Talk:Key lime pie
|WikiProject Food and drink||(Rated Start-class, Low-importance)|
|WikiProject Florida||(Rated Start-class, Low-importance)|
that picture isn't that great, because it's covered with some kind of whipped cream or something meaning that it doesn't show the actual key-limeness. T-1 14:53, 4 September 2006 (UTC)
Would it be appropriate for me to post the recipe?
half cup plus Key Lime Juice (No persian! Its not the same) Zest of limes to taste 3 egg yolks Can of condensed Milk Graham cracker crust
Mix zest with egg yolks and then mix with lime juice and condensed milk. Put into pie crust and bake at 350 for 15-20 mins.
Simple and delicious. Mixing zest with the yolks greens it a bit, but its still greenish yellow.
If you want to muddy the beautiful flavor, put meringue or some other dreadful topping on front. Kind of like mixing soda water with a great bordeaux to my mind, but thats most certainly POV! Charlesaf3 (talk) 02:28, 24 February 2011 (UTC)
On the contrary, that's exactly what a real Key lime pie looks like
The topping is meringue, the true topping for KLP. Cool whip & other whipped cream concoctions are not authentic KLP toppings.
But I do understand what you are saying. Perhaps if we could find a photo of one that's been cut or or a close up of a single slice on a plate? Just be sure that it's topped with meringue and isn't green!
It wouldn't be right to take out the one that's there, since it's a whole pie. Other images online are most likely copyrighted, so... the next time I make one I'll photograph a cut-away view and place that slice photo in addition to what's there. - Marc Averette 16:57, 6 September 2006 (UTC)
I actually don't think Meringue belongs, but I'm probably wrong - I imagine both versions were concurrent, as its an easy use for the leftover. Ironically, in the last 30-40 years I've never had a decent key lime pie in the keys - too many trees killed off I guess. I'm old Florida enough that I'd never put meringue on mine. Nor have I ever seen it in a "real" keys restaurant Charlesaf3 (talk) 02:20, 24 February 2011 (UTC)
Hi. I've tagged this article as POV, because there are a couple of bits that read like someone's point of view. Specifically:
"To the dismay of aficionados, ..." "Alas, many popular chain restaurants that have "Key lime pie" on their menus are not serving authentic Key lime pie to their patrons."
Not sure whether this is quite the right tag, but hopefully someone who knows the subject will be able to clean up the POVness.
Thanks. Jamse 10:06, 12 November 2006 (UTC)
- Well, as someone born & raised in Key west, not many know better than I do about it. Ask any professional dessert chef, they'll tell you about the green/yellow issue. A green or white Key lime pie without a meringue topping is about as authentic as a purple strawberry flavored Big Mac. If you want a source I have a Conch cookbook as well as old postcards that have the recipe on it. I can 100% assure you that the pie made from following these recipes will not be green or have a cool-whip topping. - Marc Averette 00:40, 14 November 2006 (UTC)
- Sorry, I probably wasn't clear - I'm not disputing the facts over what the traditional colour / topping is - I'm from the UK and have never enjoyed one of these tastey-sounding treats! No, the issue I was raising was that the stuff about whether it dismays afficionados, and the use of the word "alas" sounds like it's not encyclopaedic / factual. If you said words to the effect of "the traditional way of making it is this, but some modern mass produced versions change the colour and substitute X topping for Y topping" then that would be a more neutral way of putting it. If you want to include info about whether the mass-produced version is disappointing to those who know the traditional version then I would expect to see some supporting info. Thanks. Jamse 09:45, 14 November 2006 (UTC)
- Nothing against you, but the reason I'm on this page is because it sounded like a Key Lime Pie Fetishist wrote this. In neutral terms, that means I agree with Jamse and may attempt some small edits. AKismet 22:09, 19 February 2007 (UTC)
I agree on green and cool whip, disagree on Meringue. I'd never put one on myself, but I could see Meringue as authentic, much as my gut instinct is Blasphemy! Charlesaf3 (talk) 02:23, 24 February 2011 (UTC)
The article contradicts itself over whether the pie should be meringue-topped or not. Is there really a definitive answer to this? I know whenever I make key lime pie I never put a topping on it, but it looks like most people do (from this article, anyway) Paul E Nolan 22:46, 15 March 2007 (UTC)
- You've never made key lime pie. Key lime pie has meringue. - Marc Averette 20:59, 16 March 2007 (UTC)
- That's a point of view. There's some evidence that key lime pie originated as a no-bake pie, which inherently precludes the addition of meringue. I am not asserting that key lime pie should or should not have meringue, nor do I have an opinion on which is the most common or most traditional method of preparation. But the claim that meringue is "original" or "authentic" is not NPOV and should be placed in context in this article. See, for example, the AP wire-service story quoting a Monroe County historian on this topic: http://the.honoluluadvertiser.com/article/2005/Oct/26/il/FP510260314.html 188.8.131.52 20:40, 17 June 2007 (UTC)
- Marc, it is time for you to accept that there is no "one true key lime pie" and stop pushing your point of view on this article. "The way KLPs were made a long time ago" is useful information for providing the history of the pie. It is not useful for pushing away variations on the recipe that have developed naturally through the years.
- Think about what you're doing. It's akin to deleting edits saying that a hamburger can be served with cheese, simply because you've got one rotten old book and an unexplained agenda. —ptk✰fgs 21:57, 17 June 2007 (UTC)
This article should describe the standard Key Lime pie, not make judgements about variant pies. They need not even be discussed. Yes, an authentic key lime pie's filling has a pale yellow color. No, it is not necessary to identify filling colors that are not authentic -- not only is a green pie inauthentic, but so is an orange pie or a black pie. Just say that it's pale yellow, and leave it at that!
- Yes, an authentic key lime pie has a topping made from traditional meringue. No, it's not necessary to describe the topping on a commercial pie as "some other form of topping".
- No, a pie using a variation of the recipe is not a "fake variety". It's just a variant recipe
, and we need not concern ourselves with it here.
- Please do not place photo credits inside the article. Standard practice is to leave them only on the image description page. —ptk✰fgs 00:50, 17 April 2007 (UTC)
Was looking for this:
Can someone fix it, please.
Comparison with Lemon Meringue Pie
I'm surprised comparisons haven't been made with lemon meringue pie - they are very similar, in fact I didn't realise how similar til I read this article. The only difference is the citrus filling. The lemon meringue article is very sparse, which is odd seeing as it's internationally a more popular dish. Does anyone know more about the history of the two, are they linked in any way?Gymnophoria (talk) 23:54, 17 March 2011 (UTC)
Preferred desert of Jedis
Something tangential to the article:
The 9th version of the mobile operating system Android was expected to be called "Key Lime Pie" (and referred as KLP internally), but on Sep 4 2013 Google revealed that the version will instead be called "Android KitKat", after the Nestlé chocolate bar, since "We realised that very few people actually know the taste of a key lime pie" as explained by John Lagerling, director of Android global partnerships. — Preceding unsigned comment added by 184.108.40.206 (talk) 06:37, 4 September 2013 (UTC)