Apparently there's a current family dispute over whether or not Key Lime Pie can be made with typical 'grocery store limes' (aka Persian Limes) or if you actually have to make it with KEY LIMES...Is there a difference and if so, what is it? After making 2 pies today (one with Key Limes & another with Persian Limes), resident family LIME PIE EXPERT Jeff "crockasac" McClendon feels that 'its a wash'. Gourmet cousin MajorA asked me to do a little research on the topic. If "A rose by any other name would smell as sweet" would A PIE by any other LIME taste as good? That is the question Mr. Shakespeare!
Mistakenly many believe that the term KEY LIME only refers to limes by which one makes these pies or limes that only grow in Key West Florida. The key lime is indeed a very specific kind of lime that is not exclusive to the keys. The Key Lime lime, Citrus aurantifolia Swingle, also referred to as a Mexican Lime, is a thin-skinned, greenish-yellow lime. This juicy lime is known for its distinctive aroma high-acid content. There is a distinct size and color difference between the more common Persian lime and the Key Lime. Much smaller than the Persian lime, the Key Lime ranges in size from a ping-pong ball to a golf ball. The skin is smooth and yellowish in color when ripe. The flesh is greenish yellow and full of highly embryonic seeds. They have a distinctive aroma which makes them valuable for culinary use.
Key Lime Pie originated in Key West, Florida, by the local residents referred to as "Conchs". The original version was made before the days of refrigeration. There were no cattle in the area so the only milk available was canned milk originally brought in by ship, later by train. This is why the recipe uses canned milk and not fresh. Also, the traditional key lime pie would not be cooked. The acid from the lime juice would set and thicken the egg yolks. Because of the potential of Salmonella bacteria it is best to cook the dessert and bring the yolks up to a temperature of at least 110 degrees.
The answer to the question actually lies within personal preference but the TRUTH is
"A Pie By ANY OTHER LIME would NOT BE AS SWEET; it would definitely be more tart..."
CrockasacPies might want to corner the market on PersianLime Pies???
In search for the perfect Key Lime Pie Recipe I turned to the experts at Gourmet Sleuth...
This is a recipe for "real" Key Lime pie. Real Key lime pie is not green and it does not have a soft "pudding" texture. The pie gets its true pale yellow color from the egg yolks that predominate the ingredient list. And the texture is a "firm custard". Be careful that you don't over-bake the pie or it will be "rubbery". For best results use fresh Key Limes, not bottled juice. The traditional preparation does not put any meringue on the top of the pie. This is a very simple recipe and only takes a few minutes to prepare and 12 minutes to bake.
KEY LIME PIE
I N G R E D I E N T S:
Crust
16 graham crackers crushed
3 tablespoons sugar
(1/4 lb) margarine or butter
I N S T R U C T I O N S-
Mix the ingredients and press them into a 9" pie plate.
Bake in a preheated 350F oven for 10 - 12 minutes until lightly browned.
Place on a rack to cool.
I N G R E D I E N T S
Pie:
4 large or extra large egg yolks
1-14 ounce can sweetened condensed milk
1/2 cup fresh key lime juice (approximately 12 Key limes)
2 teaspoons grated lime peel, green portion only
Pour the mixture into the pie shell and bake at 350 for 12 minutes to set the yolks and kill any salmonella in the eggs.
Whipping Cream For Garnish:
1/2 cup whipping cream
2 teaspoons granulated sugar
1/4 teaspoon vanilla
I N S T R U C T I O N S-
Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow, don't over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds).
If you are using the whipping cream garnish, prepare the cream.
Serve with a dollop of whipped cream.
*If you dare use the Persian Lime here's a tip for substitution:
You can also use the more common Persian lime.
You will need fewer limes, approximately 4 to 6.
They are much more tart.
*If you can't find a fresh KEY LIME, try using Nellie & Joe's Key Lime Juice as recommended by our expert chef the Half-Baked Baker. :) Check out her Key Lime Cupcakes! Add a margurita and you'll feel like you'll be in heaven! For another twist on Key Limes ask for my recipe for KeyLime Cheesecake with Strawberry Butter Sauce :) HmmmmHmmmm...Just another day in Marguritaville with the Southern Socialite as I search for that lost shaker of salt ;-)
For more information about Key Limes go to Keylime.com
From The Girl Who Has Everything-
