Wednesday, June 22, 2011

Civil War of PIE

Some one at work asked me yesterday, "Do people in the South make pie?  I mean, well?"  You can imagine my horror and he amount of scoffing that ensued.  Of course people in the South make excellent pies!  People in New England think that everything they do well, they do the best.  Just because Ye Olde Great Great Great x10 Grandmother made the first pie in the New World does not mean it is the best.  That is not to say that people in New England don't make great pies.  They make pies just as well as people in the Midwest, out in California and almost as well as in the South.
Of course these GOONS started asking me, "What pies can you make in the South?"  So I started naming my favorites, Lemon Icebox Pie, Coconut Cream Pie, Chocolate Meringue Pie, Blueberry Delight, the list goes on.  These guys laughed and said, "Those aren't pies!  We're talking fruit pies!  Like Apple Pie!"  Well, pardon me for not being incredibly boring and thinking apple pie or fruit pie with lattice on top is the only pie worth eating.  What total goobers.  I will agree that a great, flaky-crusted hot apple pie is wonderful, but it's not the be-all, end-all.  I was raised on "cooler" pies, or pies that are room temperature or served cold.  It's hot down South, we need something refreshing.
I'm no baker (yet), but there are some pies that require almost no work at all and I've seen them vanish from a table quicker than anything.  One such pie is a Southern classic and incredible in summer: Key Lime Pie.  The recipe I make is one my Mom has made for many years now and it is a perpetual crowd-pleaser.  My best friend's step-dad has been known to devour a whole pie in less than 24 hours.
This is the easiest Key Lime Pie in the world and you can make it full or low-fat, whichever you prefer.

1 Graham Cracker Pie Crust (if you can find it get the ones with 2 extra servings)
1 Can Minute Maid Key Lime Juice Concentrate- buy the small can! (find it in the freezer section)
1 Can Sweetened Condensed Milk (I use low-fat)
1 Tub Cool Whip, thawed (low-fat also)
*This is an ideal recipe.  If, like me, you are stuck in a world where the grocery stores don't stock key lime juice concentrate, do this:
2 Regular Sized Graham Cracker Pie Crusts
1 Can Minute Maid LIMEADE Concentrate- full/regular size
2 Tubs Cool Whip
2 Cans Sweetened Condensed Milk
Split the wet mixture between the two pie crusts and freeze.  Remove and transfer to the fridge an hour or so before serving.

It's easy, but it doesn't mean it can't hit the spot.  It's a perfect summer desert!

Mix all your wet ingredients, pour into pie filling


  1. Naomi is rolling in her grave and looking for her rolling pin. You may want to warn your colleague!

  2. yummo! my favorite is coconut cream pie! And my FAVORITE is made by a little old african american lady that lives in Stuttgart, AR. Mrs. Charlene is DEF from the south and her pies are da bomb!