This is my favorite recipe for Key Lime pie as was introduced to me by my better half (who lived in Key West for 30 some years). I’ve tasted a lot of Key Lime pies up and down the Keys from the Quay to the Green Turtle and I still favor this one (not because I have to, but because I like it.)
As they say in television “Butt First” (I’m not sure why it isn’t “Head First”).
A bit of history and background on Key Lime pie:
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. 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.
Authentic Key Lime pie uses tiny yellow Key limes, which have more acid and a stronger (distinct) flavor than the large, green limes. As for the pie, it's yellow like Key limes, never green. The pie gets its true pale yellow color from the egg yolks. The traditional preparation does not put any whipped cream or meringue on the top of the pie. However, I prefer it baked with meringue.
Prepare Pie Crust:
Follow directions on back of Nabisco Graham Cracker Crumb box to make a 9” crust – Bake at 325 degrees F for 8 minutes. For a quicker version you can substitute a store purchased Keebler pre-made Graham Cracker Pie Crust.
Ingredients:
- 1 (14 oz.) can of Borden’s brand Sweetened Condensed Milk
- 4 eggs (separate white from the yolk)
- 1/3 to ½ cup Key Lime juice (about 12 Key Limes) Don’t substitute other limes
because the flavor will be distinctively different. If Key Limes are not available in
your local grocery store, you can use “Nellie and Joe’s" bottled “Key Lime juice”
- ¾ cup of sugar
Beat egg yolks, mix condensed milk and (beaten) yolks together
(DO NOT USE a MIXER), then add the lime juice and gently mix just enough to blend thoroughly – then pour into pie crust.
Meringue:
Beat whites of eggs until stiff – then slowly add sugar until egg whites for very stiff peaks. Spoon onto filling and smooth into peaks. Bake at 350 degrees F until light brown. Chill in refrigerator.
Bon Apetite!
Regards,
As they say in television “Butt First” (I’m not sure why it isn’t “Head First”).
A bit of history and background on Key Lime pie:
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. 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.
Authentic Key Lime pie uses tiny yellow Key limes, which have more acid and a stronger (distinct) flavor than the large, green limes. As for the pie, it's yellow like Key limes, never green. The pie gets its true pale yellow color from the egg yolks. The traditional preparation does not put any whipped cream or meringue on the top of the pie. However, I prefer it baked with meringue.
Prepare Pie Crust:
Follow directions on back of Nabisco Graham Cracker Crumb box to make a 9” crust – Bake at 325 degrees F for 8 minutes. For a quicker version you can substitute a store purchased Keebler pre-made Graham Cracker Pie Crust.
Ingredients:
- 1 (14 oz.) can of Borden’s brand Sweetened Condensed Milk
- 4 eggs (separate white from the yolk)
- 1/3 to ½ cup Key Lime juice (about 12 Key Limes) Don’t substitute other limes
because the flavor will be distinctively different. If Key Limes are not available in
your local grocery store, you can use “Nellie and Joe’s" bottled “Key Lime juice”
- ¾ cup of sugar
Beat egg yolks, mix condensed milk and (beaten) yolks together
(DO NOT USE a MIXER), then add the lime juice and gently mix just enough to blend thoroughly – then pour into pie crust.
Meringue:
Beat whites of eggs until stiff – then slowly add sugar until egg whites for very stiff peaks. Spoon onto filling and smooth into peaks. Bake at 350 degrees F until light brown. Chill in refrigerator.
Bon Apetite!
Regards,
