key in key lime pie

Key West Florida is famous for two things: the home of Ernest Hemingway (with his 6-toed cats) and Key lime pie, named for the limes that grow in the Florida Keys. A favorite American dessert made with Key lime juice, sweetened condensed milk, and egg yolks, the traditional “Conch version” uses the egg whites to make a meringue topping. Key limes are smaller, more tart, and aromatic than the regular limes we buy year-round in grocery stores, and are grown abundantly in other regions of Florida and California. Lime juice, unlike regular lime juice, is pale yellow in color, which, along with the egg yolks, produces the pale color of the filling.

It appeared in the early 20th century and the exact origins are unknown, but the first recorded mention of Key lime pie may have been made by William Curry, a ship salvor and Key West’s first millionaire. Supposedly, his cook, “Aunt Sally”, created the cake for him. It seems his sponge-diving crews at sea didn’t have access to ovens, but the original version allowed the creamy cake to be made without baking. Early writings state that Aunt Sally’s version called for a graham cracker crust and smooth whipped cream.

Many cooks and bakers in Florida claim that his recipe is the only authentic version. Be that as it may, the filling is rarely discussed: rather, most debates revolve around the crust and topping. However, everyone agrees that green food coloring is for hobbyists, and a suitable version should be pale yellow. Key files (also called Mexican or West Indian files) are the most common files found throughout the world; The United States is the exception in preferring the larger Persian lemon.

The two controversial versions focus on the crust and the topping. The first pies probably didn’t even have a crust, but now locals vacillate between the traditional pie crust and the graham cracker. And then there’s the coverage. The two sides discuss merengue vs. whipped cream. (Apparently, these people have a lot of free time.) Contrary to popular belief, what makes the filling creamy is not the cream but the sweetened condensed milk, which is thicker than evaporated milk and comes in a can, first introduced by Borden. Dairy company in the late 1800s. It’s possible that if the sponge divers had anything to do with the cake, they in fact had plenty of canned milk, eggs, and limes on board (and plenty of sponges to clean up).

In other countries where Key limes grow, they are more commonly used in many dishes and as a popular flavoring. Although they were cultivated for centuries in Asia and South America, they did not appear in the US until the late 1800s. which means enthusiastic President Thomas Jefferson totally missed it. (How she would have liked those cakes!)

If you visit Key West, pie factories and bakeries abound, and you can literally eat from one end to the other, feasting on the many different offerings and deciding for yourself which one you like best. There are also shops that sell dozens of lime-enhanced products, including moisturizers, potpourri, candles, soaps, candy, and cookies. Unfortunately for much of the United States, obtaining genuine Key files isn’t always easy, and using regular files just won’t cut it. Oh sure, you can buy bottled juice which the locals would frown on, but for some it’s better than nothing.

Starting in 2013, the annual Key Lime Festival takes place over the 4th of July weekend as a celebration of your favorite citrus fruits not only as cake but also in other foods, drinks, and a major part of your. Clearly, these aficionados take their cake very seriously and expect nothing less from others. And by the way, don’t even think about using frozen topping. The whipped cream police will find you and have you arrested.