LUCY BURDETTE: You all know by now that I've got a thing for Key Lime pie. And you probably know I'm addicted to Facebook too--you meet the most amazing people! A couple of weeks ago, a Jungle Red friend, Denise Terry, allowed me to post her gorgeous pie on my FB page. And this led to talk about other recipes. And then I heard about one I had to share. I'll let my new friend Judy Waters tell the story of her famous pie and where she got the recipe.
JUDY WATERS: Back in the lates '60's, we would always stop at this little place in Marathon (FL) called Ted &
Mary's. They only served breakfast and lunch, but it was a
perfect stopping point on the trip up the Keys to wherever we were
going. Directions for making their Key Lime pie were printed on the paper place mat and I cut it out and have
had it all these many years.
I thought you would get a kick out of the "recipe" I use. I never worried about salmonella, even without baking the pie. ( If you have concerns, use organic eggs--there's never a worry about it with them.) Just mix it all up and
put it in the freezer. Take it out a little ahead of time so you can
cut it and top with whipped cream or Redi-Whip. I usually make my own graham cracker crust.
I've always thought this was the original, traditional Key Lime Pie. Before food got fancy.
(If you can't read the small print, it says 1/2 cup key lime juice, 3 egg yolks, 1 can sweetened condensed milk)