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The Foodie Report
Ruminations on food, cooking in and eating out in our area.


It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.


Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.


Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.


Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.


Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Tuesday, January 23, 2007

Homemade key lime pie? Yes ... please!!

When it comes to dessert, I'm a chocolate kinda girl. Cake, cookies ... you can't go wrong. But on a recent trip to Tampa, we visited my grandfather's favorite restaurant -- Columbia -- which has been around since 1905. Faced with the choice between Godiva chocolate cake and key lime pie, I didn't know what to do. I ended up with flan (long story), but after stealing a bit of pie from my husband's plate, I was so sorry I missed out. We bought the restaurant's cookbook, but when I got home I realized it didn't have the pie recipe! So sad. Here's a recipe from Emeril that I've used in the past, but I'm still using my best detective skills to find out how Columbia makes such an awesome version of the Florida favorite.

Key Lime Pie
1 1/2 cups graham cracker crumbs
1/2 cup granulated sugar
4 tablespoons (1/2 stick butter) melted
2 (14-ounce) cans condensed milk
1 cup key lime juice
2 whole eggs
1 cup sour cream
2 tablespoons powdered sugar
1 tablespoon lime zest


Preheat the oven to 375 degrees. In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.
Lower the oven temperature to 325 degrees. In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.
Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.


1 Comments:

at 4:16 PM Blogger NicoleB said...

I just ate at Columbia's in Clearwater Beach this past weekend. Please keep looking for the recipe as this was by far the best Key Lime Pie in all of Florida!!!!

 
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