[Sca-cooks] Key Lime Pie (OT)

[Barbara Benson]

> Margaret> How are key lime and lemon meringue pie similar? Key lime has no meringue,
> and has a custard base. All the lemon meringue I've ever had was a
> cornstarch base, no eggs.

Greetings,

Similar to the current ... ahem ... discussion ... on gumbo, Key Lime pie is a regional dish that has gained wide
popularity outside of it's original region. The end result in many places has been a evolution (or possibly
de-evolution) to a lemon meringue made with lime juice instead of lemon.

I personally have never been able to stand "Key Lime Pie" as served in the vast majority of establishments and have
always assumed that I simply did not like the dish. That is until my parents bought a winter home in the Keys and I ate
"true" Key Lime Pie and discovered that it is a delicious, not too tart, not too sweet concoction worthy of its horde of
imitators.

So, to start off the possible grand debate to rival the gumbo debate I will give you the recipe that my parents gave me.
Believe it or not it is inscribed in a ceramic pie plate for making the pie in:

4 egg yolks
1 can Sweetened Condensed Milk
1/2 C Key Lime Juice
Beat together.
Fill Graham cracker crust
Bake 30 min at 330 degrees F.

I have never made this recipe and cannot vouch for it's worth. But I do know one thing. If you cannot get juice from
true Key Limes, do not even bother making it.

Glad Tidings,
Serena da Riva