Key Lime Pie
Key lime pie, Florida's official dessert born in the Keys. Discover how lime acid sets the filling cold, no baking required.
40 min
Estadounidense
8 servings
The story behind
Florida named the Key lime pie its official state dessert, and the pie's roots run straight to one place: the Florida Keys, the chain of islands that gives it its name. The most accepted account places it in the late 1800s or early 1900s, when those remote islands had no dairy cows and no reliable ice, but did have something new in a can: sweetened condensed milk. Therein lies its clever trick. The filling isn't baked in the usual way and needs no long beating of eggs. The acid in the lime juice sets the condensed milk cold, a chemical reaction that thickens the mixture without heat, the same way milk curdles when you add lemon. Key limes, small and intensely fragrant, give a sharper, more perfumed juice than the common lime. The crushed-cracker-and-butter crust came about precisely because it was practical on an island far from fresh flour. The hallmark is the contrast between tart, creamy filling and a crown of sweet cream. Chilled, its citrus aroma wakes you up at once.
Instructions
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1Mix the crushed crackers with melted butter and press into a pie dish to form the crust.
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2Bake the crust for 10 minutes at 180°C (350°F) until set.
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3Whisk the condensed milk with lime juice and pour over the pre-baked crust.
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4Bake for an additional 15 minutes and let cool completely in the refrigerator.
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5Top with whipped cream, zest, and lime slices just before serving for a professional finish.
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