In the beginning Key Lime Pies were made by combining key limes, a pastry crust, and sweetened condensed milk. Ask anyone who was around in the late 1800's and they will tell you this. With the invention of the graham cracker crust in the early 1900's Key Lime Pies were further thrust into confusion, now questioning their makeup. Were authentic pies to be made with a pastry crust or graham cracker one? Were they selling out if they preferred a cracker bed? Did they not look good enough nestled in pastry dough? As if the crust debate wasn't enough meringue and whipped cream got involved, both vying for the top of the pie, further confusing the pie. It is safe to say that the Key Lime Pie's confidence was waning.
Things continued to get worse for the pie. In 1965 Florida State Representative Bernie Papy Jr. tried to empower the pie's sense of self by making it illegal to sell Key Lime Pies made with Persian limes. Under Rep. Papy's legislation guilty parties would have to pay $100 restitution for false advertising (Florida loves their restitution). The bill was rejected by the Florida State Legislative Branch. Key Lime Pies reached a new low. With no idea where they came from or what they were supposed to be, no one would have faulted the pie if it had just ended it there.
In a wonderful display of perseverance, the pie picked itself up off the tin canvas and continued to fight. The pie slowly gained a foothold amongst officials in the Florida State Legislature. This group of officials suggested that the Key Lime Pie should be the state pie of Florida. Pecan Pie supporters disagreed. The two pies squared off in an epic battle that raged for many years. Both pies were stubborn and refused to quit. Exhausted and overwhelmed the Pecan Pie ceded the nomination in July of 2006. Key Lime was officially named the state pie of Florida. With this harrowing victory the Key Lime Pie did an about face and began exuding confidence, strong self-awareness, and charm. And that's what I see now, as I am about to take a bite.
-1 cup sugar
-½ c key lime juice (about 15 Key Limes)
-Dash of salt
-½ c. unsalted butter
-Graham cracker crust
1. Combine the eggs, sugar, key lime juice, and salt in the top of a double boiler; bring water to a boil.
2. Reduce the heat to low; cook whisking constantly, until thickened.
3. Add butter; cook and whisk until butter melts and mixture thickens.
4. Bake at 300 degrees for 20 minutes or until set; cool. Cover and chill at least 4 hours.
5. Put a layer of whipped cream on top of the key lime pie. Place blueberries on top.
The pie was a mixture of tart (key lime) and sweet (the blueberries). I thoroughly enjoyed it (and I do mean I because I didn't share it with anyone else). By the way, the information about Key Lime Pie came from this site.
As this pie made my taste buds tingle and dance, so too do these songs. I will see Lykke Li at Lollapalooza this weekend. I will not see the Woodhands because they will be elsewhere.