Key Lime Pie Fudge - an easy recipe packed with flavor (2024)

FAQs

What is the difference between a key lime pie and a Florida key lime pie? ›

The main difference is that it requires more aromatic Key lime juice to make the famous pie sing. It is worth the elbow grease to get that authentic floral Key lime flavor—unless you can't find Key limes. Then swap them out for whatever you see at the grocery store and dig in.

How do you make Key Lime Fudge? Evaporated milk, sugar and salt are heated together in a saucepan and boiled for 8 minutes. Once that mixture has boiled for several minutes, it'll be piping hot. At that point, you'll pull the pan off the stove and stir in marshmallows, white chocolate, lime zest and lime juice.

key lime pie, an American dessert that consists of a graham-cracker or pastry crust, a yellow custard (primarily egg yolks, sweetened condensed milk, and key lime juice), and a topping of either whipped cream or meringue. The sweet and tart pie reportedly originated in Key West, Florida, in the late 19th century.

There is a slight flavor difference between Persian limes and Key limes. But when baked into a dessert like Key lime blondies, it's hard to tell the difference. So if you can't find Key limes, go ahead and use Persian limes. You'll still wind up with a delicious summer pie.

The key is in the crust

The contentious topic may split some key lime pie lovers, but we think that the surprising addition of nuts elevates either crust. The salty, toasted almonds offer a great contrast to the sweet and tart pie, while the nut's crunchy texture perfectly compliments the creamy and rich filling.

The most pivotal part of the pie is the filling. The “sweet spot” between the tart key lime, and the creamy condensed milk is crucial for the pie's quality. Here at Teak we understand that balancing these two ingredients is an art and take this concoction seriously.

The Key lime has thinner rind and is smaller, seedier, more acidic and more aromatic than the Persian lime (Citrus × latifolia). It is valued for its characteristic flavor. The name comes from its association with the Florida Keys, where it is best known as the flavoring ingredient in Key lime pie.

Fudge is a dense, rich confection typically made with sugar, milk or cream, butter and chocolate or other flavorings. The base for fudge is boiled until it reaches the soft-ball stage (135 to 140 degrees F), then stirred or beaten as it cools to minimize the formation of sugar crystals.

So there's nothing more authentically Key West than our first choice: El Mason De Pepe, a Cuban restaurant located in the Old Town, just next to Mallory Square. And one serving of the Mason's homemade Key Lime Pie (this variation is called Torta De Limon) will have you convinced of its utter perfection.

Mexican lime is known by many names such as Key lime, Bartender's lime, and West Indian lime.

What makes Key lime pie thicken? ›

Combining the lime juice with the egg yolks and condensed milk creates a chemical reaction that causes the mixture to thicken all on its own (the acid causes the proteins in the yolks and milk to bond together).

The biggest culprit of a runny key lime pie is not letting it chill for long enough. Since this is one of those summer pie recipes that's not baked, chilling the pie helps it set and prevents it from being runny. Be sure to chill it for at least 12 hours!

The history of the Key Lime Pie goes back to the late 1800's when fresh dairy was hard to come by in South Florida. Aunt Sally in the Florida Keys had the crazy idea of combining just 3 ingredients – sweetened condensed milk, egg yolks, key lime juice – to make the creamy, yellow, tangy filling.

A Key lime, also known as a Mexican lime, West Indian lime, or Florida Key lime, is significantly smaller and rounder. Key limes also contains seeds, while the Persian limes — sometimes called a Tahitian limes — found in grocery stores typically do not.

And in 2006, the Florida Legislature made Key lime the official state pie, a designation it will continue to keep. There are also lots and lots of places to buy the pie at in the Keys, too.

The lime became naturalized throughout the Caribbean, the east coast of Mexico, Central America, tropical areas of South America, and the Florida Keys. Commercial production in Florida in Orange and Lake Counties was evident by 1883.