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In article >,
(Mark D) wrote:

> I know those that like Key Lime Pies have their own personal
> preferences, but from what I understand, the real thing, a "true" Key
> lime Pie is topped with merengue, not whipped cream. MD

Feh. That gummy stuff is for little old ladies who serve lemon meringue
pies on lace doilies accompanied by tea in delicate china cups.

Real men eat their Key Lime Pies with whipped cream and a big mug of
strong black coffee. That's freshly made whipped cream, not to be
confused with the synthethic fire-retardant foam that comes out of spray
cans. Real men eat KLPs made with graham cracker crusts. The filling
should be made with freshly squeezed Key Limes (aka Mexican limes).
Skanky bottled juice of indeterminate age is a non-starter. The bottled
stuff is a ripoff, and often not made from KLs, despite what the label
says. If you can't get Key Limes, use ordinary (Persian) limes.

This is from someone who grew up in South Florida, and who has consumed
(and baked) many variations of KLP. My favorite is the version made by
Mangrove Mama's, on Sugarloaf Key. Google brings up lots of pages which
claim to have their recipe. This is the one I use, and it makes an
excellent pie.

<http://groups.yahoo.com/group/Restaurant-Recipes/message/558>

I usually double the recommended crust amounts. A thicker crust is
easier to cut and serve, not to mention tasty. Be careful not to
over-bake the crust.

--
Julian Vrieslander