Key lime pie

Key lime pie is a quintessential American dessert crafted from Key lime juice, egg yolks, and sweetened condensed milk. This treat can be customized with various toppings and crusts, enhancing its versatility. Named after the Key limes used in the recipe, these limes are celebrated for their aromatic quality and distinctive yellow juice, which imparts the pie's characteristic color. While the original recipe called for no baking, modern versions are typically baked to ensure safety.

The history of Key lime pie traces back to a lemon cream pie recipe from Borden's test kitchens in 1931. By the 1930s, variations of lime pies began to emerge, with the term "Key Lime Pie" making its first appearance in print in 1940. Although some contend that the pie has earlier origins, no substantial evidence predates the 1930s. The dessert gained significant popularity during the 1950s, cementing its status as a staple in American cuisine.

Key limes, noted for their tartness and delightful aroma, are indigenous to the Florida Keys. Unfortunately, commercial cultivation of Key limes in the U.S. ceased following the catastrophic 1926 Miami hurricane. Despite this, the affinity for Key limes remains strong, particularly evident during the Key Lime Festival in Key West, which began in 2002. This festival honors all aspects of Key lime, from its culinary applications to its cultural significance.

In 1965, there was even a proposal to impose fines on anyone advertising Key lime pie that wasn't made with genuine Key limes, though this legislation did not pass. However, in 2006, the Florida House of Representatives and Senate officially designated Key lime pie as the state's official pie.