I have discovered the perfect Key Lime Pie

I have discovered the perfect Key Lime Pie

A few weeks ago, I had a dining experience at Chelsea’s on St. Simon’s Island that I must tell you about. Sometimes one eats out, and sometimes one has a dining experience. I’m sure you know the difference. The perfect greeting when you walk in the door. The perfect server. The perfect menu. The perfect specials… Shall I go on?

It’s probably not necessary, but I really must, because, you see, I discovered the PERFECT Key Lime Pie. I kid you not. It was the best I have ever had. And it is about to get better, because the chef, Lance Williams, was kind enough to share it with me, and tell me that I could share it with you!

Lance started at Chelsea’s in 1991, and estimates that he has made about 8000 key lime pies to date. At lease two are made fresh daily! The key lime pie had been recommended to us well in advance of our visit to St. Simon’s and we were anxious to check it out.

By the way, the Romano Crusted Chicken Breast and Desert Fire Pasta are also favorites among regulars. If I only lived about 200 miles closer, I can assure you I would try to be a regular!

Chef Lance has been cooking since he was eight years old. His mom tells the story of how he saved his allowance, and one day, while she was working, walked to the store, bought himself a Maine lobster, went home and prepared it. This talented chef gives credit where credit is due however, pointing out how his mother’s, grandmother’s, and even his dad’s culinary talents influenced his choice of careers.

Lucky for us, his attendance at Mercer University and interest in physics gave way to Lance’s love for the kitchen. I am thankful for his celebratory kitchen talents and you will be, too, as soon as you try this original recipe for Key Lime Pie, from Chef Lance Williams at Chelsea, For the Casual Gourmet on St. Simon’s Island. Enjoy!

KEY LIME PIE RECIPE - two pies

CRUST

- Three cups graham cracker crumbs

- One cup sugar

- One-half pound unsalted butter

Melt butter completely. Combine crumbs, sugar and butter in large mixing bowl. Mix well and press mixture into two large pie pans. Bake at 375 degrees for five minutes. Cool.

FILLING

- 12 egg yolks

- Four cans evaporated milk

- Three-fourths cup fresh lemon juice

- Two cups key lime juice

Allow egg yolks to reach room temperature. Mix yolks and milk on low speed of mixer. Slowly add lemon juice and limes juices. Pour filing into pie shells and bake at 350 degrees for 15 minutes. Cool.

MERINGUE TOPPING

- Two cups granulated sugar

- 12 Egg Whites

- One Tablespoon of Cream of Tartar

Allow egg whites to reach room temperature. Beat whites on number eight speed of mixer. Add cream of tartar when bubbles appear. When ridges begin to form, add about one cup of sugar. Then add remaining sugar slowly. Divide meringue between both pies and smooth all around edges of pan. Form peaks with spoon. Bake at 350 degrees for 10-15 minutes, or until lightly browned.