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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 [7], 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
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.
- 6 egg yolks
- 1 14-oz can sweetened condensed milk
- 2/3 cup fresh key lime juice
- 8 individual graham cracker crust shells
-
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!!
Here are some things that are perfect to use for this recipe!
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