Key lime pie, is the state pie of Florida. Key lime pie was thought to have originated in the Florida Keys in the late 1800s. At that time, key limes grew there abundantly, and the local sponge fishermen and local cooks discovered that when mixed with sweetened, condensed milk, it resulted in a delicious pie. But, like many famous foods, there was a disagreement as to its true origins. Some claim the pie was created by the Borden Company in New York in 1856 after Gail Borden allegedly invented sweetened, condensed milk. Condensed milk has been around since the 1500s, but the Borden Company did put their milk in cans.
Either way, condensed milk was heavily relied on in the Keys because, being canned, it prevented food poisoning and other illnesses due to the lack of refrigeration. Fresh milk was hard to come by on the Keys due to lack of grazing grass.
The Key lime (C. x aurantifolia) is a member of the Rutacae family and is a citrus hybrid. Native to Southeast Asia, this small lime is only 1-2 inches long. Its rind is thin, contains more seeds, is more acidic and more aromatic than the Persian limes we buy in the stores. The tree grows to 16 feet and is covered with thorns.
How did this lime make its way to Florida? They were brought over by Christopher Columbus on his second voyage in 1493. Although, the first tree was planted in Haiti and prospered, trees and seeds were brought to Florida by the Haitian and Bahamian migrants.
In the 1926 hurricane, many key lime trees were destroyed. In many cases, what we now have are Tahitian limes. But the original Key limes can still be found growing wild in the Keys, in the backyards of people’s homes.
So, this month’s recipe celebrates the Key Lime Pie by creating small, individual dessert cups in mason jars.
Recipe
You will need 8- 8 ounce (half pint) mason jars including lids and rings, 1 baking sheet and a zester.
Crust layer
2 cups graham cracker crumbs (1 and 1/3 sleeves) *
6 tablespoons granulated sugar
1/8 tsp. salt
6 tablespoons unsalted butter (melted)
Key lime pie layer
2- 14-ounce cans sweetened condensed milk
4 teaspoons fresh lime zest
1 cup lime juice (Try to use Key lime juice-bottled or fresh)
6 egg yolks
Topping
Whipped cream,homemade or store-bought
Lime wedges for garnish
Instructions
- Preheat oven to 350 degrees Fahrenheit. Set jars onto a rimmed baking sheet.
- Place graham crackers in a small plastic bag and smash the crumbs with a rolling pin until you have fine crumbs. Add the crumbs to a medium bowl along with the sugar and pinch of salt. Mix well with a fork. Drizzle melted butter into the crumb and sugar mixture and continue and mix well.
- Spoon the graham cracker crumb mixture into each of the four jars, dividing it evenly among the jars. Press very slightly into the bottom and up the sides, but do not press heavily. You want the base to be loose enough to eat with a spoon. Using a zester, zest 2 of the limes. Add the zest, along with the sweetened condensed milk, lime juice and egg yolks, to a medium bowl. Stir with a whisk until all ingredients are well-combined. Divide the mixture evenly between the jars.
- Set the jars on a baking sheet and bake until the filling no longer jiggles and is set, for about 15 minutes.
- Let jars cool at room temperature for about 30 minutes, then cover them with mason jar lids and bands and refrigerate for at least two hours, until chilled.
- When ready to serve, open the jars and top with whipped cream.
- These little dessert packs are great for picnics.
- Note: You can also substitute crushed vanilla wafers or shortbread cookies for the graham crackers for a different crust.