There is lemon pie, peach pie, apple pie, blueberry pie, strawberry pie and even sour-cherry pie. We've probably all baked one of these types of pies at one time or another, but when was the last time you made a traditional Key lime pie? The key-lime pie takes its name from the variety of lime that's used in the filling of the pie, the Key lime. As its name suggests, this lime grows in southern Florida and the Florida Keys. The Key lime originated in southern Asia and was later transported to Spain and Portugal by Arab travelers. Explorers from these two countries brought the fruit to North America in the sixteenth century.
The Key lime has a slightly mild, subtle fragrance, and the flavor tends to be sweeter and more tart than the flavor of the commonly-available dark green, seedless Persian lime that's commonly found in supermarkets. Key limes are high in vitamin C and mature during the warm, summer months. They are generally available year-round in larger supermarkets and in some specialty-food stores.
Other ingredients that give a Key lime pie its signature taste and texture are sweetened condensed milk and a graham-cracker crust. The recipe for Key lime pie has remained virtually the same over the years, and with the recipe below, you can make this treat for your family and friends.
Key Lime Pie Recipe
Makes 1 Pie
Ingredients:
- 1 1/4 cups graham-cracker crumbs
- 6 tablespoons unsalted butter, melted and cooled
- 3 tablespoons sugar
- Pinch of salt
- 1 can (14 ounces) sweetened condensed milk
- 4 large egg yolks
- 1/2 cup fresh Key-lime juice
- 2 teaspoons finely grated Key-lime zest
- 1 cup heavy cream, chilled
Directions:
- Preheat oven to 375 degrees F. Combine the graham-cracker crumbs, butter, sugar and salt in a medium mixing bowl, and mix well until the ingredients are evenly combined. Press into a buttered 8-inch pie plate and bake for 15 minutes, or until lightly browned. Remove to a wire rack to cool completely.
- In a separate medium mixing bowl, combine the condensed milk, egg yolks, lime juice and lime zest. Pour the mixture into the prepared, cooled crust.
- Reduce the oven temperature to 325 degrees F. Place the pie in the oven, and bake approximately 15 to 20 minutes, or until the center of the pie is set but still quivers when the pan is jarred.
- Remove the pie from the oven to a wire rack to cool.
- Before serving, whip the cream until soft peaks form. Decorate the pie with the whipped cream and serve.
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