What could be lime-ier than Key Lime Pie?
Our friend's Jim & Chris brought this gorgeous pie for dinner Sunday night, along with an abundance of other goodies: chicken salad in tomatoes, fresh corn on the cob, sausage stuffed tortellini in marinara sauce, tossed salad, bread sticks ... Oh! and a bottle of wine (I'm recovering from a total knee replacement).
Most limes we're familiar with here in the US are actually Persian limes - dark green fruits about the size of a small lemon. Key limes are distinctly different: they're small, paler in color, and yellowish-green where their larger relatives are deep, dark green.
The shade of Key lime pie is another step paler and another step yellower still. It's the color produced by mixing the juice of Key limes with egg yolks, sweetened condensed milk and grated lime peel, then frothing and cooling the whole concoction. What you end up with is a wonderful dessert that's pale, pale green, almost white, with just a hint of yellow.
rate
email
print
link to this page
Comments: 10