Well, my wife bought a Key Lime Pie at the grocery store last week
and she really liked it - but, to me, it tasted more like lemon meringue.
I told her when I lived in Key West, everyone learned how to make
the world famous Key Lime Pie. Yes, it originated in the Florida Keys.
and so she says - - - - SHOW ME !!
Trying to piece together my own recipe from "back in the day"
with some notes from the web to see what has changed and this
is what I came up with...........
The basic ingredients are simple and only takes half an hour to make.
But, my instructions are a bit lengthy to ensure certain steps are followed.
I just finished making two pies and consuming a good portion of one of them,
this recipe is spot on.
Shopping List
12-16 small, golf ball-sized Limes. (Persian or Tahiti Limes). Not the big lemon size.
2 (9 inch) Keebler graham cracker crusts (not pastry crusts).
2 14oz cans sweetened condensed milk
8oz Sour Cream
1 large - very ripe mango (if the mango is not soft, place on window sill to ripen).
2 large eggs.
Procedure:
In a mixing bowl, add - - - - -
12-16 golf ball-sized Key Limes (Juiced with pulp). Makes a cup to a cup and a half.
(Persian Limes are not true “Key Limes”, but work quite well.
Bottled lime juice “will NOT work”. (you have no idea of what the juice actually is).
Try to find an ethnic store such as Bravo or Oriental Grocery store. 4/$1.00 from South America.
They are stupid expensive at Publix at $1.89 EACH.
2 (9 inch) prepared graham cracker crusts (not pastry crusts).
2 14oz cans sweetened condensed milk (for less sweet, you could probably
substitute whipping cream for one can)....... (but, I never tried it).
8oz Sour Cream
1 lime skin will produce 1 tablespoon of grated zest
1 large - very ripe mango
2 large eggs. (optional) - (yolk only or whole egg) I used the whole egg.
beaten into a froth with electric mixer.
Add eggs to the bowl with all the other ingredients
and beat entire mixture for a few more minutes.
Cut 2 sides off the mango, diced into ¼” pieces.
It is like trying to skin a live eel - pretty messy.
Add that and all the juice to the bowl and mix well.
Discard any fiber or strings from the mango that sticks to
the beater blades.
Pre-Heat oven to 175*. Put pies on
a large sheet pan for easy handling.
Reduce temperature to 125* and bake for 15-20 minutes.
Do not brown !! Very tiny air bubbles should appear on top.
After baking, allow to cool on the counter.
Sprinkle a light covering of grated coconut on top.
Chill in fridge for a minimum of 4 hours prior to serving.
When ready to serve, cover top with whipped cream.
Garnish with thin slices of lime and strips of left over mango or mandarin plugs.
Adjust ingredients to suit your taste. More or less of
any item will not adversely affect the taste.
With the exception of the limes - this is what gives them
that very unique sweet/tartness to a genuine Key Lime Pie.
More tart = more juice and more zest.
Genuine “Key Limes” from the Florida Keys are a little
more bitter than their Persian/Tahiti cousins and also have seeds.
a little juice from your favorite orange can also be added
to compliment the fruitiness taste.
All these ingredients will make two very full 9” pies.
Use the clear plastic cover from the pie crusts to cover
the pies after baking while cooling in the fridge.
Two 9" pies will feed two people - so plan accordingly !!
ENJOY !!
.
and she really liked it - but, to me, it tasted more like lemon meringue.
I told her when I lived in Key West, everyone learned how to make
the world famous Key Lime Pie. Yes, it originated in the Florida Keys.
and so she says - - - - SHOW ME !!
Trying to piece together my own recipe from "back in the day"
with some notes from the web to see what has changed and this
is what I came up with...........
The basic ingredients are simple and only takes half an hour to make.
But, my instructions are a bit lengthy to ensure certain steps are followed.
I just finished making two pies and consuming a good portion of one of them,
this recipe is spot on.
Shopping List
12-16 small, golf ball-sized Limes. (Persian or Tahiti Limes). Not the big lemon size.
2 (9 inch) Keebler graham cracker crusts (not pastry crusts).
2 14oz cans sweetened condensed milk
8oz Sour Cream
1 large - very ripe mango (if the mango is not soft, place on window sill to ripen).
2 large eggs.
Procedure:
In a mixing bowl, add - - - - -
12-16 golf ball-sized Key Limes (Juiced with pulp). Makes a cup to a cup and a half.
(Persian Limes are not true “Key Limes”, but work quite well.
Bottled lime juice “will NOT work”. (you have no idea of what the juice actually is).
Try to find an ethnic store such as Bravo or Oriental Grocery store. 4/$1.00 from South America.
They are stupid expensive at Publix at $1.89 EACH.
2 (9 inch) prepared graham cracker crusts (not pastry crusts).
2 14oz cans sweetened condensed milk (for less sweet, you could probably
substitute whipping cream for one can)....... (but, I never tried it).
8oz Sour Cream
1 lime skin will produce 1 tablespoon of grated zest
1 large - very ripe mango
2 large eggs. (optional) - (yolk only or whole egg) I used the whole egg.
beaten into a froth with electric mixer.
Add eggs to the bowl with all the other ingredients
and beat entire mixture for a few more minutes.
Cut 2 sides off the mango, diced into ¼” pieces.
It is like trying to skin a live eel - pretty messy.
Add that and all the juice to the bowl and mix well.
Discard any fiber or strings from the mango that sticks to
the beater blades.
Pre-Heat oven to 175*. Put pies on
a large sheet pan for easy handling.
Reduce temperature to 125* and bake for 15-20 minutes.
Do not brown !! Very tiny air bubbles should appear on top.
After baking, allow to cool on the counter.
Sprinkle a light covering of grated coconut on top.
Chill in fridge for a minimum of 4 hours prior to serving.
When ready to serve, cover top with whipped cream.
Garnish with thin slices of lime and strips of left over mango or mandarin plugs.
Adjust ingredients to suit your taste. More or less of
any item will not adversely affect the taste.
With the exception of the limes - this is what gives them
that very unique sweet/tartness to a genuine Key Lime Pie.
More tart = more juice and more zest.
Genuine “Key Limes” from the Florida Keys are a little
more bitter than their Persian/Tahiti cousins and also have seeds.
a little juice from your favorite orange can also be added
to compliment the fruitiness taste.
All these ingredients will make two very full 9” pies.
Use the clear plastic cover from the pie crusts to cover
the pies after baking while cooling in the fridge.
Two 9" pies will feed two people - so plan accordingly !!
ENJOY !!
.
