21 Key Lime Pie Recipe: Yetta Nuther Key Lime Pie
Description
This article is from the Key West FAQ, by Rob Miracle rwm@MPGN.COM with numerous contributions by others.
21 Key Lime Pie Recipe: Yetta Nuther Key Lime Pie
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This very easy custard pie originated in the Florida Keys in the 1800's
when fresh ingredients other than the local limes were hard to come by.
See the notes for information on some of the ingredients.
"One 8-inch pie" "One 20-cm pie"
"3" "eggs"
"14 oz" "condensed milk" "400 ml"
(one standard can)
"4 oz" "Key Lime juice" "120 ml"
"" "sugar"
"1" "Graham cracker pie crust"
1
Separate the eggs.
You'll be whipping the whites, so put them in a large enough bowl.
2
Combine the egg yolks, the condensed milk, and the juice, and stir
until thoroughly combined.
The acidity of the juice thickens the milk and eggs into a custard.
3
Add a pinch of sugar to the egg whites, and beat them until
stiff but not dry.
4
Spoon the custard into the pie crust and even it out.
5
Spoon the beaten egg whites on top of the custard and even it out so
it looks pretty.
6
Chill before serving.
If you like, run the pie under a hot broiler for a minute until the egg
whites are slightly browned.
(This is primarily for appearance, it doesn't affect the flavor much.)
Everybody in the Florida Keys seems to have a variant of this recipe.
It shows up on postcards, place mats, lime juice bottles, and guide
books.
Some people fold a little of the beaten
egg white into the custard to make it lighter. Some put sweetened whipped
cream on top rather than egg white.
Some use two or four eggs.
Traditionally, this pie is made from the juice of the Key lime, a small
yellow citrus fruit quite different from the larger and more familiar
Persian lime.
Key limes are very sensitive to cold and in the U.S. have never been
grown above the very southern tip of Florida.
Bad weather and disease have killed off so many of them that
the only remaining grove is a private one on one of the Keys, so you
cannot buy Key lime juice in the U.S. any more.
Key limes are still grown widely in South America and probably
elsewhere on other continents.
There is something called "Key West lime juice" sold in pint bottles
which everybody uses instead now, which seems to be regular lime
juice slightly concentrated.
It's widely available in Florida and occasionally elsewhere in the U.S.
It's also available via mail order from Key West Aloe,
telephone +1 305 294 5592 or 800-327-5866.
In a pinch, you can substitute regular lime juice, though it doesn't
produce quite the bright yellow custard that traditionalists like.
You may have to use extra juice, because Persian limes are less
acidic than Key limes.
**********************************************************************
qq Key Lime Pie Recipe: Key Lime Cheesecake Pie
Crust:
1/2 of 15-ounce package all ready pie crusts
1 teaspoon flour
Filling:
1 envelope Unflavored gelatin
1/2 cup lime juice
1 cup sugar
2 eggs, beaten
2 packages (3 ounces each) cream cheese softened
1/4 cup (1/2 Stick) butter or margarine, softened
1 cup whipping cream
1 1/2 teaspoons grated lime peel
Whipping cream, whipped, sweetened
Lime slices
Prepare pie crust with flour according to package directions for
unfilled one-crust pie using 9-inch pie pan (See Note). Generously
prick crust with fork. Bake in preheated 450-degree oven 9 to 11
minutes or until lightly browned. Cool.
To make filling, in small saucepan, soften gelatin in lime juice
5 minutes. Blend in sugar and eggs. Over medium heat, bring mixture
to a boil. Reduce heat. Boil gently 3 minutes, stirring constantly.
In small bowl, combine cream cheese and butter; beat well. Pour in
hot lime juice mixture; beat until smooth and well blended.
Refrigerate until cool, about 45 minutes, stirring occasionally.
In medum bowl, beat 1 cup whipping cream until stiff peaks form.
Fold in cooled lime juice mixture and lime peel. Spoon into cooled
pie crust. Refrigerate until firm, about 2 hours. Garnish with
whipped cream and lime slices. Store in refrigerator.
Makes 8 to 10 servings.
NOTE: To form starburst design, trim dough even with edge of pan.
Cut dough at about 1/2-inch intervals all around edges, making each
cut 1/2 inch long. Fold each square in half diagonally to form a
triangle, pressing lightly into dough to seal.
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