Key Lime Pie Recipes

Key limes are also called West Indies lime or Mexican lime. This variety of lime plant is being grown since ancient times in the Indo-Malayan region, and has been prized, both for its decorative foliage as well as its fruit.

It was brought to the Near East and North Africa by Arabian traders, and then was taken to Mediterranean Europe and Palestine by the Crusaders. Columbus is said to have brought it to Haiti, which was known as Hispaniola in those days. From there, Spanish settlers took it to Florida.

Its cultivation throve in South Florida, which gave it its current name. Its cultivation in Florida was taken up by the locals in 1906, mainly due to the soils being depleted by hurricanes, making it unfit for growing pineapples that they used to. Business flourished until another hurricane destroyed the small groves of lime, which were never restored.

This pie, with its tangy flavor, is loved by everybody. It is basically quite a simple custard filled pie, which can be made easily at home. Although it is best to use fresh Key limes, if they are not available, bottled juice can also be used.

Ingredients

• Cracker Crust, 1 (9", baked, and cooled)
• Eggs, 4 (separated)
• Key Lime Juice, ½ cup
• Plain Gelatin, 1 tbsp.
• Sugar, 1 cup (divided)
• Salt, ¼ tsp.
• Water, ¼ cup
• Key Lime Rind, 1 tsp. (grated)
• Heavy Cream, 1 cup (whipped)

Preparation
In a saucepan, mix half of the sugar, salt, and gelatin. Put the egg yolks in a bowl and beat them well. Add the water and lime juice into the beaten egg yolks, and then stir this mixture into the gelatin mixture. Place this over a low heat and cook, stirring continuously, up to the point where it just comes to a boil. Remove it from heat and stir in the grated rind. Refrigerate to chill, stirring it occasionally, until it begins to form a lumpy texture.

Now whisk the egg whites until it begins to form soft peaks. Then add the rest of the sugar into it, continuing to beat until it becomes stiff. Fold this into the refrigerated gelatin mixture. Then, fold in the whipped cream, keeping some aside for topping. Spoon it into the baked pie crust and refrigerate until it becomes firm. Serve it cold.

Ingredients

• Pie Shell, 1 (9")
• Egg Yolks, 5
• Condensed Milk, 14 oz . (sweetened)
• Lime Juice, ½ cup

For the topping

• Whipping Cream, 1 cup
• Powdered Sugar, 3 tbsp.
• Rind of Lime, 1 (grated)

Preparation
Begin by preheating the oven to 350° F. Whisk the egg yolks in a large sized bowl. Add the condensed milk, stirring slowly. Add the lime juice, mixing it well. Spoon this filling into the pie shell and bake it for about 10-15 minutes. Remove from the oven and allow it to cool down.

In another bowl, start whipping the cream adding the powdered sugar gradually. Spread this over the pie, sprinkling the grated rind over it. This can be served at room temperature, but needs to be refrigerated, if it is not served within three hours of baking.