Lime Meringue Pie

I'm so happy to have my dear brother in here with me today

And we're going to show y'all, when Uncle Bubba's was opened, Uncle Bubba's Seafood and Oyster House

they were known for their key lime pie. And I'm happy to say, you know

I formulated what I felt like was the perfect pie for them

and I wanted to do something different involving grits because Savannah is so known, or the South is so known for grits

We love grits. And it's hard to cook, Bubba, a small amount of grits

Uh-huh. So it's something you have to watch. We had a cup of boiling water that I had salted

and I added one-third of a cup of quick cooking grits. Quick cooking, five minutes

Okay, okay. We're going to add enough mixture to temper. You can go ahead and scramble up your egg white, your egg yolks, Bubba

You want me to go ahead? Okay. Yeah, right now. And get those ready

Okay. And when we take off our grits, we are going to temper our eggs

which just simply means to slowly heat our yolks. Okay. Because if we just poured the yolks into our hot grits

it would become scrambled eggs and grits, and you'd eat it for breakfast

Oh, grits in a cup. Yes, grits in a cup. You think that's enough

Oh, yeah, that's perfect. Okay. So Bubba will be adding like a teaspoon of hot grits

and mixing them up into our egg yolks until he gets them tempered. Okay

And once he gets his eggs tempered, we're going to pour that into an unbaked pie crust

Okay. And we're going to bake that for about 35 or 40 minutes on like 325

So now, there you go. Your grits are ready. They look wonderful

Yes. So you're just going to start just like that. Okay, okay

A little bit at a time until you have them to your temperature

Okay. Now, I'm going to share with y'all a recipe that I've never done on TV

but you will have seen this recipe lots of times in Cooking with Paula Deen magazine

and it's called a Swiss meringue, and it's very much like a seven-minute frosting or divinity

and it is out of this world. Once you make a Swiss meringue

you will never want to make a standard meringue again. So I hope this turns out

because this is a first to be recorded. So I got a pot of boiling water I got my glass bowl that makes a perfect substitute for a double boiler All right put some more grits into your eggs

Well, how long does it take? Well, you've just been very, very slow about it

It really doesn't take that long. All right, a cup and a half of sugar

and a fourth of a teaspoon of crema tarta. and our crematata is going to kind of guarantee that it's going to get stiff

And I tell you what, I'm probably going to have to ask Bubba to beat my egg whites for me, because my arm is going to get so tired

Are you going to temper mine? Change spots with me. I'm going to temper his eggs for him

Well, why didn't you tell me to put it in the bowl? Well, I thought I whispered all that stuff in your ear

Come on, Bubba, whisk. Now you've got to get your mind on what you're doing, brother

All right, so now I'm going to add my stick of butter. Bubba fooled around with those grits so long-tempered

and I hope our butter will melt. I never will forget the day I formulated this pie

A friend of mine's husband was up this way that lived in Jacksonville, and he walked in the door

and I said, ooh, I'm so glad you're here because I done cooked up something

And I need your opinion. Get guinea pigs. Yeah, he was my guinea pig

So I cut him a piece and I said, tell me what this is. He said, egg custard pie

I said, wrong. I said, try again. And he guessed wrong

I said, it's a key lime grit pie. He said, well, Paula, it's out of this world

He said, I just love it. I said, okay, that's good enough

It's going in the cookbook. So now I'm going to add a third of a cup of key lime juice

and I always recommend using fresh lemon or lime, whatever pie you're making

and then our fourth of a cup of buttermilk. and I'm going to take our whisk and just whisk this up

and then I'm going to bring it down here. And you can see it does look very much like an egg custard pie

So I'm going to take this down here, and I'm going to pour this into an unbaked pie shell

Now, I happen to be one of those people that are in love with refrigerated pie dough

You can find it over there in the egg and milk section of your grocery store So in goes our custard And like I said we going to bake this Did you get it tempered

Oh, yeah. I got it tempered. Good. So I'm going to bake this in a 325-degree oven

for about 35 or 40 minutes or until it's set. So I hate doing butt shot, but I'm going to have to do it

because I'm not going to stir both. I think I'll stir it this way. From beaten

Stir this away. Okay. This is a tough job. In fact, I would probably recommend that you just take out your little hand mixer and beat it for four minutes

I've had more people ask me how to keep your pies from weeping

And you know I haven't figured out how to do it yet. I think meringue powder may help

You can buy meringue powders at the grocery store, but that's what I love about Swiss meringue

It does not weep all right, and that's supposed to cook to 140 degrees. So let's see what we've got

140 yay. All right. So here we go. We're gonna transfer this y'all

to our stand mixer and we just lucked up Bubba, but But, um..

All right, let me get this on, because it has to mix for 10 minutes

Okay. Then we can talk and do. Abby has us one... Already, already

That's already been through the 10 minutes. Okay. I have the grit pie..

Get it ready. That's already cooked and cooled. Cooked and cooled. Because you can't put a Swiss meringue

on top of a hot cake. It would melt like a marshmallow

Okay. I can't wait for y'all to taste it. It's out of this world

And this is going to be equally out of this world, Bubba

Uh-huh. We could actually use either one. Let's see. I may put the cold next to it

Yeah, that one's just a little warmer. Yes. So I'm probably just going to put this on the bottom

They taste equally as good. Oh, my gosh. I think this one actually maybe cooked a little bit longer than ours

So I'm putting theirs on the bottom. And then I'm going to put mine on the top

Because mine's a little bit softer. I telling you I love this is my favorite meringue in the whole world Now you can kind of swirl it Right right right You doing good And do it any way you want to Uh Uh All right I like that

I'm glad. I like that. All right. Wait, Baba. Now I'm going to take our torch. Oh, yes

I remember. How did Mama do this? Well, Mama put this under a broiler

Yes. But, you know, regular meringue, I don't have an issue putting it on bake about

350, but for something like this, a Swiss meringue, I don't want to cookie it. I'm going to use

my little flamer, and you just want to do the tips. Keep it moving. Keep it moving

So, I'm telling you, it's just beautiful. It is. Alright, now, Bubba

Thank y'all! Thank y'all! Thank y'all! Thank y'all! Now, I want to, um

just to show people what kind of pie this is. Uh-huh, that's right

They won't have to ask. They'll see the zest of the key lime

You got it. I can't trick you, can I? No matter how hard I try

All right, now I'm going to take a fresh key lime. Could that be an apple pie, too

A green apple pie? Listen, Bubba, you can put this Swiss meringue..

On anything? ...on any kind of pie. Okay, okay. But this is really going to kick it off for y'all so y'all know what it is

Key limes are very small. Uh-huh. So look how pretty this is

Those little miniature key lime. If you would go give this to your sweet guest

Yay! Yay! Woo! All by myself

Bubba, you done good. I can't put this beater in the sink

I have to share it with you. No, baby, it's your whole beater. All right, Bubba, you're going to set that down so they can eat it

Bubba Cuddy. All right, I'm just going to show you. Bubba, look, Bubba Cuddy

She picks up the knife. I'm just going to show you how to, you know, all the way through to that crust

All right, now, let's see. This is actually wider than the pie

The first piece of pie is so hard. All right, Bubba, now yong-yong, baby

How much more are we going? you