Thanks for watching Everyone! As always the recipes are in the description box. *So... Key Lime Pie. Going way out on a limb until people bring dated proof, but the 1935 Mack’s Place Key Lime Pie, is probably as close to original as we're going to get.*
Excellent video Glen. For the "third pie" you mentioned using only half the sugar. Did you use the remaining half in the meringue or not use it at all?
My family (Ohio & California) & I have always said 'sweetened condensed milk', BUT you're right. All condensed milk is sweetened and it's not necessary to say that it's sweetened. It's only recently that I've noticed people in Canada, like you, & the UK say 'condensed milk' & wondered why my family says it the other way. Odd. :)
I thought I might have an answer on my bookshelf. My mother was always fascinated by the origins of recipes, and I have her copy of "The United States Regional Cookbook," edited by Ruth Berolzheimer and published in 1937. The book is very much an historical look at food. Its lime pie is called "Florida Persian Lime Pie" and it seems to be the one without condensed milk that you preferred. It contains: 4 eggs, 1 large Persian lime or 11/2 small ones, grated rind of 1 lime, 1 cup sugar, 1 tablespoon flour and 1/4 teaspoon salt. It was to be baked in a pastry shell. The recipe also says that "The first settlers of the Florida Keys found the small key limes growing in the rocky coral soil and used them. The present Persian lime grown now in Florida is comparatively new. The first Persian lime grove to be planted for commercial purposes was started in 1927 just south of Miami. I so enjoy your videos. Frederica Scobey, Minneapolis
My great grandma passed down a key lime pie recipe, just called lime pie that uses the same double boiler method you used. You’re the only channel ive seen that use that method. She has wrriten down to double boil for 20 minutes . Awesome stuff !
Chris I’ve never had a Keylime pie with meringue. My mother’s favorite pie was Keylime pie double boiler method. I have to agree I really love it too , however I have no idea what the other recipes taste like.....so I guess I’m kind of biased, LOL!
Three is the magic number! Two to eat and one to give away, would quickly turn into 3 to eat and I'll make one to give away later... which I'll probably eat too.
As a chef I've never put much stock it romanticized origins of recipes. 18 years ago I married my wife who's from Costa Rica and we moved there from the states and opened a restaurant. My mother-in-law made a lime pie exactly like the Mack's lime pie however she baked her pie in a water bath...it was the best lime pie I had ever eaten and I've eaten alot of lime pies as it my personal favorite. When asked about the recipe she said it was handed down from her mother (needless to say we put it on the menu). According to her story her mother had read in the paper another pie recipe where the meringue was incorporated into the base and baked, but she didn't like way the pie looked and baked it in a water bath which she like better. She was not sure what the original pie recipe was but her mother had baked the pie that way and that's the way she made it. I don't know the year and neither did my mother-in-law, but I know it may favorite and that it was the number one selling dessert at out restaurant. Thanks so much for doing a deep dive into the recipe and history its one hell of a pie!
American's Test kitchen did a blind taste test that found “... that tasters could not tell the difference between pies made with regular supermarket limes (called Persian limes) and true “key” limes.”" Would be interesting to see you and Jules do a blind taste test and see if waiting for the key limes actually makes a difference! EDIT: Just saw the ending! Great minds think alike! Looking forward to the results.
I'll admit it wasnt a blind taste test but i did try making key lime pies by following the old recipe (which called for bottled lime juice), I tried it with regular supermarket limes, and with key limes and everyone preferred the key lime even though they were otherwise identical.
If you grew up in Florida (like I did) you can tell the difference between key lime and lemon pie with food colouring. I’ve sent many pies back that were simply lemon pie in disguise. If only the Green Turtle Inn restaurant in the Keys was still around …best pie ever.
I was wondering what a KEFFIR LIME pie would taste like, since it's got such a distinct flavor; unfortunately, those limes are more known for their leaves, as their pulp is very dry & seedy.
Hailing from nowhere near Florida so take this with a grain of salt, I heard the key lime pie recipe was developed during the depression because they had a very difficult time getting fresh dairy on the island, which is also why true key lime pie never has whipped cream topping, only merengue. As an aside from a house nerd, I looked up 313 William Street in Key West on Zillow, and OMG, Mrs. McClanahan must have been well-to-do! It’s a huge Queen Anne style house with a double decker wraparound porch and guest cottage, surrounded by lush palm tree landscaping. Anyone interested in moving to Key West, it’s for sale for a mere $3,850,000!
StirlingVideoLounge Inquisitor never mentioned being white was a bad thing. Inquisitor literally just mentioned that the southerners were white and you immediately thought “that must be racist”
I say eagle brand so people dont buy evaporated milk instead... also I find it strange that the pie recipe was right next to an article about prisoners murdering eachother and that they list the womans address as well lol
Dear Glen and friends cooking, My parents vacationed in the Florida keys, for 3 months every year from around 1975 to the late 1980's. They swear up and down to me that the best Key Lime Pies were green color. Even stating that there was a old warehouse/bakery, that they would go to (possibly on Key West itself) and get the pies where they were made on the actual islands. We took them down for a vacation down there in 2019 and finding someone making a green key lime pie from Islamorado on down to Key west that they wanted was like pulling hens teeth. We tested out many a key lime pie across the islands (all were delicious of course) but my parents were legitimately blown away that they had not gotten their beloved green pies sadly. I guess it became common place back in the day to food dye the pies back then because I started researching it just as you have with the original key lime pie recipe. Apparently in the 1940's greening a lemon or lime pie in florida became fairly popular and by the late 1950's early 1960's became common place at restaurants on the Keys. Matches up with my parents story pretty much made me far less aggravated since they insisted the pies were ALWAYS green! Figured id just mention this for posterity for someone else searching down the history of key lime pie's and such.
I had a similar experience on my honeymoon in 1973 in Florida. The Key Lime pie was a lovely shade of green with meringue on top. I even found a jello mix for Key Lime pie at the grocery store that you cooked on the stove. It also made a beautiful green pie with meringue.
People have their preference of green or yellow key lime pies, but the green ones are just lemon meringue with lime and green food coloring served by highway diners to tourists because they were cheap to make. That doesn't make it not a tasty pie, but it's not to be confused with what Glen is doing here.
Key limes don't make green juice. Any time you see a green pie it's probably made with Persian limes and not key limes. So it's considered a bad sign/inauthentic.
Both Persian and Key Limes produce a yellow-ish juice. Neither mixed with condensed milk creates a green key lime pie. I don't think the color should matter, so long as you think it tastes good and it is reasonably priced.
Was re-watching this video when something occurred to me; being a fairly traditional southern cook for about 52 years now, and knowing how we work when we don't have a particular item on hand when in the midst of making a certain dish, I think I have an idea how the whole 'lime pie' thing came about. Most likely, a cook, (southern or not doesn't really matter), in the midst of making a usual lemon pie, realizing all she had were limes available to her, simply substituted the limes for the lemons. Probably a good thing it wasn't grapefruits! 😏
I can't find the history of it online anywhere, but is it possible that the sour orange pie came about prior to any of these, and that is what turned into key lime pie? I'm asking because that seems to be a strictly Florida recipe that people don't talk about much.
when living in Fla. in the 70 s i was given a slice of key lime pie that i was told that it was the original key lime pie and judging by looks alone it appears to be pie number 3 with out meringue. It was very lime forward as i recall . At the time i was surprised because it did not look anything like i expected. i was very young and as i recall did not care much for it with the first bite due to the intense flaavor of the lime, by the time i finished the slice i really did like it and have been looking for the recipe for a long time so tyvm
Same. Number 3 is the recipe my mother got when we lived in Florida in the early 1960s and was said to be the original. Somewhat sweet, and with a clean, clear, taste of lime
I remember having Key Lime Pie, on one of the keys, in the late 1969 and it looked like #3. I remember it because, when back in New England, I was offered Key Lime Pie which was more like numbers 1 or 2 and wonder what the heck it was.
Florida native here. This video did a fine job of covering the types of pies many people make, many restaurants and even pie companies will serve. But the best is with gelatin or corn starch as thickener with no eggs or meringue mixed into lime mixture. And it is chilled, not baked. This gives the most intense flavor of the tart variety of lime known as the Key Lime. Graham cracker crust and meringue on top is ideal.
@@inquisitor4635 Fellow Florida native....agree 100%. My family has been in Florida for over 150 years and my grandmother (born in 1894 in Ft Ogden, FL) never used dairy in her pie. She used corn starch as the thickener to the lime juice, egg yokes, and sugar "filling" in a graham cracker crust. With the egg whites and some sugar for the meringue. I still dream of those brown drop-lets of sugar that caramelized on the top of the meringue...it was heaven!
Another agreement here. My first Key Lime pie was in 1965 on a visit to Florida. It was a fabulous #3 (mom made a great lemon meringue pie) but as a fledgling cook I was unable to find any recipe that didn't have condensed milk and they never tasted right.
I had an avocado and chocolate tart. The slices of avocado and squares of dark chocolate were alternately layered in a pre-baked pie crust, and then it was put back in the oven just until they started to melt into each other. It was delicious!
Andrew Kasper it’s either condensed or evaporated. You don’t need to say sweetened because it’s implied. My husband once picked up condensed milk when I need evaporated milk for biscuits and gravy so he might say it matters, though! 😂
I'm not sure it goes as far as a legal definition, but since there's a few brands that dominate the global market its the standard virtually everywhere. If something is sold as "condensed milk" it's always sweetened, but if it's "evaporated milk" it's not. Condensed milk was developed more as a topping or food ingreident whereas evaporated milk was developed as a way to make canned shelf stable milk that could either be drunk directly as a "fortified food", used in foods where you;d use milk, or watered down and consumed like regular milk.
I always say sweetened condensed milk. I've been on food websites for many years, and if you say condensed milk, you'll get a ton of questions about whether it's sweetened condensed or evaporated. I just think it's more concise to include the sweetened. Now I can't wait to make the one with the meringue folded in!
I have actually made an atypical key-lime pie like the one you are considering the 3rd pie and it was quite lovely. I FEEL like I got that recipe from the late-great Gourmet Magazine circa 2004? I made it for a pie contest and lost and I decided that the judges were idiots. Great episode.
I have been watching this channel occasionally for some time, but nowadays have been watching it more often. Really like the history and documentation parts of the videos. Keep up the good work!
I tried several recipes and the one my family and I like best is one made with Greek yogurt. I'm sure it's not 'authentic', etc. but it's the best lime pie in our opinion. It's still very easy to make too.
I just made the mack's place pie. Sooo fricken delish......winnerwinner chicken dinner. Omg. So delish. Thank you. For the recipe. My egg whites did not peak. So decided to still go for it. And it turned out still. Next time I'm take it slow when making this. Thank you again. Love your vids. Be safe from Vancouver.
Just made it as well... twice. First time I made the meringue too stiff. Turned out like lime mousse. Still tasted incredible. Working on second batch now with much softer meringue. Hope it comes out a little more dense.
@@RonJohn63 That's why we have "condensed" and "evaporated". "Condensed" is always sweeten and "evaporated" isn't. You will not see a "sweetened evaporated milk". but "evaporated" is not sweetened.
@@arthas640 Both in Indiana as far as I can remember. I was always familiar with having to differentiate when following recipes while living there. Somewhat ironically pertaining to this video, I now live in south Florida...
My Key Lime story, since we helped create Florida and were some of the first self-made millionaires in Florida: History of Key Lime Pie: As to who made the first key lime pie, no one really knows for sure as it has never been documented. 1800s - William Curry (1821-1896), a ship salvager and Florida’s first self-made millionaire (commonly referred to as rich Bill), had a cook that was simply know as Aunt Sally. It was Aunt Sally who created the pie in the late 1800s. Some historians think that Aunt Sally didn’t create the Key Lime Pie, but probably perfected a delicacy that was the creation of area fishermen. William Curry built a lavish mansion for his family in 1855 that still is being used today as the Curry Mansion Inn. I do not know if this story is true, but it is widely repeated. One theory is that Aunt Sally already knew how to make a lemon ice box pie which also uses sweetened, condensed milk and egg yolks. But instead of lemons, she used the readily available local key limes. Sponge Fishermen: Another theory on who first made Key Lime Pie is that sponge fishermen around Key West used to stay at sea for quite a while. Sponge fishing was a booming new business in South Florida but the margins were slim so the rations were meager on his boat - some sugar, eggs, canned milk, soda crackers, some nuts, and citrus fruit. Word spread quickly among the fisherman and the cool tart pie became a staple on those fishing trips. One of these men, maybe even the one who made that inaugural pie, shared the recipe with some woman folk. Perhaps he shared it with Aunt Sally! 1930s - It was not until the 1930s that the first recipes were written down. Until then everyone just knew how to make the pie. No fresh milk, no refrigeration, and no ice was available in the Keys until the arrival of tank trucks with the opening of the Overseas Highway in 1930. Because of this lack of milk, local cooks had to rely on canned sweetened condensed milk, which was invented in 1856 by Gail Borden. Key lime may be the star ingredient of the key lime pie, but it is the sweetened condensed milk that makes it so smooth and delicious. Key limes are the pink flamingos of Florida food, and they are a celebrated part of local color. The key lime tree, which is native to Malaysia, probably first arrived in the Florida Keys in the 1500s with the Spanish. Key limes look like confused lemons, as they are smaller than a golf ball with yellow-green skin that is sometimes splotched with brown. They are also know as Mexican or West Indian limes. When a hurricane in 1926 wiped out the key lime plantations in South Florida, growers replanted with Persian limes, which are easier to pick and to transport. Today the key lime is almost a phantom and any remaining trees are only found in back yards and their fruit never leave the Florida Keys. Key limes are also grown for commercial use in the Miami area. 1965 - Florida State Representative Bernie Papy, Jr. introduced legislation calling for a $100 fine to be levied against anyone advertising key lime pie that is not made with key limes. This bill did not pass. In 1994 - The Florida State Legislature officially recognized Key Lime Pie as an important symbol of Florida. The road to becoming the official state pie, was not an easy one. Since the 1980s, North Florida lawmakers have debated that a pie made of pecans, grown in Florida, would better reflect the state’s history. House Bill 453 and Senate Bill 676 of the Florida Legislature’s Regular 2006 Session made the Key Lime Pie the official Florida state pie as of July 1, 2006. Sources: Bahama Currys. The Curry Family of Monroe County, Florida. The Remarkable History of the Key Lime Pie, by Scott Hutcheson SB 676 - Official State Pie/Key Lime.
I love how glen always does his research & informs us of the origins & the history behind the recipes. Cracking channel mate, really enjoy your content. Keep it up 👍🏽
i might have to try that, i like my desserts either tart or savory rather than sweet and avacado has a high fat content so it's very savory and I imagine it'd make for a savory dessert.
I made mack's place key lime pie this weekend and it was wonderful, I will make it again. My granddaughter was here and I showed her how to make a double boiler with a pan, and bowl. I also let her make the meringue, how to fold it into the egg yolk mixture, and how to fill the pie crust without making to big of a mess. U hope she remembers things like this when she grows up. Thank you for the recipe Glen.
Excellent segment, as always. Thank you! The popularity of these types of pies in the period between the world wars has to do with another exciting "new" change in culinary tools of the time; the availability of relatively inexpensive electric (or other mechanical) refrigeration. Look through the plethora of refrigerator manufactures' cookbooks from the same period. None is complete without a citrus juice pie recipes very similar to two of your lime pies. A substantial offering of these period recipes relied on condensed milk to make them simple and fool proof using the lower temps available with an electric refrigerator, even in warmer climates. Translucent starch and water (and sometimes egg yolk) pies can be touchy for the inexperienced cook. Also remember, there was very little air conditioning at that time so indoor temps were well above what we would endure today. Your favorite pie would not rely the lower cold of the electric refrigerator to keep set and thus it would have been fine even with lesser refrigeration using solely ice.
Just to add more confusion to the Eagle Brand pies -- When I make one, I also put in a block of softened cream cheese blended with the juice of choice and the Eagle Brand. Yummy
I just made my grandmother's key lime pie recipe for the first time yesterday. No condensed milk, thickened in double boiler, egg whites folded in, 4 eggs, unflavored gelatin, fresh lime juice & zest, not baked.
11:48 I kind of love old news papers and magazines, you could sometimes order the oddest things off them. Like here they're advertising pet "Easter" bunnies, groceries, and cigarettes next to a recipe for pies. I remember finding an old newspaper as a kid (late 90s/early 2000s but the paper was decades old) where they were advertising exotic pets like llamas, monkeys, snakes, and even chimps and my dad remembered see ads for a pet lion or cheetah in the late 50s/early 60s and around the same time a local pet store ran an ad for awhile for an exotic animal business that rented exotic animals for events, so they had a trained chimp they'd dress up for grand openings. My dad saw the chimp, and as you'd expect it pelted someone with poop, and my grandma remembers her kids trying to get her to take them to some grand opening that had a gorilla in a cage (all of these were rented through the aforementioned exotic animal company)
Here in New Zealand, condensed milk always has 'sweetened' in the name, but we just refer to it as condensed milk, since the 'sweetened' is assumed. Nestlé's 'Highlander' brand is probably our most popular. Interestingly, the cans used to be 400 grams, but somewhere while I was growing up it went down to 397 grams.
Same here in the Mid-Atlantic USA. It says sweetened on the label, but we just call it condensed milk. Either Borden (Eagle) or Carnation are the major brands. I've known a few people who told me their parents or grandparents from Caribbean islands (Puerto Rico, Dominican Republic) always used sweetened condensed milk in their coffee.
THANK YOU SO MUCH FOR THIS! Lime pie is my all time favorite. I'm SO glad you finally did this! Avocado Pie!? Please for the love of sumo, do a video for Avocado Pie!
Is there a recipe for lime pie in pulitzer prize winning author Marjorie Rawlings cookbook "cross creek"? the book was published in 1942 but Marjorie started collecting recipes when she moved to Florida in 1920. I do not have a copy to check.
When I was growing up in the 50’s, the pie without meringue was one of my mom’s specialities that she brought to church suppers and so forth. Sometimes she made it with lemon, which was also wonderful. I’m pretty sure she submitted it to at least one church cookbook, but my daughter now has my cookbook collection, so I can’t check. This was in rural Iowa.
His recipe calls for a "pastry shell," but it looks as if he's using a graham cracker crust in the video. Which did your Mom use? If a pastry shell, was it pre-baked?
The 1936 recipe compares Lime Pies to Lemon and Orange Pies; this maybe implies that Lemon Pies already existed and were a known thing (from the Bordon cookbook perhaps) and Lime Pies are a new (at the time) variation on them.
I'm from the U.S. and have never seen or heard of key lime pie with meringue. Most I have seen have whipped cream added when serving with added lime zest on top.
In OH on the edge of Appalachia: sweetened condensed milk even though we know all condensed milk is sweetened. Evaporated milk is not sweetened and always has vitamin D added.
Wow Glen thanks for the walk down memory lane. I'm Miami born and raised (1961) and grew up eating my mother's tremendous Key Lime pies. Simply key lime juice condensed milk and egg yolks. She made the most beautiful meringue I've ever seen, beautiful curly ques and valleys. Tender hand formed graham cracker crust. It had 1 drop of green food coloring because true key limes are yellow and to remind people its key lime. It was served vey cold almost frozen because it was so bracinly tart. I looked up her recipe card and lo and behold, attached were two other recipes for key lime pie. One a Florida post card, the other an article from the Miami Herald from 1975 referencing Fern Inn in Islamorada .But all were essentially the same. I guess my late mom knew it was a controversial thing too!!! ISouth Florida/ Keys version of Canadian Buter Tart !!
In the South, I grew up on lemon ice box pie which is the same as your key lime pie (juice, egg yolks and condensed milk blended and poured into GC crust and then topped with beattened egg whites) except lemon juice is used. These were served at every major group or family dinner social.
Loved this segment! Thanks for the history lesson! Key Lime pie is my all-time favorite pie! As a Floridian, we do love this pie, it's served in almost every restaurant. Fun fact: On July 1, 2006, the Florida House of Representatives and the Florida Senate both passed legislation {HB 453} and {SB 676} selecting "Key lime pie" as the official pie of the state of Florida.
i've heard they label it that way both to clarify, but also for accuracy. evaporate milk is technically condensed through the evaporation process but it isnt sweetened, whereas condensed milk is sweetened.
at 0:19 you appear to open sweeten condensed milk and throw away the top WITHOUT LICKING THE DELICIOUS GOODNESS OFF!!! Is something wrong? Is this some subtle emergency signal? Are you being held against your will? By the way: growing up in Texas we always called it "Eagle Brand Milk" ... no reference to sweetened or condensed. Maybe that's just my family, though.
Same here! I don't actually hate meringue. I hate when I order pie with meringue on it (lemon, lime, orange, etc) and all it is is meringue. Come on people it's LEMON meringue pie, not MERINGUE lemon pie!
I say "sweetened condensed milk" but you're right. There's no such thing as an unsweetened condensed milk. My gut feeling is that it was to distinguish it from evaporated milk, which some might consider to be condensed.
Total disclaimer: I grew up in South Florida and have never been to the Keys. That said, the things I look for in a key lime pie are: 1. Use key limes 2. NO GREEN FOOD COLORING Aside from those two items, everybody had their own authentic, genuine, official recipe. lol I ate them all.
Anyone ever hear of curry powder sprinkled ever so lightly on top of key lime pie as an ingredient? I know it sounds weird but my friends family recipe has this. And it actually adds a depth to the flavor of the pie believe it or not. You’d have to try it for yourself to experience it. I did and was pleasantly surprised.
Love key lime pie!! Just made one for my son's birthday! (His request) I will definitely be trying the method I have never seen before with the whites folded into the lime mixture. Interesting. I actually have a bag of key limes so will be doing it soon. Surprisingly though, none of these recipes called for any lime zest! Thank you for doing this!! 3x!!
Glen first I like to say I have done nothing but love your channel ever since found you when the youtube gods decided to promote your Coke syrup experiments. There is two minor gripes that as a native to South Florida I have to point out. 1. The key lime aka west Indian lime aka mexican lime was and is still native to SE Asia. But as a citrus lover, there is a difference. It is the same plant but the environment makes the difference. Similar taste profiles as again same plant but you If I transported grapes from France to Napa valley you could not call them the same. Soil conditions and environment alter the taste. But I will admit it a bit nit picky of me. 2. It is not a lemon meringue pie you dont dump all that meringue on it! Meringue goes into a piping bag and little dollops of mergingue on the outter edge optional candied key lime twist in the middle . No it does not change the taste it is the look of a key lime pie natives do not cover the full pie.
Traditional homemade key lime pie from before it was commercialized and sold in grocery stores and pie shops has a giant mountain of meringue on top, thicker than the yellow part and browned on top
@@RonJohn63 But evaporated milk is not the same as condensed milk in the UK (and I suspect Australia). As someone mentioned in another comment, evaporated milk is just a long life tinned milk for using instead of fresh, although by the nature of it's manufacture it is naturally a bit sweeter than fresh!
Some more florida food history that is intersting is the honeybell tangelo, my absolute favorite citrus. If youve not had any, i DEFINITELY DEFINITELY recommend you try them. The absolute best citrus ive ever had in my life. As someone who worked at a produce stand in orlando for several years and trying things from all around the world, they are amazing and a citrus that cannot be beat for their taste.
Yes! And the Honeybell season is short and they're hard to find...but they are the best! I'm pushing 70 now, but I'm thinking there were small orchards somewhere north of Miami but not too far north...
I wonder if the reason your mix over double boiler didn't thicken as much as you expected was because you reserve 1/2 of your sugar for the merengue. When making jellies and preserves thickening is partially achieved by the higher amount of sugar... lower sugar recipes utilize a different preparation for thickening. Maybe don't divide the sugar in your next attempt.
I grew up on the east coast of the US and now live on the west coast - we've always called it Sweetened Condensed Milk. Which is probably for the better, since many people here seem to get confused between "condensed milk" and "evaporated milk." My grandfather (who fought in WWI) liked evap milk in his coffee - I imagine it was a holdover from war-time rationing. It's a little thicker, richer, and very slightly sweeter than regular milk, but it does have that "cooked" taste and that slight golden color. In their fridge there was always a little can of Carnation evap with two holes punched in the top and covered with a piece of plastic wrap secured with a rubber band. And because I like to add booze to all kind of things, I will often splash a little tequila into a lime or lemon pie. The ones made with sweetened condensed milk we usually called "ice box pies," I think because some recipes called for them to be chilled without being baked. But since there are raw eggs in there, I prefer to bake them before they go into the ice box.
Mrs Beetons (English cooking book, published in 1861) talks about a lemon meringue flan using the cornflour/lemon mixture. We started using the condensed milk method in the 1950's as it was easier to make. Condensed milk here automatically means sweetened. Evaporated milk is a different product, produced by a different method and is not sweetened. Lemon meringue tart/flan is by no means an American invention. Key lime pie is just a version of this using a different citrus. Thank you for your programme. It was interesting to see the 3 different ways you made them.
This is correct. A corn starch or gelatin mixture with no eggs or meringue mixed in. And the pie was usually chilled and not baked. Best way to experience the key lime flavor.
I'll have to ask my mom about her recipe for Key Lime Pie. It doesn't look like any of the pies you made. It is tart, and limey. However she uses lime zest in the pie and on top There is no meringue.
my family makes this alot and we almost never do the meringue. We either do a whipped cream topping, miracle whip topping, graham cracker crumb topping, or no topping.
I've never seen key lime pie with meringue either. It looks interesting. I love a good meringue on a lemon meringue pie. I imagine it will be the same of a key lime pie.
The number one thing about key lime pie is that you have to have limes available first. So it strengthens the likelihood that it originated in Florida or at least the south. Much the same way that Rum is made in the Carribbean because that's where the sugar cane was grown.
Wow Glenn, you can read my mind. Just yesterday I bought all the stuff to make a key lime pie for the very first time! Never made it before , you are right on time!
My wife makes it as a double recipe with 3 whole eggs total, bakes it at a lower temp (325) for longer (30 minutes or so) and uses whipped cream for the topping. It tastes way better the next day after being in the fridge. The lower temperature and higher volume makes it caramelize.
Interesting video! I have looked at several key lime pie recipes lately and all of them called some varying amount of lime zest in the filling. One used meringue, but most omitted it and called for topping with whipped cream with optional garnish of more lime zest or lime slices. I will have to try your winner because I an a big fan of this dessert ever since our first visit to the “Conch Republic” in 1996. Some that I had there seemed to have some cream cheese in them, putting them somewhere between a pie and a cheesecake. Oddly, I cannot find any recipes that call for cream cheese.
I went to Key West on vacation last summer and had 3 or 4 different Key Lime pies. None of them had meringue on the top or were that that browned on the top. They all looked more like cheesecake with a slight green tint.
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Thanks for watching Everyone! As always the recipes are in the description box. *So... Key Lime Pie. Going way out on a limb until people bring dated proof, but the 1935 Mack’s Place Key Lime Pie, is probably as close to original as we're going to get.*
Best pie ever 👌 thanks 🙏🌹🌿❤️
You need to publish your four pie showdown on March 14: "Pi Day", (3/14).
Excellent video Glen. For the "third pie" you mentioned using only half the sugar. Did you use the remaining half in the meringue or not use it at all?
@@kevingodsave8893 I think he was saying half in the filling and half in the meringue.
My family (Ohio & California) & I have always said 'sweetened condensed milk', BUT you're right. All condensed milk is sweetened and it's not necessary to say that it's sweetened. It's only recently that I've noticed people in Canada, like you, & the UK say 'condensed milk' & wondered why my family says it the other way. Odd. :)
I thought I might have an answer on my bookshelf. My mother was always fascinated by the origins of recipes, and I have her copy of "The United States Regional Cookbook," edited by Ruth Berolzheimer and published in 1937. The book is very much an historical look at food. Its lime pie is called "Florida Persian Lime Pie" and it seems to be the one without condensed milk that you preferred. It contains: 4 eggs, 1 large Persian lime or 11/2 small ones, grated rind of 1 lime, 1 cup sugar, 1 tablespoon flour and 1/4 teaspoon salt. It was to be baked in a pastry shell. The recipe also says that "The first settlers of the Florida Keys found the small key limes growing in the rocky coral soil and used them. The present Persian lime grown now in Florida is comparatively new. The first Persian lime grove to be planted for commercial purposes was started in 1927 just south of Miami. I so enjoy your videos. Frederica Scobey, Minneapolis
My great grandma passed down a key lime pie recipe, just called lime pie that uses the same double boiler method you used. You’re the only channel ive seen that use that method. She has wrriten down to double boil for 20 minutes . Awesome stuff !
Chris I’ve never had a Keylime pie with meringue. My mother’s favorite pie was Keylime pie double boiler method. I have to agree I really love it too , however I have no idea what the other recipes taste like.....so I guess I’m kind of biased, LOL!
Bain-Marie, it is called.
@@madamedellaporte4214 same-same, honestly.
She told me that when she gave me her cat!
Glen: Three pies is too much. Me: No.
I thought the same thing. I also thought, what a fabulous dilemma to have to go through.
Three is the magic number! Two to eat and one to give away, would quickly turn into 3 to eat and I'll make one to give away later... which I'll probably eat too.
We can’t be friends if three key lime pies is too much in a day....lol
I have found my people
Sweet pie and black coffee....breakfast of champions
Oh geeez...any neighbours of yours selling their houses? Cuz i kinda want to be living next door to yous incase you need to get rid of some pies..
Haha I'll give you my pies anytime you want hahahaha
@@lottatroublemaker6130 🇧🇻 as it comes.
Would you be okay with a roommate?
As a chef I've never put much stock it romanticized origins of recipes. 18 years ago I married my wife who's from Costa Rica and we moved there from the states and opened a restaurant. My mother-in-law made a lime pie exactly like the Mack's lime pie however she baked her pie in a water bath...it was the best lime pie I had ever eaten and I've eaten alot of lime pies as it my personal favorite. When asked about the recipe she said it was handed down from her mother (needless to say we put it on the menu). According to her story her mother had read in the paper another pie recipe where the meringue was incorporated into the base and baked, but she didn't like way the pie looked and baked it in a water bath which she like better. She was not sure what the original pie recipe was but her mother had baked the pie that way and that's the way she made it. I don't know the year and neither did my mother-in-law, but I know it may favorite and that it was the number one selling dessert at out restaurant. Thanks so much for doing a deep dive into the recipe and history its one hell of a pie!
American's Test kitchen did a blind taste test that found “... that tasters could not tell the difference between pies made with regular supermarket limes (called Persian limes) and true “key” limes.”"
Would be interesting to see you and Jules do a blind taste test and see if waiting for the key limes actually makes a difference!
EDIT: Just saw the ending! Great minds think alike! Looking forward to the results.
I'll admit it wasnt a blind taste test but i did try making key lime pies by following the old recipe (which called for bottled lime juice), I tried it with regular supermarket limes, and with key limes and everyone preferred the key lime even though they were otherwise identical.
If you grew up in Florida (like I did) you can tell the difference between key lime and lemon pie with food colouring. I’ve sent many pies back that were simply lemon pie in disguise. If only the Green Turtle Inn restaurant in the Keys was still around …best pie ever.
I was wondering what a KEFFIR LIME pie would taste like, since it's got such a distinct flavor; unfortunately, those limes are more known for their leaves, as their pulp is very dry & seedy.
Wait, wait, wait, avocado pie! Why don't you do that my wife and I were idly watching when we heard that statement and we're instantly curious.
Hailing from nowhere near Florida so take this with a grain of salt, I heard the key lime pie recipe was developed during the depression because they had a very difficult time getting fresh dairy on the island, which is also why true key lime pie never has whipped cream topping, only merengue. As an aside from a house nerd, I looked up 313 William Street in Key West on Zillow, and OMG, Mrs. McClanahan must have been well-to-do! It’s a huge Queen Anne style house with a double decker wraparound porch and guest cottage, surrounded by lush palm tree landscaping. Anyone interested in moving to Key West, it’s for sale for a mere $3,850,000!
I wasn't aware that the key lime pie has as contentious a history as barbecue.
The common denominator for both of them being white southerners being involved in the fracas.
@@StirlingVideoLounge Only if they're southern. ;)
StirlingVideoLounge Inquisitor never mentioned being white was a bad thing. Inquisitor literally just mentioned that the southerners were white and you immediately thought “that must be racist”
@@seigeengine I think Blanche Devereaux will disagree!
Myth and Florida sort of go hand in hand.
I say eagle brand so people dont buy evaporated milk instead... also I find it strange that the pie recipe was right next to an article about prisoners murdering eachother and that they list the womans address as well lol
Dear Glen and friends cooking,
My parents vacationed in the Florida keys, for 3 months every year from around 1975 to the late 1980's. They swear up and down to me that the best Key Lime Pies were green color. Even stating that there was a old warehouse/bakery, that they would go to (possibly on Key West itself) and get the pies where they were made on the actual islands.
We took them down for a vacation down there in 2019 and finding someone making a green key lime pie from Islamorado on down to Key west that they wanted was like pulling hens teeth. We tested out many a key lime pie across the islands (all were delicious of course) but my parents were legitimately blown away that they had not gotten their beloved green pies sadly. I guess it became common place back in the day to food dye the pies back then because I started researching it just as you have with the original key lime pie recipe. Apparently in the 1940's greening a lemon or lime pie in florida became fairly popular and by the late 1950's early 1960's became common place at restaurants on the Keys. Matches up with my parents story pretty much made me far less aggravated since they insisted the pies were ALWAYS green!
Figured id just mention this for posterity for someone else searching down the history of key lime pie's and such.
I had a similar experience on my honeymoon in 1973 in Florida. The Key Lime pie was a lovely shade of green with meringue on top. I even found a jello mix for Key Lime pie at the grocery store that you cooked on the stove. It also made a beautiful green pie with meringue.
People have their preference of green or yellow key lime pies, but the green ones are just lemon meringue with lime and green food coloring served by highway diners to tourists because they were cheap to make. That doesn't make it not a tasty pie, but it's not to be confused with what Glen is doing here.
Key limes don't make green juice. Any time you see a green pie it's probably made with Persian limes and not key limes. So it's considered a bad sign/inauthentic.
Both Persian and Key Limes produce a yellow-ish juice. Neither mixed with condensed milk creates a green key lime pie. I don't think the color should matter, so long as you think it tastes good and it is reasonably priced.
Was re-watching this video when something occurred to me; being a fairly traditional southern cook for about 52 years now, and knowing how we work when we don't have a particular item on hand when in the midst of making a certain dish, I think I have an idea how the whole 'lime pie' thing came about. Most likely, a cook, (southern or not doesn't really matter), in the midst of making a usual lemon pie, realizing all she had were limes available to her, simply substituted the limes for the lemons. Probably a good thing it wasn't grapefruits! 😏
I actually love the idea of grapefruit! I love them😊
“Three pies are too many pies.” BLASPHEMY.
Three pies is too many pies
*Gasps in Southern*
I can't find the history of it online anywhere, but is it possible that the sour orange pie came about prior to any of these, and that is what turned into key lime pie? I'm asking because that seems to be a strictly Florida recipe that people don't talk about much.
I was thinking exactly the same thing. But ran into the issue of all the sour orange pies using condensed milk.
when living in Fla. in the 70 s i was given a slice of key lime pie that i was told that it was the original key lime pie and judging by looks alone it appears to be pie number 3 with out meringue. It was very lime forward as i recall . At the time i was surprised because it did not look anything like i expected. i was very young and as i recall did not care much for it with the first bite due to the intense flaavor of the lime, by the time i finished the slice i really did like it and have been looking for the recipe for a long time so tyvm
Same. Number 3 is the recipe my mother got when we lived in Florida in the early 1960s and was said to be the original. Somewhat sweet, and with a clean, clear, taste of lime
I remember having Key Lime Pie, on one of the keys, in the late 1969 and it looked like #3. I remember it because, when back in New England, I was offered Key Lime Pie which was more like numbers 1 or 2 and wonder what the heck it was.
Florida native here. This video did a fine job of covering the types of pies many people make, many restaurants and even pie companies will serve. But the best is with gelatin or corn starch as thickener with no eggs or meringue mixed into lime mixture. And it is chilled, not baked. This gives the most intense flavor of the tart variety of lime known as the Key Lime. Graham cracker crust and meringue on top is ideal.
@@inquisitor4635 Fellow Florida native....agree 100%. My family has been in Florida for over 150 years and my grandmother (born in 1894 in Ft Ogden, FL) never used dairy in her pie. She used corn starch as the thickener to the lime juice, egg yokes, and sugar "filling" in a graham cracker crust. With the egg whites and some sugar for the meringue. I still dream of those brown drop-lets of sugar that caramelized on the top of the meringue...it was heaven!
Another agreement here. My first Key Lime pie was in 1965 on a visit to Florida. It was a fabulous #3 (mom made a great lemon meringue pie) but as a fledgling cook I was unable to find any recipe that didn't have condensed milk and they never tasted right.
Now you have me interested - I'd like to see that avocado pie!
Me too!
True!
I know this is old, but I'd also like to see Glen make an avocado pie.
I had an avocado and chocolate tart. The slices of avocado and squares of dark chocolate were alternately layered in a pre-baked pie crust, and then it was put back in the oven just until they started to melt into each other. It was delicious!
I've always said "condensed milk " as I thought it was implied that it was sweetened. Carnation is the brand i'm most familiar with. 🤷🏻♂️
Andrew Kasper it’s either condensed or evaporated. You don’t need to say sweetened because it’s implied. My husband once picked up condensed milk when I need evaporated milk for biscuits and gravy so he might say it matters, though! 😂
I'm not sure it goes as far as a legal definition, but since there's a few brands that dominate the global market its the standard virtually everywhere. If something is sold as "condensed milk" it's always sweetened, but if it's "evaporated milk" it's not. Condensed milk was developed more as a topping or food ingreident whereas evaporated milk was developed as a way to make canned shelf stable milk that could either be drunk directly as a "fortified food", used in foods where you;d use milk, or watered down and consumed like regular milk.
I regularly make the carnation recipe. It doesn’t contain egg and is no bake. I also recommend a ginger biscuit base.
I always say sweetened condensed milk. I've been on food websites for many years, and if you say condensed milk, you'll get a ton of questions about whether it's sweetened condensed or evaporated. I just think it's more concise to include the sweetened. Now I can't wait to make the one with the meringue folded in!
I have actually made an atypical key-lime pie like the one you are considering the 3rd pie and it was quite lovely. I FEEL like I got that recipe from the late-great Gourmet Magazine circa 2004? I made it for a pie contest and lost and I decided that the judges were idiots. Great episode.
At some point I thought you were going to end this video saying class dismissed 😝😅
Damn I just want to spend an evening eating and talking to Glen & Julie. They seem like excellent company.
I have been watching this channel occasionally for some time, but nowadays have been watching it more often. Really like the history and documentation parts of the videos.
Keep up the good work!
I tried several recipes and the one my family and I like best is one made with Greek yogurt. I'm sure it's not 'authentic', etc. but it's the best lime pie in our opinion. It's still very easy to make too.
I just made the mack's place pie. Sooo fricken delish......winnerwinner chicken dinner. Omg. So delish. Thank you. For the recipe. My egg whites did not peak. So decided to still go for it. And it turned out still. Next time I'm take it slow when making this. Thank you again. Love your vids. Be safe from Vancouver.
Just made it as well... twice. First time I made the meringue too stiff. Turned out like lime mousse. Still tasted incredible.
Working on second batch now with much softer meringue. Hope it comes out a little more dense.
We tried the 1935 Mack’s Place Key Lime Pie, and it was REALLY good! Thanks for the recipe!
Georgia. We say "Sweetened Condensed Milk". And yeah - even we know condensed milk is sweetened. Regional thing, I suppose.
@@RonJohn63 That's why we have "condensed" and "evaporated". "Condensed" is always sweeten and "evaporated" isn't. You will not see a "sweetened evaporated milk". but "evaporated" is not sweetened.
everyone i've met in the pacific northwest says "sweetened condensed milk" too
@@arthas640 Both in Indiana as far as I can remember. I was always familiar with having to differentiate when following recipes while living there. Somewhat ironically pertaining to this video, I now live in south Florida...
That headline at 15:17 though "McADOO PREDICTS LEGALIZED BEER" really tells you the era
My Key Lime story, since we helped create Florida and were some of the first self-made millionaires in Florida:
History of Key Lime Pie:
As to who made the first key lime pie, no one really knows for sure as it has never been documented.
1800s - William Curry (1821-1896), a ship salvager and Florida’s first self-made millionaire (commonly referred to as rich Bill), had a cook that was simply know as Aunt Sally. It was Aunt Sally who created the pie in the late 1800s. Some historians think that Aunt Sally didn’t create the Key Lime Pie, but probably perfected a delicacy that was the creation of area fishermen. William Curry built a lavish mansion for his family in 1855 that still is being used today as the Curry Mansion Inn.
I do not know if this story is true, but it is widely repeated. One theory is that Aunt Sally already knew how to make a lemon ice box pie which also uses sweetened, condensed milk and egg yolks. But instead of lemons, she used the readily available local key limes.
Sponge Fishermen: Another theory on who first made Key Lime Pie is that sponge fishermen around Key West used to stay at sea for quite a while. Sponge fishing was a booming new business in South Florida but the margins were slim so the rations were meager on his boat - some sugar, eggs, canned milk, soda crackers, some nuts, and citrus fruit. Word spread quickly among the fisherman and the cool tart pie became a staple on those fishing trips. One of these men, maybe even the one who made that inaugural pie, shared the recipe with some woman folk. Perhaps he shared it with Aunt Sally!
1930s - It was not until the 1930s that the first recipes were written down. Until then everyone just knew how to make the pie. No fresh milk, no refrigeration, and no ice was available in the Keys until the arrival of tank trucks with the opening of the Overseas Highway in 1930. Because of this lack of milk, local cooks had to rely on canned sweetened condensed milk, which was invented in 1856 by Gail Borden. Key lime may be the star ingredient of the key lime pie, but it is the sweetened condensed milk that makes it so smooth and delicious.
Key limes are the pink flamingos of Florida food, and they are a celebrated part of local color. The key lime tree, which is native to Malaysia, probably first arrived in the Florida Keys in the 1500s with the Spanish. Key limes look like confused lemons, as they are smaller than a golf ball with yellow-green skin that is sometimes splotched with brown. They are also know as Mexican or West Indian limes. When a hurricane in 1926 wiped out the key lime plantations in South Florida, growers replanted with Persian limes, which are easier to pick and to transport. Today the key lime is almost a phantom and any remaining trees are only found in back yards and their fruit never leave the Florida Keys. Key limes are also grown for commercial use in the Miami area.
1965 - Florida State Representative Bernie Papy, Jr. introduced legislation calling for a $100 fine to be levied against anyone advertising key lime pie that is not made with key limes. This bill did not pass.
In 1994 - The Florida State Legislature officially recognized Key Lime Pie as an important symbol of Florida.
The road to becoming the official state pie, was not an easy one. Since the 1980s, North Florida lawmakers have debated that a pie made of pecans, grown in Florida, would better reflect the state’s history. House Bill 453 and Senate Bill 676 of the Florida Legislature’s Regular 2006 Session made the Key Lime Pie the official Florida state pie as of July 1, 2006.
Sources:
Bahama Currys.
The Curry Family of Monroe County, Florida.
The Remarkable History of the Key Lime Pie, by Scott Hutcheson
SB 676 - Official State Pie/Key Lime.
Thanks for the cut and paste...
I love how glen always does his research & informs us of the origins & the history behind the recipes. Cracking channel mate, really enjoy your content. Keep it up 👍🏽
Avocado pie? I hope Glen makes one for us friends someday!
+1
Me too
i might have to try that, i like my desserts either tart or savory rather than sweet and avacado has a high fat content so it's very savory and I imagine it'd make for a savory dessert.
This is the result I got when I typed “Old Fashioned Avocado Pie” into Dogpile: www.allrecipes.com/recipe/15362/avocado-pie/
Don't know about avocado pie, but avocado shakes are yum!
Glen, You totally nerded out on this one and I love it!
glen i have to disagree with you , you can never have too much pie 😁
"3 pies is to many pies" you bite your tongue sir XD I'm in Hamilton send them to me if you cant finish them XD
The fact that non of these pies had lime zest is strange -sad
The taste is greatly enhanced
Key limes have very thin skins. Don't think I've ever even seen someone try zesting one but I doubt it would work well
Lime zest is a nice thought, but in reality doesn’t add much and is troubling visually.
The facts- no lime zest. No matter the sad opinions of the ignorant. Knowledge first. And yes 40 plus year Pastry Chef and culinary instructor.
I made mack's place key lime pie this weekend and it was wonderful, I will make it again. My granddaughter was here and I showed her how to make a double boiler with a pan, and bowl. I also let her make the meringue, how to fold it into the egg yolk mixture, and how to fill the pie crust without making to big of a mess. U hope she remembers things like this when she grows up. Thank you for the recipe Glen.
Excellent segment, as always. Thank you!
The popularity of these types of pies in the period between the world wars has to do with another exciting "new" change in culinary tools of the time; the availability of relatively inexpensive electric (or other mechanical) refrigeration. Look through the plethora of refrigerator manufactures' cookbooks from the same period. None is complete without a citrus juice pie recipes very similar to two of your lime pies. A substantial offering of these period recipes relied on condensed milk to make them simple and fool proof using the lower temps available with an electric refrigerator, even in warmer climates. Translucent starch and water (and sometimes egg yolk) pies can be touchy for the inexperienced cook. Also remember, there was very little air conditioning at that time so indoor temps were well above what we would endure today. Your favorite pie would not rely the lower cold of the electric refrigerator to keep set and thus it would have been fine even with lesser refrigeration using solely ice.
Just to add more confusion to the Eagle Brand pies -- When I make one, I also put in a block of softened cream cheese blended with the juice of choice and the Eagle Brand. Yummy
I just made my grandmother's key lime pie recipe for the first time yesterday. No condensed milk, thickened in double boiler, egg whites folded in, 4 eggs, unflavored gelatin, fresh lime juice & zest, not baked.
hello, hope all is well. at what point would you mix the gelatin? thanks :)
11:48 I kind of love old news papers and magazines, you could sometimes order the oddest things off them. Like here they're advertising pet "Easter" bunnies, groceries, and cigarettes next to a recipe for pies. I remember finding an old newspaper as a kid (late 90s/early 2000s but the paper was decades old) where they were advertising exotic pets like llamas, monkeys, snakes, and even chimps and my dad remembered see ads for a pet lion or cheetah in the late 50s/early 60s and around the same time a local pet store ran an ad for awhile for an exotic animal business that rented exotic animals for events, so they had a trained chimp they'd dress up for grand openings. My dad saw the chimp, and as you'd expect it pelted someone with poop, and my grandma remembers her kids trying to get her to take them to some grand opening that had a gorilla in a cage (all of these were rented through the aforementioned exotic animal company)
Omg my two favorite subjects combined
Cooking and history
Glad I randomly landed on this channel!
Here in New Zealand, condensed milk always has 'sweetened' in the name, but we just refer to it as condensed milk, since the 'sweetened' is assumed. Nestlé's 'Highlander' brand is probably our most popular. Interestingly, the cans used to be 400 grams, but somewhere while I was growing up it went down to 397 grams.
My grandfather used to put it in his coffee until the doctor told him not to.
Same here in the Mid-Atlantic USA. It says sweetened on the label, but we just call it condensed milk. Either Borden (Eagle) or Carnation are the major brands. I've known a few people who told me their parents or grandparents from Caribbean islands (Puerto Rico, Dominican Republic) always used sweetened condensed milk in their coffee.
Aussie here, we can also get unsweetened condensed milk, nestle brand too. Just to confuse the issue. Evaporated milk is something different entirely.
@@joannesmith2484 yes! In fact SCM is also the creamy ingredient used to make sweetened Thai iced tea. So yummy.
Someone didn’t like Key Lime Pie? Or someone didn’t like historical research?
🍋🍋
@@chefmayi70 Of course, it was the lemonhead gang. Bunch of pucker mouthed haters.
@@endlesswanderer1753 that's what's up.
@@endlesswanderer1753 Hey, I love both lemons & limes :)
@@samiam619 we were thinking of making a Lemon Meringue on our channel sometime soon :-)
I’m sorry a “avocado pie” ? What!?!?!? I must know what that entails now
THANK YOU SO MUCH FOR THIS! Lime pie is my all time favorite. I'm SO glad you finally did this! Avocado Pie!? Please for the love of sumo, do a video for Avocado Pie!
Please, avocado pie is interesting to me as well.
The one with the meringue whipped into the filling seems more like a chess pie. Am I right?
Is there a recipe for lime pie in pulitzer prize winning author Marjorie Rawlings cookbook "cross creek"? the book was published in 1942 but Marjorie started collecting recipes when she moved to Florida in 1920. I do not have a copy to check.
Oregonian here, I say sweetened only when trying to distinguish it from evaporated.
When I was growing up in the 50’s, the pie without meringue was one of my mom’s specialities that she brought to church suppers and so forth. Sometimes she made it with lemon, which was also wonderful. I’m pretty sure she submitted it to at least one church cookbook, but my daughter now has my cookbook collection, so I can’t check. This was in rural Iowa.
His recipe calls for a "pastry shell," but it looks as if he's using a graham cracker crust in the video. Which did your Mom use? If a pastry shell, was it pre-baked?
The third pie is what I remember as a lemon chiffon pie. Mixing the whites in. Are these the same?
The 1936 recipe compares Lime Pies to Lemon and Orange Pies; this maybe implies that Lemon Pies already existed and were a known thing (from the Bordon cookbook perhaps) and Lime Pies are a new (at the time) variation on them.
I'd like to know when 'orange' pies fell out of fashion...never thought about one until it was mentioned here!
I'm from the U.S. and have never seen or heard of key lime pie with meringue. Most I have seen have whipped cream added when serving with added lime zest on top.
Now I'm heading to the store to buy an Edward's key lime pie to tide me over until I want to gather ingredients and do one from scratch.
In OH on the edge of Appalachia: sweetened condensed milk even though we know all condensed milk is sweetened. Evaporated milk is not sweetened and always has vitamin D added.
A REAL Key Lime Pie has to be sour enough to make your salivary glands hurt. Otherwise it's just lemon meringue.
Glen telling us to “comb the desert!” Sorry Glen, I’ve seen Spaceballs i know how this goes.
Wow Glen thanks for the walk down memory lane. I'm Miami born and raised (1961) and grew up eating my mother's tremendous Key Lime pies. Simply key lime juice condensed milk and egg yolks. She made the most beautiful meringue I've ever seen, beautiful curly ques and valleys. Tender hand formed graham cracker crust. It had 1 drop of green food coloring because true key limes are yellow and to remind people its key lime. It was served vey cold almost frozen because it was so bracinly tart.
I looked up her recipe card and lo and behold, attached were two other recipes for key lime pie. One a Florida post card, the other an article from the Miami Herald from 1975 referencing Fern Inn in Islamorada .But all were essentially the same. I guess my late mom knew it was a controversial thing too!!! ISouth Florida/ Keys version of Canadian Buter Tart !!
In the South, I grew up on lemon ice box pie which is the same as your key lime pie (juice, egg yolks and condensed milk blended and poured into GC crust and then topped with beattened egg whites) except lemon juice is used. These were served at every major group or family dinner social.
Loved this segment! Thanks for the history lesson! Key Lime pie is my all-time favorite pie! As a Floridian, we do love this pie, it's served in almost every restaurant.
Fun fact:
On July 1, 2006, the Florida House of Representatives and the Florida Senate both passed legislation {HB 453} and {SB 676} selecting "Key lime pie" as the official pie of the state of Florida.
I say "sweetened condensed milk" because I've had one too many new cooks ask me if "condensed milk" was the same as "sweetened condensed"
i've heard they label it that way both to clarify, but also for accuracy. evaporate milk is technically condensed through the evaporation process but it isnt sweetened, whereas condensed milk is sweetened.
If that's too many pies, I'd volunteer to help you eat them!
I say sweetened condensed milk, but that's what my mother and grandmother called it.
at 0:19 you appear to open sweeten condensed milk and throw away the top WITHOUT LICKING THE DELICIOUS GOODNESS OFF!!! Is something wrong? Is this some subtle emergency signal? Are you being held against your will?
By the way: growing up in Texas we always called it "Eagle Brand Milk" ... no reference to sweetened or condensed. Maybe that's just my family, though.
This was a fun episode..I am gonna try Macks.
Brilliant idea to go back in history. I’m going to make Mac’s to check it out.
This is very interesting. Lime pie are phenomenal! My Mom would make lemon meringue pies on regular pie crust. YUM 😉
Yay a history lesson. I thought Pie 3 looked the most appetizing to myself. I'm not a big fan of meringue topping.
Same here !
Agreed. When I make key lime pie, it doesn’t have a meringue on it.
Same here! I don't actually hate meringue. I hate when I order pie with meringue on it (lemon, lime, orange, etc) and all it is is meringue. Come on people it's LEMON meringue pie, not MERINGUE lemon pie!
I say "sweetened condensed milk" but you're right. There's no such thing as an unsweetened condensed milk. My gut feeling is that it was to distinguish it from evaporated milk, which some might consider to be condensed.
Total disclaimer: I grew up in South Florida and have never been to the Keys.
That said, the things I look for in a key lime pie are:
1. Use key limes
2. NO GREEN FOOD COLORING
Aside from those two items, everybody had their own authentic, genuine, official recipe. lol
I ate them all.
Anyone ever hear of curry powder sprinkled ever so lightly on top of key lime pie as an ingredient? I know it sounds weird but my friends family recipe has this. And it actually adds a depth to the flavor of the pie believe it or not. You’d have to try it for yourself to experience it. I did and was pleasantly surprised.
Love key lime pie!! Just made one for my son's birthday! (His request) I will definitely be trying the method I have never seen before with the whites folded into the lime mixture. Interesting. I actually have a bag of key limes so will be doing it soon. Surprisingly though, none of these recipes called for any lime zest! Thank you for doing this!! 3x!!
Glen first I like to say I have done nothing but love your channel ever since found you when the youtube gods decided to promote your Coke syrup experiments. There is two minor gripes that as a native to South Florida I have to point out. 1. The key lime aka west Indian lime aka mexican lime was and is still native to SE Asia. But as a citrus lover, there is a difference. It is the same plant but the environment makes the difference. Similar taste profiles as again same plant but you If I transported grapes from France to Napa valley you could not call them the same. Soil conditions and environment alter the taste. But I will admit it a bit nit picky of me. 2. It is not a lemon meringue pie you dont dump all that meringue on it! Meringue goes into a piping bag and little dollops of mergingue on the outter edge optional candied key lime twist in the middle . No it does not change the taste it is the look of a key lime pie natives do not cover the full pie.
Traditional homemade key lime pie from before it was commercialized and sold in grocery stores and pie shops has a giant mountain of meringue on top, thicker than the yellow part and browned on top
Mabel McLenahan's like "You're God damn Right that's my pie"
My house calls it Eagle Brand milk. For us it's like Kleenex, Eagle Brand is sweetened condensed milk.
My word. I love your videos. The research and history you included in these history recipes. So wonderful!
In Australia, we just call it condensed milk.
@@RonJohn63 But evaporated milk is not the same as condensed milk in the UK (and I suspect Australia). As someone mentioned in another comment, evaporated milk is just a long life tinned milk for using instead of fresh, although by the nature of it's manufacture it is naturally a bit sweeter than fresh!
Some more florida food history that is intersting is the honeybell tangelo, my absolute favorite citrus. If youve not had any, i DEFINITELY DEFINITELY recommend you try them. The absolute best citrus ive ever had in my life. As someone who worked at a produce stand in orlando for several years and trying things from all around the world, they are amazing and a citrus that cannot be beat for their taste.
Yes! And the Honeybell season is short and they're hard to find...but they are the best! I'm pushing 70 now, but I'm thinking there were small orchards somewhere north of Miami
but not too far north...
Jeez never heard of them
@@jesidillon4593 i guess theyre really hard to get outside of florida...
In your talking of the condensed milk, I wondered whether or not you've ever used Fussel's cream for anything?
I wonder if the reason your mix over double boiler didn't thicken as much as you expected was because you reserve 1/2 of your sugar for the merengue. When making jellies and preserves thickening is partially achieved by the higher amount of sugar... lower sugar recipes utilize a different preparation for thickening. Maybe don't divide the sugar in your next attempt.
In NY and everyone I know says sweetened condensed milk.
The last ones how my grandma would make her pie no condensed milk born and raised in homestead Florida
I am makig the Mack's pie as we speak, I am intrigued and eagerly awaiting the taste test!
I grew up on the east coast of the US and now live on the west coast - we've always called it Sweetened Condensed Milk. Which is probably for the better, since many people here seem to get confused between "condensed milk" and "evaporated milk." My grandfather (who fought in WWI) liked evap milk in his coffee - I imagine it was a holdover from war-time rationing. It's a little thicker, richer, and very slightly sweeter than regular milk, but it does have that "cooked" taste and that slight golden color. In their fridge there was always a little can of Carnation evap with two holes punched in the top and covered with a piece of plastic wrap secured with a rubber band.
And because I like to add booze to all kind of things, I will often splash a little tequila into a lime or lemon pie. The ones made with sweetened condensed milk we usually called "ice box pies," I think because some recipes called for them to be chilled without being baked. But since there are raw eggs in there, I prefer to bake them before they go into the ice box.
I appreciate the thumbnail! :)
Ooooo thank you for sharing a non dairy Lime Pie! Lactose intolerant here
Holy cow, you really do a lot of research!
Mrs Beetons (English cooking book, published in 1861) talks about a lemon meringue flan using the cornflour/lemon mixture. We started using the condensed milk method in the 1950's as it was easier to make. Condensed milk here automatically means sweetened. Evaporated milk is a different product, produced by a different method and is not sweetened. Lemon meringue tart/flan is by no means an American invention. Key lime pie is just a version of this using a different citrus. Thank you for your programme. It was interesting to see the 3 different ways you made them.
This is correct. A corn starch or gelatin mixture with no eggs or meringue mixed in. And the pie was usually chilled and not baked. Best way to experience the key lime flavor.
Too many pies? I don't understand!
From New York city!!! LOL I'm from the PNW family from West Coast always heard condensed milk.
I'll have to ask my mom about her recipe for Key Lime Pie. It doesn't look like any of the pies you made. It is tart, and limey. However she uses lime zest in the pie and on top There is no meringue.
my family makes this alot and we almost never do the meringue. We either do a whipped cream topping, miracle whip topping, graham cracker crumb topping, or no topping.
The third one (no milk) is closer to what I think of as Key Lime Pie.
Meringue doesn’t go on Keylime pie. I have lived in Florida my whole life and I have never had or seen this lie with meringue.
Hahahaha - I guess your life started after WW2.
Glen & Friends Cooking yes it did. 😂
But I really enjoy your channel Glen. Love the way you break things down. You have a Alton Brown thing going on.
I've never seen key lime pie with meringue either. It looks interesting. I love a good meringue on a lemon meringue pie. I imagine it will be the same of a key lime pie.
H
The number one thing about key lime pie is that you have to have limes available first. So it strengthens the likelihood that it originated in Florida or at least the south. Much the same way that Rum is made in the Carribbean because that's where the sugar cane was grown.
Wow Glenn, you can read my mind. Just yesterday I bought all the stuff to make a key lime pie for the very first time! Never made it before , you are right on time!
My wife makes it as a double recipe with 3 whole eggs total, bakes it at a lower temp (325) for longer (30 minutes or so) and uses whipped cream for the topping. It tastes way better the next day after being in the fridge. The lower temperature and higher volume makes it caramelize.
Interesting video! I have looked at several key lime pie recipes lately and all of them called some varying amount of lime zest in the filling. One used meringue, but most omitted it and called for topping with whipped cream with optional garnish of more lime zest or lime slices. I will have to try your winner because I an a big fan of this dessert ever since our first visit to the “Conch Republic” in 1996. Some that I had there seemed to have some cream cheese in them, putting them somewhere between a pie and a cheesecake. Oddly, I cannot find any recipes that call for cream cheese.
I've never had a Key Lime Pie with meringue. Which is a good thing for me.
Paul It’s decent. The star, of course, is the the luscious key lime filling.
I went to Key West on vacation last summer and had 3 or 4 different Key Lime pies. None of them had meringue on the top or were that that browned on the top. They all looked more like cheesecake with a slight green tint.
Fantastic compare/contrast! I’m definitely making your favorite of the three! Wonderful episode!