Chef Lance has been cooking

since he was eight years old. His mom tells the story of how he saved

his allowance, and one day, while she was working, walked to the store,

bought himself a Maine lobster, went home and prepared it. This talented

chef gives credit where credit is due however, pointing out how his mother's,

grandmother's, and even his dad's culinary talents influenced

his choice of careers.

Lucky for us, his attendance

at Mercer University and interest in physics gave way to Lance's

love for the kitchen. I am thankful for his celebratory kitchen talents

and you will be, too, as soon as you try this original recipe for Key

Lime Pie, from Chef Lance Williams at Chelsea, For the Casual Gourmet

on St. Simon's Island. Enjoy!

KEY LIME PIE RECIPE - two pies

CRUST

- Three cups graham cracker

crumbs

- One cup sugar

- One-half pound unsalted butter

Melt butter completely. Combine

crumbs, sugar and butter in large mixing bowl. Mix well and press mixture

into two large pie pans. Bake at 375 degrees for five minutes. Cool.

FILLING

- 12 egg yolks

- Four cans evaporated milk

- Three-fourths cup fresh lemon

juice

- Two cups key lime juice

Allow egg yolks to reach room

temperature. Mix yolks and milk on low speed of mixer. Slowly add lemon

juice and limes juices. Pour filing into pie shells and bake at 350 degrees

for 15 minutes. Cool.

MERINGUE TOPPING

- Two cups granulated sugar

- 12 Egg Whites

- One Tablespoon of Cream of

Tartar

Allow egg whites to reach room

temperature. Beat whites on number eight speed of mixer. Add cream of

tartar when bubbles appear. When ridges begin to form, add about one cup

of sugar. Then add remaining sugar slowly. Divide meringue between both

pies and smooth all around edges of pan. Form peaks with spoon. Bake at

350 degrees for 10-15 minutes, or until lightly browned.

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