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<\/a><\/p>\nThe cream of the Key lime pie has very few ingredients: lime juice and zest, egg yolks and condensed milk. We were very skeptical too, since the dessert thus described sounded very very sweet. However, the lime juice breaks entirely the sweetness of condensed milk, making the cream slightly bitter. The addition of whipped cream dilutes the bitterness of limes, turning every bite of the cake into a wonderful sweet-sour contrast \ud83d\ude00 .<\/p>\n
The Key lime pie is native to the islands Keys, Florida. We can find the first recipe in the early twentieth century, when the condensed milk started to be sold in cans, as today. This cake was invented by sponge divers, who remained at sea for several days; so they loaded their ships with limes, as a source of vitamins, and with condensed milk to sweeten. And having also eggs with them, they had all the ingredients to prepare the pie… But what about the oven? At the time there was none on the ships, in fact, the first recipe for Key lime pie was not baked, and the cream got thickened even without cooking, thanks to the abundance of lime juice \ud83d\ude42 .<\/p>\n
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