Key Lime Pie - Which variation is the real deal?

16 years ago

I don't normally make meringue topped pies, but thought I would give try it since I found limes on sale!

I decided to 'mark' two recipes from different sources, hoping that one or both would make for a tasty pie. Both recipes had the same ingredients, but the 'how to's' were not the same. One recipe called for room temp eggs for achieving better results with the meringue, while the other called for starting with cold eggs. The one with room temp eggs called for preparing the pie and refrigerating it for one hour (this is the recipe I ended up using and it was a bit runny in the middle due to the condensed milk and it was still a bit runny 12 hours later). The recipe with the cold eggs stated baking the pie first (the other recipe did not state to bake the pie), then putting on the meringue returning it to the oven to brown over the top.

Now had I gone with recipe #2 which is out of a Borden condensed milk recipe book, I might have ended up with a better pie, instead I picked and used recipe #1 by some unknown home cook out of a local book that was published in town for a charity. Maybe I should have listened to the Borden experts??? Any take on this? Also I have come across some recipes that use a topping made of whipping cream or cool whip all together, instead of meringue. I happened to like all of the above, but tell me, which is the real deal here?

Featured Answer

dirtgirl07

16 years ago

We do the key lime pie the same as out lemon merginue pie which uses only 3 eggs (cold), and 1/3 to 1/2 cup of lemon or lime juice, with the can of Eagles Brand. It is not cooked at this point, but once the meringue goes on, it gets cooked long enough to brown the tops of the meringue.

I wonder if 1/2 cup juice and 4 eggs wouldn't be too much, unless you did a 10 inch pie.

The Cook's recipe with the grated lime is worth the try. After watching Ina Garten use grated lemon in half of her lemon pastries to do a comparison of those with just the juice and those with juice plus grated rind, the ones with the grated rind won hands down.

I think I'll stick with having either whipped cream or merginue since that helps cut the tartness a bit.

Beth

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Comments (14)

sushipup1
16 years ago
I remember that the preferred topping is a whipped cream of some sort (not cool whip!). I don't think I've ever had Key Lime as a meringue. Sorry I can't help with the other part of your question, but I'd be happy to eat all your variations!
mangomoon
Original Author
16 years ago
sushipup, I will put you in my kitchen and you can sample all of my variations- LOL! The whipped cream you are referring to, is heavy whipping cream that is beaten with a mixer and a little sugar.
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I did some searching for a friend who wanted one without the sw.condensed milk and luckily found these recipes. Quite similar but slight variation in amounts?!! http://southernfood.about.com/od/keylimepies/r/blbb684.htm Key Lime Pie Recipe From Diana Rattray, Your Guide to Southern Food. This Key Lime Pie is made with cooked filling. INGREDIENTS: * 3 large eggs * 1 cup granulated sugar * 1/4 cup all-purpose flour * 3 tablespoons cornstarch * 1/4 teaspoon salt * 2 cups water * 1 tablespoon butter * 1/4 cup key lime juice * finely grated peel of 1 lime * 1 pie shell, 9-inch, baked * 1/4 teaspoon cream of tartar * 5 tablespoons sugar PREPARATION: Separate eggs; set whites aside. Beat egg yolks in a small mixing bowl. In a saucepan over medium-low heat, combine the 1 cup sugar, flour, cornstarch and salt; gradually stir in the water. Cook, stirring constantly, until thickened. Gradually stir about 1/3 of the mixture into the beaten egg yolks; stir mixture into the remaining hot mixture in the pan. Continue cooking over low heat, stirring, two minutes. Stir in the butter, lime juice and peel and cool slightly. Pour into the baked pastry shell and cool. Top with meringue and brown in the oven. Meringue Topping: Beat egg whites until light and frothy. Add the 1/4 teaspoon cream of tartar and continue beating until the whites are stiff enough to hold a peak. Gradually beat in 5 tablespoons sugar and beat until the meringue is stiff and glossy. Pile the meringue lightly on cooled pie filling, spreading it until it all the way to edges of the pastry to prevent the meringue shrinking. Bake in a preheated 425 oven until the top is brown, 5-6 minutes. Key Lime Pie Recipe From Diana Rattray, Your Guide to Southern Food. More Key Lime pie recipes below. INGREDIENTS: * 1 cup plus 2 tablespoons sugar * 1/3 cup cornstarch * 1/2 teaspoon salt * 1/4 cup cold water * 1 1/2 cups hot water * 6 tablespoons lime juice or key lime juice * 3 eggs, separated * 3 tablespoons butter * 2 teaspoons fresh grated lime peel * 1 pastry shell, 9 inch * 6 tablespoons sugar * dash salt PREPARATION: In a saucepan over low heat, combine 1 cup plus 2 tablespoons sugar, 1/3 cup cornstarch, 1/2 teaspoon salt, and 1/4 cup cold water. Mix well; add hot water. Continue cooking, stirring constantly, until very thick. Remove from heat; stir in lime juice and return to heat. Cook, stirring constantly, until thickened. Beat egg yolks lightly. Beat in about 1/3 cup of the hot mixture; stir egg yolk mixture to the saucepan mixture and cook, stirring constantly, for about 2 minutes longer. Add butter and lime peel and let cool. Pour cooled mixture into baked pie shell. Beat egg whites until stiff; gradually beat in the 6 tablespoons of sugar and dash of salt. Spread meringue over top of key lime pie. Bake key lime pie for 20 minutes at 300Â°, until nicely browned. Sandy's Key Lime Pie From Diana Rattray, Your Guide to Southern Food. A favorite key lime pie recipe from Sandy. INGREDIENTS: * 3 egg yolks * 1 1/4 cups granulated sugar * 1/4 tsp. Salt (which I never use) * 1/3 cup cornstarch * 2 cups water * 2 tbs. butter * 1/3 cup lime juice * 1 tbs. grated lime peel * Few drops green food coloring * 3 egg whites, at room temperature * 3 egg whites, at room temperature * pinch of salt (which I never use) * 4 tbs. granulated sugar * 1 baked 9-inch pie shell PREPARATION: 1.Beat egg yolks & set aside. 2.Combine sugar, salt & cornstarch in a medium saucepan. Gradually add water and stir well with a whisk. Bring to a boil, stirring constantly, & boil 2 minutes. Remove from heat. Add a quarter of the mixture to the egg yolks & stir to prevent eggs from cooking. Return to hot mixture, add butter and lime juice; stir well. Return saucepan to stove and boil 2 minutes. Remove from heat and add peel and food coloring. Pour into pie shell. Place egg whites, cream of tartar & salt in a medium bowl & beat until foamy; beat in 1/4 cup sugar and continue to beat till the sugar dissolves & meringue is stiff. Cover pie filling with meringue, spreading it to the crust. Bake at 350 degrees for about 12 minutes or till very lightly browned. Cool and enjoy. My family loves this one! Shared by Sandy
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I had a key lime tree I planted in 2009 at 4 ft tall. It was a hardy tree that grew fast,..was thick with branches, leaves and fruit. It was immune to the Citrus Greening that came along 4 yrs later and destroyed my 22 ft tall Ruby Red grapefruit tree,..the most delicious grapefruits I have ever eaten ! Where was I ? Oh yeah,..my Key Lime tree eventually reached a robust 11 ft tall, and had a harvest of 400 or so yellow limes it's last two years. Being a single guy, surrounded with neighbors who said " no thanks " each December when the tree harvested so many fruits,..I had to cut it down. One of my toughest chores,..but I was just being inundated ! The golf ball sized fruits ( or slightly larger ) were all a bright yellow when ripe on the tree,..so I doubt those green ones in your basket are key limes. Just my two cents !
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teresa_nc7
16 years ago
The version that ended up with the pie still runny in the middle is the old school version where the eggs, lime juice and sweetened condensed milk are mixed together and the acid from the lime "cooks" the custard of the eggs and milk. This is now considered a NO NO! Of course......not too many of us died from eating the raw eggs in those pies of yesteryear.

The modern, i.e. more healthy, method of cooking the pie and then chilling it before serving will do away with the runny filling in the middle. I've had both styles and I can truly say I cannot detect much difference. And I do feel *safer* eating the pie that is cooked.

No meringue on key lime pie - whipped cream only.
plllog
16 years ago
A "real deal" key lime pie wouldn't have whipped cream of any kind because the whole point of using condensed milk is that they didn't have hardly any fresh milk in the keys before refrigeration. All my Florida people do no topping at all, but I think that goes back to WWII rationing where they didn't want to "waste" the egg whites. Others use the whites left from making the pie for the meringue.

Temperature and humidity have a lot to do with how things come out. The advice from the home cook might have been what works for her.
teresa_nc7
16 years ago
You are right, plllog, about no whipped cream. I'm just remembering the pie that most restaurants serve that they purchase frozen that has whipped cream rosettes on it. When I have made key lime pie or my favorite Lemon Icebox Pie, both have no meringue and no whipped cream. They are so rich from the SCM and tart from the citrus that they don't need a topping.
plllog
16 years ago
Teresa, we cross posted. I hadn't seen your mention of the whipped cream.

I read that about 1 in 20,000 eggs is infected...
sushipup1
16 years ago
Yes, about the piped rosettes of whipped cream, not a total covering on top!

I want some! ;-)_
CA Kate z9
16 years ago
Cook's did one of their experiments and found that baking the filling made a big difference in taste -- and I agree. This is the best pie outside of Key West I've ever had/made.

KEY LIME PIE
Serves 8 . Published March 1, 1997.

If you prefer a meringue topping, follow the instructions in "No-Weep Lemon Meringue Pie" in the November/December 1994 issue. Bake pie only 7 minutes, then apply meringue gently, first spreading a ring around the outer edge, then filling in the center. Return to oven and bake 20 minutes more.

INGREDIENTS
Lime Filling
4 teaspoons grated lime zest
1/2 cup lime juice from 3 to 4 limes
4 large egg yolks
1 (14-ounce) can sweetened condensed milk

Graham Cracker Crust
11 graham crackers , processed to fine crumbs (1 1/4 cups)
3 tablespoons granulated sugar
5 tablespoons unsalted butter , melted

Whipped Cream Topping
3/4 cup heavy cream
1/4 cup confectioners' sugar
1/2 lime , sliced paper thin and dipped in sugar (optional)

INSTRUCTIONS
1. For the Filling: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken.

2. For the Crust: Adjust oven rack to center position and heat oven to 325 degrees. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes.

3. Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil-sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.)

4. For the Whipped Cream: Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectionersÂ sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices and serve.
laceyvail 6A, WV
16 years ago
I think the real deal is that the limes you can buy in the store are not Key limes, which, apparently, are very rare. It is possible to buy real key lime juice, however, from specialty grocers.
beachlily z9a
16 years ago
There are as many "real deal" key lime pies as there are bakers. I have one that is really, really good, but I would NEVER use anything but key limes to make it. Usually the key lime juice in bottles is fine. I'm in FL so we see the bottled juice in every grocery store (including Target),and we get the key limes themselves at the farmers market or grocery store or in our own back yards. My tree is loaded with blooms right now!
Lars
16 years ago
I make Bearss Lime Pie instead of Key lime pie, and here's my recipe:

Lime Pie

Crust
6 tbsp unsalted butter
2-1/2 tbsp sugar
1-1/4 cups Graham cracker crumbs

Filling
2 tbsp cream cheese or Neufchatel cheese
2 tsp sugar
2 eggs, slightly beaten
~3 fresh limes (enough for 1/2 cup juice)
2 tbsp cornstarch
1 smidgeon salt (1/32 tsp)
1 Â 14 oz can sweetened condensed milk

Topping
1-1/4 cups heavy whipping cream
1 tbsp sugar
1 tsp cornstarch

Directions
Melt butter and add sugar. This can be done in a 9" or 8" Pyrex pie pan, or a bowl, as you prefer. Add the Graham cracker crumbs and mix with a fork to combine. Press into a 9" pie pan and bake 7 minutes at 350Â° and allow to cool.

Soften the cream cheese in a bowl with 2 tsp sugar and add the eggs. Beat to combine thoroughly. Zest the limes, preferably with a Microplane grater, to obtain 1 tbsp lime zest, to be used later. Squeeze limes to obtain at least half a cup of lime juice, and add the cornstarch . Mix this with the cream cheese/egg mixture and add the salt and condensed milk, and combine. A hand-held mixer can be used at this point, especially if you have used it to beat the cream cheese and eggs. Stir in the lime zest by hand and pour the mixture into the slightly cooled pie shell. Bake at 375Â° for 18 minutes. Allow the pie to cool, and then chill in the refrigerator for at least two hours.

Chill the egg beaters and bowl for the whipping cream in the freezer while the pie is chilling, and then whip the cream until soft peaks form. Add the sugar and cornstarch and beat until fairly stiff. Cover the top of the chilled pie with whipped cream and serve.

Yield: 8 servings.

I use Bearss Limes from my back yard, and they are larger and juicier than Key limes. I planted a new lime tree after moving from Venice, and I should get new limes in six months or so. Bearss limes are less acidic than Key limes and are what is normally grown in California.

Lars
dirtgirl07
16 years ago
Laceyvail, the Publix here carries the real key limes from time to time. They are much smaller than regular limes. Cute little things!
CA Kate z9
16 years ago
Key limes are ripe Mexican Bar Limes.... they have turned yellow from green and therefore are sweeter. They are the ones that are about the size of a golf ball... or smaller.

Key Lime Pie - Which variation is the real deal?

dirtgirl07

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sushipup1

mangomoon
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Key Lime Pie - Which variation is the real deal?

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mangomoonOriginal Author

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mangomoon
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