Perfect Key Lime Pie

Baking,Dessert,Recipes
February 1, 2012

Florida Key Lime Pie made right—light and fluffy—by beating the dickens out of eggs and sweetened condensed milk.

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Mark Boughton/styling: Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2012/02/picture_1.png

One of the greatest virtues of Key Lime Pie is that it’s almost always the same, no matter where you get it. Both cheap and “fancy-pants” restaurants make it the same way—with lime juice, eggs and a can of sweetened condensed milk. And despite some foodies’ reverence for real Key limes—those Barbie-sized limes that are so tedious to squeeze—I find the juice from regular limes to be indistinguishable from the former.

However, on a recent trip to Destin, Fla., I found a Key Lime Pie that’s a cut above. It’s the creation of “Sheff” Charles Lee of the Beach Walk Cafe.

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Chef Charles Lee, BeachWalk Cafe

 
The secret is in his technique—Sheff beats the heck out of everything. All this agitation creates a thick pie with all the great lime flavor you come to expect, but with the texture of a cheesecake. Enjoy.

—By Jill Melton, Editor-in-Chief

Key Lime Pie

Key Lime Pie from the Beachwalk Cafe

The Beach Walk Cafe, in Destin, Fla., serves this creamy Key Lime Pie.

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