dreaming of summer and key lime pie

Summer is trying to weasel its way in out here in the PNW. We’re in “tease season,” where a stretch of absolutely perfect, 80 degree and sunny days are followed by a slate of overcast, rainy, chilly spring weather.

We’re either bright blue or muted gray. There’s no in between. But the bright blue is just enough to keep us going - the promise of more on the horizon is tantalizing.

With that comes a desire to dive headfirst into summer flavors. Is it time to grill burgers yet? To smother bratwurst in peppers and onions? To eat one’s weight in zucchini, corn, heirloom tomatoes? We’re not quite there, but we’re so very close… which is where key lime pie comes in.

Is there anything more summery than key lime pie? Buttery crust, the tang of citrus, the sweet whipped cream accent. It’s a perfect sunshine dessert. I could eat it every day.

This is my foolproof key lime pie recipe, the one I reach for again and again, summer after summer, and it never lets me down. The homemade crust is worth it (and easy! I promise) and all in all, it’s sunshine in a pie plate.

Any day now, weather…

FOOLPROOF KEY LIME PIE

Graham Cracker Crust
11 graham crackers
3 tablespoons granulated sugar
5 tablespoons melted and cooled salted butter

Filling
Zest from 4-5 limes
1/2 cup freshly squeezed lime juice (usually takes 4-5 regular sized limes or 10-12 key limes)
4 egg yolks
1 can sweetened condensed milk (14 oz)

Process graham crackers into fine crumbs. Mix in sugar. Slowly process in butter in gentle stream until the texture resembles sand.

Press crust into 9in pie plate, using back of a measuring cup to smooth and round out. Bake crust at 325 degrees for 15 minutes, let cool.

Whisk zest and yolks together until tinted green. Mix in condensed milk. Mix in lime juice. Set aside at room temp to thicken.

Pour filling into crust and bake until set but still jiggly (15-17 minutes). Let cool and then refrigerate for 3-4 hours.

Add whatever type of whipped cream topping you want: either all over, or dolloped in small circles, depending on how much you’d like. I highly recommend homemade whipped cream, but storebought works, too.

Add a sprinkle of lime zest on top for the finishing touch.