key lime pie


This cooking adventure was inspired by an accidental jostle of a key lime tree while parking at my friend Elyse’s house. The teeny limes released the most overwhelming citrusy scent into the evening air after a brief encounter with the hood of my car. It was clear they needed to be transformed into pie form. Over the course of the next few hours we sipped on gin & sodas enhanced by fresh mint from the garden and a few key limes plucked from the neighbor’s tree. We were all in awe of the fragrance they released upon the slightest touch. After a random power outage swallowed the neighborhood, my friend Hannah (who was visiting from New York) and I decided to take advantage of the darkness and pull a few more key limes from the tree. We furtively dropped the little green balls into improvised baskets formed by our shirts, glancing back at the house for signs of an angry tree owner. A familiar, but long forgotten feeling dawned on me when the neighbor’s dog started barking, causing us to jump into the car and drive off in a fit of giggles. The following day after returning from an epic swamp tour in cajun country we settled in with a six pack of local strawberry ale and scoured the internet for key lime pie recipes. We found a winner! This is perhaps the best dessert that has ever come out of my kitchen. It was the perfect balance of sweet, tart, soft, and crunchy. Yet another perk to living in the South.


Graham Cracker Crust:

1 1/4 cup (125 grams) graham cracker crumbs (can use crushed digestive biscuits)

2 tablespoons (30 grams) granulated white sugar

5 – 6 tablespoons (70 – 85 grams) unsalted butter, melted


3 large egg yolks, room temperature

One 14 – ounce (390 grams) can sweetened condensed milk

1/2 cup (120 ml) key lime juice (can use regular limes)

2 teaspoons grated lime zest (outer skin)


1 cup (240 ml)coldheavy whipping cream (double cream) (35-40% butterfat content)

2 tablespoons (30 grams) granulated white sugar

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