The best Key Lime Pie I ever ate came from The Cake Box Bakery in Marathon, Florida. We were living south of Miami and had spent the day on Key West. One time we stopped mid-way down the Keys and camped on the beach on Long Key. By morning we had a river running through our tent and we were encased in huge sleeping bag sponges, but I digress. Anyway, on the drive home from Key West, we stopped and bought a Key Lime Pie. Cake Box Bakery included their business card with the recipe on the back. I’ve kept it all these years.
It is Andrew’s favorite dessert and the easiest thing you’ll ever make! For his birthday he wants Key Lime Pie, for an anniversary he wants a Key Lime Pie; for Father’s Day he wants a Key Lime Pie; for; well, you get the idea. When we moved to Oregon, the real Key Lime juice was not available but now you can get it most anywhere.
With a ready-made graham cracker crust, a can of condensed milk, a bottle of Key Lime juice, and a few eggs, you are prepared. The recipe doesn’t even call for baking it. The lime juice thickens the milk and eggs. But I do bake it for about 10-15 minutes at 350º just to be sure. And I only use 2 egg yolks not 4 and I never bother with the meringue because Andrew prefers it without (but really you should).
I was a senior in high school in 1963….first trip to Florida to visit my Aunt Vera(the fourth sister)in Ft. Lauderdale…and she took me to Key West for the day. We also stopped somewhere along the way for a slice of pie….who knows…it could have been the Cake Box. I just know I’ll never forget how good my first ever piece of Key Lime pie tasted. Thanks for helping me remember that today…..my Aunt Vera probably said “Delish”!!!
I bet it was The Cake Box, Shari!
And I need to mention for those who have never had a Key Lime Pie, NO, Absolutely not, you may NOT substitute regular green limes for the Key lime.