The Mister's parents were in town to enjoy the key lime pie with us and MiL commented that I bake a really good key lime pie.
I do. (False modesty is not my thing).
Which started me wondering, "Why is my key lime pie better than many others, when I follow the very basic egg yolks, lime juice, sweetened condensed milk in a graham cracker crust recipe?"
Since this is acid year and since we did not go into "the city" for ceviche as planned, so I can't write about that, I'll share my key lime thoughts here.
- I don't add anything to lighten or stabilize. Key lime pie is not chiffon pie.
- I squeeze real limes (and, in this case, 14 itty-bitty key limes)
- I don't add anything to make it green. Key Lime pie should be a pale yellow.
- This year I used good local eggs.
- I make my own graham cracker crust and use real butter in it.
- I pay close attention to the directions and whip the yolks until the color change happens before adding other ingredients.
- I whip cream for the topping and let eaters choose how much they want to add (although my whipped cream needed a bit more sugar and vanilla this year-- I experimented with a little coconut rum in the whipped cream and the result was inferior to the classic).
And acid balances sweet and crunchy balances creamy.
*Probably not yours, because you probably don't make key lime pie or you follow the same recipe that I do. But mine is definitely better than somebody's is.