Few people visit the Florida Keys without sampling at least one slice of Key lime pie. After all, the creamy citrus-flavored confection was born in Key West and has been Florida’s official pie for 20 years — after a vote by the state Legislature and ratification by the then-governor.
The luscious dessert’s primary ingredients are condensed milk, egg yolks and the juice of the tiny yellow Key lime, with the creamy filling typically nestled in a buttery graham cracker crust and topped with whipped cream or meringue.
Key lime culinarians have debated for decades about whether using whipped cream or meringue is more authentic.
Chefs at local restaurants often add their own creative touches to the basic recipe, perhaps trying a raspberry drizzle or putting the filling in a chocolate crust.
For many people, however, there’s nothing better than serving and savoring a Key lime pie they’ve made themselves — and that’s what the newest Key West Cooking Show experience is all about.
At 2:30 p.m. seven days a week, pie aficionados can learn to make their favorite treat in a 30-minute demonstration session with one of the cooking show’s chef-storytellers. They’ll also discover intriguing facts about the pie’s origins and the distinctive ways Key limes differ from the more common Persian limes.
Following along on a provided recipe card, attendees will learn the secrets to concocting the Conch classic — including techniques for making a light-as-air meringue topping and browning it to perfection.
No Key lime pie experience would be complete without a taste of the sinfully delicious dessert. Each 30-minute session includes the opportunity to enjoy a slice, along with Key limeade and coffee, making for a “sweet” midafternoon immersion in the genuine flavor of the Florida Keys.
That flavor can also be enjoyed in liquid form at the Key West Cooking Show’s Bar 1. Located at 291 Front St. next to the vintage demonstration kitchen and memorabilia-filled dining room, Bar 1 is known for innovative cocktails that include the tangy and refreshing Key lime martini.
Vanilla vodka, Key lime pie liqueur and fresh lime juice are the primary ingredients in the tasty libation. Served in a glass rimmed with graham cracker crumbs, it’s appropriately garnished with a dollop of Key lime whipped cream.
Reservations are recommended for the daily pie-making sessions, but walk-in guests are welcome — and no reservations are ever needed to enjoy a craft cocktail at Bar 1.
Last Bites
Dish of the week: Broiled Key lime lobster. The juice of the tiny yellow Key lime can be used in many dishes other than pie. Featured in the Key West Woman’s Club Cookbook, this recipe pairs spiny Florida Keys lobsters and the tangy juice with Parmesan cheese and bacon to make an incomparable entrée.
Helpful kitchen hack: Citrus zest can be preserved easily — simply freeze grated zest in small portions for later use. In addition, putting a few strips of citrus zest down the garbage disposal can add a fresh scent to the entire kitchen sink area.
Hungry for more? Visit keywestcookingshow.com or call 305-294-COOK.
