Key Lime Pie

Today's sweet treat for "What's under the cake dome #49?"  is Key Lime Pie.  Until I made this pie, I honestly did not know there was such a thing as a KEY LIME.  I just thought it was the name of the pie, perhaps named after the Florida Keys.  Indeed, the story goes that Key Lime Pie was the invention of a fisherman in the Florida Keys back when the Florida Keys had this particular lime groves.   After a hurricane in 1926 wiped out most of the commercial groves, we now get Key Limes from Mexico or South America.

 

I've discovered that the lime you see in the grocery store that resembles a lemon is actually called a Persian Lime.  Key limes are MUCH smaller (slightly smaller than a golf ball), they are round, and the lime flavor is fabulous, with a tart yet a bit floral flavor.

 

Because Key limes are so small, juicing them is a tedious and slow process, but making the pie, once all of the tiny Key Limes have been juiced, is a snap.  You can make Key Lime Pie with a mixture of regular limes and lemons (for the tartness), but I hope you'll give it a try using only Key Limes.  You'll appreciate their unique flavor!

 

 

 

Key Lime Pie

 

Ingredients:

• 1 Graham Cracker Crumb Crust shell (store bought or homemade)
• 1 egg white
• 4 large egg yolks
• 17 - 20 Key limes  to measure 2/3 cups of lime juice (you'll use the zest as well as the juice)
• 1 1/2 teaspoons of lime zest
• 1 1/4 cups sweetened condensed milk
• 1/2 cup sour cream
• Sweet Whipped Cream for the topping

 



Directions:

1. Heat oven to 375 degrees F.  Brush inside of graham cracker crumb crush shell with beaten egg white.  Bake for approximately 5 minutes.  Remove from oven and set aside until ready to assemble the pie.
2. Reduce the oven temperature to 350 degrees F.
3. Place the egg yolks in the bowl of a stand mixer fitted with a whisk attachment and whip the yolks on high speed until they become thick and light in color (approximately 10 minutes).
4. Add the sweetened condensed milk to the egg yolks and beat on medium speed until well combined.  Turn the mixer down to low and beat in the lime juice and sour cream.  Continue mixing until the mixture starts to thicken.  (about 3 minutes).
5. Pour the filling into the pie shell and bake for 20 minutes, or until the pie is just set and the center feels dry to the touch.
6. Cool pie to room temperature and then place in the refrigerator for at least 1 hour to chill.
7. Before serving, top the pie with whipped cream.

And now.... ENJOY!

Until next time,

 

Cheers!

 

 

Jennifer 

 

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