Key Lime Pie
Key lime pie is an American dessert made of key lime juice, egg yolks, and sweetened condensed milk in a pie crust. The traditional Conch version uses the egg whites and has a meringue topping, although most recipes I've seen serve it with whipped cream.
Key Lime Pie, a custard-based pie topped with cream, would not exist if it weren't for the invention of sweetened condensed milk. Gail Borden, Jr., is credited with condensing and packaging milk in the United States in 1853. 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.
During 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 (called souring) to produce the proper consistency of the filling. The acid in the lime juice actually "cooks" the pie. Today, in the interest of safety due to consumption of raw eggs, pies of this nature are usually baked for a short time to bring the yolks up to a temperature of at least 110 degrees. The baking also thickens the texture more than the reaction alone.
Real Key lime pie is not green and it does not have a soft "pudding" texture. Some cooks add food coloring to give the pie filling a green color. This practice is frowned upon by those who make traditional key lime pies. The pie gets its true pale yellow color from the egg yolks that predominate the ingredient list. And the texture is a "firm custard". You can top with additional lime zest if desired to give it a little green color.
Catahoula's Restaurant in Louisiana's Cajun Country serves this pie with mango purée. Sauce the serving plate first with mango purée, place the pie on the purée, then add a dollop of whipped cream and fresh lime zest.
***See recipe for Homemade Sweetened Condensed Milk
Key Lime Pie
from a postcard from the Florida Keys
Crust:
1 cup graham cracker crumbs
3 tablespoons white sugar
5 tablespoons butter, melted
Filling:
1/2 cup key lime juice
3 eggs, separated
1 pinch salt
1 pinch cream of tartar
1 (14 ounce) can sweetened condensed milk
Topping:
1 cup heavy whipping cream
1 lime
1 Preheat oven to 325 degrees F (165 degrees C). Mix graham cracker crumbs with sugar and melted butter. Press into 9 inch pie plate and bake for 5 minutes. Remove from oven and let cool.
2 If using bottled key lime juice, measure 1/2 cup of juice. If using fresh fruit, into a measuring cup, squeeze lemons and lime to get 1/4 cup of juice from each.
3 Separate 2 of the eggs, placing the two egg whites into a mixing bowl. Reserve the yolks in another bowl.
4 To the yolks, add one whole egg, 1/2 cup juice and sweetened condensed milk. Mix well. With clean mixer blades, beat the egg whites until stiff, but not dry, adding cream of tartar after about 20 seconds. Fold whites into filling mixture.
5 Pour filling into partially baked crust. Bake in preheated 325 degrees F (165 degrees C) for 10-15 minutes or until set. Let cool at room temperature, then freeze 4 hours to overnight.
6 Just before serving, whip cream to form stiff peaks. Serve decorated with whipped cream and lime slices.
Key Lime Pie
from https://alexguarnaschelli.com/
I made many key lime pies before I found one I truly love. I want the proper “tang” factor in the flavor and the texture to smooth, silky and rich. I serve this with an excessive amount of unsweetened whipped cream to dollop on top to offset the sweetness. Because the recipe requires 2 cups condensed milk, you will have some leftover from the second can. Pour that excess into a small pot and simmer until it caramelizes and turns golden brown, 3-5 minutes. Serve the caramel with the whipped cream or simply drizzle it over the pie before serving.
Crust:
1 1/2 cups graham crackers, finely crushed
1/4 cup sugar
4 tablespoons (1/2 stick) unsalted butter, melted, plus additional butter for greasing the pan
6 light “grates” lemon zest
Filling:
2 cups sweetened, condensed milk
1/2 cup sour cream
2 tablespoons lime zest
3/4 cup lime juice
Preheat oven to 350F. Grease the bottom and sides of a 9-inch pie dish.
Make the crust: In a medium bowl, combine the graham crackers, sugar, butter and lemon zest. The texture should resemble wet sand. Press the crust in an even layer into the bottom and sides of the pie plate. Place the pan in the oven and bake 10-12 minutes or until the crust firms up and browns lightly. Remove and cool.
Make the filling: In a medium bowl, combine the condensed milk, sour cream, lime zest and lime juice. Pour into the baked graham crust.
Bake: Place the pie dish in the center of the oven and bake 20-22 minutes or until somewhat firm in the center. Cool.
Yield: 8-10 servings
Key Lime Pie
from http://www.gourmetsleuth.com/
This recipe is very similar to America Test Kitchen's recipe for Key Lime Pie.
Crust
16 graham crackers, crushed
3 tablespoons sugar
1 cube (1/4 lb) margarine or butter (cube = stick)
Pie
4 large or extra large egg yolks
1 14-ounce can sweetened condensed milk
1/2 cup fresh key lime juice (approximately 12 Key limes)
2 teaspoons grated lime peel, green portion only
Whipping Cream For Garnish (Optional)
1/2 cup whipping cream
2 teaspoons granulated sugar
1/4 teaspoon vanilla
Crust:
Mix the ingredients and press them into a 9" pie plate. Bake in a preheated 350F oven for 10 - 12 minutes until lightly browned. Place on a rack to cool.
Pie Filling
Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow, don't over mix. Turn the mixer off and add the sweetened condensed milk.
Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds).
Pour the mixture into the pie shell and bake at 350F for 12 minutes to set the yolks and kill any salmonella in the eggs.
Serving
If you are using the whipping cream garnish, prepare the cream. Serve with a dollop of whipped cream.
