Key Lime Pie
by GourmetSleuthReal Key lime pie is not green and it does not have a soft "pudding" texture. The pie gets its true pale yellow color from the egg yolks that predominate the ingredient list. And the texture is a "firm custard".
Article by: Barbara Bowman
Key Lime Pie History
Key Lime Pie originated in Key West, Florida by the local residents referred to as "Conchs". The original version was made before the days of refrigeration. There were no cattle in the area so the only milk available was canned milk originally brought in by ship, later by train. This is why the recipe uses canned milk and not fresh. Also, the traditional key lime pie would not be cooked. The acid from the lime juice would set and thicken the egg yolks.
Precautions With Uncooked Eggs
Because of the potential of Salmonella bacteria it is best to cook the dessert and bring the yolks up to a temperature of at least 110 degrees.
I N G R E D I E N T S
16 graham crackers, crushed
3 tablespoons sugar
1 cube (1/4 lb) margarine or butter
4 large or extra large egg yolks
1 14 ounce can sweetened condensed milk
1/2 cup fresh key lime juice (approximately 12 Key limes)
2 teaspoons grated lime peel, green portion only
Whipping Cream For Garnish (Optional)
1/2 cup whipping cream
2 teaspoons granulated sugar
1/4 teaspoon vanilla
I N S T R U C T I O N S
Mix the ingredients and press them into a 9" pie plate. Bake in a preheated 350F oven for 10 - 12 minutes until lightly browned. Place on a rack to cool.
Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow, don't over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350F for 12 minutes to set the yolks and kill any salmonella in the eggs.
If you are using the whipping cream garnish, prepare the cream. Serve with a dollop of whipped cream.
The Right Key Lime Juicer
It's the easiest way to juice limes or lemons! It extracts only the juice and none of the pith like standard reamers do. This juicer makes quick work out juicing your limes for your Key Lime Pie and is quite a bargain besides.
Tips And Substitutions
Limes - You can also use the more common Persian lime. You will need fewer limes, approximately 4 to 6.
Don't overcook the pie or it will become rubbery.
The Florida Keys Cookbook: Recipes and Foodways of Paradise
by Victoria Shearer. Learn all about traditional regional specialties from the Florida Keys. Recipes like Key Lime Pie, Key Lime Cheesecake and Crab Claw Bisque. Over 175 recipes.