Key lime pie is the official pie of the state of Florida. This tart and sweet pie is loved by many. It has a cool and rich flavor and has been made in the southern part of Florida for more than 100 years. The exact origin of the key lime pie has been debated, but typically it is believed that the Bahamian settlers in the area were some of the first people to make this pie using the small limes that grow in the region combined with sweetened condensed milk. The secret to this great pie is the key lime. These limes are smaller and have more seeds than a regular lime and they also have a stronger aroma and a higher acidity. The unique flavor is what truly makes this lime special and what gives key lime pie it’s great taste. Here are 10 modern variants and some classic recipes for you to try.
1. Classic Key Lime Pie
What you need:
Filling:
- Yolks from four large eggs
- 4 tsp key lime zest and curled strips to garnish
- ½ cup key lime juice
- 14 ounce can of sweetened condensed milk
Crust:
- 9 graham crackers broken into pieces
- 5 tbsp melted butter
- 2 tbsp of sugar
Topping:
- A cup of heavy cream, chilled
- ¼ cup of powdered sugar
To make:
Preheat the oven to 325 degrees F. In a bowl, mix the egg yolks and the lime zest together until it turns a light green. Add in the milk and mix until smooth, then whisk in the lime juice. Cover and let sit until it thickens, around 30 minutes. To make the crust, crush the graham crackers. Combine the cracker crumbs with the butter and the sugar. Pour into a pie plate and press evenly over the bottom. Bake the crust until it is browned, about fifteen to twenty minutes.
Remove from oven and place on a cooling rack. Once the crust has cooled, pour the filling into the crust. Bake for about 15 minutes or until the center is firm, but still jiggles when shaken. Cover and chill for at least three hours. To make the topping mix the sugar and the cream until soft peaks form. Spread over the top of the pie. Serve garnished with the lime zest.