Florida - The Orange Blossom State, State flower: The Orange Blossom

1. Conch Chowder
2. Papaya Orange Fruit Salad with Poppy Seed Dressing
3. Steamed Florida Stone Crabs
4. Braised Endives
5. Coconut and Hickory Nut Cornbread
6. Key Lime Pie

Key Lime Pie

Although originally made with a pie crust, most prefer the following graham cracker crust, especially since the pie is best when refrigerated and served very cold.

CRUST

¾ cup finely crushed graham cracker crumbs
6 Tbsp melted, unsalted butter

Combine the crumbs and butter in a 9" tin. Combine well and spread loosely. Press firm with another pie tin. Remove second tin and refrigerate the shell.

TIP: Use a ramekin to push the crust material into all the corners of the pie tin...this shapes it really well and evenly.

PIE

6 egg yolks
2 - 14 oz. cans sweet condensed milk
1 cup strained fresh key lime juice. You certainly may use other limes if the key lime is not available but the taste will not be the same.
1 cup heavy cream, chilled

Beat or whisk yolks for 4 or 5 minutes in a deep bowl until they are thick. Beat in the sweetened condensed milk and the lime juice. Pour into the pie shell; smooth. Cover with plastic wrap or foil and refrigerate at least 4 hours or until firm to the touch. Just before serving, whip the cream until stiff. Spread on the pie and serve at once.

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