RECIPE: OLD KEY LIME HOUSE CLASSIC KEY LIME PIE

Recipe Country of Origin: U.S.A.

Pairing almost too perfectly with our book club’s current read, Chanel Cleeton’s The Last Train to Key West, is this Key Lime Pie recipe from the Old Key Lime House in Palm Beach County. A winner of many “best pie” awards, this particular version of the traditional South Florida dessert might just take the cake.

Enjoy with a tropical- but-not-too-sweet after-dinner drink, or for breakfast with a hot cup of coffee. However you decide to indulge, this sweet treat will be undoubtedly delicious.

INGREDIENTS

• CRUST
• 1 1/2 cups graham cracker crumbs
• 3 tablespoons sugar
• 1/4 teaspoon salt
• 6 tablespoons (3/4 stick) unsalted butter, melted
• FILLING
• 1 14 ounce can sweetened condensed milk
• 2/3 cup bottled Key lime juice
• 3 large egg yolks
• 3 tablespoons sugar
• 3 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• TOPPING
• 1 1/2 cups chilled whipping cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Key Ingredient: The Old Key Lime House uses Nellie and Joe’s Key lime juice in its pie. Go to keylimejuice.com for a list of stores that carry Nellie and Joe’s, or buy it online from netgrocer.com

PREPARATION

1. FOR CRUST: Preheat oven to 350 degrees. Mix graham cracker crumbs, sugar, and salt in medium bowl to blend. Add melted butter and stir to coat well. Press crust into 9-inch diameter glass pie dish. Bake 5 minutes. Cool. FOR FILLING: Preheat oven to 275 degrees. Whisk all ingredients in large bowl until smooth. Pour mixture into cooled crust. Bake until center is set, about 25 minutes. Refrigerate uncovered until cold, then cover and chill at least 6 hours or overnight. FOR TOPPING: Using electric mixer, beat all ingredients in large bowl until peaks form. Spread atop pie and serve.