Regional Recipes: Key Lime Pie
By Brenda Hyde
Key Lime Pie is a famous, much loved pie originating in the
Florida Keys. Key Limes aren't your usual lime, but a much
smaller golf ball sized lime that came from Malaysia in the
1500's. No one really knows who baked the first Key Lime
Pie, though there are many stories. Most do agree it's been
around since the late 1800's. We do know that Key Lime Pie
was always made with canned sweetened condensed milk,
most likely due to the fact that it didn't need refrigeration, so it
was more readily available. One should NEVER add green food
coloring to their pie, a true Key Lime Pie is cream colored. Key
Lime Pie was made the official Florida state pie as of July 1,
2006. This recipe is from the Florida Department of Agriculture.
Key Lime Pie
Crust
1 package graham crackers
1/2 cup sugar
1/3 cup melted butter
Filling
3 eggs
1 14 ounce can sweetened condensed milk
3/4 cup key lime juice
1/2 pint whipped cream
Crush graham crackers in food processor or in large zip lock
bag with rolling pin. Pour crumbs into pie pan. Add 1/4 cup
sugar and mix with fork. Pour the melted butter over crumbs
in pie pan. Mix and press into bottom of pie pan and up the
sides. Bake at 325 degrees F for approximately 8 minutes,
until brown. Let cool. Whip 3 egg yolks with 1 can condensed
milk. Gradually beat in lime juice. Pour into baked, cooled pie
crust. Whip cream and add 1/4 cup sugar at end of whipping
process. Spread whipped cream over pie and freeze. Take pie
out of freezer and leave at room temperature for 20 minutes
before serving. Makes 8 servings.
About The Author:
Brenda Hyde is a wife, mom to three kids, a freelance writer
and Regional Recipes editor here at StandBesideHer.com. She
lives in the midwestern United States with her family.
