Real Key Lime Pie

Real Key Lime Pie

Ingredients

Crust:

1 1/4 c. graham cracker crumbs

1/4 c. firmly packed light brown sugar

1/3 c. butter or margarine, melted

Filling:

2 (14-ounce) cans sweetened condensed milk

1 c. fresh Key lime juice* (This took an entire bag of tiny key limes from the grocery store)

Topping:

2 egg whites

1/4 tsp. cream of tartar

2 T. granulated sugar

Preparation

Combine first 3 ingredients. Press into a 9-inch pie plate.

Bake piecrust at 350° for 10 minutes or until lightly browned; cool.

Stir together sweetened condensed milk and lime juice until blended. Pour into prepared crust. Set aside.

Beat egg whites and cream of tartar at high speed with an electric mixer just until foamy.

Add granulated sugar gradually, 1 tablespoon at a time, beating until soft peaks form and sugar dissolves (2 to 4 minutes).

Spread meringue over filling.

Bake at 325° for 25 to 28 minutes. Chill 8 hours.

*Bottled Key lime juice may be substituted for fresh juice.

NOTE * I have not, that I can recall made a real Key Lime Pie ever. Shane kindly squeezed an entire bag of key limes for this recipe! In the end, it was a bit too sweet. And I would of course have added vanilla normally, but wanted to make it this time exact to the recipe which I believe was in Southern Living, though I do not have a link.

According to Southern Living… 

No one can pinpoint when lime pie first showed up in the Keys. Developed by early Bahamian settlers, Key lime pie appears to have been around for more than 100 years.

Opinions differ on whether it should contain eggs or even if it should be baked—and that’s just for the filling!

You could probably incite a riot discussing Key lime pie’s topping and crust. Should the topping be made of whipped cream or meringue? Does it call for a graham cracker crust or a pastry crust?

 

Key Lime Pie Basics

Key West locals—“conchs,” as they’re called—do adhere to a few universals for Key lime pie.

  • First, Key lime pie is never green, but rather a natural creamy yellow.
  • it’s always made with small, round key limes,
  • And any Key lime pie worth its weight—and taste—is made with sweetened condensed milk. Never milk. That is because milk was unavailable in the Florida Keys until the 1930s with the opening of the overseas highway when tank trunks carrying ice could get to the region.
  • And after much debate the Key Lime Pie was made Florida’s official pie in 2006.

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