Key Lime Pie-Do Fresh limes make a difference?

Last November, the hubby and I went to Key West.  After completing a bike tour of the island (coolest way ever to sight-see by-the-way), we were rewarded w/ a piece of Key Lime Pie. Because I've been craving Key Lime Pie ever since, I decided to make my own and do a little experiment to see if you can tell the difference between fresh limes and Key Lime juice concentrate. For both pies, I used this recipe HERE. I made the fresh one first.

 

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Squeezing all those tiny limes was a pain. You needed an entire bag.

I was too impatient and cut it before it was properly set up so it looked like this.  It wasn't pretty, but it was delicious.  If there weren't other people in the room, I would have licked my plate clean. Actually, if all the other people would have left the room, I would have licked their plates clean too:)

The next week, I made the same recipe but with key lime juice in a bottle.  I still used fresh lime zest.  It was still good (it looked better, b/c I let it set up), if I hadn't made the fresh one the week before, I would have really liked it.  However, after having the fresh one, I was disappointed.  The fresh one just tasted lighter and had a better sweet/ tart balance.


Bottom line: fresh is best


Need a St.Patty's Day treat?

Key Lime Pie

Recipe courtesy Joe's Stone Crab Restaurant

Prep Time:

25 min

Inactive Prep Time:

20 min

Cook Time:

18 min

Level:

Intermediate

Serves:

1 (9-inch) pie

Ingredients

Graham Cracker Crust:

• 1/3 of a 1-pound box graham crackers
• 5 tablespoons melted unsalted butter
• 1/3 cup sugar

Filling:

• 3 egg yolks
• 2 teaspoons lime zest
• 1 (14-ounce) can sweetened condensed milk
• 2/3 cup freshly squeezed Key lime juice, or store bought

Topping:

• 1 cup heavy or whipping cream chilled
• 2 tablespoons confectioners' sugar

For the graham cracker crust:

Directions

Preheat the oven to 350 degrees F.

Break up the graham crackers; place in a food processor and process to crumbs. If you don't have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.

For the filling:

Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes (this took a lot longer for me). Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.

For the topping:

Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

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