Cold Brew Café - South Grafton. Featuring Nitro Coffee.
On the corner of Cambridge and Armidale St, South Grafton.
Coffee & Key Lime Pie!
| Home | About Cold Brewing | Our Location | Great American Pie Tour | Menu | BitcoinSV Accepted |
The Great American Pie Tour
As Easy as Eating Pie
As presented in Grafton's Valley Messenger. Read Latest Edition
Beginning 16 Feb 2022 at Cold Brew Café
53 Armidale St.,
(Armidale St. and Cambridge
St.) South Grafton, NSW.
Old fashioned diner style “Key" Lime Pie with Saltine (Salada chrispbread) Crust.
Our recipe is neither traditional, nor are our limes from the Florida Keys. Even still, we’re sticking with the traditional title for this delightful, tart, sweet pie.
The official pie of Florida (yes, Florida has an official pie which is more like Florida’s official food) is Key Lime Pie! This pie is the 4th pie on our Great American Pie Tour: Easy as Eating Pie because it’s one of the oldest pies from the States and has a very interesting origin.
Sponge fishermen on Florida's Key West in the 1800’s kept limes on board to prevent scurvy. This you know. You may not know sweetened condensed milk, a new invention by Gail Borden which enabled milk to be transported and stored safely, was also on board.
The fishermen would mix together lime juice, condensed milk and sea turtle eggs, pour it over stale Cuban bread and leave in the hot sun until set. Yum?
The wives of these sponge fishermen had a better idea. Crust, and chicken eggs. It was only a working man’s pie until Sarah Jane Lowe Curry, daughter-in-law of the first Floridian millionaire elevated it socially to its current status: sold everywhere, frozen or not, in any ratio of limes, milk and eggs.
Key limes are small but give a lot of juice for their size. The juice has an intense aroma and is very tart. In the States you can get a bottle of Key Lime Juice for big money. But here in Australia we’re using our beautiful, in season local limes! (Thank you to all who have contributed!)
Often made with a graham cracker crust and not having graham crackers in Australia we’re starting our first Key Lime Pie with a Saltine crust. And since there aren’t any Saltines in Australia either, we’re going to use a Salada crispbread to make the crust.
There is no “official” Key Lime Pie recipe, so, we believe our Key Lime Pie is The Best Key Lime Pie in South Grafton, and possibly the whole Clarence Valley! Any takers?
We will be posting our recipe progress, "tips and secrets” and other updates on our FaceBook page @coldbrewcafeaustralia. Search #greatamericanpietour to find our past posts and pies. Look for the final recipe in the next printing of the Valley Messenger.
We look forward to seeing you!
"Key" Lime Pie Recipe
Our “Key” Lime Pie custard was inspired by America’s Test Kitchen’s Lemon Pie, but we simply substituted limes for the lemons. You can substi- tute back and make a beautiful lemon pie.
Also, the original recipe for the filling called for a 14oz can of Sweetened Condensed Milk. Our standard can is about 4oz short. We don’t like having partial cans of condensed milk around so we just ignored it and had 4 ounces less filling, and more lime tartness.
*There are four egg whites left over from making this pie. Egg whites can be frozen for later use.
Ingredients & Method:
Crust
200g Digestives (½ packet)
Pulsed until fine.
70g Butter (melt— don’t melt—don’t matter)
1 T Glucose Syrup
⅛ t salt
Pulse 15 more times
Press into springform pan with the
flat bottom of a measuring cup.
Par-bake 150°C fan forced oven
for 12 minutes. No need to cool.
Ingredients & Method:
The Filling
Whisk together:
1 can Sweetened Condensed Milk
(395g)
4 egg yolks
¼ C Pure Cream (thickened is fine)
⅛ t salt
Until creamy
Add:
½ C Lime Juice (the lime juice will
thicken the curd)
Add:
1 T Lime Zest
Pour custard into crust and bake 150°C fan forced oven for 15 min.
Follow the link to get $1000 off fees. Square Affilate Link