Southern Key Lime Pie

Is there anything that says summer quite like a slice of Key Lime Pie?

There's something about that perfect balance of sweet and tangy that keeps you coming back for just one more bite. Pair it with a flaky cornmeal crust and a mile-high meringue, and you've got one of the South's most beloved desserts.

Whether you're picking fresh key limes from your own backyard or grabbing a bottle of your favorite key lime juice from the store, this pie is a treat you can enjoy year-round. But somehow, it just tastes a little better on a warm summer day, shared with family and friends after a good meal.

We're sharing not one, but two ways you can slice up a sumertime favorite with the Key Lime Pie and the Short-Cut Key Lime Pie. Drop us a note and tell us which one you liked best!

So pour yourself a glass of sweet tea, grab a fork, and enjoy a little taste of Florida.

Key Lime Pie

Ingredients

1 Baked 9" pie shell (see our favorite pie crust recipe)

1/3 cup cornstarch

1 1/2 cup sugar

1/4 tsp. salt

1 1/2 cup water

3 egg yolks, beaten

1/4 cup fresh lime juice

1 Tbsp. grated lime peel

Few drops of green food coloring (optional)

Meringue*

Directions

1. Combine cornstarch, sugar and salt in saucepan; gradually add water, stirring until smooth. Bring to a boil over medium heat, stirring constantly, and boil one minute.

2. Remove from heat and quickly add one half the hot mixture to the egg yolks, mixing well. Return to the hot mixture, blending thoroughly.

3. Bring the mixture to a boil, stirring, over medium heat. Boil one minute longer.

4. Remove from heat; stir in lime juice and peel and food color (optional) to make filling a delicate green. Pour into cool pie shell at once. Completely cover with meringue (see Meringue recipe here)

5. Bake at 350° for 12-15 minutes, or until meringue is golden. Cool on wire rack away from drafts, at least one hour before cutting.

Short-Cut Key Lime Pie

Ingredients

Baked 8" pie shell

1 15oz. can sweetened condensed milk

1 tsp. grated lime peel

1/3 cup lime juice

1 drop green food color (optional)

2 egg yolks

Meringue*

Directions

1. Combine sweetend condensed milk (not evaporated milk), lime peel, juice, and food coloring (optional); blend until smooth and thick. Stir in egg yolks and blend well.

2. Pour into pastry shell and top with meringue*.

3. Bake at 350° for 12-15 minutes, or until lightly browned. Cool away from drafts 2 to 3 hours before cutting.

Homestead Howdy!

Have you tried this recipe, or do you have a family favorite of your own?

Share it with us in the comments below. We love hearing the stories and traditions that make every homestead unique.

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