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Cook the Book: Key Lime (or Not) Pie

As is the case for most people of Jewish-American heritage, I have been blessed with doting grandparents. They have relentlessly fawned, fussed, and worried over me for as long as I can remember. No matter how healthy my stature or how rosy my cheeks, they are always concerned that I am too thin, or perhaps a bit tired. Typically, when the weather turns cold they migrate to Florida, to magical places called Boca Raton and Coconut Grove.

My childhood was filled with many meals at diners and many slices of pie. These diner meals were usually facilitated by my grandparents, usually taken at a diner on the Jersey Turnpike en route to my grandparents' beach house outside of Atlantic City. I liked nothing more than a hot open-faced turkey sandwich drenched in brown gravy, followed by a 6-inch tall slice of lemon meringue pie. I was twelve years old when I took my first solo plane ride down to Boca to visit my grandparents and it was on this trip that I had my first slice of Key lime pie. I'm not sure if it was the tropical landscape or the unique tang of the Key limes, but I haven't had a slice of lemon meringue pie since, from that moment on it was Key lime all the way.

Key limes can be a bit hard to come by, but this recipe for Key Lime (Or Not) Pie from Mrs. Rowe's Little Book of Southern Pies by Mollie Cox Bryan is forgiving. You can substitute fresh lime juice for Key lime juice and end up with a pie that is equally delicious. Topped with a dollop of fresh whipped cream, key lime (or just plain old lime) pie is unbeatable.

Win 'Mrs. Rowe's Little Book of Southern Pies'

As always with our Cook the Book feature, we have five (5) copies of Mrs. Rowe's Little Book of Southern Pies to give away this week.

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