Key lime pie is an iconic dessert from the Florida Keys, a chain of islands located at the southern tip of the state of Florida, United States. This sweet treat is known for its refreshing flavor and creamy texture, making it a favorite among both locals and tourists. Its origin dates back to the influence of American cuisine with a tropical twist characteristic of the region, especially due to the use of lime, which is more acidic and aromatic than the traditional lemon.
In different Latin American countries, this type of pie may have different names depending on the predominant ingredients or local variations in the recipe. For example, in Mexico and some Central American countries, the term "pie" or "cake" of lemon or lime is used to refer to this preparation, although it is usually made with lemon instead of lime. In other places, it may be called "lime tart" or "lemon tart," adjusting the acidic touch according to local fruits.
Key lime pie stands out for its balance between sweetness and acidity, and it is ideal for those looking for a light and fresh dessert, perfect for the warm climate characteristic of the Keys. Its popularity has transcended borders, inspiring variants and adaptations in many Latin American and American cuisines.
How to Make Florida Keys Key Lime Pie
Ingredients: Graham Cracker Crumbs, Sugar, Butter, Egg Yolks, Lime Juice, Salt, Lime Zest, Whipping Cream, Lime.
Prepare the crust: Preheat the oven to 375 degrees.
In a 9" pie pan, combine the Graham cracker crumbs and 2 tablespoons of sugar.
Add the butter and mix well.
Press the mixture firmly and evenly onto the bottom and sides of the pie pan.
Bake for 10 minutes until golden brown.
Cool completely on a wire rack.
Prepare the filling: In the top of a double boiler using a wire whisk, beat the egg yolks, lime juice, 1/3 cup of sugar, and the salt until well combined.
Place over simmering water.
Cook for about 5 minutes, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon.
Remove from heat.
Stir in 1 tablespoon of lime zest.
Refrigerate the mixture for about 45 minutes until cold.
Meanwhile, in a large bowl with an electric mixer on medium speed, beat the cream until soft peaks form.
Reserve 1 cup of whipped cream for decorating.
Fold the cold lime mixture into the remaining cream.
Pour the filling into the prepared crust.
Refrigerate for at least 2 hours until set.
To serve: Decoratively spread the remaining whipped cream over the pie.
Sprinkle the cream with the remaining tablespoon of lime zest.
Garnish with lime slices, if desired.
