National Key Lime Pie Day...
Happy Key Lime Pie Day to you! Though not my favorite pie (pumpkin is and its National Day isn't until Christmas, ironically).
Here are today’s things to know about Key Lime Pie:
1. The dish is named for the small Key limes that are naturalized throughout the Florida Keys.
2. Unlike regular lime juice, Key lime juice is a pale yellow color which combined with the egg yolks results in the yellow pie filling.
3. On July 1st, 2006, both the Florida House of Representatives and the Florida Senate passed legislation selecting the “Key lime pie” as the official pie of the state of Florida.
4. It is highly likely that the first Key lime pie was created by “Aunt Sally,” the cook of William Curry, a ship salvager and Key West’s first millionaire. Many of the men on board his ships would have had access to the basic and non-perishable ingredients required for the early recipe: canned milk, limes and eggs. Interestingly, during mixing, a chemical reaction between the proteins of the egg yolks and condensed milk with the acidic lime juice occurs that causes the filling to thicken on its own without requiring baking. Early recipes for Key lime pie did not require baking the pie, relying on this reaction (called thickening) to produce the proper consistency of the filling. Today, because consuming raw eggs can be dangerous, pies of this nature are usually baked for a short time. The baking also thickens the texture more than the reaction alone.
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