Lime Pie

Haitian Lime Pie Recipe - Delicious and Refreshing Dessert

Region / culture: Haiti | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 8

Introduction

Lime pie is a refreshing and tangy dessert that is perfect for any occasion. The combination of zesty lime juice and sweet sugar creates a deliciously unique flavor that is sure to please your taste buds. This recipe is easy to make and is sure to impress your family and friends.

History

Lime pie, also known as key lime pie, originated in the Florida Keys in the early 20th century. The pie is made with key limes, which are smaller and more tart than regular limes. The pie became popular in the United States in the 1950s and has since become a classic dessert enjoyed by many.

Ingredients

1 tbsp unflavored gelatin
0.13 tsp salt
0.25 cup cold water
2-3 tsp grated lime peel
4 eggs, separated
1 cup sugar, divided
1 baked, 9-inch pie shell
0.33 cup lime juice
0.5 cup whipped heavy cream
green food coloring

How to prepare

Soften the gelatin in cold water.
Beat the egg yolks, then add 0.5 cup of sugar, lime juice, and salt.
Cook the mixture over hot water, stirring constantly, until thickened.
Add lime peel and gelatin, and continue stirring until the gelatin is dissolved.
Add food coloring to tint the mixture a soft pale green, and allow it to cool.
Beat the egg whites until stiff, gradually adding the remaining sugar.
Fold the beaten egg whites into the lime mixture.
Pour the mixture into a pie shell and chill until firm.
Garnish with whipped cream or meringue.

Variations

Use graham cracker crust instead of a traditional pie shell for a different texture.
Add a splash of tequila to the filling for a margarita-inspired twist.

Cooking Tips & Tricks

Make sure to beat the egg whites until stiff peaks form for a light and fluffy pie.

- Be careful not to overmix the filling, as this can cause the pie to become dense.

- Chill the pie for at least 4 hours before serving to allow the flavors to meld together.

Serving Suggestions

Serve the lime pie chilled with a dollop of whipped cream on top for a creamy and refreshing dessert.

Cooking Techniques

Beating the egg whites until stiff peaks form is crucial for a light and airy pie.

- Cooking the filling over hot water helps to thicken it without curdling the eggs.

Ingredient Substitutions

You can use regular limes instead of key limes if they are not available.

- Substitute agar agar for gelatin for a vegetarian-friendly option.

Make Ahead Tips

You can make the pie a day in advance and store it in the refrigerator until ready to serve.

Presentation Ideas

Garnish the pie with lime slices and mint leaves for a beautiful presentation. - Serve the pie on a decorative platter for a special touch.

Pairing Recommendations

Pair the lime pie with a glass of sparkling water or a margarita for a refreshing combination.

Storage and Reheating Instructions

Store any leftover pie in the refrigerator for up to 3 days.

- To reheat, let the pie come to room temperature before serving.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 35g

- Dietary Fiber: 0.5g

- Sugars: 26g

Fats

- Total Fat: 9g

- Saturated Fat: 4g

- Trans Fat: 0g

Proteins

- Protein: 4g

Vitamins and minerals

Vitamin C: 10mg

- Calcium: 40mg

- Iron: 1mg

Alergens

Contains eggs and dairy

Summary

This lime pie is a delicious dessert that is relatively low in calories and fat. It is a good source of carbohydrates and protein, making it a satisfying treat.

Summary

Lime pie is a delicious and refreshing dessert that is perfect for any occasion. This recipe is easy to make and is sure to impress your family and friends with its tangy and sweet flavor. Enjoy a slice of this zesty pie with a dollop of whipped cream for a delightful treat.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a hot summer day, and I was visiting my friend Maria's house. As soon as I walked into her kitchen, the tangy scent of lime hit my nostrils, and I knew I had to find out what she was making.

Maria was standing at the counter, her hands moving swiftly as she squeezed fresh limes and mixed the juice with creamy condensed milk. I watched in awe as she poured the mixture into a graham cracker crust and popped it into the oven. The sweet aroma of the pie baking filled the air, and I could hardly contain my excitement.

As soon as the pie was done, Maria sliced it and handed me a piece. The first bite was like a burst of sunshine on my tongue - the tartness of the lime perfectly balanced by the sweet, buttery crust. I knew right then and there that I had to learn how to make this pie.

Maria laughed when I asked her for the recipe, telling me that it was a family secret passed down from her grandmother. But she graciously agreed to teach me how to make it, and we spent the afternoon baking together, swapping stories and laughter as we worked.

From that day on, I was hooked. I made Lime Pie for every gathering, every potluck, every dinner party. It became my signature dish, the one everyone asked for when they came over. And each time I made it, I thought of Maria and that hot summer day when I first fell in love with the recipe.

But as much as I loved making Lime Pie, I knew there was still so much to learn. So I set out on a mission to gather as many recipes as I could, from as many different sources as possible. I scoured cookbooks, asked friends and family for their favorite dishes, and even took cooking classes to expand my repertoire.

One day, I stumbled upon a recipe for Lime Pie that was completely different from Maria's. This one called for a meringue topping instead of a baked crust, and it used fresh lime zest for an extra punch of flavor. I was intrigued, and I knew I had to try it.

I followed the recipe to the letter, carefully folding in the whipped egg whites and delicately sprinkling the lime zest over the top. When I pulled the pie out of the oven, it was a thing of beauty - light and airy, with a golden brown meringue that glistened in the sunlight.

I took a bite, and my taste buds sang with delight. This was a whole new level of Lime Pie, a different but equally delicious interpretation of the classic recipe. And I realized then that there were endless possibilities when it came to cooking, that there were always new techniques to learn and flavors to explore.

Over the years, I've continued to experiment with different recipes, adding my own twists and tweaks to each one. I've combined Maria's original recipe with the meringue-topped version, creating a hybrid Lime Pie that has become a family favorite. I've added a splash of coconut milk for a tropical twist, and a sprinkle of sea salt for a savory kick.

But no matter how many variations I try, I always come back to that first recipe that Maria taught me. It's the one that started it all, the one that ignited my passion for cooking and inspired me to keep learning and growing in the kitchen.

And so, every time I make Lime Pie, I think of Maria and that hot summer day when I first saw the recipe. I think of all the people and places that have shaped my culinary journey, and I feel grateful for the gift of cooking that has brought so much joy and flavor into my life. And as I take a bite of that tangy, sweet pie, I savor the memories and the love that went into creating it - a true taste of the past and present, all rolled into one delicious bite.