![]() So in addition to our classic key lime pie recipe, we’ve provided you with several tasty twists on the traditional. Luckily, other tart fruit juices can produce equally delicious results (hint: combine regular lime juice with lemon juice). Key limes were, of course, readily available.įor today’s cook, though, these limes-now imported from Mexico and Central America-can be harder to come by. Pour the crumb mixture into the pie plate. When mixing it, it’s important the crumbs are all evenly coated in the butter and coconut oil, so they stay together once baked (fat is the glue that binds). Stir until the crumbs are evenly moistened. Key Lime Pie must be made with Key Limes Key limes (aka West Indian Limes Mexican Limes) have a completely different taste and acidity than the commonly. Combine the crumbs, sugar, and melted butter in a medium bowl. Blitz graham crackers in a food processor until they are crushed into fine crumbs. Graham crackers had been around since the late 1820s, and canned sweetened condensed milk (patented in 1856 by Gail Borden) was popular in the Florida Keys because it did not need refrigeration. Preheat the oven to 350 degrees F and set aside a 9-inch pie plate. ![]() Refrigerate several hours or overnight before serving. Allow the pie to cool on a rack to room temperature. Pour the filling into the prepared crust and bake for 15 minutes. Add the lime juice and zest and whisk until blended. The three essential ingredients in a key lime pie are key lime juice, sweetened condensed milk and a graham cracker crust. In a medium bowl, whisk together the sweetened condensed milk and the egg yolks until smooth. Aunt Sally worked for the Curry family in the late 1890s, and this time period is often given as the date of her “invention.” ![]() It was probably a local favorite, but the person who gets credit for the recipe is a woman known to history only as Aunt Sally, a cook in the household of William Curry, Key West’s first self-made millionaire. Mix with 150g melted butter and press into the base and up the sides of a 22cm loose-based tart tin. The pie dates from that era, when key lime plantations were flourishing. Whizz 300g oatmeal biscuits to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin). Meanwhile, in a medium bowl, beat the egg whites until. Pour the filling into the crust and bake about 20 minutes or until fi rm. Stir in the lime zest, lime juice, and cream. Spanish explorers introduced small Mexican limes to Florida, and by the early 1900s, the limes were being cultivated commercially in the Florida Keys as key limes. In a medium bowl, whisk together the egg yolks and condensed milk.
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