By: Text: Jason Horn and Cooking Light Staff
Photo: John Kernick
The origin of the Key Lime Pie is obscure and disputed, but not the likely reason it came to be: Little refrigeration in the hot, remote Florida Keys meant a pie made from canned, sweetened condensed milk (invented in the middle of the 19th century) was a sensible thing. Add the juice of tart little local limes to balance the ferocious sweetness of the milk, and you have a wonderful pie. The graham cracker crust probably came later, but it sure is convenient. Even in its namesake area, there is no single recipe for Key Lime Pie. In Key West restaurants and homes, different crusts, meringues, and filling techniques abound.