Sometimes, we will go out of the way to make a traditional Key Lime Pie and that includes, growing our own Key Lime plants, just to get the right limes.
Key Limes are not like other limes. They are super small, very aromatic, and have a concentrated citrus flavor that is fairly sweet with a slight bitterness. The limes you find in the grocery store are a hybrid called Persian Limes.
So, where do you get Key Limes, short of making a run to Key West, Florida? I wholeheartedly support this idea, by the way. There is a brand of Key Lime juice by Nellie and Joe, you may be able to find in a local grocery store. In a pinch, you can also use regular lime juice, if that is your only option.
Making a Key Lime Pie is very simple and is even easier if you want to remove the meringue and use a store bought crust. I have done it both ways depending on the amount of time I have and they always turn out great.
Our recipe will make everything from scratch, if you are feeling adventurous.
One of my favorite stories about how Key Lime Pie started was from the Florida Keys Sponge Fishermen. They use to take canned milk, sugar, squeeze in lime juice, and mix in turtle or bird eggs to make a version of today’s filling. They would then soak stale Cuban bread into the mixture. This would provide a sweet and tart treat, which also helped the fishermen fight against scurvy.
How true is it? Who knows. There are a number of versions about where it came from, and in the end, I’m just happy it was invented.
Ingredients:
Meringue:
- 4 egg whites
- 6 tablespoons sugar
- 1/2 teaspoon cornstarch
- Pinch of salt
Filling:
- 3 egg yolks
- 2 limes, zest grated, about 1 1/2 teaspoons
- 1 (14 ounce) can sweetened condensed milk
- 2/3 cup freshly squeezed lime juice, if you get Key limes, use them: otherwise use regular limes or Nellie and Joe’s Key West Lime Juice, which you may be able to find in your local grocery store.
Crust:
- 1 paper-wrapped package graham crackers (1/3 of a 1 pound box) or 1 cup plus 2 1/2 tablespoons graham cracker crumbs
- 5 tablespoons melted unsalted butter
- 1/3 cup sugar
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Instructions:
Crust:
- Preheat the oven to 350 degrees F.
- Butter a 9-inch pie pan. Break up the graham crackers: place in a food processor and process to crumbs. (If you dont have a food processor, place the crackers in a large plastic bag: seal and then crush the crackers with a rolling pin.)
- Add the melted butter and sugar and pulse or stir until combined.
- Press the mixture into the bottom and sides of the pan, forming a neat border around the edge.
- Bake the crust until set and golden, about 8 minutes.
- Set aside on a wire rack. Leave the oven on.
Filling:
- In an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at a high speed until very fluffy, about 5 minutes.
- Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer.
- Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer.
- Pour mixture into the pie crust. Bake for 10 minutes, or until the filling has set.
- Cool on a wire rack, then refrigerate.
- Freeze for 15 to 20 minutes before serving.
Meringue:
- In a medium bowl beat the egg whites until soft peaks form.
- In a second bowl, stir together the sugar, cornstarch, and salt.
- Add the sugar mixture, a little at a time, to the egg whites, beating between additions.
- Continue to beat until the sugar dissolves.
- Spoon the meringue over the hot pie filling.
- Torch the meringue to give its golden color; or bake for 10 to 12 minutes.
- Serve pie warm or at room temperature
Brews, Q, & Bad Decisions! 