Key Lime Pie, Belize Style

During my few days in Belize, I had more variations of the key lime pie than I can ever remember.  For one thing, I used to shy away from lemon or lime. Secondly, I live in Switzerland, not quite the Florida Keys.

As you may know, I am a huge fan of meringue. And I tend to gravitate toward any dessert that is made with soft, sweet meringue. There was no hesitation on my part at Ka’ana Boutique Resort in San Ignacio, where a lemon meringue pie was on the menu. Out came an oversize triangular slice of pie with tall meringue piled atop a tart crust and lemon filling, a diner classic (accompanied by a scoop of that bright pink dragon fruit gelato). Citrus and meringue showed up next at Elvi’s Kitchen, where Ms. Elvi is keeping her key lime pie recipe a top secret. But just up the road in San Pedro, another chef was busy in the kitchen perfecting his take on the dessert as well. And his recipe… is below.

Ambergris Caye, BelizeAmbergris Caye, Belize

Venezuelan Chef Andres Futo runs the kitchen at Red Ginger, named after the bright tropical flower native to Belize.  The restaurant is at the Phoenix Resort on Ambergris Caye, modern and luxury condominium suites outside of San Pedro town, right off of the beach. Futo focuses on Belizean and Caribbean flavors, using local ingredients in dishes like conch chowder and seafood ceviche, as well as in empanadas, salbutes and tiraditos. That said, the most talked about dish on his menu is a New York strip steak with white truffle mac ‘n cheese, gingered broccoli and a Cabernet reduction! It was November when I was there, and even though his pumpkin cheesecake with marshmallow sour cream topping and a gingersnap crust was getting all the raves (and had marshmallow which I love!), I was most interested in his take on the key lime pie. A ginger butter cookie was topped with key lime mousse and caramelized Italian meringue cream in a trendy, deconstructed way. The presentation was excellent, and I wanted to order an entire bowl of that meringue.  I didn’t wish I lived in the Florida Keys, I wished I lived in San Pedro. (Read more about the Phoenix apartments here and see why that’s where I’ll be staying next time I’m in San Pedro!)

Ambergris Caye, BelizeAmbergris Caye, BelizeAmbergris Caye, BelizeAmbergris Caye, Belize

Chef Jose Luis Ortega was also playing with limes, not far away at the Victoria House, in a romantic setting, candlelit yet casual.  Even though his dessert was meringue-free, I felt I needed to continue with the theme.  And so it was, the Caye Lime Brûleé (below left), an individal graham cracker tartlet with pineapple and guava coulis.  The recipe for this refreshing and attractive dessert is also below.  I’d recommend a visit to the restaurant itself so you can begin with Ortega’s sophisticated “Mayan Bistro Cuisine.” This was definitely the place I had the most difficulty ordering dinner.  Want lobster? Well what would you get: the pecan crusted Caribbean lobster tail with coconut rice, drawn lime-garlic butter and grilled vegetables; or tender strips of fresh lobster tail in a hand-battered almond crust with a citrus honey sauce and a salad of baby mesclun leaves; or the char-grilled lobster tail in a pineapple citrus butter sauce with roasted guajillo garlic mashed potatoes and sautéed cho-cho?  Dessert was easier, I didn’t choose – I ordered several.

Ambergris Caye, BelizeAmbergris Caye, Belize

Are you a fan of Key Lime Pie ? Besides never using green food coloring [gasp], what else makes a traditional dessert for you – graham cracker or pastry crust? Cooked or uncooked filling? Meringue or whipped cream on top, or neither?

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Red Ginger’s Key Lime Pie

I wanted to feature the Key Lime Pie, since it is a pretty popular dessert, but wanted to give it a twist. So I basically ?deconstructed? the dessert. Instead of using whipped cream, I changed it to caramelized Italian meringue. Instead of using a regular pie crust, I created a ginger cookie for the base of the dessert. And for the filling, I did a hard Key Lime mouse that could be molded, yet keeping the flavors and texture as similar as possible.” – Chef Futo

Mousse
1 cup lime juice
Zest of 1 lime
3 egg yolks
1 14 oz can condensed milk
250 ml heavy cream
1/4 cup powdered sugar
1/4 oz unflavored gelatin
2 oz dark rum

Whip the heavy cream until you can make stiff peaks. Incorporate the powdered sugar and mix thoroughly. Reserve.
Combine the lime juice, egg yolk, condensed milk, gelatin and rum. Mix well in a blender and then put it in a double boiler until it gets hot. Let cool down, using an ice bath if you would like, and fold in the whipped cream.
Cover a baking pan with saran wrap and place round cylinders on top. Cylinders can be plastic or metal and should be approximately 2? wide by 3? high. Cut pieces of wax paper and place inside the cylinder so that it covers all around the inside of the cylinder mold. The wax paper should stick out about 1? from the top of the mold. Pour the key lime mixture and fill 2/3 of the way up. Place the baking pan in the freezer until mixture is fully frozen, then transfer to refrigerator. Once the mixture defrosts you can unmold it and remove the wax paper. The mouse cylinders can be stored in the fridge for up to 5 days.

Cookie
2 1/2 cups flour
220 grams butter
120 grams powdered sugar
2 oz finely grated fresh ginger

Combine all of the ingredients in a food processor. Mix well. In a baking pan lined with a Silpat or parchment paper, stretch dough to 1/5? thick. Using a butter knife, make cuts in the dough 5? x 5? before baking. Bake at 350 degrees Fahrenheit (180 degrees Celsius) until they brown. Rotate the pan halfway through to ensure all sides cook evenly.

Meringue
120 g water
300 g sugar
150 g egg whites (approximately 5 eggs)

Put egg whites in mixer and beat on high until stiff peaks form, about 5 minutes.
Combine the sugar and water in a medium sauce pan and bring to a boil. Reduce the mixture until it starts to thicken and golden. Turn the mixer to the highest speed and very slowly start adding the hot water and sugar mixture. Once you combine the ingredients reduce the speed to medium-high and continue mixing until the metal bowl cools down, about 10 minutes. Place the meringue in a pastry bag with a star-shaped tip.

Presentation
To plate the dish, place a spoonful of the meringue in the center of the plate. Place ginger cookie on top. Put a key lime mouse cylinder in the middle and pipe meringue on top. Caramelize the meringue using a torch (same type of torch you may use for a crème brûlée). Decorate with chocolate syrup, toasted coconut flakes and caramel syrup.

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Victoria House’s Caye Lime Brûleé
Yield: 1 dozen

Crust
1 1/2 cups fine ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons unsalted butter, melted
1/2 teaspoon ground cinnamon (optional)

Mix cracker crumbs, sugar, melted butter and cinnamon until well blended. Press mixture into 5? 5? by 3/4? loose bottom tartlet pans. Bake at 375 degrees Fahrenheit for 5 to 7 minutes. Remove and cool. Refrigerate until ready to assemble dessert.

Filling
3/4 cup lime juice
3/4 cup white granulated sugar
1/2 lb unsalted butter
3 eggs
1/3 cup sour cream
6 oz cream cheese

Combine the lime juice, butter and sugar over a low heat until well mixed. Allow to cool. Beat the three eggs well. Combine the beaten eggs with the lime juice mixture and cook on a low heat, stirring occasionally. Remove from heat and allow to cool. Mix well with cream cheese and sour cream. Spoon into chilled graham cracker crust filled 5? by 3/4? loose bottom tartlet pans. Refrigerate. Sprinkle white granulated sugar over top and caramelize carefully with a butane or electric caramelizing torch just prior to serving.

Moammar

17 Responses to “Key Lime Pie, Belize Style”

  1. bethany says:

    As i mentioned to you before I too always shied away from key lime pie even the ones i’ve had in key west! Blehhhh! However this recipe is one i’m really looking forward to trying! Great post!

  2. bethany says:

    And man i want to go to belizzzzzzzzzzeee!

  3. Kara @ The Vacation Gals says:

    Ah, the memories. :-)

  4. Lani says:

    My tickets are booked for Belize…..and all I want is lobster and key lime pie in all ways….I’m ready and …..full…..

  5. Meeta says:

    oh you make this sound so dreamy. maybe i could (and mind you just maybe) forgetting norway this summer and heading on over to belize. you make me want to anyway. loving the recipe of this key lime pie!

  6. Emma says:

    I thought I’d be safe this time – I wasn’t hungry before I started reading. Halfway through though… and after the mentions of white truffle mac and cheese and LOBSTER! Yum. I like the presentation of the cocoa fork outline!

  7. Sam says:

    How could I not comment on a post about KeyLime Pie!? I think that the Key Lime pie at Joe’s Stone Crab was my favorite thing about the year we lived in South Beach! Yum, yum, yum. Maybe I will test out that recipe one of these days! Delicious! xoxox

  8. Sarah, Maison Cupcake says:

    Gorgeous photos! So envious of this sunny weather.

    I only made key lime pie once and showed it to an American colleague. She said “That’s NOT key lime pie!” and I’ve not tried since. But I will – and I have leftover graham cracker crumbs from Daring Bakers for my base.

  9. Elisa @ Globetrotting in Heels says:

    Pastry crust, cooked filling, whipped cream. Love it!

  10. Julia @ Mélanger says:

    Wow, who would have thought there would be so many variations on key lime pie. I actually can’t remember if I’ve had it before. It would only have been when living in the USA. In searching online, I just read that they tried to introduce legilation calling for a fine for calling a key lime pie, a key lime pie if it wasn’t made with key limes. (Wow, that was a mouthful.) Apparently the bill didn’t pass. So I’m in luck to make this myself now. But which version to mirror? Hmmmmm……

    But question for you. You said you used to shy away from the zesty flavours of lemon and lime. Pourquoi?

  11. Kerrin says:

    Meeta, Belize certainly is fantastic – but ooh, I want to go to Norway ! :)

    Emma, hunger strikes again ! ;) I loved that cocoa fork too, so simple yet makes such a fun statement.

    Sam, you are too funny. That’s right, I always forget about you having been a Florida girl. You have me now craving fresh crab legs, ha ha !

    Sarah, I’m curious how you made your key lime pie that one time – so as to get that type of reaction, from clearly a very serious key lime pie fan !! ;) What did she consider the real deal ? Can’t wait to hear about your next attempt too…

    Elisa, sounds good to me !

    Julia, key lime pie legislation, go figure ! There must be a rule somewhere about not being able to use green food coloring either ! ;) As for citrus, when I was younger for some reason, I wasn’t into lemon at all. My sister totally was, and would drown certainly things in it (like tunafish), so I guess that must have turned me off ! :)

  12. Mowie @ Mowielicious says:

    I loooooooooove Key Lime Pie. Been meaning to make it for ages now. And I love the deconstructed version, I tend to do that with most desserts, even while I’m in restaurants.
    A traditional dessert for me has to have something spongy in it and topped with some sort of cream (gosh, I’m so German!) =) xxx

  13. iain says:

    mmmmmm…. i’ve always found your photos and accounts tantalizing, but the contrast between your recent adventures and what i’m experiencing here in Haiti is just crazy!

  14. Nomadic Chick says:

    I must admit my inexperience with Key Lime Pie. However, I adore meringue based pies, right up there with fruit pies. Some tantalizing recipes, yummy, and thank you!

  15. Jane says:

    Your Key Lime Pie looks amazing. It must have the whipped cream to counter the lime tartness. yummmmmm!

  16. Loving the Bike says:

    Great post and thanks for the recipe. We’re heading to Belize in June and will be spending a month there. I hope to sample a lot of great food while I’m there.

    Darryl

  17. Kerrin says:

    Darryl, thanks ! So exciting that you’re going to Belize — and for a month, wow ! Plenty of time to check out all the different places and restaurants here on the blog. Here are all the posts I did on Belize:
    http://mykugelhopf.ch/category/grab-your-passport/miscellaneous-travel/belize/
    And another great Belize roundup too:
    http://www.travelswithtwo.com/index.php/category/the-americas/central-america/belize/

    Enjoy !

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