Yes, we are in Key West, it has been a long time since I have been here last and I still have fond memories of this place, going through town to buy fresh fish early in the morning when everybody is still sleeping and there are no tourists around.
This time it was a little different, I am here in the afternoon, it is boiling hot and the streets are full of tourists and I just want to go back to the ship where it is beautifully air-conditioned. But I still enjoyed the capital of the Conch Republic, the epicenter of the world famous Key Lime Pie.
There is a difference in the Lime Pie compared to other lime pies. The Key Lime is a little smaller and extremely fragrant, so the pie is of course very fragrant too. I will give you my recipe of a Key Lime Pie, one I know it works and is tasty. The Pie is very light and easy to prepare.
There is a lot to see, many museums, restaurants, the butterfly farm, the southern most point and so much more. It is such a relaxed place, just to put your feet up and enjoy your time here. It is quite a way to drive from Miami but worth it and if you have time, make an overnight stop and drive back the next day as night life here is fantastic, exciting and plentiful, something for every taste.
I N G R E D I E N T S
16 graham crackers, crushed
3 tablespoons sugar
1 cube (1/4 lb) margarine or butter
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
4 Egg whites
6 oz Castor Sugar
I N S T R U C T I O N S
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.
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
Beat the egg whites with a quarter of the sugar to soft peak in an electric beater, add the rest of the sugar and beat till all the sugar has dissolved and the mix is nice and solid.
Pipe the mix on the cold pie and then burn the top with a torch.