[varina davis]

ORIGINAL FLORIDA KEY LIME PIE

(Must use fresh Key Limes or Key Lime Juice)

1 (14 oz) can sweetened condensed milk

4 egg yolks

4 ounces Florida Key West Key Lime Juice

9-inch graham cracker pie crust

Mix milk and egg yolks completely with electric mixer. Slowly add key lime juice and mix thoroughly.

Pour into 9-inch graham cracker pie shell. Bake at 350 degrees for 8 minutes. Turn oven off and crack door.

If making meringue, place meringue on hot key lime pie, sealing edges to crust then brown to a golden brown. Turn oven off and cracked door after browning meringue. Let pie cool before placing in refrigerator. If using whipped topping, place on pie prior to serving and garnish as desired.

[poobear]

Beat me to the Key lime pie. The only thing I do differently is add lime zest to the pie mixture. Really helps to cut the sweetness of the condensed milk and it adds a little interest.

Florida FReeper ping!

[fortunecookie]

Yummo! I love Key Lime Pie. I came across this same recipe a few years ago, with the sweetened condensed milk and egg yolks, and when I can find key limes up north here (PA), I make it. Thanks for posting, it's the best! I grate the zest of one or 2 of the limes into the mix, too. Because I can't get enough of the flavor.

I fell in love with Key Lime Meltaways on a trip to Florida several years ago and found this recipe - from Martha Stewart, I believe - that tastes remarkably like the cookies I had on that trip. Easy to make and great served with fresh fruit:

LIME MELTAWAYS

Makes about 10 dozen The dough for these icebox cookies can be frozen in logs for up to two months.

12 tbs (1 ½ sticks) unsalted butter, room temp

1 cup confectioners’ sugar

Grated zest of 2 limes (or 3!)

2 tbs of freshly squeezed lime juice

1 tsp vanilla extract

1 3//4 cup a.p. flour plus 2 tbs

2 tbs cornstarch

¼ tsp salt

1. In the bowl of an electric mixer fitted with the whisk attachment, cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice, and vanilla; beat until fluffy.

2. In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined.

3. Between two 8-by-12-inch pieces of parchment paper, roll dough into two 1 1/4-inch-diameter logs. Chill at least 1 hour.

4. Heat oven to 350°. Line two baking sheets with parchment. Place remaining 2/3 cup sugar in a resealable plastic bag. Remove parchment from logs; slice dough into 1/8-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart. 5. Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly, 8 to 10 minutes. While still warm, place cookies in the sugar-filled bag; toss to coat. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.

Enjoy! BTW, perhaps my 'logs' were larger in diameter or my cookies cut thicker, but I've never gotten more than 6 dozen and I've never had to freeze 'leftover' dough! ;-)

[I still care]

In my area of Florida they eat Cuban sandwiches and lots of Cuban food. Also, because of Tarpon Springs we have a lot of greek - gyros and the like.

I come from NY, and grew up in an Italian household. That's what I like.

I am going to tell everyone one of the secrets to really great pasta sauce, so those interested should remember it.

Put it through a foley food mill to remove the seeds. The seeds are what add the bitterness. Then you don't have to add sugar, as many do.