Some might wonder the connection between Key Lime Pie and Ernest Hemingway, but he hung out a lot, a regular squatter of sorts, at Papa John's Bar, Key West Florida. There are not too many recipes attributed to him, and then I recently ran across this one for Key Lime Pie. The intro to the recipe attributes that Hemingway used to live at 1599 Bathurst Street in Toronto, Canada. He was working as a young journalist then for the Toronto Star. He eventually moved to Florida, then Cuba, and developed a fond appetite for white rum, seafood and Key West Lime Pie. He hung out quite a bit with such randy's as Steven Boyd. Papa John's is quite a museum in itself and sports newspaper articles and pictures of Papa and his cronies (including Boyd). So here is Papa's Key Lime Pie. I do believe this recipe was printed at one time in the Toronto Star. 1 cup sugar 250 mL 1/4 cup white flour 50 mL 3 TBS cornstarch 40 mL 2 cups spring water 500 mL 3 egg yolks 3 1 TBS margarine 15 mL 1/4 cup fresh lime juice 50 mL grated rind of 1 lime one baked pie shell meringue pie topping
Combine sugar, flour, cornstarch in top of double boiler and gradually stir in water. Cook over medium heat, whisking until thickened.
Beat egg yolks and gradually stir some of cooked mixture into beaten egg yolks. Return this mixture to double boiler and cook and whisk another 3 minutes.
Stir in margarine, lime juice and rind. Cook to lukewarm. Pour into your favorite baked shell and cool thoroughly. Top with meringue and brown under broiler, or your favorite whipped cream topping.
For you pie shell, why not add a small amount of sugar and some finely crushed macadamia nuts? Takes it a cut above.
(And I always use more lime juice--its a matter of taste. I like it tart and cut back on the sugar.)
From: email@example.com (Katie E Green)