Scribd
Upload
92 views2 pages

Cookbook-Key Lime Pie

Key lime pie is made of Key lime juice, eggs, condensed milk, and sugar in a pre-baked pie shell. The pie is then baked, often with a meringue on its top. Other recipes (with slightly different ingredients) call for it to be chilled or frozen, using an unbaked Graham cracker crust. This makes it a popular summer dessert. The dish is named after the small Key limes (Citrus aurantifolia 'Swingle') that are naturalized throughout the Florida Keys. Their ferocious thorns make them less tractable and their thin yellowish rind makes them less shippable, but they are both tarter and more aromatic than the common Persian limes seen year-round in most U.S. grocery stores

Uploaded by

DánielCsörföly
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
92 views2 pages

Cookbook-Key Lime Pie

Key lime pie is made of Key lime juice, eggs, condensed milk, and sugar in a pre-baked pie shell. The pie is then baked, often with a meringue on its top. Other recipes (with slightly different ingredients) call for it to be chilled or frozen, using an unbaked Graham cracker crust. This makes it a popular summer dessert. The dish is named after the small Key limes (Citrus aurantifolia 'Swingle') that are naturalized throughout the Florida Keys. Their ferocious thorns make them less tractable and their thin yellowish rind makes them less shippable, but they are both tarter and more aromatic than the common Persian limes seen year-round in most U.S. grocery stores

Uploaded by

DánielCsörföly
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 2

Cookbook:Key Lime Pie

2 Equipment and supplies

Cookbook | Ingredients | Recipes


| Southern U.S. Cuisine | Dessert

small mixing bowl, spatula, stand mixer.

Key lime pie is made of Key lime juice, eggs, condensed


milk, and sugar in a pre-baked pie shell. The pie is then
baked, often with a meringue on its top. Other recipes
(with slightly dierent ingredients) call for it to be chilled
or frozen, using an unbaked Graham cracker crust. This
makes it a popular summer dessert. The dish is named
after the small Key limes (Citrus aurantifolia 'Swingle')
that are naturalized throughout the Florida Keys. Their
ferocious thorns make them less tractable and their thin
yellowish rind makes them less shippable, but they are
both tarter and more aromatic than the common Persian
limes seen year-round in most U.S. grocery stores.

3 Procedure
1. Separate egg whites from egg yolks. Make sure
there is no trace of yolk in the whites!
2. Begin by beating the sweetened condensed milk,
lime juice and egg yolks in a small mixer bowl.
3. Pour the mixture into the baked pie shell. Bake at
350F (180C) for 8 minutes.

Proper Key lime pie is made with canned sweetened condensed milk, since fresh milk was not a common commodity in the Florida Keys before modern refrigerated
distribution methods.

4. While baking lling, beat eggs whites in a large,


clean mixer bowl on high speed until soft peaks
form, then add sugar gradually until meringue forms
hard peaks.

Key lime juice, unlike regular lime juice, is a pale yellow.


As such, Key lime pies are also pale yellow.[1] Green Key
lime pies, such as the one in the opening scene of Natural
Born Killers, are not authentic,[2] and the green color is
due to added food coloring. Many Key lime pies are
made with standard Persian limes since they tend to be
larger and yield more juice, thus making them easier to
work with.

5. Spoon the meringue over the top of the hot pie and
use a spoon to form peaks.
6. Bake at 350F (180C) for 10-15 minutes, or until
meringue begins to brown.

4 References

During mixing, a reaction between the condensed milk


and the acidic lime juice occurs which causes the lling to
thicken on its own without requiring baking. Many early
recipes for key lime pie did not instruct the cook to bake
the pie, relying on this chemical reaction to produce the
proper consistency of the lling. Today, in the interest
of safety due to consumption of raw eggs, pies of this
nature are usually baked for a short time. The baking
also thickens the texture more than the reaction alone.

[1] Conch Cooking L.P. Artman, Jr., August 1975 Florida


Keys Printing & Publishing, page 74
[2] http://sneakykitchen.com/Recipes/key_lime_pie.htm
Authentic Key Lime Pie
[3]

Ingredients
1 prepared 9-inch (9 oz.) (25cm) Graham cracker
crust or pastry pie shell[3]
1 can (14 oz.) (400g) sweetened condensed milk
3 eggs
cup fresh Key lime juice
cup caster sugar for meringue topping
1

Traditional Key Lime Pie Recipe

5 TEXT AND IMAGE SOURCES, CONTRIBUTORS, AND LICENSES

Text and image sources, contributors, and licenses

5.1

Text

Cookbook:Key Lime Pie Source: http://en.wikibooks.org/wiki/Cookbook%3AKey%20Lime%20Pie?oldid=2693971 Contributors:


Gentgeen, Webaware, Xania, Psychofarm, Jessicapierce, Harris73, QuiteUnusual, Austncorp and Anonymous: 3

5.2

Images

File:2o5dots.svg Source: http://upload.wikimedia.org/wikipedia/commons/0/09/2o5dots.svg License: Public domain Contributors: Own


work Original artist: Jmoellenho
File:Key_limepie.jpg Source: http://upload.wikimedia.org/wikipedia/commons/6/6d/Key_limepie.jpg License: Public domain Contributors: Own work Original artist: Peter Veldhuizen
File:Wikipedia-logo.png Source: http://upload.wikimedia.org/wikipedia/commons/6/63/Wikipedia-logo.png License: GFDL Contributors: based on the rst version of the Wikipedia logo, by Nohat. Original artist: version 1 by Nohat (concept by Paullusmagnus);

5.3

Content license

Creative Commons Attribution-Share Alike 3.0

You might also like