Key Lime Pie was designated the official state pie of Florida in 2006. Key limes are smaller and more perishable, but also more tart and aromatic than the common Persian limes seen year round in most U.S. grocery stores.
Key lime pie is a dessert made from the juice of key limes (naturalized throughout the Florida keys), egg yolks, and canned sweetened condensed milk. The pie is usually topped with golden brown meringue. The filling of the pie is yellow rather than green (the juice of key limes is pale yellow and of course the egg yolks are yellow as well). Traditional cooks frown on the practise of adding food coloring to give the pie a green color.
The crust make a delicious base for any fruit pie or mousse
- 2 cups of pecans
- 4 soft dates, pitted
- 1 Tablespoon of maple syrup or agave nectar
- 1 teaspoon vanilla
- 1 teaspoon sea salt
- 1 Tablespoon coconut oil
- Soak the dates in ½ cup of water for 5-10 minutes or until soft
- In a food processor, chop the pecans, leaving some pieces
- Add the dates and the rest of the ingredients. Pulse until well combined but still a bit chunky. Be careful not too over process.
- Lightly grease inside of a pie plate with coconut oil. Distribute the crust evenly on the bottom and side of the pan.
- Makes 1 fabulous 9-inch pie
- 1 9-inch pecan crust (recipe above, or use a store-bought crust)
- 1 1/3 cups heavy cream
- 1 1/2 cups shredded sweetened coconut
- 4 large eggs, seperated
- 1 14-ounce can sweetened condensed milk
- 1/2 cup fresh Key (or regular) lime juice (from about 5 regular limes)
- 1/4 cup of sugar
- – Put the cream and 1 cup of the coconut in a small saucepan and bring it to a boil over medium-low heat, stirring almost constantly. Continue to cook and stir until the cream is reduced by half and the mixture is slightly thickened. Scrape the coconut cream into a bowl and set it aside while you prepare the lime filling.
- – Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl beat the egg yolks at high speed until thick and pale. Reduce the mixer speed to low and beat in the condensed milk. Still on low, add half of the lime juice. When it is incorporated, add the reaming juice, again mixing until it is blended.
- – Spread the coconut cream in the bottom of the graham cracker crust, and pour over the lime filling.
- – Bake the pie for 12 minutes. Transfer the pie to a cooling rack and cool for 15 minutes, then freeze the pie for at least 1 hour.
To Finish the Pie with Meringue:
- – Put the 4 egg whites and the sugar in a medium heavy-bottomed saucepan and heat over medium-low heat, whisking all the while, until the whites are hot to the touch.
- – Transfer the whites to a stand mixer, fitted with the whisk attachment, or use a hand mixer in a large bowl, and beat the whites at high speed until they reach room temperature and hold firm peaks. Using a rubber spatula, fold the remaining 1/2 cup coconut into the meringue.
- – Spread the meringue over the top of the pie, and run the pie under the broiler until the top of the meringue is golden brown. (Or, if you’ve got a blowtorch, you can use it to brown the meringue.)
- – Return the pie to the freezer for another 30 minutes or for up to 3 hours before serving.