Now that spring is officially here, Rania Harris stopped by Pittsburgh Today Live to show off some recipes that are perfect to celebrate the end of winter!

Key Lime Meringue Pie

Crust (makes enough for 2 pie shells)

  • 3 cups all purpose flour
  • 2 tablespoons sugar
  • 1 ¾ teaspoons salt
  • 1 cup + 2 tablespoons chilled unsalted butter – cut into cubes
  • 8 tablespoons ice water
  • 1 ½ teaspoons apple cider

Filling and topping:

  • 1 ¾ cups sugar
  • 1/3 cup cornstarch
  • 1½ cups water
  • ½ cup fresh squeezed Key Lime juice
  • 5 large eggs – separated
  • 2 tablespoons grated lime peel
  • ½ cup sugar
  • ½ teaspoon cream of tartar



Blend flour, sugar and salt in processor. Add butter, using on/off turns; process until coarse meal forms. Add 8 tablespoons ice water and cider vinegar; blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough together. Turn dough onto work surface; divide dough in half. Form each half into ball and flatten into disk. Wrap disks separately in plastic; chill at least 1 hour.

Preheat oven to 375 degrees. Roll out one disk of pie dough on a lightly floured surface to a 14-inch round. Transfer crust to a 9-inch diameter glass pie dish. Trim overhang to 1 inch. Fold edges under and crimp decoratively, chill 30 minutes. Line crust with foil; fill with dried beans or rice. Bake crust until sides are set, about 20 minutes. Remove foil and beans from crust. Bake crust until golden and cooked through, piecing with fork if crust bubbles, about 20 minutes longer. Transfer crust to rack and cool completely.

Filling and topping:

Whisk 1 ¾ cups sugar and 1/3 cup cornstarch in heavy medium saucepan to blend. Gradually add 1½ cups water and Key Lime juice, whisking until cornstarch dissolves and mixture is smooth. Add 5 yolks and lime peel, whisk to blend. Cook over medium high heat until filling thickens and boils, whisking constantly, about 8 minutes. Pour into prepared crust and cool completely.

Heat oven to 375 degrees.


Using an electric mixer, beat whites with cream of tartar until soft peaks form – gradually add in ½ cup sugar – beating until stiff and shiny. Mound meringue atop warm filling and seal edges. Bake pie until meringue is golden, about 10 minutes. Cool pie 1 hour and chill up to 6 hours.

Serves: 8

Smoked Salmon Deviled Easter Eggs

  • 8 large hard boiled eggs
  • ½ cup sour cream
  • 2 ounces cream cheese, at room temperature
  • 2 tablespoons mayonnaise
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons minced fresh chives, plus extra for garnish
  • 4 ounces smoked salmon, minced very fine
  • Sea salt and freshly ground black pepper to taste
  • 2 ounces salmon roe


Peel the eggs and then slice them in half lengthwise. Remove the yolks carefully. Place the yolks in the bowl of an electric mixer fitted with the paddle attachment and arrange the whites on a platter in a single layer with the cut sides up.

To the egg yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, chives, salmon, salt, and pepper. Beat on medium speed until fluffy.

Fill a pastry bag fitted with a large star tip with the smoked salmon filling. Pipe the mixture into the egg whites. Cover loosely with plastic wrap and refrigerate for 30 minutes.

When ready to serve, garnish with a dollop of salmon roe and some extra chopped chives. Sprinkle with salt and pepper and serve.

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