I made Key Lime Pie last night for a potluck we're going to tonight as practice for Thanksgiving. It turned out awesomely, though I think next time I need to use less vanilla and more sugar in the whipped cream. Also need to figure out how to make it stiffer as, even though I beat it for freaking ever, it's still too soft for my taste. But the filling itself tasted perfect. Just like from Key West. I'm really proud of myself (even though my hands hurt from squeezing the limes as we don't have a juicer, ha.





( Recipe )

A little history: They didn't have cattle in Key West when the pie was created which is why condensed milk is used traditionally instead of fresh milk--all they had back then was canned milk that would come into port on ships. Traditionally it's not cooked, either--the lime juice works to stiffen the egg yolk. However, due to salmonella and all that, yeah...you should cook it, ha.