Key Lime Pie and The Florida Keys Islamorada

When we moved to Florida last year ,we were stunned by the gorgeous sunshine state and it’s beautiful white sand beaches.One such breathtaking place, a must visit is Florida Keys ,home to five districts each with their own personality and attractions that
make visitors feel like they are a world away.

I will now let you enjoy the beauty of this glorious island and I am hoping over to the Classic key lime pie that I made inspired from the islands.

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Gosh how passionately I was willing to make Key lime pie. After moving to Florida my first wish was to try this popular pie and I was just waiting for the Key limes in the grocery store.
Finally the day arrived and I made the egg less key lime pie from a cookbook “Florida Cookbook” by Jeanne Voltz and she mentioned about how Florida people take this pie as their pride.

The use of eggs in the pie is mandatory but since I do not use eggs in my cooking so I used evaporated milk instead and the pie was just perfect. Nowadays people are adding green or yellow food colors with variations using gelatin and corn starch.
However traditionally it doesn’t involved baking but now people started baking the pie for a couple of minutes to make it safe to avoid harmful effects of raw eggs.

Ingredients:
For Crust
20 graham crackers
1 stick unsalted butter
2 tablespoon powdered sugar

For filling
1/2 can or 1 cup sweetened condensed milk
1/2 can or 1 cup evaporated milk
1/2 cup key lime juice from 13-15 key limes
zest of key limes

for topping
whipped cream as required

Method:
Grease an 8″ pan with butter.Preheat oven to 350 degrees F.
In a food processor add the graham crackers and pulse them a couple of times to make a fine powder.Alternatively put them in zip lock bag and crush with rolling pin.
Transfer the crumbs in a bowl.Add powdered sugar and melted butter.Mix well until combined.
Pour the crumbs mixture into the pie pan and press them gently from all sides and bottom.
Bake it in the preheated oven for 10 minutes.Remove from the oven and let it cool.

In a mixing bowl add condensed milk and evaporated milk.Whisk to combine.Add the lime zest.
Pour the filling into the cooled pie crust and bake it in the preheated oven for 12 to 15 minutes or until filling is set.
Remove from oven let it cool.Place the pie in refrigerator for 1 to 3 hours.
Remove from refrigerator.Top with whipped cream.Garnish with more lime zest .

Slice and enjoy.

Serve 6 Cooking time-1 hour

Disclosure.This is a sponsored post by Florida Keys and Key West provided by Honest Cooking.

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Best regards,