For an adult beverage, Sloan favors the one served at General Horseplay in Key West (slogan: “Cocktails & Tomfoolery”). The Key lime pie has also had a wide influence, inspiring everything from marinades to cocktails. In those days they called it hooker pie or simply lime pie, and it wasn’t long until it was sold at every restaurant and tourist stand, eventually even frozen with a stick through it so people could stroll Duval Street munching on one. They called her Aunt Sally, and she’s the mother of the Key lime pie we know today, Sloan says. But it remained the modest dessert of the working class until Sarah Jane Lowe Curry, the daughter-in-law of Florida’s first millionaire, started serving it to the kids who came to her house. Sounds good, right? “Yeah, it’s really, really good,” says David Sloan, author of The Key West Key Lime Pie Cookbook.īack home, the wives of the sponge fishermen fancied up the treat by baking it in a pie crust. They’d pour the sweet-tangy mixture over stale Cuban bread and leave it in the sun for a bit to set. They’d mix the juice with sweetened condensed milk, sometimes with wild bird or maybe sea turtle eggs. The dish you’d likely name Florida’s state food, the pride of the Keys, more American than apple pie, got its start as a way to prevent scurvy.īack in the 1800s, Key West sponge fishermen, called “hookers” by the locals, kept limes on board simply to prevent sickness.
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