|Try this easy, old-fashioned pie filling recipe with a graham cracker crust and meringue or whipped cream.|
Key limes, the tiny little citrus fruits—more yellow than bright green and juicer (for their size) than the typical Mexican or Persian variety—are a Christmastime treat for me. For the last couple of years, I’ve had the pleasure of skipping a winter wonderland and spending the holidays on Key Colony Beach, located on mile marker 53 ½ in the Florida Keys.
|Burdine's famous fried Key lime pie.|
It’s here where the produce section at the local grocery store stocks green mesh bags filled with fresh Key limes. Where in the bottom of corner store ice cream cases sit a stack of frozen pies ready to be thawed and served. And every restaurant menu offers a classic slice or some variation on the theme. At Burdine’s, a great waterside joint, with ice cold beer, spicy fries, and a bucket on each table containing condiments and a roll of paper towels, they serve fried key lime pie—a thin layer of pie dough, filled with Key lime custard, rolled up like a little burrito, and deep fried. The Shell Man, a novel shop with shells galore, sells slices, dipped in dark chocolate on a stick, to enjoy while perusing aisles of souvenirs and curiosities.
|Perfect for fresh key lime margaritas.|
It’s a nice time, to spend my days away from the kitchen mostly and enjoy a weeklong life of seaside escape. Where the key limes I bring home find their way juiced into margaritas, or wedged on the rim of a rum and ginger ale, as I catch up some much needed reading and rays.