Key Lime Pie

Key lime pie originates in the Florida Keys, and is made from sweetened condensed milk, egg yolks and plenty of Key-lime juice. Variations on this classic include everything from Oreo-crusted brûlée tarts to light and creamy mousse. One of our favorite riffs on this Sunshine State treat uses a chocolate-almond crust, which perfectly balances out the tart, tangy filling. Adding sour cream to homemade whipped cream gives it luxurious texture and helps level out the sweetness. If you're more of a traditionalist, you can't go wrong with Andrew Zimmern's classic recipe—he serves it with unsweetened whipped cream and slices of fresh Key limes. Find these recipes and more in Food & Wine's guide to Key lime pie.

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Andrew Zimmern's Key Lime Pie
Andrew Zimmern's simple Key Lime Pie is perfectly tangy and creamy, with a crunchy graham cracker crust.
Andrew Zimmern's Key Lime Pie
Rating: Unrated 2
If Key limes aren't available, try swapping in another tart citrus fruit, says Andrew Zimmern. "Remember that the sweetened condensed milk is very sweet," he says. Slideshow:  More Andrew Zimmern Recipes 
Tangy Key Lime Pie
Rating: Unrated 1
Based on a recipe from Florida Keys Cooking pamphlet, published in 1946 by Patricia's Notebook newsletter, this pie is not the ordinarily dense and cloyingly sweet version. Folding in beaten egg whites gives it a light, mousselike texture. The pie needs to chill overnight, so plan accordingly. Plus:  The Best Pie Dishes