Florida has always been the home of Key-lime pie, so politicians made it the official state pie in 2006. Not to disappoint you, but the tiny yellow fruit hasn’t grown here commercially for decades. The closest you’ll get to the real thing is found at Kermit’s Key West Key Lime Shoppe. For 18 years, baker Kermit Carpenter has used the real Key-lime juice (imported from Mexico), and his pies pass the test: They’re yellow and tart rather than green and sweet, so expect to pucker up. Another Key lime pie we love is the version served at the Fish House in Key Largo. Topped with traditional meringue it’s a winner.
Makes 1 Pie
For the Pie:
- 4 egg yolks
- 1 (15 oz) can sweetened condensed milk
- 1/2 cup fresh key lime juice
- 1 (9 inch) graham cracker crust
For the Meringue:
- 4 eggs whites
- 4 tbsp sugar
1. Combine egg yolks and condensed milk. Mix together well. Add key lime juice and mix well again. Pour mixture into pie shell.
2. Beat egg whites until stiff peaks form, slowly adding sugar. Spread the mixture onto the pie all the way to the edge of the crust. Create peaks using back of a wooden spoon.
3. Bake in pre-heated, 300-degree oven until meringue is light brown. Cool before serving.
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