Just had the best key lime pie ever tasted. Made it ourselves from
freshly squeezed key limes. Ripe fruit is now falling off the key lime
trees down here in Florida. You can help ripe key limes fall by
shaking a branch, but beware of the thorns! If key limes are not
gathered and juiced now (freeze some of the juice for later) they will
likely just rot on the ground. Key limes are much more tart than the
Persian limes you get in the store, so even the raccoons aren’t all
that interested. Also, they’re yellow, have more seeds and are about
half the size. Key lime pie is THE “Old Florida” dessert, and it
contains only three ingredients: 1) key lime juice and zest,
2) egg yolks, and 3) sweetened, condensed milk. It originated in
Key West during the late 1800, before refrigerated fresh milk, when
Carnation started canning and shipping condensed milk.
The wild chickens on Key West are legendary, so there are plenty
of eggs lying around, and key lime trees are also abundant.
Here’s the recipe: 1/2 cup key lime juice (approximately 6-10 limes)
1 1/4 ounce can of sweetened, condensed milk ($1.89) 4 large or
extra large egg yolks (50¢) a 9-inch Graham cracker pie crust with
foil pan ($1.27) Simply blend the first three ingredients and pour
into the pie crust. Without even baking, the acidity thickens the
eggs and milk. For safety, however, bake 10 to 12 minutes at 350 degrees.
Do not bake too long or it will become rubbery in texture.
Cool on wire rack, then keep refrigerated.
You can also use the left-over egg whites to make a meringue.
In that case, baking time may increase up to 20 minutes. If it
hasn’t browned in 20 minutes, use the broiler. Or simply top,
instead, with whipped cream and strawberries or other fresh fruit.
Carl