Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, cream of tartar, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, Eggland’s eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, key lime meringue pie, kosher salt, Kraft, land o lakes butter, Libby, lime juice, McCormick spices, Morton salt, Nilla wafers, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
It’s hard to forget the first time I ever tasted key lime pie. I was 10, and for some reason I had never even heard of this wonderful dessert before. My parents took me in a small, family-owned restaurant during our vacation. I was looking at the menu and I thought it sounded really weird that they were serving a pie with keys in it. Haha! It’s funny how kids think sometimes, isn’t it? My mother explained what the name was about, and I really wanted to give it a try.
Oh boy, it was delicious! It was one of those flavors I will never forget. I even got to meet the lovely lady who made the pie. She was the grandma of the family – she and her husband had started the restaurant decades ago, and she still came in every day to make the most amazing desserts for their customers.
When I grew up and got interested in baking, I decided I had to try and make key lime pie just as delicious some day. This recipe is it! The meringue on top makes this even more special, and every time I have a slice of this pie, it takes me right back to that day of our vacation.
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Quick Tip: Margarine can be used instead of butter.