When was Florida’s official pie created? Rumor has it the Borden condensed milk company in New York City invented Florida’s official pie back in 1935. Can this be true?
Others insist a woman named Aunt Sally, way back in the 1800’s came up with the pie while working in the kitchen of the Curry Mansion, in Key West. It’s also rumored that Key West sponge fishermen mixed the eggs of turtles, or wild birds, with sweetened condensed milk and lime juice, spread it on bread, then let it sit in the blazing sun to form a citrus custard bread dessert, the precursor to key lime pie.
In any of the uncooked versions, the tart lime juice ‘cooks’ the custard in the same way raw fish, ceviche, is cooked, through the chemical process called denaturation. (Which is also what heat does to food). Just to be safe, I bake my pie at 350 degrees for 12-15 minutes.
In Salt Bay Summer Dance the sweet, tart, delicious key lime pie is Jennifer’s signature dessert. Originally this pie was a big hit with those who didn’t have refrigeration. The sweetened condensed milk and availability of eggs made it easy for sailors and land lovers alike.
In preparation for writing the book, I made a key lime pie from start to finish with a blindfold on, not that it’s actually the same as being blind— it isn’t. I could take my blindfold off at any time. But I didn’t. I wanted a handle on the challenges Jennifer might face baking the pie.
How do you know how long to whip the heavy cream without having it turn to butter? I typically go by how it looks. I wished I’d have figured it out ahead of time. I admit, mine was pretty thick and heading in the butter direction. But it still tasted great. Did I make a huge mess? Yes. Did I knock a plastic straw in the floor, step on it and break it? Yep. Did the pie turn out great? Yes, it did.