Return the pie to the oven for 5 additional minutes. Then turn the oven to broil and brown the meringue for 20 seconds to 1 minute, watching carefully to prevent burning, until the meringue is golden.

Betty Boza’s Key West Key Lime Pie. Yield: 8 to 10 servings. 1 baked pie shell, pastry or graham cracker, cooled. 1 can condensed milk. 4 large eggs, separated. 1/3 to 1/2 cup Key lime juice. 1/ ...

Step 5. Place the pie in the fridge for at least 4 hours, or overnight, to allow it to set. This will also give the flavors time to blend together.

To form the crust, press the crumbs evenly over the bottom and up the side of a 10-inch metal pie plate. Bake for about 10 minutes, until just set. Let cool completely.

But is Key Lime Pie really from Key West? Pastry chef Stella Parks' book, "Bravetart" (W.W. Norton), offers this slice of pie history: the earliest recipe she could find, which dates back to the ...

David Sloan, author of "The Key West Key Lime Pie Cookbook," said his research proves Key lime pie existed before 1931. "Someone is trying to take away the Florida Keys' culture, and I am not ...

Spray a 10-inch pie plate with cooking spray and set aside. Add the graham crackers to the food processor or high speed blender and pulse until you get fine crumbs.

‘If I were asked to name the greatest of all regional American desserts, my answer might very well be Key lime pie,” wrote the late, great food critic Craig Claiborne.Last week, I commented on ...