor I can associate it with is fruitloops. It's very good and somewhat complex.
love key lime pies, but not a fan of gram cracker crust, its been done to death, with cheese cake, lime pies etc, i much prefer a crust made out of short bread cookies or Oreo but great video keep um coming, my favorite fast pie is a buttermilk pie
I don't think I have ever had a buttermilk pie.
@@ldever3 its a chess pie, with buttermilk substituted, for whole milk, its a southern favorite and easy to make there are a lot of recepies for this dessert
I have made this twice now, each with a different crust. The second time I used ¾ cup of sugar, and liked it better.
I like the idea of egg white making it creamier
Try Pomelo! I made Pomelo curd last year and it was incredible!!
I hope one day I can work for Glen and try all his pies
That looks really tasty.
I would take lemon before either of the lime pies.Would you be up for doing it one more time but with Meyer lemons?
Keep in mind, the Key Lime pie is a dessert, and it is supposed to follow a dinner. The context of the key lime pie is probably what makes it so popular. As a standalone eating item, it may not be.
Guessing you've never went to a restaurant and ordered a whole key lime pie as a meal. I'm guilty of doing it.
John Stafford II - Never. Desserts are not the main meal for me. Ever.
I'd love to try this blind taste test with the addition of Meyer lemon. They're my favorite and I'd like to see if I could tell them apart, or if it's all in my head. Although I'd be interested to know if oranges are strong enough to make a tasty pie, I think grapefruit would be great to try!
Keep it up love this Chanel !!
9:47. The first I have heard the Canadian interjection "Aye" on the channel. As usual great content.
At home with the world going insane outside... and now I really really want lemon pie.
I'd also want to give some other citrus a go. I only discovered the wonders of the Calamansi a few weeks ago, so that's on the list. Blood Oranges and maybe Grapefruit too.
Also, a passionfruit pie, even though it's not a citrus and it'd take a heck of a lot of passionfruit to make.
I'm not sure, passionfruit is a very strong taste you you'd probably not need as much to get a good-tasting pie.
I wouldn't recommend orange or grapefruit, as they might not have enough acid, but calamansi is a great idea.
@@chancekahle2214 you could always blend in some lemon or lime to increase the acid. I do that with marmalade. Maybe even just some citric acid if you want to keep the flavour pure.
I think it comes down to what you are looking for in your lime pie. If you want a tart pie, go with Persian limes. If you want a lime flavor that lacks the tartness, go with key limes
An orange pie sounds very interesting. Then the question becomes: do you use a juice orange or an eating orange. Another possibility would be tangerine or even mandarin.
The favored pies are correlated to the amount of sugar in each fruit. Lemons are sweeter than limes, and key limes are sweeter than limes. So I predict an Orange Mack's Place style pie might be good, while a grapefruit Mack's Place style pie would not be as good.
I wonder if you could replicate this with something like pineapple or mango?
Maybe the filling could be like a marmalade or jam, instead of just juice
I don't know that pineapple would work since it's enzymes might screw up the egg protein. Were you thinking of using juice or a puree? Mango puree and lime to give it more acid sounds great to me. Higher solids of a puree would likely need to have fewer eggs to get the right texture, though.
Think they mentioned an orange pie in the other video, that sounds awesome
Could You Bake A Southern Lemon Chess Pie? Very Popular In Arkansas, And The South..
Omg, PLEASE try an orange version, and a grapefruit version!
Thanks for shareing
So interesting!
I laughed when I saw this today because last night I made a mandarin orange pie using this base recipe because mandarin oranges are super cheap around here at the moment. It would, however, been identified in your lineup for the slight orange tint to the filling after cooking.
I’m wondering if the southern version that adds sweetened condensed milk moderates the bitterness more for key limes?
Well this recipe is from Key West 1935 - can't get much more Southern than that. Though I do understand many don't consider the State of Florida to be part of 'The South'.
Glen & Friends Cooking yes I realize the southerness of Florida, I meant the more contemporary recipes
@@GlenAndFriendsCooking The panhandle and northern Florida are considered to be part of the "South". Anything below Ocala isn't including the keys.
Dumb question :
did you bake slightly the graham cracker crust first or did you just put it in without baking(?)
Would this work if baked in a glass container without the crumb? Or would it turn out too watery? My s/o has celiac disease and I'm avoiding wheat so I'm thinking about making the cream as a stand alone dessert as it is really simple
You can get gluten free graham crackers.
@@FlashGeiger not the answer to my question
@@dominiquenotyourbusiness5836, did you try it? My sister made an almond flour crust for my dad, and because it didn't absorb any liquid baked it longer. I think he ended up with a cheese almond coconut blend for apple or pear, but just almond and flax for blueberry.
You both had the pies. I am going to try the key lime pie. I will also try less sugar after i go by your recipe the first time.
Pink grapefruit pie, blood orange pie, and maybe tangerine pie or clementine.
What would be a good aperativ to go with these pies? Prosecco? Vin Santo? Limoncello? A citrus Vodka? Gran Marinier perhaps?
Now what to do with the leftovers! That was an interesting result. I would have expected Glen's least favorite to be higher rated.
I'd like to see the orange pie, never had that before.
Made the recipe and it fell flat and did not work. I'm not sure what happened. Basically cooked it until it was brown on top and then took it out of the oven and as it cooled it was just crust brown on the top and about a quarter inch of filling in the bottom of the crust. It was 2 hours for sadness in the end. On a side note the filling still tasted amazing.
Guess, I'll be making alot of pies soon. My poor family. LOL♥️♥️♥️
Very difficult to get hold of but I'd love to see this pie tried with nontraditional citrus like Buddha's hand. Probably would require a very different method though due to the lack of juice.
I love making cider vinegar pie like this!
Looks good, but I don't make pie, I just buy them at the discount store for $1... Just kidding lol it does look good. Coconut cream pie is my favourite though.
Cara Cara Orange. I think grapefruit would be to bitter.
Hello from North Dakota! So I tried this recipe today and the pie turned Out completely flat. It was normal looking as it was baking but when I went to pull it out it had completely flattened out. Could this be because of over cooking?
If you ever come across the Ponderosa lemon you might want to try it in your recipes. It looks much like a large Meyer lemon but has a more robust lemon taste without bitterness. It originates from Logee's nursery and maybe only available as a grow your own. I plan to try your recipe soon. Thanks for your interesting videos.
I JUST realized I have all the ingredients to make the lemon version of this pie. LOLL I am not sure to yell at you or thank you for showing me this recipe :D
Now an Orange Pie taste off using three different types of oranges and using the same base recipe ! Please, do it :P