This tart, tangy and ultimately tempting dessert originated in Key West and is now the official Florida state pie. One taste and it’ll rank high with your family, too. Key lime juice is available in the juice aisle of most larger supermarkets.

Prep Time: 10 minutes, cook time: 10 minutes, servings: 1 9-inch pie

1 (9-inch) unbaked store-bought single pie crust
Filling
1 1/4 cups sugar
1/4 cup all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups water
3 large egg yolks
1/3 cup Key lime juice 
1 tablespoon grated lime zest
2 tablespoons unsalted butter
A few drops green food coloring (optional)
Meringue
3 large egg whites, at room temperature
1/2 teaspoon vanilla extract
1/4 cup sugar
Directions
1. Preheat oven to 425F. Press piecrust firmly into a 9-inch pie plate. Prebake crust according to package directions.
2. To make filling, combine sugar, flour, cornstarch and salt in a medium saucepan, then gradually whisk in water. Over medium heat, bring to a boil, stirring constantly, and cook until mixture thickens, about 2 minutes. Remove from heat.
3. In a medium bowl, beat egg yolks until thick and lemon colored. Slowly
add about a quarter of the hot sugar mixture to yolks, beating constantly.
Pour yolk mixture into the saucepan, return to low heat and cook 2 minutes,
stirring constantly. Remove from heat and whisk in lime juice, zest and butter. Add a few drops of food coloring (if using) and stir until butter melts and mixture is well combined. Pour filling into piecrust.
4. To make meringue, in a medium bowl, beat egg whites into soft peaks. Add vanilla and gradually add sugar, continuing to beat until shiny, stiff peaks form. Mound meringue in the center of pie; spread evenly to inner
edge of crust, sealing meringue to crust. Use a spoon to design meringue peaks and valleys. Bake until meringue is nice and golden, 6 to 7 minutes. Let cool completely on a wire rack, then chill in the refrigerator at least 2 hours before serving.

Ingredients

1 (9-inch) unbaked store-bought single pie crust

Filling

1 1/4 cups sugar

1/4 cup all-purpose flour

3 tablespoons cornstarch

1/4 teaspoon salt

2 cups water

3 large egg yolks

1/3 cup Key lime juice 

1 tablespoon grated lime zest

2 tablespoons unsalted butter

A few drops green food coloring (optional)

Meringue

3 large egg whites, at room temperature

1/2 teaspoon vanilla extract

1/4 cup sugar

Directions

1. Preheat oven to 425F. Press piecrust firmly into a 9-inch pie plate. Prebake crust according to package directions.

2. To make filling, combine sugar, flour, cornstarch and salt in a medium saucepan, then gradually whisk in water. Over medium heat, bring to a boil, stirring constantly, and cook until mixture thickens, about 2 minutes. Remove from heat.

3. In a medium bowl, beat egg yolks until thick and lemon colored. Slowly

add about a quarter of the hot sugar mixture to yolks, beating constantly.

Pour yolk mixture into the saucepan, return to low heat and cook 2 minutes,

stirring constantly. Remove from heat and whisk in lime juice, zest and butter. Add a few drops of food coloring (if using) and stir until butter melts and mixture is well combined. Pour filling into piecrust.

4. To make meringue, in a medium bowl, beat egg whites into soft peaks. Add vanilla and gradually add sugar, continuing to beat until shiny, stiff peaks form. Mound meringue in the center of pie; spread evenly to inner edge of crust, sealing meringue to crust. Use a spoon to design meringue peaks and valleys. Bake until meringue is nice and golden, 6 to 7 minutes. Let cool completely on a wire rack, then chill in the refrigerator at least 2 hours before serving.

Excerpted from Sweety Pies: An Uncommon Collection of Womanish Observations with Pie, by Patty Pinner, published by Taunton Press, copyright © 2007.