How to Make a Key Lime Pie with Kermit - Key West style
How to make Key Lime Pie, Key West style
Virtually every travel destination boasts a signature dish that shouldn't be missed by the curious traveler. For example, there's New Orleans' jambalaya, Chicago's deep-dish pizza and Philadelphia' cheese steak sandwich. In the Florida Keys & Key West, that dish is Key lime pie.
Key lime pie is made from the Key lime, a fruit indigenous to the Florida Keys that's smaller and rounder than limes found in a grocery store. Key lime pie is the official pie of the State of Florida, and millions of slices are savored every year by visitors and locals.
While the pie's exact birthdate and creator are unknown, it was likely created in Key West in the late 19th century — predating refrigeration and the Overseas Railway that brought fresh ingredients like milk to the island at high speed.
Recipes for the original Key lime pie did not require refrigeration or baking. Instead, the acid in the Key lime juice reacts chemically with the other ingredients, a process called souring, and cooks the pie.
The typical ingredients of an authentic Key lime pie are sweetened condensed milk, egg yolks, Key lime juice and a piecrust generally made from butter and graham crackers. The egg yolks give the pie a yellowish coloring; green pies are not authentic.
I'm always amazed that these simple ingredients can make such a wonderful pie, said Kermit Carpenter, resident Key lime pie expert and the owner of Kermit's Key West Key Lime Shoppe.
In this video, you can watch Kermit make the pie that made Key West famous!
Ingredients:
200 g chocolate digestive biscuits
50 g butter, melted
1 x 325 g can condensed milk
Bottle of Key Lime juice
6 eggs
Preparation method:
1- Preheat the oven to 200C/gas 6. To make the pie base, pop the biscuits into a roomy plastic bag and secure at one end. Crush, with a rolling pin, until they resemble crumbs. Transfer the crumbs to a mixing bowl and add the melted butter. Stir well to combine.
2. Tip the crumbs into the base of a 22cm loose-bottomed cake tin, pressing down well with your hand.
3. To prepare the filling: Take the yokes from the 6 eggs and add the sweetened condensed milk.
4. Blend this together, and then add the a cup of key lime juice. Whisk for 1-2 minutes. Pour onto the prepared biscuit base.
5. Place into an oven for 20 minutes
Key Lime Pound Cake Recipe ~ How To Make Key Lime Pound Cake ~ Noreen's Kitchen
Spring has arrived for many of us, even if I did see my friends in Flagstaff, AZ receiving snow and below freezing temperatures on May 1st! UGH! Today I wanted to share with you a recipe for a delicious key lime pound cake that is sure to chase the winter doldrums and put you in the mood for a tropical holiday!
This pound cake is sweet, but not too sweet, it is tangy and refreshing and perfect! I am a pound cake fan! An aficionado, if you will. We love it plain and with flavor. My grandmother made a five flavor pound cake that was to die for! This one is a close second! This key lime pound cake is just delicious. A few weeks ago, a friend from church tagged me in a post on Facebook for a recipe for a key lime pound cake with a cream cheese frosting. She told me how good that it looked and suggested that I be the one to make it for an upcoming potluck supper at church. So how could I refuse? She would love it and so would everyone else. However I did not use the recipe from the post. I used my own pound cake recipe and I boosted the flavor by making this a key lime pound cake.
Like all good pound cakes this one starts with an entire pound of butter! Yes, an entire pound. Remember, this makes a large cake or two standard size loaves of pound cake, so this is going to serve a lot of people. In all, this should serve between 24 and 30. You don’t need a large slice to be satisfied. This is rich and buttery and delicious. Be sure to use good quality butter and not margarine which is nothing more than whipped oil and will give you a very disappointing, substandard outcome. So use the butter you will be glad you did. I prefer to use locally produced roll butter if I can find it, but I also love Cabot Cooperative Creamery butter. That is the one that I regularly reach for in the grocer's case.
Eggs, flour, milk and sugar round out the basics and then the flavorizers to boost this cake and make it an amazing tropical treat.
Key limes are very small and sometimes hard to come by so I usually use Nellie and Joe's Famous Key West Lime Juice. Since you need a half a cup for the cake and over a quarter cup for the glaze, that is a lot of tiny little limes to squeeze. So use the juice in the bottle. It is really good quality. You will still need to use fresh limes to grate 4 tablespoons of zest for the cake and an additional two for the topping. I have also used vanilla extract as well as lime extract and lime crystals. If do not have or cannot find the latter two items, don't sweat it, your cake will be delicious with or without. The extract and the True Lime powder simply boost the lime flavor and tang of this cake and take it over the top!
This cake goes in for a long slow bake. I have used a tube pan. You can use that or a bundt pan or two standard loaf pans 9 x 5 inches. The tube or bundt pan bake at 300 degrees for 1 hour and 40 minutes while the loaves take just 1 hour and 15 minutes. You will want to do the toothpick test to be sure that they are done properly. Remember, no moisture on the pick or it goes back to finish for a few minutes longer. Remove the cake and allow it to cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.
When cooled, simply make up your glaze, drizzle on top and sprinkle with the remaining lime zest. Voila! A beautiful tropical treat perfect for any summer gathering or celebration!
I hope that you will give this key lime pound cake a try some time soon and I hope you love it!
Happy Eating!
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The best flavors of key west in one yummy cake ????????????
Key Lime Pound Cake | Daisy Cakes Cake Of The Month
Mama''s Key Lime Pound Cake...
Authentic Florida Key West Lime Juice is used to make this pound cake irresistible. Hand-sift, with a hint of pure lime extract in the batter. While the cake is piping hot, just out of the oven, we poke holes all over the top and pour our Key Lime Glaze on top. It sinks in and makes the cake super moist and super flavorful!
The Most AMAZING Vanilla Cake Recipe
Made from scratch with only a handful of ingredients, this Vanilla Cake Recipe is the perfect dessert for any occasion. Far from boring, this classic cake is flavorful and has a tender and moist crumb. It’s so light, fluffy, and easy to make that you’ll never go back to box mix!
RECIPE:
Whether you are making a cake for a birthday party, wedding, or just a general get-together, it is hard to go wrong with this traditional vanilla cake recipe. I think this the best vanilla cake recipe out there as it has a buttery and perfectly even crumb that holds up well on its own but will practically melt in your mouth when you take a bite. I've updated my vanilla cake recipe for an even more tender crumb and foolproof bake no matter what climate or season you're in!
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Key Lime Drizzle Cake Key West style - World's worst chef
the final, glorious result.
Despite being the world's worst cook, I've decided to have a little fun and try to make some stuff. Whatever I cook shall cook have some, albeit tenuous, link to Key West! For example, my first recipe on this blog will be my special Key Lime drizzle cake - with a twist. See: