As a Florida native, I must include one of the most celebrated desserts in American history: key lime pie. Not only is it one of my favorite pies, but it’s also one of the simplest to make. Traditionally, the base consists of key lime juice, condensed milk, and eggs. In my version, I elevate the classic recipe by using cooking techniques that allow for more control, specifically by making a delicious lime curd. Additionally, I prefer to use Italian meringue instead of the traditional French meringue for its marshmallow-­like texture, especially when toasted with a brûlée torch.

The history of key lime pie is quite mysterious, with several theories about its origins. One story is that it was created by coastal sponge fishermen who would snack on stale bread, condensed milk, and lime juice. Another theory posits that a private chef invented it for a wealthy client in the mid-­1800s. The most compelling theory I’ve come across is that it was developed in the 1930s by the Borden brand, known for their sweetened condensed milk. They had already created a recipe for “magic lemon cream pie,” discovering that when lemon juice was combined with egg yolks and their sweetened condensed milk, it would curdle and set without the need for heat. They later tested this method using lime juice, and the rest is history.

As someone who is quite particular about my key lime pie, I can confidently say that this version is my favorite. Though it requires more effort than what my grandmother used to put in, it will surely become your go-­to recipe.