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I made many key lime pies before I found one I truly love. I want the proper “tang” factor in the flavor and the texture to smooth, silky and rich. I serve this with an excessive amount of unsweetened whipped cream to dollop on top to offset the sweetness.  Because the recipe requires 2 cups condensed milk, you will have some leftover from the second can. Pour that excess into a small pot and simmer until it caramelizes and turns golden brown, 3-5 minutes. Serve the caramel with the whipped cream or simply drizzle it over the pie before serving.


Cook With Me

For Alex Guarnaschelli,cooking has never been just about getting dinner on the table. With a legendary cookbook-editor mother (Maria Guarnaschelli) and afood-obsessed father, the….

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