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Cheryl from Chicagoland
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Posted: Sat Dec 9th, 2006 09:08 pm |
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Hi ChefAl, The best authentic Key Lime Pie I ever had did not have a graham cracker crust. It had a regular delicious home made pie crust. The restaraunt was in St. Louis at Union Station which, unfortunately, I visited almost 20 years ago! It seems that most restaraunts (even the "upper scale" ones) in Chicagoland serve Key Lime Pie with graham cracker crust. I'm always dissapointed and then I usually share my "best key lime pie I ever had" experience with the ones I'm dining with. I always get opposition that graham cracker crust IS the authentic Key Lime Pie crust. I strongly disagree. Do you know? Thanks!
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ChefAl
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Posted: Sat Dec 9th, 2006 10:11 pm |
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EVERY "original" recipe I could find had a crumb crust ,..... here's some 'googled' info I thought you might find useful:
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.
[Because of the potential of Salmonella bacteria, it is best to cook the dessert and bring the yolks up to a temperature of at least 110 degrees.]
Traditional Key lime pie has always had a crumb crust, and I have discovered recently that the addition of Grape-Nuts gives the whole thing extra crunch.
I also noted references to 'premium' graham crackers.
The only reference, ever, to a non-graham crust was when the recipe called for a premade, store-bought crust. [ugh!]
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Key Lime Pie
This is a recipe for "real" Key Lime pie. Real Key lime pie is not green and it does not have a soft "pudding" texture. The pie gets its true pale yellow color from the egg yolks that predominate the ingredient list. And the texture is a "firm custard". Be careful that you don't over-bake the pie or it will be "rubbery". For best results use fresh Key Limes, not bottled juice. The traditional preparation does not put any meringue on the top of the pie. This is a very simple recipe and only takes a few minutes to prepare and 12 minutes to bake.
i n g r e d i e n t s (crust)
16 graham crackers, crushed
3 tablespoons sugar
1 cube (1/4 lb) margarine or butter
d i r e c t i o n s (crust)
Mix the ingredients and press them into a 9" pie plate. Bake in a preheated 350F oven for 10 - 12 minutes until lightly browned. Place on a rack to cool
i n g r e d i e n t s (pie)
4 large or extra large egg yolks
1 14 ounce can sweetened condensed milk
1/2 cup fresh key lime juice (approximately 12 Key limes)
2 teaspoons grated lime peel, green portion only
Whipping cream for garnish (optional)
d i r e c t i o n s (pie)
Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow, don't over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350F for 12 minutes to set the yolks and kill any salmonella in the eggs.
Servings: 8
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FINAL THOUGHTS
There is NO reason you couldn't make the pie with your own delicious home made crust ,..... but all research points to a crumb crust in the original.
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"There is no instance of a country having benefited from prolonged warfare." - - SUN TZU
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