So, I got to wondering; does my state,
The secret to great taste is using freshly squeezed Key limes. The process is a little tricky because key limes, as compared to typical Persian limes, are small-- smaller than a golf ball. Took 12 of those babies to yield the ½ cup of juice needed for the recipe. But, the result is worth the effort.
Overall pie preparation is very easy; simply mix together a few ingredients. If you cannot find Key limes, you can substitute bottled juice; I prefer Nellie and Joe’s brand. Do not, however, juice Persian limes, the typical bigger green variety; the outcome is just not the same.
For home baked goodness, you should make your own graham cracker crust, but a store bought one works in a pinch. Your final creation should be smooth and creamy, no lumps, like a good pudding. The taste should have some zing, tart and sweet, but not too sweet. A bite of pie should dissolve in your mouth.
The history of the Key limes pie is closely linked with
Where did the Floridians get Key limes? From the early Spanish explorers who picked them up in
Many people swear Key lime pie originated in
I had the opportunity to visit the Curry Mansion Inn while on the island
I’m very happy with my recipe and offer it now. Heed this one warning, however, if you add the concoction to your repertoire. Never add artificial coloring. As a matter of fact, never eat a green key lime pie. Opt for the real thing. The lemon yellow color comes from authentic key lime juice and egg yolks. And these days for safety, the pie is baked for a few minutes to kill the possibility of salmonella from uncooked egg.
Crust- Graham Cracker Crumb Crust
1 ¼ cup graham cracker crumbs
3 Tablespoons sugar
1/3 cup butter
Melt the butter (microwave) in a bowl, then mix in the crumbs and sugar.Pack into a 9-inch pie pan and press firmly to bottom and sides.
Chill for an hour before filling—OR—bake at 350 degrees for 8 minutes, then cool.
4 large of extra large egg yolks
1 14-ounce can sweetened condensed milk
½ cup fresh key lime juice
2 teaspoons grated lime peel, green portion only
Use an electric mixer and beat the egg yolks until they are thick and turn a light yellow color. Do not overmix. Turn the mixer off and add the sweetened condensed milk. Stir it in by hand, a few strokes. Turn mixer speed to low and add half the lime juice. Once incorporated, add the other half of the juice and the sex. Mix just a few seconds until blended.
Some folks like to add meringue topping; others choose to top with whipped cream. I prefer to serve mine plain and pass whipped cream.
An interesting footnote: The hurricane in 1926 wiped out the key lime plantations in