Key lime pie originates from the Florida Keys. It is named for the main flavoring component to the dish: key limes.
The original recipe for Key lime pie did not require baking. The chemical reaction between the acidic lime juice and the basic condensed milk (condensed milk is used because fresh milk was not readily available at the time of the creation of Key lime pie) causes the filling to naturally thicken.
It is possible to make this recipe without baking. If you decide to go this route, skip using rum in the crust - and don’t tell your guests they are eating raw egg-yolks as it tends to give people the heebie jeebies.
Key Limes
There is no Key lime substitute. If you cannot find fresh Key limes, buy Key lime juice available on your favorite super-grocer’s shelf. DO NOT buy Persian limes and think you can pull the wool over your friends’ eyes!
The Key lime finds its roots in South East Asia. During the Crusades, the Key lime was introduced to the Middle East, then Northern Africa, and then finally Europe. The Spanish conquistadors introduced the Key lime to the Caribbean in the 1500’s where it spread throughout Mexico, the Caribbean, and other parts of Latin America.
Key Lime Pie Recipe
Ingredients:
Crust:
- 16 graham crackers, crushed
- 3 tablespoons of sugar
- 1 stick of butter
- 1 oz. Caribbean rum (optional)
Procedure:
- Mix together all of the ingredients in a bowl. Transfer to a pie plate and spread evenly.
- Bake in a 350 degree over for 10 minutes until slightly browned
Filling:
- 3-4 large egg yolks
- 1 14-ounce can of sweetened condensed milk
- 1/2 cup of fresh squeezed key lime juice (You can use bottle key lime juice, but it’s really not the same. Also, it is definitely possible to use too much lime here. Trust.)
- 2 oz. of Caribbean rum (optional)
Procedure:
- Place egg yolks in a bowl and beat with an electric mixer until soft peaks form and the yolks turn a pale yellow. (You can do this by hand, but it takes quite a while.)
- Fold in the sweetened condensed milk carefully. You don’t want to loose all of that air you just whipped into the yolks.
- Fold in the lime juice and rum.
- Pour the mixture into the pie crust and bake for 10 minutes in a 350 degree oven.
- Refrigerate the pie for a few hours until cool and the center has fully set.
- Serve with a bit of whipped cream and a lime wedge for garnish.
 |
