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Yesterday, I realized that my post containing references to key lime pie probably meant nothing to many of my readers.  A native New Englander, I first encountered key lime pie on a drive south from Coral Gables, where I went to college.  Stopping off for a bite to eat (so to speak) I tried a piece of key lime pie. I became a lifetime devoteé. I’d go so far to call myself an amateur conniseur.  With that in mind, I’m offering up a few recipes for key lime that you might want to consider trying.  They’re relatively easy, so don’t consider it a major undertaking!

The first one I offer is a video. The Italian meringue gives it an added flair and is optional.  You could just as well give it a whipped cream topping.  It does give the pie authority, I think.

Here’s another from Joe’s Stone Crabs Restaurant in Miami.  I think it probably tastes very much like the first recipe here.  Try them both and let me know!

Not to overload you, but I thought  should include this one that is described as the easiest.

The truth is, as you’ve undoubtedly figured out, they  are all quite similar.  It will ending up being a matter of taste for you to decide which you prefer.  I think kl pie is a perfect topper for a fish dinner.



What is the difference between key limes and regular limes?
One of the most noticeable differences between regular limes key limes is the size and color of the limes. More often than not, a key lime is smaller and more yellow than a regular lime. When sliced in half, you’ll also notice that the key lime has a thinner skin and contains more seeds.Jun 2, 2020

key limes, citrus aurantiifolia, in a wooden bowl - key lime stock pictures, royalty-free photos & imageskey limes, citrus aurantiifolia, in a wooden bowl - key lime stock pictures, royalty-free photos & images


Dianne Vapnek

In an attempt to slow life's quickening pace, I'm writing to share my personal perspective on the aging process, its dilemmas, the humorous self-deception, the insights and the adventure of it all. I spent the bulk of my time in beautiful Santa Barbara, CA, but manage to get to NYC a few times times a year. I've been a dancer/dance teacher and dance supporter almost all my life. For the past20years, I help create and produce a month-long creative residency in Santa Barbara for contemporary American choreographers and their dancers. It's been incredibly gratifying. This year, I decided it's time to retire! Big change. I also now spend several weeks a year in Kyoto Japan, residing for several weeks in the spring and the fall. I've been magnetically attracted to Japan for many years. Now I live out a dream to live there part-time.


  • Mark Dendy says:

    I know what Keylime pie ass and I just had some the other day from Whole Foods. It’s one of my favorite desserts! Thank you for affirming

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