Florida Key Lime Pie

image_pdfimage_print

Florida’s Key Lime Pie is up next for our State Foods Series!

Florida is known for it’s Cuban fare. The Cubano Sandwich or Shredded Cuban Beef dinner, but it just wasn’t uniquely Florida. It is Cuban. But then I remembered; Key Lime!


In 2006 the Key Lime Pie was named Florida’s state pie. A creamy, tart filling with a graham cracker crust and whipped cream topping – although some places do meringue.

There are some rules – you must not use green food coloring. The pie is a yellow color and tart. Sweet and green is the wrong pie! You must use key limes. Originally from the Caribbean, a few of these emerald fruits are grown in Florida.

The limes we usually see in the market are Persian limes. Key limes are about the size of a walnut with more seeds. There is not a lot of juice but the key lime is slightly more acidic and has a smoother, more complex flavor.

The key lime pie is uniquely Floridian – their claim to culinary fame. And the key lime pie is just plain delicious!! Here is a super easy recipe for small, individual pies.

Here’s How to Do it:

Get the graham cracker crust ready. I purchased pre-made shells.

Separate the eggs and save the whites for an omelet in the morning.

Juice the limes using a citrus juicer or, as I did, a garlic press. Put the cut end down into the side with the holes,

Then turn the press and push into the skin side, holding over a bowl. It takes awhile, but they are worth it!

Pour the condensed milk into a mixing bowl. Add the egg yolks and lime juice and whisk until blended.

Pour the mixture evenly into each of the pie shells.

Bake at 300° for about 20 to 30 minutes, or until the mixture is set. It won’t be like gelatin or pudding pie, it will be more like cheesecake – smooth, creamy and firm.

Let them cool then store, airtight in the refrigerator until you’re ready to serve.

Serve them with whipped cream and a super thin slice of lime.

Pucker up!!

© Copyright 2019 The Lazy Gastronome

Individual Florida Key Lime Pies

In 2006 the Key Lime Pie was named Florida's state pie. A creamy, tart filling with a graham cracker crust and whipped cream topping - although some places do meringue. 

An easy recipe that is company quality fare.

Course: Dessert
Cuisine: Florida
Keyword: key lime, pie, tart
Author: HelenFern
Ingredients
  • 6 egg yolks
  • 1 14-oz can sweetened condensed milk
  • 2/3 cup fresh key lime juice
  • 8 individual graham cracker crust shells
Instructions
  1. Get the graham cracker crust ready. I purchased pre-made shells.

  2. Separate the eggs and save the whites for an omelet in the morning.

  3. Juice the limes using a citrus juicer or, as I did, a garlic press. Put the cut end down into the side with the holes,

  4. Then turn the press and push into the skin side, holding over a bowl. It takes awhile, but they are worth it!

  5. Pour the condensed milk into a mixing bowl. Add the egg yolks and lime juice and whisk until blended.

  6. Pour the mixture evenly into each of the pie shells.

  7. Bake at 300° for about 20 to 30 minutes, or until the mixture is set. It won't be like gelatin or pudding pie, it will be more like cheesecake - smooth, creamy and firm.

  8. Let them cool then store, airtight in the refrigerator until you're ready to serve.

  9. Serve them with whipped cream and a super thin slice of lime.

    Pucker up!!

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


Share
This entry was posted in Pies & Tarts, Sweet Treats and tagged , , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.