One of my favorite things to do on a trip is to research the food specialty of the area and order it in every restaurant of that area to find the “perfect” specimen. The first time I ever did that was in the Florida Keys. Of course, that area is famous for their Key Lime Pie. It amazed me how many different versions of this pie were being served in the Keys—especially since it is a pretty straight-forward recipe. Or so I thought.
First of all, you have to use real Key Lime juice. This is a pain in the neck because they are so much smaller than the more common Persian lime that it takes a lot more limes and a lot more elbow grease to juice these small fruits. I have an electric juicer (reamer) that helps, though it is designed for larger fruit and is a bit tricky to work with these limes. Bottled Key Lime juice is available in some markets, but fresh is definitely better.
The next controversy concerning the perfect recipe is long method versus the short method. The long method is made with fruit juice, sugar and cornstarch, and then cooked to thicken the filling. The short method uses sweetened condensed milk to thicken and does not require any stove-top cooking—perfect in this unseasonable hot weather.
Then, of course, is the matter of the crust. Graham cracker crust is the one I found used most commonly, but a standard pastry crust is used as well and occasionally a chocolate or vanilla cookie crust. The latter is not really “authentic” but makes a deliciously different pie.
Finally, a controversy exists on the topping. Most of the pies I tasted had whipped cream or meringue on top. The one I thought was best on my trip uses a mixture. Try them all—they’re all delicious!
The First Prize Key West Lime Pie
1 ½ cups graham-cracker crumbs (about 10 cracker sheets)
¾ cup sugar, divided
6 Tbsp. butter, melted and cooled
1/8 tsp. salt
1 14-oz can sweetened condensed milk
4 large eggs, separated
¾ cup fresh Key-lime juice (approximately 20 limes)
¾ cup heavy cream
Heat oven to 375. In food processor process graham crackers until fine; with motor running, add 3 Tbsp. sugar, butter and salt. Process for 10 seconds. Press into pie plate sprayed with Pam; bake until lightly browned, about 12 minutes. Cool completely. Reduce oven temperature to 325. In mixing bowl, combine condensed milk, yolks and lime juice. Pour into crust. Return pie to oven and bake until center is set, 15 to 17 minutes. Cool completely. In the bowl of an electric mixer, beat egg whites with ¼ tsp. cream of tartar until frothy. Gradually add remaining sugar and beat until stiff glossy peaks form. Place cream in a chilled bowl; beat until soft peaks form. Gently whisk a third of the cream into meringue. Using a rubber spatula, fold in the remaining cream. Top pie with meringue mixture; freeze just until topping is firm enough to slice.
Long Method Key Lime Pie
Baked 9” pie shell
1/3 cup cornstarch
1 ½ cup sugar
¼ tsp. salt
1 ½ cups water
3 egg yolks, beaten
¼ cup fresh lime juice
1 Tbsp. grated lime peel
Few drops green food color
Meringue with 3 egg whites
Combine cornstarch, sugar and salt in saucepan; gradually add water, stirring until smooth. Bring to a boil over medium heat, stirring constantly and boil 1 minute. Remove from heat and quickly add one half the hot mixture to the egg yolks, mixing well. Return to the hot mixture, blending thoroughly. Bring the mixture to a boil, stirring over medium heat. Boil 1 minute longer. Remove from heat; stir in lime juice and peel and food color to make filling a delicate green. Pour into cool pie shell at once. Completely cover with meringue (use a standard recipe). Bake in moderate oven (350), 12 to 15 minutes or until meringue is golden. Cool on wire rack at least 1 hour and chill until serving time.
A really short cut pie, but still delicious:
Short-Cut Lime Pie
Baked 8” pie shell
1 (15 oz) can sweetened condensed milk
1 tsp. grated lime peel
1/3 cup lime juice
1 drop green food color
2 egg yolks
Meringue using 2 egg whites
Combined sweetened condensed milk, lime peel and juice and food color; blend until smooth and thick. Stir in egg yolks and blend well. Pour into pastry shell and top with meringue. Bake in moderate oven (350) 12 to 15 minutes or until lightly browned. Cool away from drafts 2 to 3 hours on countertop and chill in refrigerator for at least 1 hour. before cutting.
First of all, you have to use real Key Lime juice. This is a pain in the neck because they are so much smaller than the more common Persian lime that it takes a lot more limes and a lot more elbow grease to juice these small fruits. I have an electric juicer (reamer) that helps, though it is designed for larger fruit and is a bit tricky to work with these limes. Bottled Key Lime juice is available in some markets, but fresh is definitely better.
The next controversy concerning the perfect recipe is long method versus the short method. The long method is made with fruit juice, sugar and cornstarch, and then cooked to thicken the filling. The short method uses sweetened condensed milk to thicken and does not require any stove-top cooking—perfect in this unseasonable hot weather.
Then, of course, is the matter of the crust. Graham cracker crust is the one I found used most commonly, but a standard pastry crust is used as well and occasionally a chocolate or vanilla cookie crust. The latter is not really “authentic” but makes a deliciously different pie.
Finally, a controversy exists on the topping. Most of the pies I tasted had whipped cream or meringue on top. The one I thought was best on my trip uses a mixture. Try them all—they’re all delicious!
The First Prize Key West Lime Pie
1 ½ cups graham-cracker crumbs (about 10 cracker sheets)
¾ cup sugar, divided
6 Tbsp. butter, melted and cooled
1/8 tsp. salt
1 14-oz can sweetened condensed milk
4 large eggs, separated
¾ cup fresh Key-lime juice (approximately 20 limes)
¾ cup heavy cream
Heat oven to 375. In food processor process graham crackers until fine; with motor running, add 3 Tbsp. sugar, butter and salt. Process for 10 seconds. Press into pie plate sprayed with Pam; bake until lightly browned, about 12 minutes. Cool completely. Reduce oven temperature to 325. In mixing bowl, combine condensed milk, yolks and lime juice. Pour into crust. Return pie to oven and bake until center is set, 15 to 17 minutes. Cool completely. In the bowl of an electric mixer, beat egg whites with ¼ tsp. cream of tartar until frothy. Gradually add remaining sugar and beat until stiff glossy peaks form. Place cream in a chilled bowl; beat until soft peaks form. Gently whisk a third of the cream into meringue. Using a rubber spatula, fold in the remaining cream. Top pie with meringue mixture; freeze just until topping is firm enough to slice.
Long Method Key Lime Pie
Baked 9” pie shell
1/3 cup cornstarch
1 ½ cup sugar
¼ tsp. salt
1 ½ cups water
3 egg yolks, beaten
¼ cup fresh lime juice
1 Tbsp. grated lime peel
Few drops green food color
Meringue with 3 egg whites
Combine cornstarch, sugar and salt in saucepan; gradually add water, stirring until smooth. Bring to a boil over medium heat, stirring constantly and boil 1 minute. Remove from heat and quickly add one half the hot mixture to the egg yolks, mixing well. Return to the hot mixture, blending thoroughly. Bring the mixture to a boil, stirring over medium heat. Boil 1 minute longer. Remove from heat; stir in lime juice and peel and food color to make filling a delicate green. Pour into cool pie shell at once. Completely cover with meringue (use a standard recipe). Bake in moderate oven (350), 12 to 15 minutes or until meringue is golden. Cool on wire rack at least 1 hour and chill until serving time.
A really short cut pie, but still delicious:
Short-Cut Lime Pie
Baked 8” pie shell
1 (15 oz) can sweetened condensed milk
1 tsp. grated lime peel
1/3 cup lime juice
1 drop green food color
2 egg yolks
Meringue using 2 egg whites
Combined sweetened condensed milk, lime peel and juice and food color; blend until smooth and thick. Stir in egg yolks and blend well. Pour into pastry shell and top with meringue. Bake in moderate oven (350) 12 to 15 minutes or until lightly browned. Cool away from drafts 2 to 3 hours on countertop and chill in refrigerator for at least 1 hour. before cutting.
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