Flamingo Pink Lime Pie is easy and a family favorite at the Harris household. The video below shows just how simple it is to create this Florida speciality. This Key Lime Pie I created for Easy Breezy Florida Cooking.
Key limes are smaller, thin-skinned and more perishable than Persian limes, but also more tart and aromatic. If you can’t find Key limes, it’s the same as the common Mexican or West Indian lime sold in many markets today. If you need to substitute a larger Persian lime, use one Persian lime for every three Key limes.
A little history about the Key Lime Pie from:
A Culinary History of Florida: Prickly Pears, Datil Peppers and Key Limes
The popularity of Gail Borden’s sweetened condensed milk began after it was shipped to troops during the Civil War. Preserving the milk by adding sugar gave the product stability and was the catalyst that propelled the Key lime pie to culinary fame. This simple concoction of sweetened condensed milk, egg and Key lime juice is truly a masterpiece of confectionary perfection. The pie is usually topped with golden brown meringue made from egg whites while their yolks are in the yellow filling. At one time many tourist-oriented places added a little green food coloring for eye appeal since the natural color of the pie is a dull yellow. A simple pastry or graham crackers make up the crust. Many versions of the original are in cookbooks and on menus across the state. Here is the one featured in my book: A Culinary History of Florida.
Creamy Coconut Crusted Key Lime Pie
1/3 cup cream cheese, softened
1 (14-ounce) can sweetened condensed milk
½ cup Key lime juice, 10 to 12 Key limes
9-inch coconut graham crust (recipe follows)
Kahlúa whipped cream
Preheat oven to 325 degrees. In a medium bowl beat the cream cheese until smooth and creamy, beat in egg, milk and lime juice. Pour into prepared crust and spread evenly. Bake for 15 minutes; remove from oven and chill 5-6 hours before topping with whipped cream.
Kahlúa Whipped Cream
1 cup heavy cream
1 tablespoon sugar
1 teaspoon Kahlúa
In a chilled bowl beat heavy cream until it forms soft peaks; sprinkle sugar over the cream and beat until it forms stiff peaks. Fold in Kahlúa. Refrigerate until ready to use.
Coconut Graham Crust
½ cup flaked coconut
1 cup graham cracker crumbs
¼ cup sugar
1/3 cup melted butter
Combine all ingredients and mix well. Press mixture evenly into a 9-inch pie plate. Bake at 350 degrees for 5 minutes. Remove from oven and cool.