Key Lime Pie
Need a refreshing summer dessert?
I tried this last week and loved it!
We convert whatever we can to gluten-free due to
our daughter's Celiac Disease.
In this case, the only thing I changed was the graham cracker used for the crust.
I found these little Key Limes
at Whole Foods.
I'd NEVER tried Key Lime Pie, so I thought it was time
I give it a whirl.
I searched around
for the perfect recipe.
At the same time, I was treated to a bit of history:
Key Lime Pie originated in Key West, Florida 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. 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.
I would most definitely cook the eggs.
After looking over MANY recipes, I settled on
this one from Joe's Stone Crab in
Miami Beach, Florida.
I used gluten-free graham style crackers
I also used a square Pyrex so that I could cut them into squares.
I squeezed the heck out of these
awkwardly tiny limes.
I didn't get anywhere near the amount of lime juice mentioned in the recipe,
but I added what I had and
didn't adjust the liquid.
(You can buy key lime juice as well: Nellie and Joe's
Famous Key West Lime Juice has been recommended to me)
I read that REAL Key Lime Pie should not be green,
and should be like a custard, rather than a pudding.
A dollop of homemade whipped cream
made this first time dessert a success!
(NOTE: time consuming! Allow yourself plenty of time to make this dessert)
We are off to a wedding.
She has been perkier and has even brought us her toys now and again.