Late Summer Treat: Collier County Key Lime Pie
When I was a newspaper reporter, I knew a novice food writer who got the assignment of her dreams from a big magazine: She was to travel throughout the South in search of the best Key Lime Pie. It seems the distinctive flavorings of Key Lime Pie have inspired epic struggles about the right ingredients, and the food writer was thrilled to have an opportunity to investigate first-hand.It didnt work out quite as she expected. Sure, she found some great recipes. But she returned to New York City twenty pounds heavier and swearing that shed never be able to look at another slice of Key Lime Pie as long as she lived.
The food writer had learned the hard way that Key Lime Pie is meant to be a refreshing alternative to desserts made with chocolate and other sweet, heavy ingredients. I dont think I could eat it every day, either. But I do love it.
The recipe Im sharing with you here today is the way it was made in Collier County, Florida in the 1960s, the setting for my novel, Miss Dreamsville and the Lost Heiress of Collier County. In the novel, one of the characters makes a Key Lime Pie, and this is exactly the way she would have made it, according to my expert in all things Collier County in the 1960s my husband, Blair, who grew up there.
Some people cheat and use bottled Key lime juice but this is strictly ver boten among Key Lime Pie afficianados.
Ingredients:
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Key Lime Pie Recipe No Bake : How To Make Key Lime Pie Recipe No Bake
Key Lime Pie Recipe No Bake Some doctors recommend pork as an alternative to beef, so when youre trying to minimize the amount of red meat you consume each week, pork chops are a versatile meat choice that makes. When the juices are added to the milk everything thickens. Country living editors select each product featured. Heres are 10 key lime pie recipes for you. If you cant find key lime juice, regular lime juice works just fine.
How to Make a No Bake Graham Cracker Crust Chocolate from chocolatewithgrace.com
If life give you limes, dont be panic, make a key lime pie instead. It took some experimenting, but ive finally come up with the perfect lime pie. This pie is a mixture of key lime juice, lime zest, sweetened condensed milk and eggs in a graham cracker crust. Some doctors recommend pork as an alternative to beef, so when youre trying to minimize the amount of red meat you consume each week, pork chops are a versatile meat choice that makes. Key limes are known for their super tart and bitter taste. If you cant find key lime juice, regular lime juice works just fine. The shortbread crust adds richness. When the juices are added to the milk everything thickens.
Nicole Ruckers Key Lime Pie
View this recipe in our California Cookbook »
30 minutes, plus cooling and chilling. Makes one 9-inch pie.
You can use pre-ground graham cracker crumbs to make the crust or finely grind about 10 whole graham crackers. To serve a crowd, try the slab pie variation below and cut into bars.
Ingredients
- 1 cup cold heavy whipping cream
- ¼ cup sour cream
Instructions
Variation
Key lime slab pie
Make ahead
Recommended Reading: Chocolate Covered Key Lime Pie On A Stick
Analysis: A Discussion Of 9 Key Lime Pie Recipes
Sallys Baking Addiction: a tall and creamy key lime pie with a macadamia-studded crust
Sallys recipe fell in the standard recipeone of four recipes that included lime juice, condensed milk and egg yolks. If we use the popular Cooks Illustrated as the benchmark recipe, Sallys is interesting in that it also uses 4 egg yolks but double the amount of lime juice and condensed milk .
This ratio resulted in a custard that was much taller and creamier the CI pie. While I liked the creaminess, I wanted more tang in the filling, which felt muted in comparison to others. Unfortunately, another unique element to this pieground macadamia nuts in the crustgenerally wasnt a crowd pleaser. I used roasted nuts per Sallys recommendation and found them to overpower the flavor of the crustand the whole pie, really. Some tasters mistakenly interpreted the flavor as coconut and while many found the nuts overpowering, I think those who like an element of tropical flavor may love this crust!
Taster comments:
Similar to: Jeremy Scheck, Adam Ragusea, Nora Ephron
Bravetart: a loose, brightly-flavored custard in a deeply caramelized graham crust
Taster comments:
Pepes Cafe: a foamy-textured key lime pie with a zingy flavor
Taster comments:
Evette Rahman: a beautifully tart, slightly grainy key lime pie with a slightly wetter crust
Taster comments:
Tastes Better from Scratch: a thick and creamy custard with a mild lime flavor
Taster comments:
Somewhat similar to: The Recipe Critic
Key Lime Pie Bars New York Times
Some say that a Key limes juice is slightly more floral than that of its more well-known cousin, the Persian lime, the kind you can find in every supermarket and corner deli. Key limes are hard to find, though, so use bottled Key lime juice or conventional lime juice in this easy recipe thats great for a crowd. Featured in: A Sweet Tart Treat For Summer.
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How To Make The Perfect Key Lime Pie Recipe
A southern US speciality with a rich, custard filling and tangy, lime overtones. Its not a million miles away from a cheesecake, but whose is the best recipe?
Key lime pie is, like so many regional specialities, very much the product of its environment in this case, the Florida Keys, a chain of coral islands that trail lazily into the Gulf of Mexico and that were only linked to the US mainland in 1912. This splendid isolation fostered a reliance on local ingredients such as limes and the cans of condensed milk popular in tropical climates before widespread refrigeration. Put the two together, and you have most of a key lime pie.
Though it probably dates from the late 19th century, the dish became famous when the tourist industry took off in the Keys following the construction of the Overseas Highway in a 1948 travel piece on Key West, the Washington Post includes it, along with turtle steaks and black bean soup, as one of the epicurean pleasures not to be overlooked. That said, there have been more recent claims that its simply an adaptation of a 1930s recipe for lemon pie created by a condensed milk manufacturer 1,500 miles north in New York City, but I wont go there. Instead, heres a recipe.
Key Lime Pie Bars With Vanilla Wafer Crust
Some say that a Key limes juice is slightly more floral than that of its more well-known cousin, the Persian lime, the kind you can find in every supermarket and corner deli. Key limes are hard to find, though, so use bottled Key lime juice or conventional lime juice in this easy recipe thats great for a crowd.
Provided by Samantha Seneviratne
Steps:
Also Check: Key Lime Pie Shops In Key West
We Travel To Key West To Uncover The Original Recipe And The Story Behind The Island’s Legendary Dessert By Molly O’neill
H istorians warn about the dangers of “present-ism,” the tendency to interpret the past through the filter of present-day values and knowledge. Oddly, when I’m traveling around the country collecting recipes and food stories, I experience something closer to “past-ism.” I’m vulnerable to the conviction that modernity is a pale and artificial imitation of a rich and natural past.
It’s a serious liability. Consider the case of Key lime pie.
Almost without exception modern recipes call for a filling made with sweetened condensed milk. I was sure this canned ingredient was a contemporary replacement for thick, fresh yellow cream and I headed to Key West to investigate. Formerly home to Ernest Hemingway and Tennessee Williams, the furthermost Key is now also home to David L. Sloan, who considers himself the world’s foremost Key lime pie authority.
I’d been told that Sloan, the author of 10 books, including The Ghosts of Key West and Quit Your Job and Move to Key West, was in possession of the original Key lime pie recipe. He confirmed this assertion when I reached him by telephone, adding: “The term possession makes me nervous. I was out foraging last night. It’s not easy to find real Key limes. Most of what you find around here are not indigenous limes. Those were wiped out by a hurricane in 1926.” Instead of Key limes, Persian limes were planted.
Sloan regarded me as if I’d just uttered a racial slur.
How To Make The Key Lime Pie Filling
This filling is where all that key lime flavor is. I even added a little zest of lime to give it a little boost. To make the filling, use a medium bowl to stir and combine the condensed milk, whipped egg yolks, key lime juice, and lime zest.
Pour the mixture into the baked pie crust, and put the pie back in the oven to bake for 20-25 minutes. The internal temperature of the filling should be 145°F when done baking. Chill the pie in the refrigerator for at least 30 minutes. When the pie is almost completely chilled, make the homemade whipped topping.
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Key Lime Pie Crust Ingredient
The clue “Key lime pie crust ingredient” was last spotted by us at the New York Times Crossword on December 30 2020.
Featuring some of the most popular crossword puzzles, XWordSolver.com uses the knowledge of experts in history, anthropology, and science combined to provide you solutions when you cannot seem to guess the word.
Keep in mind that we have over 3 million clues with their own respective solutions so feel free to search on the search bar on the top of the page if you think that this is not what you are looking for.
We found 1 possible solution for the Key lime pie crust ingredient clue.
More About Ny Times Key Lime Pie Recipes
FLORIDA PIE RECIPE FLAVORITE
KEY LIME PIE NY TIMES RECIPE COOKEATSHARE
FromCalories
- Combine the sugar, flour, cornstarch and salt in a saucepan and gradually stir in the water. Cook, stirring constantly, till thickened. Gradually stir the mix into the beaten egg yolks, return to low heat and cook, stirring, two min. Stir in the butter, lime juice and rind and cold slightly. Pour into the baked pastry shell and cold. Top with meringue and brown in the oven. Meringue Topping: Beat egg whites till light and frothy. Add in the 1/4 tsp. cream of tartar and continue beating till the whites are stiff sufficient to hold a peak. Gradually beat in 6 Tbsp. sugar and beat till the meringue is stiff and glossy. Pile the meringue lightly on cooled pie filling, spreading it till it touches the edges of the pastry to prevent the meringue shrinking. Bake in a preheated warm oven
KEY LIME PIE NY TIMES BIGOVEN
FromReviewsServingsCuisineCategory
SEARCHING MARGARITAVILLE FOR THE PERFECT KEY LIME PIE
FromEstimated Reading Time
RECIPE: KEY LIME CHIFFON PIE THE NEW YORK TIMES
FromEstimated Reading Time
A SWEET-TART TREAT FOR SUMMER THE NEW YORK TIMES
FromEstimated Reading Time
FARE OF THE COUNTRY THE ONE AND ONLY KEY LIME PIE THE
FromEstimated Reading Time
HOW TO MAKE THE PERFECT KEY LIME PIE RECIPE | FOOD | THE
FromFromFrom
Read Also: Chocolate Covered Key Lime Pie On A Stick Key West
How To Make The Crust
You may have noticed, I have a LOT of crust in this pie. You could use less, of course, but over the years I have heard that its something people love about my key lime pie!
If possible, make your own crust. The store-bought crusts are okay, but they just arent up to par with the homemade ones. To make the graham cracker crust, you could buy the graham cracker crumbs or crush about 10 graham crackers.
If you have to crush your own crackers, add them to a food processor and process until you have a fine crumb. You could also use a rolling pin to roll over the cookies that are in sealed plastic baggies to get them into fine crumbs. A hammer also works, but just gentle taps!
Combine the crushed crackers, granulated sugar, and melted butter in a medium bowl until the mixture is combined. When mixing together the ingredients , make sure every single graham cracker crumb is coated in butter. The butter acts as the binding agent, so when you see recipes that have piles of graham crackers left on the plate, it is usually because they were not coated with butter.
Press the crust into a prepared 8-inch pie dish using your hand or the bottom of a glass to get the crust flattened across the bottom of the pan. Bake for about 15 minutes while you prepare the key lime pie filling.
Once And For All Key Lime Pies New York City Origin Story Disproved
Chef Stella Parks caused quite a stir when she questioned the origin of Key Wests native dessert and claimed Key lime pie was first created as a product of Bordens New York City test kitchen in 1931. The media pounced on the story. Parks became a New York Times bestseller. The burden of proof was placed on the Florida Keys, but hand-written recipes passed down through generations and first-hand accounts were not enough. The naysayers surrounding Parks wanted real documentation of the existence of a pre-1931 Key lime pie. I rounded up all evidence here, to put the New York debate ever to rest. Ask and you shall receive.
1928 Key Lime Pie | The Lowe-Pennekamp Proof, Miami Herald
Newspaper editor John Pennekamp interviewed Florida Keys Fish & Wildlife conservationist Claude Lowe about Key lime pie in a Sept. 21, 1946, Miami Herald article. Lowe states, A lime pie made like they were when there were no roads in the Keys and we were youngsters, required a good many more eggs than are commercially feasible in a pie that must be sold for $1.00. No roads and youngsters are the key words. The first main road in the Keys was the Overseas Highway. It opened on Jan. 25, 1928. Youngster is subjective, but Lowe was born in 1908.
1926 Key Lime Pie | Green Lantern Tea Room, The Key West Citizen
1926 Key Lime Pie | Fern Butters, The Florida Keys Sun
1919 Key Lime Pie | Ma & Pa Griswold, Miami Herald
1912 Key Lime Pie | The First Train, The Key West Citizen
Recommended Reading: The Key Lime Pie Company