Key Lime Pie Recipe

Due to what can only be described as overwhelming response to my previous post...

(2 comments, Woohoo!)

I figured I better post the recipe I use for KLP. This recipe is an old one from a book first published in 1949. This book, With A Jug of Wine, by Morrison Wood, has provided me with authentic versions of most of my staples; Boeuf Bourguignon, Jambalaya, Hungarian Goulash, Chili, Brunswick Stew, Kentucky Burgoo, Bigos (Polish Hunter's Stew), etc. (Can you tell I'm a sucker for the one-pot, so-called peasant foods?)

I got the book on a whim waaay back in the early 80's when everyone was wearing tight, overpriced, Designer jeans, the girls had "Big" hair and the guys had perms and skinny little ties... needless to say it has remained in fashion longer than the above, (we can only thank the Gods for that!)

Key Lime Pie

1 can sweetened condensed milk
½ cup fresh lime juice (bottled is ok, Key Lime is best)
3 eggs
Prebaked pie shell
Whipped cream
Cinnamon

Separate the eggs and beat both whites and yolks in their separate containers.

Mix together 1 can of sweetened condensed milk, ½ cup of lime juice and the beaten yolks. Then fold in the well-beaten whites.

Pour the mixture in a good flaky pie shell, already baked, and bake in the oven for 15 minutes at 350 degrees.

When cool, place in the refrigerator until ready to serve. When serving, top pie with whipped cream.

One variation is to mix a tbsp. of rum in with the whipped cream and sprinkle with powdered cinnamon.

* This is the only recipe I know of for KLP that includes the egg whites. Not being one to waste and since the egg whites are almost pure protein (that makes the pie healthy right?), I have always included them. It makes for a "lighter" pie.