dfr4848,
I wondered when someone would catch that. I'm outside of Bemidji, where the temperature is currently -25 F. and the windchill is near -50. I sure hope those key limes are hardy!

-25, oh my land o' lakes!!

Thanks everyone for such a great thread, Neo, I'm making your recipe this weekend! Do you make your own graham cracker curst, or do you have a preferred pre-made brand? I'm pretty sure I can score key limes in Tampa, but if not, I'll make do with either bottled or lime/lemon combo.

Mmmm, can't wait!

After years of making my own graham cracker crusts, I finally decided it was cheaper, easier, and a more guaranteed success to buy the ready made ones, and I think I like them just as well. Keebler is usually the choice, but I don't really see any difference in the brands.

You can surely find Nellie and Joe's key lime juice in Tampa, which I'd do before using regular limes and/or lemons.

Yes, I think I can find Nellie and Joe's here, thanks, Neo!

We were in Key West last weekend and had a fabulous piece of Key Lime pie here:

http://rooftopcafekeywest.com/

Their recipe was posted in Bon Appetite magazine as the "best key lime pie in the Keys".

We also had the best crab cake there I've ever had.

margy

The Rooftop Cafe on Front Street is a great place for breakfast. They make eggs Benedict on one of their crab & shrimp cakes.

Pjk

I know it's not "pie", but Godiva makes an incredible Key Lime Truffle. If you are Key Lime Pie lover, you have to try one.

We lived in Florida years ago and thought Manny and Isa had the standard by which all key lime pie should be judged:


Address ~ 81901 Overseas Highway, Islamorada

Neopatrick, Thanks for posting the recipe for the pie. I decided I really couldn't be patient enough for global warming to make this area hospitable for the Key Lime trees (plus the 18 or so years for them to grow) so I encouraged my wife (teacher out of school today because of the dangerous weather) to use your recipe with the only lime juice available this far north. Mmmm, now I'm looking forward to some real Key Lime pie when we get to the Keys in June.

This whole thread made me so hungry for Key Lime Pie that I bought one of those two-slice frozen packages at the grocery yesterday. Haven't tried it yet.

Anytime I'm in Florida, I try to do a private taste test anywhere I eat.

And just a reminder. If you ever see key lime pie that is GREEN or is high and fluffy, run -- do not walk, as fast as you can to get away from it.

Neo,

<(You can also bake it for 20 minutes at 325 degrees if you worry about uncooked egg yolks. I really don't see how it changes the pie either way and I use organic eggs, so just don't worry).>

An egg being "organic" has nothing to do with the possibility of contracting salmonella, or other infection from uncooked eggs.

So, true, Neo! I never understood bright green pistachio ice cream, either, or mint, for that matter.

So what factors affect the likelihood of salmonella in raw eggs? Freshness?

I'm sitting her dumbfounded (not the first time, however). I wondered where that quote came from that nukesafe did about the organic eggs and looked back and see I said it. Why? I don't buy organic eggs, but regular ones, and have no idea why I typed that. I think I meant to say "fresh" eggs, but had just come from a thread all about organic foods and that just came out of my keyboard. LOL.
On the other hand, I'm not sure if freshness determines possibility of salmonella either.

I want to thank all for the great responses, ideas and recipies. I look forward to our visit to Key West (in 6 weeks) and may try all of the suggestions in this thread. I may need to lose a few pounds for this key lime pie adventure. Looking forward to a key lime martini as well or three.

The thing making the raw eggs (organic or not) safe is the pasteurization, and you can buy pasteurized eggs at some grocery stores. There is also a way of pasteurizing your own non-pasteurized eggs, but, unfortunately, I can't remember the process. I believe it has to do with cooking them at a low temp for a short period of time. It would seem that Patrick's 20-minute cooking suggestion would suffice.

I have tried - and made - nearly every key lime pie recipe i've seen, and loved 'em all.

So, for a delicious variation on the themne, try this from Epicurious (I actually made it from Bon Appetit before it was posted on Epi.)

People have raved about this cheesecake every time I've made it. The only change I make is to use vanilla wafers (and leave out the sugar in the crust) instead of graham crackers--husband's preference.

http://www.epicurious.com/recipes/food/views/236210

Byrd

There is salmonella at times in hen waste. The eggs exit from the same opening. The hen's tush doesn't know from organic. Be careful with eggs.

Actually regarding this cooking of the eggs thing, several people have indicated that the lime juice (or its acidity?) will neutralize any chance of bacteria. Not sure if that's true or not.

I made a Key Lime Pie today, and first of all, wow, it could not have been any easier. I used Nellie and Joe's key lime juice from a bottle, one can of condensed milk, 4 egg yolks, and a pre-made graham cracker crust--I'd be surprised if it took 5 minutes. But I used 1/2 cup of the juice instead of Neo's 1/4 cup, and I think it's too tart. Not TOO tart, b/c I topped it with whipped cream, and that neutralized the tartness, but next time I'll use, oh, 1/3 cup of juice and see how it goes. Even so, it was delish, and I will certainly make it again--thanks again!