Mother-Daughter Lime Pies

A Midwestern farm woman, who went to Florida on vacation, returned home with a treasured recipe for Key West Lime Pie. She bakes the pie several times a year and says: “It tastes as good in our farm home as it did in its native, tropical setting. I think mine is even more attractive because I add a few drops of food color to tint the filling a pretty lime green.”

She shared the prized recipe with her daughter, the mother of several young children, who bakes the pie for “occasions.” But, ordinarily, she fixes a Short-Cut Lime Pie, with a no-cook filling. She says: “It’s so much quicker and easier to make than Mother’s kind.”