Florida is famous for its warm weather staple, key lime pie. Although the ratios of its ingredients are debated, one thing is for certain: Use authentic key limes. In fact, in 1965, Florida State Rep. Bernie Papy Jr. introduced a legislation calling for a $100 fine to be levied against anyone advertising key lime pie made with Persian limes. Even though the bill failed, the pie redeemed itself when it was recognized as Florida’s official state pie in 2006.
While the exact origins of the first key lime pie are undocumented, one theory in circulation traces the pie to the 19th century. The story states that key lime pie was first served to William “Bill Money” Curry, Key West’s first millionaire and ship salvager. Aunt Sally, his cook, would serve him the pie at his mansion.
According to the legend, she obtained the recipe from sponge fishermen who lived on boats. They would carry condensed milk that wouldn’t spoil and they would likely have key limes and eggs on hand.
The pie surged in popularity due to its convenience; the acid in key lime juice “cooks” the filling — so people in the Keys didn’t have to heat up their kitchens in the hot summer months, when limes were most plentiful. Now, the pies are cooked to prevent salmonella.
Ingredients:
- 9” graham cracker pie crust
- 2 14-ounce cans of sweetened condensed milk
- 4 egg yolks
- ¼ cup whipped topping
- 1 cup key lime juice (they are smaller than standard limes)
- 1 lime for garnish (optional)
Preparation:
- Preheat oven to 350 degrees Fahrenheit.
- Mix condensed milk, eggs and lime juice.
- Pour filling into crust and bake for 15 minutes.
- Let the pie stand for 10 minutes and then place it in the refrigerator to cool.
- Top with fresh whipped cream and lime slices.
