Key Lime Pie

This pie reminds me of sitting in a Florida beach café watching the surf break and the sun set in the distance. Key limes are a smaller size; they originated on the island of Tahiti. They are also found under the names of Mexican or West Indian lime. In 1835, Henry Perrine planted groves of limes in the Florida Keys and that is how the lime was named as a Key Lime. Floribbean™ lime juice includes some rind and gives a bitter dimension to the sweet filling. Fat-free sweetened condensed milk may be used in place of regular sweetened condensed milk.

Graham Cracker Crust

    1 ⅓ cups graham cracker crumbs
    ½ cup unsalted butter, melted

Key Lime Filling


    1 can sweetened condensed milk
    ¼ cup fresh squeezed lime juice
    2 tablespoons + 1 teaspoon bottled Floribbean™ lime juice
    2 large eggs yolks
    2 drops natural green food coloring

Meringue Topping


    2 large egg whites
    ¼ teaspoon all-purpose stabilizer
    2 tablespoons granulated sugar


1.  Preheat the oven to 350°.

2.  Crust: In a medium bowl, mix the crumbs and butter. Press          
     firmly into a 9-inch pie plate. Bake 8 minutes.

3.  Filling: In a medium bowl, whisk condensed milk, both lime  
     juices, egg yolks and coloring. Pour into cooled pie crust.

4.  Meringue: In a deep medium bowl, use a mixer to beat egg     
     whites on high speed until soft peaks form. Add stabilizer   
     and sugar. Beat until stiff peaks form or peaks stand straight       
     when beaters are lifted. Spread over lime filling. Bake 10     
     minutes or until meringue is lightly browned. Refrigerate.
 
     Variation: This recipe will also make 6 mini-pies. Simply       
     purchase 6 pre-made mini-graham cracker crusts, fill and then
     use a #22 star decorating tip on a piping bag to top with
     meringue. Bake 5 minutes, then turn off heat. Leave in oven       
    10 minutes. This is the easiest way to serve pies for company    
    since it is difficult to keep the meringue looking nice when  
     you cut into the pie.

     Hint: Make mini-pies for parties; keep refrigerated until  
     serving time.

     Makes 8 servings