You can use regular limes in Key lime pie although the flavor of the Key lime pie will be different and so it won't taste the same as real Key lime pie made with Key limes.
Key limes are smaller and more acidic than regular limes and the key limes also have a more intense and lime-y flavor than the sweeter and less tart Persian limes.
The reason why you add sour cream to Key lime pie is to give the Key lime pie a richer, creamier and smoother texture.
The sour cream added to Key lime pie also balances the sharp, tart flavor of the lime with it's own tangy richness.
Sour cream in the Key lime pie also prevents the Key lime pie from being overly sweet and can improve the overall flavor profile of the Key lime pie by adding a layer of tangy depth.
Key lime pie should have egg yolks as the egg yolks in Key lime pie adds richness and helps the filling set and become creamy.
Some modern recipes of Key lime pie avoid the use of the eggs and use sour cream instead to get the creamy texture.
Some common Key Lime pie mistakes are using too much lime juice, overbaking the key lime pie or not baking the key lime pie long enough and not letting the key lime pie chill long enough.
The most common cause of a runny key lime pie is not allowing the key lime pie to chill long enough.
Chilling the key lime pie helps the key lime pie set and prevents the key lime pie from being runny.
A key lime pie should be allowed to chill for at least 12 hours for it to set properly.
The secret to baking a key lime pie is to bake the key lime pie until the filling just wiggles a bit in the center, which takes between 8 to 10 minutes.
The Key lime pie should be firm to the touch and not solid, once it is out of the oven, the Key lime pie will continue to set as it cools down.
You can freeze a key lime pie without whipped cream or toppings for up to 3 months after you wrap the key lime pie tightly in plastic wrap and foil.
A Key Lime pie lasts between 3 days to 5 days when stored in the refrigerator.
However it's best to eat the key lime pie within 2 to 3 days of refrigerating it for best taste and freshness and to prevent the crust of the key lime pie from becoming soggy.
The place that is famous for Key Lime Pie is the Florida Keys.
Key Lime Pie is Florida's official state pie and the broader region of Florida, most particularly among tourists associate the Key Lime pie with vacation memories.
Key Lime Pie is also popular in other parts of the Caribbean and also has a following among Floridians that appreciate the unique flavor of Key Lime Pie, which is made with local Key Limes.
Key Limes are a less common citrus variety of limes.
Key Lime Pie is a Floridian dessert pie that is made of Key Lime juice, sweetened condensed milk and egg yolks.
Key Lime Pie can be served with a meringue topping made of egg whites or with whipped cream or even served with no topping.
Traditionally Key Lime pie is made with a graham cracker crust.
Key West, Florida is where Key Lime Pie originated from in the late 19th century.
Although there are some competing theories, the Florida Keys is widely accepted as the birthplace of Key Lime pie due to the abundance of Key Limes, which is an agriculture product.
The most popular theory for Key Lime Pie's creation is crediting of the Key Lime Pies creation to a named Aunt Sally, the cook for Florida's first millionaire, William Joseph Curry, in Key West.
She is said to have been inspired by similar desserts to the Key Lime Pie that is made by Cuban sponge collectors, that used sweetened condensed milk, lime juice and egg yolk.
Key limes are special for their unique, tart, and floral flavor profile, which is irreplaceable in dishes like the famous Key lime pie.
The key limes are smaller, rounder, and more acidic than common Persian limes, with a thin skin and more seeds, though they turn a yellowish-green when ripe.
Beyond their flavor, key limes are also a good source of vitamins and minerals and contain beneficial phytochemicals.