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Rodes Seafood Market, Bonita Springs, FL

Debbie Scully (formerly Debbie Tanzer) read last week’s Pie Place of the Week about The Noon Mark Diner and suddenly had a flashback to age six when her mother Jane promised her that after being big sister to brother Bobby for three years, she was soon going to have a baby sister. ”Mommy promised me a baby sister. She kept me excited about how I would take care of her and teach her all the things I already knew because I was a big girl.” Debbie couldn’t wait to be senior management. “So you can imagine when the news came that my baby sister was a baby brother, I was inconsolable. I wept for hours. It was only when Mommy explained to me that now I would get all the jewelry, that I began to appreciate the advantage of having brothers. Still, who made Stevie the pie expert? ”No one really, except that he actually sent something to Penelope. Not to be outdone, Debbie sent Penelope a Pie Place of her own to recommend. A (sort of) secret one. It doesn’t ship (not regularly, anyway). It doesn’t have a website. It is truly a local phenomenon. So if you happen to be in the vicinity of Bonita Springs, Florida and can find your way to the Rodes Seafood Market at 3756 Bonita Beach Road (Tel: 239.992.4040), Debbie highly recommends their “awesome” Key Lime Pie. Debbie travels to that part of Florida a few times a year and she always manages a visit to Rodes for the Key Lime Pie. Sometimes she’ll even pick up an extra pie or two for friends. “Everyone agrees it’s the best they’ve ever had. Deliciously smooth and creamy. Not too sweet — it has the perfect amount of tartness. Next time I think I’ll get one for Stevie.” So although it may not be the easiest Key Lime to reach, for the person who’s willing to travel for perfection in a pie, Debbie’s found a real jewel. But since Rodes doesn’t ship, here’s one of Penelope’s favorite lime pie recipes. It’s not exactly key lime, but close enough.

Lime Chiffon Pie

No-Bake Graham Cracker Pie Crust

The Filling

  1. 1 envelope unflavored gelatin
  2. ¼ cup water
  3. 1 cup sugar
  4. ⅔ cup fresh lime juice
  5. 5 eggs, separated

Preheat the oven to 325°

In a heavy-bottomed saucepan, sprinkle the gelatin over the water and let it stand for a few minutes to soften

Add ½ cup of the sugar and the lime juice and mix well

Add the egg yolks and whisk until blended

Place this mixture over moderate heat and cook, stirring constantly for 5-10 minutes until it thickens

Stir in the lime zest

Pour the gelatin mixture into a bowl and refrigertate for about an hour, stirring occasionally until it mounds when dropped from a spoon

In a medium bowl beat the egg whites until soft peaks form

Gradually add the remaining ½ cup sugar and beat until stiff peaks form

Gently fold the lime mixture into the whites and pile into the crust

Chill several hours before serving

Makes one 9 inch pie