Quest To Find.....

A couple of years ago I went to Florida with my sister and her husband. I told her that before we left I wanted to have "authentic" Key Lime Pie. We asked around and were directed to "The Banana Boat" in Boynton Beach, Florida, just north of Miami. We had a delicious meal and then ordered the Key Lime Pie....absolutely scrumptious.

Here is where the "Quest to Find A Recipe for Key Lime Pie" came from. After some poking and prodding and talking with total strangers about Key Lime Pie....I discovered that the recipe is ridiculously easy (it is...Kamryn has even made it). The secret ingredient, as you can guess is Key Lime juice.

That is it....right there. Nellie and Joe's Famous Key West Lime Juice....You can find it in any grocery store in the south....and even in a few in the midwest! (Imagine my surprise to find it right next to the ReaLemon in the store I shop in every week). Since at the time I did not know that I could get the lighting in a bottle, I regularly bring back five or six bottles. Mrs. Biddles is also a good brand. Sometimes I bring both back. If you can find fresh key limes...use those of course, fresh is always preferred. Don't use the bigger limes that are plentiful...they are not the same things.

Key Limes only grow on the keys along the Gulf of Mexico. They were almost wiped out when a hurricane went through early in the 1900's. The orchard stands are starting to come back and are being seen again in wider distribution.

Anyhoo....After some fidgeting with the recipe on the back of the bottle. I now declare that I have mastered the art of the sweet, tart, and irresistible art of Key Lime Pie!

Key Lime Pie

Prepared a 9 inch Graham Cracker Crust
1/2 scant cup Key Lime Juice
14 ounce can-Sweetened Condensed Milk
4 egg yolks (Save whites for meringue)

Preheat oven to 350 degrees. Combine juice, milk, and yolks in a mixing bowl. Whisk together. Pour into the prepared graham cracker crust. Bake for 5 minutes in preheated oven. While the custard is baking make the meringue. Spoon onto the hot custard. Bake for 10 additional minutes or until the peaks of the meringue is golden. Let cool completely.

To make the meringue.
Bring the whites to room temp. Place the whites of 4 eggs in a mixing bowl. Whip, as they are whipping add 1/4 teaspoon cream of tarter, 1/2 teaspoon vanilla, and 6 tablespoons of sugar. Add the sugar 1 tablespoon at a time. Follow the directions above.

To EAT!
Slice into desired size slices, place on a plate, garnish with some mint or a slice of lime. Enjoy! OR dig into the center of the pie, eat the whole thing, and not tell anyone you did it....The latter is not recommended. It is much better shared.

Please note that true Key Lime Pie is a creamy yellow color....if you are given a slice of pie that is green, it might taste good, but it is not authentic.