The Easiest Way to Make Key Lime Pie

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Key Lime Pie Filling - 2 Lb Ez Squeeze Bag
by Lawrence

Key Lime Pie Filling
2 Lb Ez Squeeze Bag

Enjoy the tropical taste of light key lime in this exotic pie filling. This convenient, easy to use pack makes filling a pie a breeze! Simply cut the end of the bag and squeeze as much or as little filling out as you need for a no fuss and no mess baking experience

High fructose corn syrup, water, limes (lime puree and/or lime juice from concentrate and/or lime juice powder), modified corn starch, soybean oil. Contains less than 2% of: Citric acid, salt, agar, polysorbate 60, titanium dioxide, FD&C yellow #5, FD&c blue #1. Freshness preserved with potassium sorbate and sodium benzoate. **Contains: Soy Ingredients.

Home Cooking/Baking Key Lime Filling - 2 Lb Tube
Key Lime Filling - 2 Lb Tube Lawrence
Key Lime Filling - 2 Lb Tube
$4.39

Key lime pie is an American dessert pie made of Key lime juice, egg yolks, and sweetened condensed milk in a pie crust.[1] The traditional Conch 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 more perishable, Key limes are more tart and more aromatic than the common Persian limes seen year-round at grocery stores in the United States. Key lime juice, unlike regular lime juice, is a pale yellow. The filling in a Key lime pie is also yellow, largely because of the egg yolks.[2]

During mixing, a 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 chemical 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.

The Key lime pie has been traced back to the early 20th century in the Key West, Florida area.[citation needed] Its exact origins are unknown, but the first formal mention of Key lime pie as a recipe may have been made by William Curry, a ship salvager and Key West's first millionaire; his cook, "Aunt Sally", made the pie for him. If such is the case, however, it is also possible and maybe even probable that Sally adapted the recipe already created by local sponge fishermen. Sponge fishermen spent many contiguous days on their boats, and stored their food on board, including nutritional basics such as canned milk (which would not spoil without refrigeration), limes and eggs. Fresh milk was not a common commodity in the Florida Keys before modern refrigerated distribution methods.[3] Sponge fishermen at sea would presumably not have access to an oven, and, similarly, the original recipe for Key lime pie did not call for cooking the mixture of lime, milk, and eggs.[4]