Type | Pie |
---|---|
Course | Dessert |
Place of origin | United States |
Region or state | Key West, Florida |
Main ingredients | Shortcrust pie shell, Key lime juice, egg yolks, sweetened condensed milk |
Variations | Graham cracker pie shell |
Key lime pie is an American dessert pie. It is made of lime juice, egg yolks, and sweetened condensed milk. It may be served with no topping, or with a meringue topping made from egg whites, [1] or with whipped cream. It may be cooked in a pie crust, graham cracker crust, or no crust. [2] The dish is named after the small Key limes, which are more aromatic than the common Persian limes, and which have yellow juice. The filling in a Key lime pie is typically yellow because of the egg yolks. [1]
The filling is made similarly to a Magic Lemon cream pie, by simply mixing the ingredients without cooking: the proteins of the egg yolks and condensed milk and the acidic lime juice curdle, thickening the mixture without baking. Today, Key lime pies are usually baked to pasteurize the eggs and thicken the filling further.
Key lime pie is probably derived from the "Magic Lemon Cream Pie" published in a promotional brochure by Borden, a producer of condensed milk, in 1931. [3] The recipe is attributed to Borden's fictional spokesperson, Jane Ellison, and includes condensed milk, lemon juice and rind, and egg yolks. It is covered with meringue, baked, and served cold. [4] According to the pastry chef Stella Parks, users of the recipe altered it with local ingredients; she describes it as "a stunning reminder of how deeply America's traditions are shaped by advertising". [3]
A "Tropical Lime Chiffon Pie", using condensed milk and egg yolks, is documented in a 1933 Miami newspaper article. [5] An "icebox lime pie", was mentioned as a specialty of the Florida Keys in 1935. [6] [ full citation needed ] and a recipe under the name "Key Lime Pie" was published in 1940. [7] [ full citation needed ]
No earlier solid sources are known, despite appeals to the public. [8] [9] A 1927 Key West Women's Club cookbook does not mention the recipe. [10] A 1926 restaurant menu includes "lime pie", but it is unclear what it was. Various accounts claim that it was known earlier, but none were recorded before 1933. [11] [9] A widely reported story claims that William Curry's cook Aunt Sally invented it in the late 19th century. But there is no evidence for this, and the oldest version of this story dates to only 1995, in promotional materials for a Bed and Breakfast in Curry's former house. [3]
It was in the 1950s that Key lime pie was promoted as Florida's "most famous treat" and in 1987 as "the greatest of all regional American desserts." [3]
Key lime ( Citrus aurantifolia 'Swingle') is naturalized throughout the Florida Keys. While their thorns make them less tractable, and their thin, yellow rinds more perishable, Key limes are more tart and more aromatic than the common Persian limes seen year-round at grocery stores in the United States. Key limes have not been grown commercially in the U.S. since the 1926 Miami hurricane; they are generally imported from Central or South America. [3] [12] Key lime juice, unlike regular lime juice, is a pale yellow. Bottled Key lime juice, invariably from concentrate, is widely available at retail in the United States. [12]
Florida State Representative Bernie Papy, Jr. is said to have introduced geographical indication legislation in 1965 calling for a $100 fine to be levied against anyone advertising Key lime pie not made with Key limes. The bill failed. [13]
Florida statute 15.052, passed in July 2006, designates Key lime pie "the official Florida state pie". [14] [15]
Dessert is a course that concludes a meal. The course consists of sweet foods, such as cake, biscuit, ice cream and possibly a beverage such as dessert wine and liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. In some parts of the world there is no tradition of a dessert course to conclude a meal.
Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce to the thick pastry cream used to fill éclairs. The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla; however, savory custards are also found, e.g., in quiche.
A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients. Sweet pies may be filled with fruit, nuts, fruit preserves, brown sugar, sweetened vegetables, or with thicker fillings based on eggs and dairy. Savoury pies may be filled with meat, eggs and cheese or a mixture of meat and vegetables.
Lemon meringue pie is a dessert pie consisting of a shortened pastry base filled with lemon curd and topped with meringue.
Condensed milk is cow's milk from which water has been removed. It is most often found with sugar added, in the form of sweetened condensed milk, to the extent that the terms "condensed milk" and "sweetened condensed milk" are often used interchangeably today. Sweetened condensed milk is a very thick, sweet product, which when canned can last for years without refrigeration if not opened. The product is used in numerous dessert dishes in many countries.
Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla, and raisins.
Chess pie is a dessert with a filling composed mainly of flour, butter, sugar, eggs, and sometimes milk, characteristic of Southern United States cuisine. It is similar to pecan pie without any nuts.
Lemon ice box pie is an icebox pie consisting of lemon juice, eggs, and condensed milk in a pie crust, frequently made of graham crackers and butter. It is a variant of key lime pie; in both, the citric acidity sets the egg yolks, with minimal baking. There are also no bake versions.
A cream pie, crème pie, or creme pie is a type of pie filled with a rich custard or pudding that is made from milk, cream, sugar, wheat flour, and eggs. It comes in many forms, including vanilla, lemon, lime, peanut butter, banana, coconut, and chocolate. One feature of most cream pies is a whipped cream topping. The custard filling is related to crème patissière, a key component of French cakes, and tarts. It is a one-crust pie, where the crust covers the bottom and sides but not the top. The crust may be a standard pastry pie crust, or made with crumbled cookies or a graham cracker crust.
Fruit curd is a dessert spread and topping. It is usually made with citrus fruit, though may be made with other fruits. Curds are often used as spreads and as flavourings.
A chiffon pie is a type of pie that consists of a special type of airy filling in a crust. The filling is typically produced by folding meringue into a mixture resembling fruit curd that has been thickened with unflavored gelatin to provide a light, airy texture; it is thus distinguished from a cream pie or mousse pie, which achieve lightness by folding in whipped cream rather than meringue. This filling is then put into a pre-baked pie shell of variable composition and chilled. This same technique can also be used with canned pumpkin to produce pumpkin chiffon pie.
A lemon tart is a dessert dish, a variety of tart. It has a pastry shell with a lemon flavored filling.
Buko pie, sometimes anglicized as coconut pie, is a traditional Filipino baked young coconut (malauhog) pie. It is considered a specialty in the city of Los Baños, Laguna located on the island of Luzon.
Sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like angel food cake, but most of them do. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Still, the cake was much more like a cracker: thin and crispy. Sponge cakes became the cake recognised today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge. Cakes are available in many flavours and have many recipes as well. Sponge cakes have become snack cakes via the Twinkie.
Pie in American cuisine has roots in English cuisine and has evolved over centuries to adapt to American cultural tastes and ingredients. The creation of flaky pie crust shortened with lard is credited to American innovation.
Icebox pies are no-bake pies including ice cream pies, chiffon pies, and classic cream pies like key lime pie, lemon ice box pie, chocolate pudding pie, grasshopper pie and banana cream pie. The crust can be a crumb crust or blind baked pastry. They are associated with the cuisine of the Southern United States.
Key Limes for commercial use have not been grown in the Keys for many years