Somehow, a pie with a teaspoon of lime peel in it, no matter how finely grated, seems counterintuitive. Why would anyone devise a recipe like that?
It seems the first key lime pie was created in the 1850s. Back in those days, there were very few cows on the Florida Keys. The advent of sweet condensed milk in 1856 was a real boon to the residents of the Keys.
It seemed a natural reaction to combine the new product with the limes into a pie. While key lime pies have graham cracker crusts now, originally they had a pastry crust.
If a key lime is tinted green, beware. It’s likely not genuine. The recipe below, however, is.
- 1 prepared 9-inch (6 ounce) graham cracker crust
- 1 can (14 ounce) Carnation® Sweetened Condensed Milk
- ½ cup (about 3 medium limes) fresh lime juice
- 1 teaspoon grated lime peel
- 2 cups frozen whipped topping, thawed
- lime slices (optional)
- Beat sweetened condensed milk and lime juice in small mixer, until combined.
- Stir in lime peel.
- Pour into crust; spread, then add whipped topping.
- Refrigerate for 2 hours or until set.
- Garnish with lime slices (optional).