FLORIDA LIME PIE
Jane Nickerson was the food editor of The New York Times from 1942 until 1957, when she moved with her family to Lakeland, Fla. There, she eventually became food editor of The Ledger, in Lakeland, then owned by The Times. Her successor in New York was Craig Claiborne, whose star eclipsed hers for, among other things, systemic reasons we wrestle with still. But Ms. Nickerson was a hugely influential force in American home cooking, introducing ingredients and recipes from chefs and home cooks to a nation that met her first on a wartime footing and grew to find itself on a prosperous one. In Florida, she embraced local ingredients and foodways, and in 1973 published "Jane Nickerson's Florida Cookbook," an invaluable guide to the state's appetizing abundance. Her lime pie is a little richer than the more well-known Key lime pie. I like that about it.
Provided by Sam Sifton
Categories pies and tarts, dessert
Time 1h30m
Yield 1 (9-inch) pie
Number Of Ingredients 9
Steps:
- Prepare the crust: In a large bowl, whisk together the flour and salt. Toss in the butter cubes serially, to keep them separate while coating them evenly in flour. Using a fork, cut the butter into the flour, continuing to toss them as you do, until they're roughly the size of peas.
- Sprinkle 3 tablespoons ice water over the flour-and-butter mixture. Using your fork, toss to incorporate, then continue to add ice water, 1 tablespoon at a time, until the dough begins to come together as you stir it. Using your hands, fold the dough over itself a few times, adding just enough water so that it holds together.
- Form the dough into a disk about 1-inch thick, and wrap tightly in plastic wrap, then refrigerate for at least 2 hours or up to a couple of days.
- When you're ready to make the pie, first prepare the pie shell: Heat oven to 350 degrees. Roll out the pastry on a lightly floured surface until it is roughly 12 inches in diameter, then fit it into a 9-inch pie plate. Trim and crimp edges, then, using the tines of a fork, pierce the bottom crust 8 to 12 times. Line dough with a sheet of parchment paper, and spread evenly with pie weights. Place the pie crust on a baking sheet, and bake for about 30 minutes, or until the edges are set. You want it slightly underdone. Carefully remove the pie weights and parchment, and let cool completely on a rack. Reduce oven temperature to 325 degrees.
- Make the filling: In a large bowl, use a whisk to beat the egg yolks until they are thick, then gradually beat in the condensed milk, then the lime juice. Stir in 1 tablespoon lime zest.
- In a medium bowl, use a whisk to beat the egg whites until they form soft peaks, then fold them gently into the condensed-milk mixture. Pour into the cooled pie shell.
- Place the pie back on the sheet pan and bake until the filling is just set in the center, about 20 minutes. It need not be completely firm because the filling thickens as it cools.
- Cool the pie on a rack, then refrigerate until chilled, at least 2 hours. Serve topped with whipped cream and about 1 teaspoon grated lime zest.
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Penny Slusser
[email protected]I've tried many key lime pie recipes, but this one is by far the best. The filling is perfectly tart and creamy, and the crust is flaky and buttery. I highly recommend this recipe!
Christopher Flournoy
[email protected]I made this pie for a potluck, and it was a huge hit! Everyone raved about the creamy filling and the graham cracker crust. I'll definitely be making this again.
Ryan Ewing
[email protected]This pie was a bit too tart for my taste, but my husband loved it. He said it was the best key lime pie he's ever had. I'll definitely be making it again for him.
Oluwafemi Kolade
[email protected]I'm not a big fan of key lime pie, but this recipe was amazing! The filling was so smooth and creamy, and the crust was perfectly graham crackery. I'll definitely be making this again.
BD tradition
[email protected]I made this pie for my husband's birthday, and he loved it! He said it was the best key lime pie he's ever had. The filling was creamy and tangy, and the crust was perfectly flaky.
Lizu Akter
[email protected]This pie was a bit too sweet for my taste, but my kids loved it. They said it was the best pie they've ever had.
Muna Muna a Muna Muna a
[email protected]I've tried many key lime pie recipes, but this one is by far the best. The filling is perfectly tart and creamy, and the crust is flaky and buttery. I highly recommend this recipe!
Nasifu Katumba
[email protected]I made this pie for a potluck, and it was a huge hit! Everyone raved about the creamy filling and the graham cracker crust. I'll definitely be making this again.
Mamothibedi Klaas
[email protected]This pie was a bit too tart for my taste, but my husband loved it. He said it was the best key lime pie he's ever had. I'll definitely be making it again for him.
Felicia Opeyemi
[email protected]I'm not a big fan of key lime pie, but this recipe was amazing! The filling was so smooth and creamy, and the crust was perfectly graham crackery. I'll definitely be making this again.
Fafaz Ahmad
[email protected]I made this pie for my husband's birthday, and he loved it! He said it was the best key lime pie he's ever had. The filling was creamy and tangy, and the crust was perfectly flaky.
Abu Siddique
[email protected]This pie was a bit too sweet for my taste, but my kids loved it. They said it was the best pie they've ever had.
Md Milon Hossain sujon
[email protected]I've tried many key lime pie recipes, but this one is by far the best. The filling is perfectly tart and creamy, and the crust is flaky and buttery. I highly recommend this recipe!
Shoaib Somroo
[email protected]I made this pie for a potluck, and it was a huge hit! Everyone raved about the creamy filling and the graham cracker crust. I'll definitely be making this again.
Alexis Truett
[email protected]This pie was a bit too tart for my taste, but my husband loved it. He said it was the best key lime pie he's ever had.
Beek Rumm
[email protected]I'm not a huge fan of key lime pie, but this recipe changed my mind. The filling is so smooth and creamy, and the crust is perfectly graham crackery. I'll definitely be making this again.
Md Bodiur
[email protected]This is the best key lime pie I've ever had! The crust is buttery and flaky, and the filling is creamy and tart. I love the addition of the whipped cream and lime zest.
Muhammad Siddiq
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. The flavors are perfectly balanced, and the crust is always golden brown and crispy.
Raad Shamate
[email protected]This pie was a huge hit at my last party! The filling was creamy and tangy, and the crust was perfectly flaky. I'll definitely be making this again.