This 𝐊𝐞𝐲 𝐋𝐢𝐦𝐞 𝐏𝐢𝐞 𝐑𝐞𝐜𝐢𝐩𝐞 is one I learned from my neighbor while living in the Florida keys. Many food critics will say that to experience the 𝐛𝐞𝐬𝐭 𝐤𝐞𝐲 𝐥𝐢𝐦𝐞 𝐩𝐢𝐞, one needs to travel to the Key West, FL. I beg to differ and not because I lived in the Florida keys. The most significant difference between a 𝐊𝐞𝐲 𝐖𝐞𝐬𝐭 𝐤𝐞𝐲 𝐥𝐢𝐦𝐞 𝐩𝐢𝐞 and one from the middle keys is temperature.
For my Key Lime Pie recipe, please visit - https://cubanredneck.com/florida-key-lime-pie-recipe
One of the places I can recommend from my area is a roadside watering hole called Florida Boy Bar & Grill, located on mile marker 68 in Layton, Fl. This is a perfect example of a key lime pie from the middle keys. It is cold, frozen, like ice cream with the over-the-top signature tartness of local key limes. Down south, and by that, I mean in Key West, key lime pies are more often than not served at refrigerator temperature, making for a softer pie. Creating a pie that you can still cut with a spoon like ice cream usually means better ingredients, and I guess one way to disguise that is by not freezing it. Otherwise, it will get ice. If it ices, you can quickly tell one from the other. In my opinion, there is nothing more refreshing than an ice-cold key lime pie with a beer after some blacken red snapper fish tacos.
Key West differs from the rest of the Florida key in more ways than one. In fact, if you run into any piece of advertising where the city council had a saying, you often find that it read "The Florida Keys & Key West." That is because most Florida Keys residents north of Big Pine key want nothing to do with the shenanigans that go on in Key West. It has been a while since I have visited Key West, probably four or five years. Since 2017 the city of Key West, via its police force, started to target bikes, and I just gave up on it. It is a true shame because my bike club and I used to bring a lot of money to the Key West local economy. With that said, if you are going to make the trip to Duval street, you may as well visit some of the top key lime pies shops on the island. My favorite has always been 𝐊𝐞𝐫𝐦𝐢𝐭'𝐬 𝐊𝐞𝐲 𝐖𝐞𝐬𝐭 𝐊𝐞𝐲 𝐋𝐢𝐦𝐞 𝐒𝐡𝐨𝐩𝐩𝐞 on the corner of Patterson Ave and Hamilton Rd. They are probably the oldest.
I remember going there as a teen, which was over three decades ago. Their pie is pretty true to the original recipe. If you want a pie that is a little milder, a little more creamy, consider 𝐁𝐥𝐮𝐞 𝐇𝐞𝐚𝐯𝐞𝐧 on the corners of Petronia and Thomas Street. 𝐁𝐥𝐨𝐧𝐝𝐞 𝐆𝐢𝐫𝐚𝐟𝐟𝐞 is the new kid on the block, and I say that because they are the latest, although they have been around for over two decades. Run the Brazilian team of Tania Beguinati and Roberto Madeira. Rumors are that they don't use egg in their key lime pie and perhaps the reason for the icy texture when you freeze it. Nevertheless, the taste is on point.
𝐊𝐞𝐲 𝐋𝐢𝐦𝐞 𝐏𝐢𝐞 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
The classic Key West, key lime pie recipe of the 1800s, stayed consistent for about one hundred years. It was not until the mid to late 80s that we started to see progressive changes, all of which, in my opinion, are a failure. Key lime pie ingredients consist of sweet condensed milk, egg yolks, a key lime juice. The ratio of juice and eggs dictates two things the how tart and how stiff it is.
𝐊𝐞𝐲 𝐋𝐢𝐦𝐞 𝐏𝐢𝐞 𝐂𝐫𝐮𝐬𝐭
Although the original recipe of the 1800s calls for soda crackers nowadays, the classic Key West key lime pie recipe is more often than not made with graham crackers crumbs. Today, key lime pie crust consists of graham cracker crumbs, sugar, and butter. I like the graham cracker crusts because they are easy to make and goes very well with many other pies. But, as mentioned in the video, I have had a lot of success with a great variety of cookies and crackers, including Maria cookies, Vanilla wafers, and sugar cookies.
𝐇𝐨𝐰 𝐭𝐨 𝐌𝐚𝐤𝐞 𝐚 𝐊𝐞𝐲 𝐋𝐢𝐦𝐞 𝐏𝐢𝐞
If you are not using a premade pie crust, we'll need to start with that - ground whatever type of cookies you are using into a fine dust. Deposit it into your mold, alone with ¼ cup of sugar and 6 tbsp of melted unsalted butter. With the help of a cub and a spatula, form it into the shape of the mold about a ¼ thick. Once satisfied with the shape, bake it in a preheated 350-degree oven for 10 minutes.
After the time has expired, take it out, and let it rest on the counter to cool down. In the meantime, let's work on the filing. We'll start by separating 8-eggs. Whipp them for a minute or until they are a solid color. Add the two cans of sweetened condensed milk and mix for 3-4 minutes, then add your key lime juice and continue mixing.
By this time, your pie crust should be cool to the touch. If so, deposit your filling into the mold and bake on a preheated 325-degree oven for 20 minutes. After that, let it cool down at room temp before placing it in the freezer for about 3-4 hours before serving.
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