20 Key Lime Recipes from Popsicles to Pies (2024)

FAQs

What makes Key lime pie thicken? ›

The only other ingredients you need are sweetened condensed milk and a pie shell to pour the mixture into. Here's the science: The acid in the key lime juice reacts with the proteins in the milk to thicken the mixture. That's why you don't need to bake it.

Ordinary limes make an exceptional Key lime pie, and they are a much better alternative to bracingly tart bottled Key lime juice. This pie tastes every bit as authentic as the real deal — plus it's easier to make.

Haarberg recommends pairing your Key lime pie—famous for its tangy flavor and creamy texture—with a sparkling brut rosé.

It's an easy pitfall because fruit releases a lot of liquid when it bakes. Thickeners you mix into the filling, like cornstarch, soak up a lot of the liquid, but sometimes not all of it. Plus, as it bakes, the crust itself releases moisture in the form of steam. Often, blind-baking solves this problem.

Plenty of people like a dessert with a bit of bite and will appreciate the extra acidity that comes from Persian limes. The main difference is that it requires more aromatic Key lime juice to make the famous pie sing.

People expected their authentic Key lime pies to be green, matching the bright green lime color of the Persian limes they saw in their grocery stores. Key lime pie filling, however, takes its yellow color from the egg yolks used in its production.

As it turns out, undercooking and overcooking can both cause weeping meringue and unwanted moisture on top of your pie (aka beading). Overcooking meringue causes those little sugary drops of moisture on top of baked meringues.

In the 1800's a ship salvager named William Curry, Florida's first self-made millionaire had a cook known as Aunt Sally. Historians believe that Aunt Sally did not create the pie but instead perfected the pie created by area fishermen. William Curry has a mansion in Key West that is still standing today.

As key limes ripen, they turn a yellow hue and lose acidity. The juice takes on a sweeter flavor and has a unique aromatic flavor. Since key limes are smaller, it takes about 5 key limes to equal the juice you will get from 1 regular lime.

Nothing will bring forward the bright, citrusy, natural flavors and acidity like fresh squeezed limes. However, bottled lime juice is certainly a convenient option. If you decide to go this route, make sure to choose a high-quality brand that is 100% lime juice with no added sweeteners or flavors.

Should key lime pie be refrigerated or frozen? ›

Keep your key lime pie covered with the provided dome lid while refrigerating. How long can I keep key lime pie frozen? Key Lime Pie freezes incredibly well! You can keep your pie in the freezer for up to 6 months.

Homemade Key Lime Pie: If you've prepared a homemade key lime pie, it will typically last around 3 to 5 days in the refrigerator. The freshness and quality of the ingredients, as well as the hygiene of the preparation process, play a significant role in determining its shelf life.

Key lime pie and coconut ice cream

The best way to complement this pie and take it to a new level is to pair it with a creamy coconut ice cream. There aren't many obstructive textures in this combination, and the brightness of the lime will easily match with the creaminess of the coconut ice cream.

The Key lime has thinner rind and is smaller, seedier, more acidic and more aromatic than the Persian lime (Citrus × latifolia). It is valued for its characteristic flavor. The name comes from its association with the Florida Keys, where it is best known as the flavoring ingredient in Key lime pie.

The sweet and tart pie reportedly originated in Key West, Florida, in the late 19th century. The use of sweetened condensed milk, an essential ingredient, is probably because fresh milk and refrigeration were uncommon in the isolated Florida Keys until the 1930s.

Rather, the key to perfecting the Publix key lime pie is a simple ingredient added to the graham cracker crust. It's not the graham crackers themselves that make the crust special, but rather the unique addition of crushed toasted almonds.

Because it is sweet and tart at the same time, and the citrus-y tang is refreshing. What's not to like? It's sweetened key lime juice (not Persian lime juice) and egg yolks, and some lime zest mixed together and baked in a graham-ginger crust.