Origin and History of Key Lime PieThe first Key Lime Pie was created in the 1850's. There were very few cows on the Keys of Florida in those days. The advent of sweetened condensed milk in 1856 was a real boon to the residents of the Keys.
It was a natural reaction to combine the new product with the limes into a pie. The original pies had a pastry crust, of course, but the graham cracker crust dates back at least to 1949.
Beware those Key lime pies tinted green. They are most likely not the real thing.
Heirloom Key Lime Pie RecipeIn a bowl, combine 1-1/4 cups graham cracker crumbs, 1/3 cup sifted confectioners' sugar, and 6 tablespoons unsalted butter, melted and cooled.
Press the mixture into a pie plate to form a crust, bake in a 350-degree-F. oven for 10 minutes until lightly browned, then cool on rack.
Beat 4 egg yolks until light in color, stir in one 14-ounce can sweetened condensed milk, 1/4 cup lime juice, 1/2 teaspoon cream of tartar, then another 1/4 cup lime juice. Spoon into shell and bake at 325 degrees F. until it sets, about 10 to 15 minutes. Freeze for at least 3 hours.
Beat 4 egg whites with 1/4 cup sugar until stiff. Spread over pie, and bake in 450 degree F. oven until meringue is golden.
Source: --The Key West Cook Book (1949)
More about Limes and Lime Recipes:• Lime Selection and Storage
• Lime Substitutions, Measures, and Equivalents
• What are Key limes?
• What are Persian limes?
• Key Lime Pie History and Heirloom Recipe
• Lime History
• Lime Recipes
Persian Limes and Key Limes Photo © 2007 Peggy Trowbridge Filippone, licensed to About.com, Inc.
|•||Key Lime Cookin'|
|•||A Squeeze of Lime|
|•||The Great Citrus Book|