Lime Pie is described as:
"An American pie containing a lime-flavored
custard topped with meringue. It takes its name from
Key West, a seaport in Florida." ~
Gourmet's Guide: Food and Drink from A to Z by John
view of a
traditional Key Lime Pie
slice of Key Lime Pie
there is a little more to Key Lime Pie than that.
Lime Pie is the official dessert of Key West. Restaurants
around the country serve Key Lime Pie in many forms,
some true to the original and some truly bizarre variations.
Everyone has their favorite restaurant version, and
usually their own favorite home version. Key limes are
very sour, and Key lime juice can be used to make a
perfect custardlike filling for pies. Because of the
Keys isolation before the railroad was opened in 1912,
fresh milk was hard to come by. So Gail Borden's invention
of sweetened condensed (canned) milk in 1859 came in
handy. It also meant that you could make a custard pie
without the necessity of cooking it. The Key lime juice
by itself was enough to curdle the condensed milk and
egg yolks. No one knows who made the first one. They
were probably made with pie crusts at first, but soon
the Graham cracker crust became the standard.
the article by James under Interesting
Bites for information on the history of Key Limes.
basic recipe for Key Lime Pie is simple, Key lime juice,
egg yolks, sweetened condensed milk (preferably Borden's)
and sugar, with a Graham cracker crust. Topped with
meringue or whipped cream (voice your preference in
Key West to start a long discussion of the merits and
authenticity of each). The Key West Lime Pie Shop makes
an eggless version for some restaurants and for mail
order. Some restaurants make it with a pastry crust.
Most now bake it to 160º because of the worry of
salmonella in eggs. But no-one dyes it green. Key lime
pie is deep yellow in color.
Lime Pie from Wikipedia, the free encyclopedia
Lime Pie is a dessert made of key lime juice, egg
yolks, and sweetened condensed milk in a pie crust.
The pie is topped with meringue, then baked until
the meringue is a golden brown. Some Key Lime Pies
use other types of whipped toppings or none at all.
The dish is named after the small Key limes (Citrus
aurantifolia 'Swingle') that are naturalized throughout
the Florida Keys. Their thorns make them less tractable,
their thin yellow rind makes them more perishable,
but they are more tart and aromatic than the common
Persian limes seen year round in most US grocery stores.
Lime Pie is made with canned sweetened condensed milk,
since fresh milk was not a common commodity in the
Florida Keys before modern refrigerated distribution
lime juice, unlike regular lime juice, is a pale yellow.
The filling in key lime pie is also yellow, largely
due to the egg yolks.
mixing, a reaction between the condensed milk and
the acidic lime juice occurs which causes the filling
to thicken on its own without requiring baking. Many
early recipes for Key Lime Pie did not instruct the
cook to ever bake the pie, relying on this chemical
reaction to produce the proper consistency of the
filling. Today, in the interest of safety due to consumption
of raw eggs, pies of this nature are usually baked
for a short time. The baking also thickens the texture
even more than the reaction alone.
of July 1, 2006, Key Lime Pie is the Florida state
Lime Pie : http://en.wikipedia.org/wiki/Key_lime_pie
ro make Key Lime Pie
4 Cups Graham Cracker Crumbs
3/4 Cup Granulated Sugar
1/4 Cup Butter - melted
2 Cans Sweetened Condensed Milk - Borden's
1 Cup Key Lime Juice - fresh
8 Each Egg Yolks
8 Each Egg Whites *
1/2 Teaspoon Cream of Tartar
1/3 Cup Confectioner's Sugar
oven to 350º F.
the cracker crumbs, sugar and butter together.
a 9 inch pie tin with the cracker mix, pressing firmly
to line bottom and sides.
for 8 minutes at 350º F.
the condensed milk with the lime juice and egg yolks
in a stainless steel bowl.
into the pre-baked graham cracker shell.
aside while making the meringue.
the egg whites to a soft peak - add cream of tartar
and continue to whip to a stiff peak.
whipping and add the sugar, whipping until the meringue
forms stiff peaks.
add meringue on top of the custard.
for 15 - 30 minutes at 350º F.
until the meringue has good color.
with a wooden skewer or cake tester to be sure the
custard is done.
sure the bowl and whisk used to beat the egg whites
is very clean, otherwise the egg whites will not form
a stiff peak.
Key Lime Pie with slice of lime.
James T. Ehler, 2001
All rights reserved
recipe is from Chef James Ehler of Key West, Florida.
is a webmaster, cook, chef, writer and (like me) a self-confessed
computer nerd. He is the former executive chef of Martha's
Steak & Seafood Restaurant and the former Reach Hotel
(both in Key West), the Hilton Hotel in Fayetteville,
Arkansas, and the New Bern Golf and Country Club, North
now works full-time on his Food Encyclopedia (five years
so far) and his web site. It is well worth paying a
visit to James' food reference website which is a useful
resource well worth Bookmarking - to visit the website
just click on the title:
Food Reference Website