Key Lime pie


Key Lime Pie

20130206-170339.jpg

Good afternoon great foodie friends,

So happy are the days when you go through the fruit section and find a seasonal treat like Key Limes or Meyer Lemons……
Today it was key limes that made the wonderful dessert list this week!
What is a Key lime?
The Key lime (Citrus aurantiifolia) is a citrus species with a globose fruit, 2.5–5 cm in diameter (1–2 in), that is yellow when ripe but usually picked green commercially. It is smaller and seedier, with a higher acidity, a stronger aroma, and a thinner rind, than that of the Persian lime (Citrus x latifolia). It is valued for its unique flavor compared to other limes, with the Key lime usually having a more tart and bitter flavor. The name comes from its association with the Florida Keys, where it is best known as the flavoring ingredient in Key lime pie. It is also known as West Indian lime, bartender’s lime, Omani lime, or Mexican lime, the latter classified as a distinct race with a thicker skin and darker green color. Philippine varieties have various names, including dayap and bilolo.

20130206-170758.jpg
where is it originally from?
C. aurantifolia is native to Southeast Asia. Its apparent path of introduction was through the Middle East to North Africa, then to Sicily and Andalusia and via Spanish explorers to the West Indies, including the Florida Keys. From the Caribbean, lime cultivation spread to tropical and subtropical North America, including Mexico, Florida, and later California.

Since the North American Free Trade Agreement came into effect, many Key limes on the US market are grown in Mexico and Central America. They are also grown in Texas, Florida, and California.

What you will need for the pie filling:
*1 can (14 oz.) of sweetened condensed milk
*1/2 to 2/3 cup of fresh squeezed key lime juice
*1 1/2 tablespoons of key lime rind
*1 tablespoon of powdered sugar.
*3 fresh egg yolks

Making the filling:
*Pre-heat the oven to 325 degrees F
*Combine the condensed milk, egg yolks, powdered sugar, lime juice and rind until smooth.
*Now pour into a cooled or Pre-prepared 9″ graham cracker crust.

20130206-170521.jpg

If you wish to make your crust, prepare ahead and let cool before filling.

Place the filled pie into the oven and bake for 25 mins. Remove and let cool for 15 minutes then chill for approx 1 1/2 hours.

20130206-170641.jpg
The Topping:
*1 cup of sour cream
*2 tablespoons of powdered sugar (icing sugar/confectioners sugar)
*1/2 tablespoon of key lime rind
*1/2 teaspoon of pure vanilla bean paste (I use Madagascar bourbon vanilla bean paste) you could also use pure vanilla in place of the paste.

*Combine the sour cream, powdered sugar and vanilla bean paste in a mixer until light and fluffy (approx 1 minute)
*Using a spatula evenly spread the topping over the chilled pie and garnish the top with the lime rind.

20130206-170912.jpg

20130206-170954.jpg

20130206-171018.jpg

You Gotta Try This!

Advertisements

About Westcoast Foodie Blogger

Husband, father, coach, volunteer, foodie, amateur chef....love of food from the soul, true flavors that come from heart and soul, Love all things Italian, love to travel to new places as well a familiar spots....dare to dream, experiment and expand your palate and embrace how food from the soul connects friends, family and new aquaintences. share ideas and wanderlust travel experiences with my blog...let me know if there is something that you want me to blog on or write about....Enjoy every moment of everyday. Follow me on Twitter @BCfoodieblogger and Facebook https://www.facebook.com/pages/BC-Foodie-Blogger-Westcoast-Foodie-Blogger

Posted on February 6, 2013, in Great flavors, special extra treat and tagged , , . Bookmark the permalink. 6 Comments.

  1. Good Post… I didn’t know Key Limes were a separate variety!

    Like

    • Thank you! Though I have always loved lemon and lime flavors, my newfound love for Meyer lemons and Key limes are over the top! I also like sharing the learning of the new and wonderful little gems! I always appreciate your feedback whether negative or positive… Foodie friends and follower are what help up open the Culinary world further for us Amateur chefs.
      Cheers

      Like

  2. hi! I came across your key lime pie entry and definitely would love to try making it! even though this was from last year, is it possible for you to let us know where you got your key limes? I live in vancouver as well and I haven’t been able to find any key limes at any local stores.

    Like

    • Happy Saturday- thank you for your comments. Key limes and Meyer lemons only seem to show up and become available for a few short month each year. I found them in Save on Foods as well as one of our Chinese fruit/veggie stores out our way. They seem to come around Feb / March so keep your eyes peeled and one promise I can make is when I see them in stores near me I’ll reply back to you again to give you the heads up. Have a great weekend

      Like

    • As mentioned i would give you a heads up- just in my save on foods now and there are both key limes and Meyer Lemons available right now!

      Like

    • Did you find some key limes? I just bought a bag and made this recipe yesterday- wow I can’t believe how good it actually is! Let me know and if you do and try the recipe I would love to hear your feedback. Good luck and have a great weekend

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: