What is the key? Mexican limes! The truth is that "Key limes" and "Mexican limes" are the same lime and, according to my panel of experts (Mark), they are from neither Mexico nor the Florida Keys, but are an exotic introduction, originally native to Southeast Asia.
Over many centuries, they were introduced across South Asia, through the Middle East to North Africa, on to Sicily and Andalusia, and then via Spanish explorers to the West Indies, including the Florida Keys. From there, their cultivation was disseminated outward across tropical and subtropical North America, including Mexico, Florida, California, and, of course, Arizona.
When ripe, they are yellow but, unless you grow them yourself, you see only green ones sold in stores. The ones I used today are from our local grocery, where they are plentiful and inexpensive! I paid $1 for two pounds; other stores have them 20 for $1.
If you have never seen a Mexican lime (I can't call them Key limes while living here in the Southwest), they are much smaller than regular limes - about 1 to 1 1/2 inches in diameter. They have a higher acidity, which gives this pie it's unique tartness. Once I had had a Key Lime Pie made with fresh Mexican limes, there was no going back to the bottled stuff (apologies to Nellie and Joe - yet with many thanks to them for making key lime juice available to millions of people everywhere).
If I weren't able to get fresh Mexican limes, I would use about 2/3 regular lime juice and 1/3 lemon juice to increase the acidity.
My first Key Lime Pie slice? It was at a Bob's Big Boy in Florida when I was 12 years old, on holiday with my friend Michael and his mother, Nan. I came back from that trip and nagged my mother to make me a pie for my birthday. Poor Mom... This was before the Internet and Key Lime Pie was pretty exotic for a suburban Philadelphia family. Eventually, she found a recipe and made it for me, but used a drop or two of green food coloring because she thought it should be green. Key Lime Pie is pale yellow.
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| This is the best kind of juicer for juicing many little limes! |
Toppings? Some people use a meringue, some choose whipped cream. If forced, I would choose the whipped cream, but I generally prefer it without a topping, or just a small dollop of whipped cream.
Crust? Somehow, a graham cracker crust is the norm, but my first slice was with a butter pastry, and that remains my preference. (I used this quick and easy Food Processor Butter Crust today)
Upgrades? You can gussy it up a bit if you want. I like to fill the shell with either blueberries or raspberries before adding the custard. And, if making a crumb crust, try adding a teaspoon or two of ground ginger, or simply use ginger snaps in place of graham crackers.
In the good ol' days of safe eggs, the custard was not cooked; it thickened on its own while in the refrigerator. Today, I bake the pie for about 10 minutes to make it safe for all... and baking helps it set nicely.
About the pie tin. Mom had some of the most amazing old pie and cake tins. This Ovenex® tin is one of my favorites. I have four cake tins to match.
So, whether from Mexico, the Florida Keys, Asia, or Arizona, if you can grab some of these limes, do so ... and pucker up for a great slice of Key Lime Pie!
~ David
Key Lime Pie
1 pre-baked 9-inch pie or tart crust, cooled
1 14-ounce can sweetened condensed milk
4 egg yolks
1/2 cup fresh key lime juice (I squeezed 33!)
Preheat the oven to 350°F.
Whisk the sweetened condensed milk, egg yolks and lime juice together until smooth.
Pour into the prepared crust and bake for 10 minutes.
Remove pie from oven, let cool, and then refrigerate until ready to serve.
Serves 6-8.
Notes: when the limes are in season, they are juicier and fewer - perhaps 20 - would be required to make this pie. I live the Cuisinart juicer for times like this - much less stress on your shoulder form juicing!Labels: 4 egg yolks, butter crust, key lime pie, key limes, mexican limes, sweetened condensed milk
