What does Key Lime Pie, a Fifth Wheel and a Tornado have in common?
Well, just this past week, Southwest Florida has been experiencing hair-raising weather, with Cat 4 Tornado warnings, flood warnings and some folks have experienced tremendous wind damage to their homes and properties. We were lucky – lots of rain and wind, but no damage. The last couple of weeks I’ve been enjoying life in sunny Naples, Florida with my husband Mark and our three pooches, Barkley, Max & Millie. The average temperature has been between 75 and 85 F, near perfect for this Canadian girl during the month of January. We’ve parked our Fifth Wheel here for the winter at Neapolitan Cove RV Resort and are both embracing the lifestyle and the warmth. It’s a beautiful spot, sunny and warm, with lots of time for the beach and playing golf. They even have a beach for dogs!
We’ve been exploring, trying out some of the local restaurants or barbecuing at home. Oh and eating pie. Did I mention that we both have developed a fondness for Key Lime Pie? Well here in Florida, you can find it on just about every restaurant menu and since I always look at the dessert menu first – (doesn’t everyone?) I’ve been able to sample a few different recipes!
Key Lime Pie was invented by a Key West cook, called Aunt Sally and there are many variations out there. Key Lime Pie is usually made in a graham cracker crust, and is a baked pie that includes egg yolks, condensed milk, and fresh key lime juice. Some are topped with whipped cream, and others have delicately browned meringue topping. I prefer the meringue, but that’s just me.
Now I love to bake and whipping up a graham cracker crust is easy to do. Heck I could even buy a graham cracker crust courtesy of Mr. Keebler! And instead of fresh key limes, there is always Nellie and Joe’s Famous Key West Lime Juice. After all, this is an Easy Key Lime Pie Recipe! We do have a propane oven in our Fifth Wheel that works really well. But I wanted to see if I could create a Key Lime Pie filling made the same way I make my Lemon Meringue Pie – on top of the stove.
The ingredients are similar, however instead of corn starch that is the thickener for lemon pie – key lime pie uses sweetened condensed milk and it’s the combination of this and the lime juice that causes the filling to thicken. For those that have made a lemon pie, mixing the ingredients takes a few extra steps – you can’t throw all of the eggs into the hot lemon mixture since you would end of with lemony scrambled eggs! So with that in mind I set to work to see if I could convert a pie recipe made for baking in an oven, to a cooked pie filling.
I wish I could share a piece of this melt-in-your-mouth pie right now. OMG it is so good! Here is the recipe, with step-by-step instructions.