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Sweet of the Week: Key Lime Pie at Fish Bar

In The Mood For A Little Key lime Pie?

Key lime pie

FishBar’s Key Lime Pie

 

 

In the epic battle between cake and pie, I whole-heartedly believe pie is superior. Let’s be real, NO ONE needs that much buttercream frosting. After a few bites, it starts to hurt my teeth and make me want to die a little. Why not just strap yourself up to a simple syrup I.V.? Pie, on the other hand, even when indulgent and rich is mercifully balanced and fairly delicate. It’s the kind of Americana dessert you can enjoy even at the end of a heavy meal. See: Thanksgiving. Or: lunch on any given day for me. Case in point: key lime pie at the apex of a meal at Fish Bar. It’s the perfect exclamatory punctuation mark at the finale of a sensational seafood smorgasbord, especially considering how tartly wonderful the version at Fish Bar is.

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Key lime pie
From Wikipedia, the free encyclopedia

Key lime pie is an American dessert made of Key lime juice, egg yolks, and sweetened condensed milk in a pie crust.[1] The traditionalConch version uses the egg whites to make a meringue topping.[2] The dish is named after the small Key limes (Citrus aurantifolia‘Swingle’) that are naturalized throughout the Florida Keys. While their thorns make them less tractable, and their thin, yellow rinds moreperishable, Key limes are more tart and aromatic than the common Persian limes seen year round in most U.S. grocery stores.

Key lime juice, unlike regular lime juice, is a pale yellow. The filling in Key lime pie is also yellow, largely due to the egg yolks.[2]

During mixing, a reaction between the condensed milk and the acidic lime juice occurs which causes the filling to thicken on its own without requiring baking. Many early recipes for Key lime pie did not require the cook to bake the pie, relying on this chemical reaction (calledthickening) to produce the proper consistency of the filling. Today, in the interest of safety due to consumption of raw eggs, pies of this nature are usually baked for a short time. The baking also thickens the texture more than the reaction alone.