One of the great things about travel is getting to try new and unfamiliar foods. Before we arrived in Florida people told us that we must have some Key Lime Pie. Everyone had a lot to say about where to get the best pie, and we knew proper Key Lime Pie wasn’t bright green. It should be a creamy color and not full of green food coloring as some of the pies are, especially for tourists.
While we were wandering down a road in Key West I saw a sign for Key Lime Pie on a Stick.
“Let’s buy one,” I said to my husband.
And yes, I know you won’t have any idea what it looked like since we only thought of a photo when we were almost finished eating the Key Lime Pie on a Stick. I can tell you that it was delicious. Key Lime Pie on a Stick is, as the name suggests, a piece of Key Lime Pie dipped in a thick layer of chocolate. The pie itself is tart and very limey, sort of catch your breath tart but definitely delicious.
The secret is the special Key Limes, which are smaller than the limes you’re probably familiar with.
Once we arrived home I decided to try my hand at a Key Lime Pie, using the limes off our own tree. After searching for recipes I decided on Jamie Oliver’s recipe.
Key Lime Pie
To make the crust:
• 12 digestive biscuits
• 45g caster sugar (1 oz)
• 135g melted butter (1/2 cup)
Crush the biscuits, add the sugar and the butter. Press mixture into a greased pie tin. Spread up the sides of the tin too. Bake for 10 minutes at 175 C/ 350 F or until lightly browned. Remove from the oven to cool.
To make the filling:
• 4 egg yolks
• 400ml condensed milk – this is one tin in New Zealand
• 6 Tablespoons fresh lime juice (about 5 limes)
• Lime zest (optional), to serve
Whisk the egg yolks in a bowl and gradually add the condensed milk. Mix in the lime juice and pour the mixture into the baked pie crust. Bake for 15 minutes and cool. Refrigerate for several hours or overnight. Decorate with grated lime zest and whipped cream if desired.
1. I added lime zest and some of the flesh of the lime to my pie filling to make it sharper.
2. When you’re cooking the base, make sure you don’t use a spring form tin because butter will leak out the bottom. I speak with the voice of experience. My oven was a mess!
3. This pie was delicious, although not as sharp to the palate as the original Key Lime Pie.
Have you tried Key Lime Pie before? Do you like to try new and unfamiliar foods?