KEY-LIME-PIE(D) USENET Cookbook KEY-LIME-PIE(D)
KEY LIME PIE
KEY-LIME-PIE - Traditional lime pie dessert from the Florida
This very easy custard pie originated in the Florida Keys in
the 1800's when fresh ingredients other than the local limes
were hard to come by. See the notes for information on some
of the ingredients.
INGREDIENTS (One 8-inch pie)
14 oz condensed milk (one standard can)
4 oz Key Lime juice
1 Graham cracker pie crust
(1) Separate the eggs. You'll be whipping the whites,
so put them in a large enough bowl.
(2) Combine the egg yolks, the condensed milk, and the
juice, and stir until thoroughly combined. The
acidity of the juice thickens the milk and eggs
into a custard.
(3) Add a pinch of sugar to the egg whites, and beat
them until stiff but not dry.
(4) Spoon the custard into the pie crust and even it
(5) Spoon the beaten egg whites on top of the custard
and even it out so it looks pretty.
(6) Chill before serving. If you like, run the pie
under a hot broiler for a minute until the egg
whites are slightly browned. (This is primarily
for appearance, it doesn't affect the flavor
Everybody in the Florida Keys seems to have a variant of
this recipe. It shows up on postcards, place mats, lime
juice bottles, and guide books. Some people fold a little
of the beaten egg white into the custard to make it lighter.
Some put sweetened whipped cream on top rather than egg
white. Some use two or four eggs.
Traditionally, this pie is made from the juice of the Key
lime, a small yellow citrus fruit quite different from the
larger and more familiar Persian lime. Key limes are very
sensitive to cold and in the U.S. have never been grown
above the very southern tip of Florida. Bad weather and
disease have killed off so many of them that the only
remaining grove is a private one on one of the Keys, so you
cannot buy Key lime juice in the U.S. any more. Key limes
are still grown widely in South America and probably else-
where on other continents.
There is something called "Key West lime juice" sold in pint
bottles which everybody uses instead now, which seems to be
regular lime juice slightly concentrated. It's widely
available in Florida and occasionally elsewhere in the U.S.
It's also available via mail order from Key West Aloe, tele-
phone +1 305 294 5592 or 800-327-5866. In a pinch, you can
substitute regular lime juice, though it doesn't produce
quite the bright yellow custard that traditionalists like.
You may have to use extra juice, because Persian limes are
less acidic than Key limes.
Difficulty: easy. Time: 20 minutes preparation, 1-2 hours
chilling. Precision: approximate measurement OK.
Interactive Systems Corp, Boston, Massachusetts, USA
From: hds@fred (David Scarbro)
Subject: RECIPE: Kolachki (Russian cookies)
Date: 10 Jan 86 03:46:20 GMT
Organization: Integrated Solutions, Inc. Boulder, Colorado
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