![]() ![]() After asking around town, Sloan learned that there was no clear origin story to the pie. Sloan started thinking about a book on the pie after touring the Curry Mansion, home to Aunt Sally’s father-in-law, where there’s a plaque declaring the place home to the Key lime pie. It was not only delicious but exceedingly easy to make. ![]() Shortly after, a customer suggested he add a Key lime pie to the menu. The owner promoted Sloan, with no baking experience, from the counter to head baker. The head baker had narcolepsy and passed out one day on his way to the oven, breaking both wrists. He was working in a hamburger joint that baked its own buns and desserts. The way Sloan was introduced to Key lime pie sounds like something straight out of a Carl Hiaasen novel. Rabior says his concoction uses orgeat, a floral almond syrup, for added complexity and less sweetness. The Key lime pie–inspired cocktail isn’t always on the menu, says the bar’s co-owner and chief cocktail creator, Tim Rabior, simply because he can’t always source Key limes. For an adult beverage, Sloan favors the one served at General Horseplay in Key West (slogan: “Cocktails & Tomfoolery”). The Key lime pie has also had a wide influence, inspiring everything from marinades to cocktails. In those days they called it hooker pie or simply lime pie, and it wasn’t long until it was sold at every restaurant and tourist stand, eventually even frozen with a stick through it so people could stroll Duval Street munching on one. They called her Aunt Sally, and she’s the mother of the Key lime pie we know today, Sloan says. But it remained the modest dessert of the working class until Sarah Jane Lowe Curry, the daughter-in-law of Florida’s first millionaire, started serving it to the kids who came to her house. Sounds good, right? “Yeah, it’s really, really good,” says David Sloan, author of The Key West Key Lime Pie Cookbook.īack home, the wives of the sponge fishermen fancied up the treat by baking it in a pie crust. They’d pour the sweet-tangy mixture over stale Cuban bread and leave it in the sun for a bit to set. They’d mix the juice with sweetened condensed milk, sometimes with wild bird or maybe sea turtle eggs. Serve pie topped with cream.Ĭooks’ note: Pie (without topping) can be chilled up to one day.The dish you’d likely name Florida’s state food, the pride of the Keys, more American than apple pie, got its start as a way to prevent scurvy.īack in the 1800s, Key West sponge fishermen, called “hookers” by the locals, kept limes on board simply to prevent sickness. Just before serving, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours. Pour filling into crust and bake in middle of oven 15 minutes. Combine well (mixture will thicken slightly). ![]() Whisk together condensed milk and yolks in a bowl. Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Onto bottom and up side of a 9-inch (4-cup) glass pie plate. Stir together graham cracker crumbs, sugar and butter in a bowl with a fork. That’s because milk was unavailable in the Florida Keys until the 1930s with the opening of the overseas highway when tank trunks carrying ice could get to the islands.Īlthough tales of local Key Westers being the inventors of the original key lime pie, many historians credit local sponge divers as the first to combine the locally abundant limes with the condensed milk and eggs they had on their boats.ġ 1/4 Cups Graham Cracker Crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackersġ/2 Cup plus 2 Tbl. It’s always made with small, round key limes (or authentic bottled key lime juice), not the large Persian limes found in grocery stores.Īnd any Key lime pie worth its weight-and taste-is made with sweetened condensed milk. First, Key lime pie is never green, but rather a natural creamy yellow. Key West locals adhere to a few universals for Key lime pie. ![]()
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