Pucker Up: Key Lime Pie – Florida

Key Lime Pie is one of those dishes that reminds you of that fun beach vacation every time you taste it. The official state pie of the Sunshine State since 2006, the origins of this pie are murky.

Key Lime Pie - Florida

Historians tend to agree that the recipe was created in order to push a new product called sweetened condensed milk which was brought to Florida in the 1850s by a ship salvager named William Curry. This canned milk was shelf stable, important for an area of the country that did not get refrigeration until the 1930s.

Folks like to quibble over the type of crust (regular or graham cracker?) and the type of topping (whipped cream or meringue?) but one thing everyone agrees to is that the filling must be light yellow and not green. We stuck with a pretty traditional recipe here, from Joe’s Stone Crab in Miami Beach, and we have to say, it’s the best we’ve tried.

Grab your old milk jugs and duct tape for the Anything That Floats Race in Key Largo, August 15, 2015. Homemade vessels rule in this race that awards the fastest teams, the best decorated boats and the best looking crew.

Key Lime Pie

  • Servings: 8-10
  • Time: 60 min.
  • Difficulty: moderate
  • Print

Ingredients

For crust:

  • 1 sleeve graham crackers (or 1¼ cup graham cracker crumbs)
  • 5 tablespoons butter or margarine, melted
  • 1/3 cup sugar

For filling:

  • 3 egg yolks
  • Zest from 2 limes, grated
  • 1 can (14 oz.) sweetened condensed milk
  • 2/3 cup fresh lime juice (use key limes if available, if not, use regular limes)
  • Whipped cream (optional)

Instructions

For crust: In the bowl of a food processor, add graham crackers, butter and sugar. Pulse until completely mixed. Press crust into a greased 9-inch pie pan, pressing firmly into the bottoms and sides of the pan with a bottom of a measuring cup. Bake in a 350 degree oven for 10-15 minutes or until crust just begins to brown. Remove and let cool.

For filling: Add egg yolks and lime zest into a large mixing bowl. Blend with an electric mixer on high speed, about 5 minutes. Mixture will expand and be frothy. Gradually add the sweetened condensed milk, beat about 5 minutes longer. Add lime juice and mix by hand. Pour into the cooled pie crust. Bake for 10-12 minutes at 350 degrees or until filling is set. Let cool, then refrigerate until ready to serve. Serve cold with whipped cream.

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