Perfect Key Lime Pie

Baking, Dessert, Recipes
on February 1, 2012
Mark Boughton/styling: Teresa Blackburn

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.

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

Found in: Baking, Dessert, Recipes