Key Lime Pie
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The Tale of Key Lime Pie
Story updated
Key Lime Pie developed in the Florida Keys in the late 19th century, built around canned sweetened condensed milk, since fresh milk was difficult to transport to the islands, and the small, tart Key limes that grew there. Its exact inventor is debated, with a cook known as 'Aunt Sally' among the local candidates often credited.
Ingredients
Scale:· 8 servings
- 1 1/2 cups graham cracker crumbs
- 6 tbsp melted butter
- 3 tbsp sugar
- 4 egg yolks
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup key lime juice
- 1 tbsp lime zest
- Whipped cream, for serving
Instructions
- 1Preheat oven to 350°F. Mix graham cracker crumbs, melted butter, and sugar, and press into a pie dish.
- 2Bake the crust 8 minutes, then let cool slightly.
- 3Whisk egg yolks until pale, then whisk in condensed milk, lime juice, and zest until smooth.
- 4Pour the filling into the crust and bake 15 minutes, until set but still slightly jiggly in the center.
- 5Cool to room temperature, then refrigerate at least 3 hours.
- 6Serve chilled with whipped cream.
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