This iconic pie is a delicious as it is beautiful. It requires few ingredients.

We always had this pie in the refrigerator in the summer. I grew up in a time when people dropped by to see each other.

There were just a few acceptable restaurants in Charleston in the 1960s and my grandmother and aunts all preferred to be in their homes and the homes of friends.

This must have been the way everyone liked it as we had guests for lunch or someone stop by at least 3 times a week.

This may seem annoying to some of you but it was wonderful. You learn a lot if you are a child at a table full of old Charleston ladies. I heard a lot of secrets.

The main thing I learned was to listen, a skill acquired at an early age. I was rewarded with connections I would not have without the meetings around the table.

Key Lime Pie with a Twist

As this is a baked version, allow time for it to bake and cool. Make it the morning before you need it or bake it the night before.

Simple ingredients for the basic recipe:

5 beaten jumbo egg yolks

14-oz. can sweetened condensed milk

1/2 cup freshly squeezed key lime juice

With so few ingredients-using the best ones you can find is worth the cost.

Mix and pour into an unbaked graham cracker crust. Make your own. It’s simple.

Bake at 375º for 12 - 15 minutes Cool and then chill in refrigerator.

The Twist

To add the ‘twist you need:

A can of whole, segmented mandarin oranges, drained, patted dry and set aside.

Zest of a whole orange, chopped fine

A handful of washed, fresh mint leaves

I keep a bouquet of freshly cut mint on my kitchen counter as I love the smell and it is great as a garnish for many things.

Right before serving, cover the pie with whipped cream. Homemade recipe below.

Using the reserved orange segments, nestle them into the whipped cream, arranging them so they will coordinate with where the pie is cut when served.

Add a pinch of orange zest to each slice, garnishing with a mint leaf.

Whipped cream topping

Whip a small carton of heavy whipping cream in a cold metal bowl until it starts to thicken. Add 1/2 cup of sugar a little at a time. When you have the thickness you want, add vanilla flavor and whip it more.

Place whipped cream in a large clear, glass canning jar, put a piece of orange zest on top, add lid and refrigerate.

Serve on heirloom glass dessert plates using heirloom silver salad forks and crisply ironed white linen dessert napkins.

All of this may seem like a lot of work but it is well worth the effort to everyone gathered around your table.