Kestrachern

Traditional Key Lime Pie is not baked, instead uses the acidity of the key limes to thicken & curdle the pie filling into a fork suitable delight.

Recent trends has the pie being baked to give it a little more substance and to make the eggs in the filling safe for consumption (raw eggs, I hear, can be bad)

I’ve added this to my list of foods to explore during my Florida sojourn… hoping to find the essence of a great key lime pie and share that with friends.