A century ago, the tiny key lime nearly disappeared from Florida. A hurricane tore through the Keys, citrus disease followed, and commercial growers replaced the little lime with something bigger, blander, and easier to ship. It came back anyway.
I got to squeeze a few of them with Angie Nixon in my kitchen today. If you don’t know her, you should: she’s a State Representative from Jacksonville, a community and union organizer, a mom, and now a Democratic candidate for U.S. Senate right here in Florida. She’s who the little guys have — running against big money in a state she doesn’t need to be briefed on, because she’s already on the front lines of it.
So we did what you do in a Florida kitchen. We made pie, talked people power, and settled the great potato salad debate (no raisins, ever). By the end, she was planning what she’s bringing to Thanksgiving.
Early voting is open now. Election day for this primary is Tuesday, August 18. Get out and vote — for Angie!
Key Lime Pie
(the recipe from the back of the Nellie & Joe’s bottle)
Ingredients:
9” graham cracker pie crust
14 oz can sweetened condensed milk
3 egg yolks (whites not used)
½ cup Key Lime Juice
Directions:
Combine the condensed milk, egg yolks, and lime juice, and blend until smooth.
Pour the filling into the crust and bake at 350° for 15 minutes.
Let stand 10 minutes, then refrigerate.
Just before serving, top with freshly whipped cream — and remember: if you can see the pie, you haven’t put enough on.
The Dad Briefs covers the civic, political, and quietly human stories that shape family life in America — with recipes along the way.
