Since moving far away from the Florida scene I find that certain tastes take me back to my home state, my roots and the people there. Pure and simple, this pie is one of the premiere staples of Sunshine State cuisine. I created the recipe for my stepfather several years ago in a quest to prove that I could, indeed, bake the perfect key lime pie. Since then I’ve served it to family, friends, and coworkers who have agreed that it is the ideal compliment to freshly whipped, vanilla-laced cream and a great cup of coffee.
The tartness is uniquely key lime, so don’t be fooled by widely available Persian limes or another variety when making this dessert. I recommend juicing the delectable fruit as your first step, since you’ll find that these tiny jewels are time and labor intensive and produce a minimal yield for their volume. While the exact origin of the pie is unknown, it is clear that it embodies the uncomplicated, laid back culture of the Florida Keys. Prior to 1930 fresh milk was unavailable in the isolated Keys so cooks easily incorporated canned sweetened condensed milk into recipes, which gives this pie its smooth and creamy texture.
There is an ongoing debate regarding graham vs. pastry crust and even meringue used to top different varieties of key lime pies. I say, try this version and you’ll discover that the buttery richness and cinnamon accent create a great flavor dimension which complements the creamy citrus filling. Note also that the best key lime pies should be pale yellow in color with small flecks of zest- and never green!
Key Lime Pie
For the crust:
2 cups freshly crushed graham cracker crumbs
2 tablespoons superfine sugar
3 ounces melted butter
¼ teaspoon cinnamon
For the filling:
4 large egg yolks
1- 14 ounce can sweetened condensed milk
2/3 cup fresh squeezed key lime juice
2 teaspoons fresh key lime zest
Preheat oven to 325 degrees. Place all crust ingredients in a 9” pie plate and stir until combined. Press against the bottom and up the sides to form the base for the pie. Bake for 7 minutes and remove to cool while preparing the filling.
Whip egg yolks for approximately 2 minutes on high speed, until creamy. Add the sweetened condensed milk, juice, and zest. Blend until all ingredients are thoroughly combined. Pour into prepared crust and bake for 12 minutes or until set. Cool completely and garnish with whipped cream.
This article appears in Apr 8-14, 2009.