They’re all delicious, but only one is real.
As are both meringue andwhipped creamfor topping.
Genuine Key lime pies are yellow.
Credit:Caitlin Bensel; Food Styling: Torie Cox
Without access to real Key limes, bakers would occasionally substitute lemons in their Key lime pie recipes.
Lemons being yellow, consumers mistakenly came to view yellow Key lime pie as fraudulent.
Despite the pies popularity in New York, don’t let anyone tell youthe dish originated there, either.
Credit:Caitlin Bensel; Food Styling: Torie Cox
He primarily made hamburger and hotdog buns, but he had a dessert case as well.
A customer suggested he try Key lime pie, which isn’t baked.
Sloan initially blew her off, but she left a recipe by his timecard a few weeks later.
His advice for envy evoking Key lime pie?
“I usually don’t do a straight up graham cracker crust, Sloan suggests.
I like to mix ginger snaps into it, or I love to do a cereal crust.
Golden Grahams work great.
I’ve done it with Honey Nut Cheerios.
Want to be even more adventurous?
Sloan has successfully infused bacon as well as jalapenos into his crusts.
For his fillings, he loves adding vanilla bean ice cream.
I also like to use zest.
A lot of Key lime pies today, in my opinion, are too sweet.
Sweetened condensed milk has a lot of sugar.
Skimping on toppings is one of the biggest mistakes Sloan sees in people making their own Key lime pie.
“Too thin of a crust,” he said.
“People love the crust, so you want a nice thick crust.”
As they say in the Keys: “Love and limes!”
