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A Pie For All Regions

© Lisa Casey Perry

February Focus: Sweets and Treats

February seems like the perfect month for turning our hearts and minds to the subject of southern sweets. No doubt about it, nothing says "love" like a fresh dessert from the kitchen. A coffee klatch just isn't as warm without the coffee cake, a slice of rich pie shared between friends is a ritual among dieting "sisters", and tease me if you like, I still believe in the legend of home-baked cookies coming fresh off hot, cookie sheets for the kids as they burst through the door after school. (I've heard enough stories about this myth, that I can no longer chalk it up to coincidence! Somewhere, sometime, some mom baked cookies in the afternoon!)

There seem to be two primary influences on southern desserts, the first being Thomas Jefferson and his introduction of elegant French cuisine to Monticello. Jefferson entertained lavishly and his French-trained cooks provided all sorts of rich soufflés, pastries, and frozen creams. These tempting, extravagant sweets had a lasting impact, particularly on the upper southern states.

Another strong influence on southern desserts seems to have come from the other end of the spectrum, from a place of scarcity or lack. Many cakes and pies seem to be made of the fewest, most basic ingredients emphasizing those staples that were in more bounteous supply in the region, such as peaches, pecans and figs in the lower southern states and apple and walnut combinations in the cooler parts of the south. This week's recipes focus on pies from the south, a small sampling from throughout the region. Enjoy!

A PIE FOR ALL REGIONS

KEY LIME PIE

Beginning at the southernmost tip of the United States, in the Keys of Florida, we find the super creamy, super delectable, Key Lime Pie. Borden's Eagle Brand website at http://www.eaglebrand.com/ has a great recipe for this pie along with many other recipes and interesting facts. For instance, did you know that Gail Borden developed sweetened condensed milk in 1856 and it played a significant roll in providing safe, healthful milk to Civil War soldiers? Hmm, neither did I. Here is the adapted version of Borden's Eagle Brand Key Lime Pie, adapted because you really need not add green food coloring-Key limes are yellow and traditionally, Key Lime Pie is served in a graham cracker crust.

Key Lime Pie

Ingredients:

3 eggs, separated

1 (14-oz.) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)

1/2 cup Lime Juice from Concentrate

1 (9-inch) graham cracker crust

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