Key Lime Pie Recipe an old fashioned pie made with Florida key limes, sweetened condensed milk, meringue and coconut.
Includes a Lime Chiffon Pie Recipe.
The first recipe was recorded in 1930.
originated in Key West, a seaport in Florida and named for the
small key limes growing in the Florida Keys.
July 1, 2006, legislation was passed making it the "Official Pie of the State of Florida".
original pie contained sweetened condensed milk because fresh milk was
hard to get and hard to keep fresh due to the lack of refrigeration in those
Because this is an uncooked pie that contains eggs, it is important to bake the
meringue and not substitute whipped cream for the topping , in order to
cook the eggs properly, for safety reasons.
Pour milk into a mixing bowl.
Stir in egg yolks, one at a time.
Stir in lime
juice, lime zest, and food coloring.
When thickened, pour into prepared
and chilled graham cracker crust.
Beat egg whites until stiff, but not dry.
Add sugar a little at a time and continue beating until well mixed.
Fold in lime zest.
Be sure to completely cover pie around edges.
coconut and bake in preheated oven 425F. about 10 minutes until meringue
and coconut are lightly browned.
Remove from oven and cool.
Chill several hours or overnight before serving.
Crush crackers and mix in butter well.
Press in bottom and on sides of 8 or 9 inch pie pan.
Chill at least l hour before using.
*Lime zest is the green, grated outer part of the lime peeling which excludes the white pithy part of the rind.
That is where the lime oil and delicious flavoring resides.
Soften gelatin in cold water 5 minutes.
Beat egg yolks in top of double boiler.
Stir in 1/2 cup sugar, lime juice and lemon juice.
Cook over boiling water until of custard consistency.
Add grated lime or lemon rind and softened gelatin.
Beat egg whites until stiff peaks form, adding remaining sugar.
Fold into pie mixture.
Fill pie crust and chill in refrigerator before topping with Homemade Whipped Cream
Store leftovers in refrigerator.