One of America’s most loved regional dishes, key lime pie traces back to Key West, Florida. Here, the small, but aromatic, key limes that give the pie its signature tart-tangy taste, abundantly grow.
The traditional pie filling is a simple concoction of lime juice, sweetened condensed milk and egg yolks. Back in the days, the pie was traditionally a no-bake, the filling made simply by mixing the ingredients and letting stand. For culinary whizzes; here a chemical reaction occurs between egg yolk protein, condensed milk and acidic lime juice, where they curdle and thicken into a filling. Fast-forward to today, due to food safety, pies are usually baked for a short time!
Be careful with assumptions – under no, and I mean no, circumstances should green food colouring be added to the mix. The authentic colour is a light dreamy yellow, the colour of key lime juice.
My slice of key lime pie was from a traditional pie shop in California – sweet, but tangy!