My husband and I are headed to Florida soon to scout out a vacation spot to take all our kids and grandkids. Being in Floridian mode, by coincidence, I had enough limes to make a pie and I decided to get started on vacation early.
North of Daytona is a smaller community called Ormond by the Sea, our favorite place to visit. Memories…this is where my husband and I met when we were in high school. Our families just happened to be vacationing at the same time. So…we’re kinda partial to the location. We’ve ventured to other coast lines but we always return to Ormond. It’s where we began making memories for our children and since the aunt and uncles (our kids) have become an important part to our grandkids, we want to build memories for them. I remembered my summer vacations when aunt’s and uncles gathered and it meant a lot to me as a child so it is only natural I want the same for our grandkids.
Up until our kids became teenagers, we vacationed every summer in Ormond By The Sea. Largely due to the fact there were no cars allowed on the beach and it was more family oriented lacking trashy storefronts and bars. We rented the same condo unit every summer and we always had our traditions of beachy style cuisine we’d cook and Key Lime Pie was one of the first desserts I’d make. Of course, I could get Key Limes fairly easy in Ormond but sometimes, I’d have to mix a regular lime in with the batch.
Rarely can you find Key Limes in North Georgia, it’s a hit or miss. Who knows, I’ve never checked, maybe one can buy them on-line. But I decided I wanted pie here and now and I would go with the limes I had on hand and they worked just fine.
I’ve used the same recipe for 25 years and have no idea where my recipe is derived but I checked various places and just about all pies are made the same, so I can’t lend credit to anyone except the first Floridian who figured out what to do with teeny limes that grow in the Florida Keys…and Key Limes are smaller than the regular limes you commonly see in stores.
I always use graham crackers (Keebler Brand) instead of pie crust, it’s just my preference.
1 1/4 cup of ground graham cracker
half stick butter, melted
Tablespoon of sugar
Blend by hand and pat into a nine 9″ pie plate
Bake in a pre-heated 350° F oven for about 10 minutes.
(This helps to set the crust for slicing)
Zest from one lime
Four – five limes will render 1/2 cup of juice, squeeze hard or use a juicer
3 egg yolks
One, 14oz. can Sweetened Condensed Milk
In a mixer, whip the egg yolks until fluffy, then slowly add the milk and continue this method until the milk is nicely incorporated and a good fluff comes about. You don’t want the mixture to peak just fluff. Now add the juice. Some recipes call for zest to be added. One can do this or not. I usually zest as garnish so I get the full flavor.
Pour mixture into the pie plate and bake same temp for about 15 minutes.
Set on a rack to cool completely and then cover and refrigerate over night.
One small carton of Heavy Whipping Cream
Two tablespoon confectioners sugar
1/2 tsp. vanilla
Pour cream into mixer and whip on high for a couple of minutes.
Add the confectioners sugar and vanilla. Whip until a peak forms like in the picture.
Place a dollop over the pie and garnish with lime zest.