+ Reply to Thread
Results 1 to 4 of 4

Thread: Bahama Breeze Meringue

  1. #1
    Join Date
    Sep 2010
    Location
    Tampa Bay
    Posts
    3

    Question Bahama Breeze Meringue

    I'd really like to know how to make the delicious, crunchy meringue on the key lime pie at Bahama Breeze. Also, the crust is exceptional. Anybody know?

  2. #2
    Join Date
    Jun 2006
    Location
    Central NY
    Posts
    503

    Default Re: Bahama Breeze Meringue

    Bahama Breeze Key Lime Pie
    Source: BAHAMA BREEZE
    From: ajc.com

    Bahama Breeze
    10845 Haynes Bridge Road, Alpharetta
    678-319-9949 (and other locations)

    Q: Please, could you get the recipe for the Key Lime Pie at Bahama Breeze?
    MARY SMITH

    A: Key Lime Pie is the top-selling dessert at the Alpharetta location, where managing chef Nate Roby and his staff create about 30 of the pies each week. "It's a lot of work to make those pies from scratch, but whenever you go out and see the smile on their faces and see how much they like it, it makes it worth it, " Roby said of his happy customers.

    Hands on time: 45 minutes Total time: 5 hours Serves: 8

    Ingredients:

    For the crust:
    2 1/2 cups graham cracker crumbs
    3 tablespoons granulated sugar
    3/4 cup (1 1/2 sticks) butter, melted

    For the filling and meringue:
    6 eggs, separated
    2 (14-ounce) cans sweetened condensed milk
    3/4 cup fresh Key lime juice (from about 16 Key limes)
    1/2 teaspoon vanilla extract
    1/2 teaspoon cream of tartar
    1 1/2 cups granulated sugar


    Instructions:
    Preheat oven to 300 degrees. Lightly coat a 9-inch or 10-inch springform baking pan with cooking spray. To make the crust: In a medium bowl, combine the graham cracker crumbs and 3 tablespoons sugar. Pour the melted butter over the crumb mixture and stir with a spoon until evenly combined. Pour about 2 cups of the crumb mixture in the springform pan. Tilt the pan and press the mixture along the sides, turning the pan as you go, until the crumbs are evenly packed up the sides of the pan. Pour the remaining crumb mixture into the pan, and press evenly in the bottom. The entire pan should be coated with a 1/4-inch crust.

    To make the filling:
    Place the egg whites in a large mixing bowl and chill until needed. Meanwhile, in a separate mixing bowl, beat the egg yolks and condensed milk until well-combined. Slowly add the lime juice, then stir in the vanilla extract while continuing to whisk or beat the mixture until all ingredients are well-combined. Pour the filling into the crust and set aside (the filling will begin to set).

    To make the meringue:
    Whip the egg whites with a kitchen mixer until foamy. Add the cream of tartar and whip until well-combined. Add 1 1/2 cups sugar and beat on high until the egg whites are very stiff, 3 to 5 minutes. Drop the meringue by large spoonfuls over the filling. Working from the outside in, smooth the top of the filling with a spoon or offset spatula. Use a spoon to press down lightly into the meringue and pull up, forming peaks.
    Bake for 25 to 30 minutes until meringue is lightly browned. Remove from oven and cool for 15 minutes; transfer to refrigerator and chill for 3 to 4 hours before serving.


    Deweydecimal
    Live Laugh Love

  3. #3
    Join Date
    Jun 2006
    Location
    Stafford VA
    Posts
    711

    Default Re: Bahama Breeze Meringue

    The Bahama Breeze website says it's a 'brown sugar pie crust with golden meringue'. Another website says golden meringue is made with a kitchen torch. It is highly unlikely that a restaurant chef would post the exact recipe they use for a popular dessert. The crust submitted for this pie is just a plain old graham cracker crust. However, you described a unique crust which fits the description on their menu. Good luck in coming close.

  4. #4
    Join Date
    Sep 2010
    Location
    Tampa Bay
    Posts
    3

    Default Re: Bahama Breeze Meringue

    This is the recipe I've had for years and although good, is not the Bahama Breeze one. Their maringue is crunchy; the crust may be something like vanilla wafers but definitely not graham crackers. I'd sure like to know how they get the top so crunchy. Thanks though.

+ Reply to Thread

Thread Information

Users Browsing this Thread

There are currently 1 users browsing this thread. (0 members and 1 guests)

Tags for this Thread

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts