Anybody who has lived in Florida
for a while becomes an expert on which restaurant serves the best key lime pie
- unless other fruit pies or chocolate are preferred. Some fillings are too
tart, or not tart enough, and some crusts lack mama's touch.
In weaker moments, we have been known to order a lunch-size
salad for dinner to allow room for a key lime pie dessert.
The fruit of which I speak is only 1-2 inches in diameter,
so it takes a fair number to make a pie, if you're doing this at home. When key
limes are ripe, they are yellow, but the ones you buy in a bag at the grocery
are green.
Although it is associated with the Florida Keys ,
a key lime tree can be grown quite well in southwest Florida .
In fact, we had a tree until citrus canker broke out, and the Florida
government, supposedly to protect citrus farmers, unilaterally cut down all
citrus trees within 1,500 feet of one with the disease. As a result, while we
were on vacation up north, nearly all the citrus trees on our street were cut
down, including ours. When we returned, we couldn't even see where our trees
had been.
Later, it was determined that canker was spread on the wind
- especially when Hurricane Charley roared through in 2004.
Add whipped topping on top if you wish |
But never mind all that. You can make something that approximates
the taste of a restaurant or bakery key lime pie without needing to squeeze
those tiny fruits. Here's a recipe:
Key Lime Pie
1 can (6 ounce) frozen lime juice concentrate, thawed
1 can sweetened condensed milk
1 container whipped topping (9 ounce)
3/4 cup sour cream
graham cracker crust of your choosing
Mix all ingredients until blended. Pour into crust and
refrigerate at least six hours.