Good evening welcome to our series sharing Food Holidays: September 25th, 2021. Would you like to celebrate National Key Lime Pie Day because Charlie and I plan on sitting this Holiday out because we don’t like Limes in any fashion or form. How about you?
National Key Lime Pie Day
Key Lime Pie originated in Key West, Florida in the 1850’s by the local residents referred to as “Conchs”. The original version was made before the days of refrigeration. There were no Cattle in the area so the only Milk available was Canned Milk originally brought in by ship, later by train.
The Sweetened Condensed Milk used in this recipe was developed in 1856. This is why the recipe uses Canned Milk and not fresh. Also, the traditional Key Lime Pie would not be cooked. The acid from the Lime Juice would set and thicken the Egg Yolks. The original Key Lime Pie was made with a simple pastry crust but the Graham Cracker version has gained in popularity. As for toppings, recipes dating back to 1949 include version with no topping, Whipped Cream, and Meringue.
Five facts to know about Key Lime Pie:
- The dish is named for the small Key Limes that are naturalized throughout the Florida Keys. According to the FDA, to be called ‘Chocolate’ a product must contain Chocolate Liquor, which is what gives it the biter intense Chocolate flavor (and color) to Dark and Milk Chocolates.
- Unlike regular Lime Juice, Key Lime Juice is a pale yellow color which combined with the Egg Yokes results in the yellow pie filling.
- Key Lime Pie was invented by botanist Jack Simons.
- On July 1st, 2006 both the Florida House of Representatives and the Florida Senate passed legislation selecting the “Key Lime Pie” as the official pie of the State of Florida.
- It is highly likely that the first Key Lime Pie was created by “Aunt Sally,” the cook of a ship salvager and Key West’s first millionaire. Many of the men onboard his ships would have had access to the basic and non-perishable ingredients required for the early recipe: canned Milk, Limes and Eggs..
Key Lime Recipe:
- 5 Egg Yolks, beaten
- 1 (14 ounce) can Sweetened Condensed Milk
- ½ cup Key Lime Juice
- 1 (9 inch) prepared Graham Cracker Crust
Directions
- Step 1 Preheat oven to 375 degrees F (190 degrees C).
- Step 2 Combine the Egg Yolks, Sweetened Condensed Milk and Lime Juice. Mix well. Pour into unbaked Graham Cracker Pie Shell.
- Step 3 Bake in preheated oven for 15 minutes. Allow to cool. Top with Whipped Topping and garnish with Lime Slices if desired.
Thank you,
Glenda, Charlie and David Cates
