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. An American dessert favorite 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 common limes we buy year-round at grocery stores, and are abundantly grown 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 salvager and Key West’s first millionaire. Supposedly, his cook, “Aunt Sally”, created the cake for him. It seems that their sponge fishing crews at sea did not have access to ovens but the original version allowed the creamy cake to be prepared without baking. Early writings state that Aunt Sally’s version called for a graham cracker crust and soft 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 limes (also called Mexican or West Indian limes) are the most common limes 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 traditional pie crust and graham cracker. And then there is 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 isn’t 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 Key limes on board (and plenty of sponges for cleaning).
In other countries where key limes are grown, 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 19th century. which means enthusiastic President Thomas Jefferson missed out entirely. (How he 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, delighting in the different offerings and deciding for yourself which one you like best. There are also stores that sell dozens of lime-enhanced products, including moisturizers, potpourri, candles, soaps, candies, and cookies. Unfortunately for much of the United States, getting authentic Key files isn’t always easy, and using regular files just isn’t enough. Oh sure, you can buy bottled juice which the locals would frown on, but for some it’s better than nothing.
Beginning 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 a pie but also in other foods, beverages, and an important part of your. Clearly, these fans take their cake very seriously and expect no 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.