This Classic Key Lime Pie is the perfect dessert to share
with friends on a warm evening on the back deck!
Warm weather. I thought it would never arrive. I thought maybe it got lost in Florida this year. But nope, it finally made it’s way to upstate New York, and I couldn’t be happier! Now that Spring is here and Summer is just around the corner, I’ve been craving warm weather desserts like it’s my job. (Ok, maybe it kinda is my job…hmmm.) What’s a better summer dessert than a classic Key Lime Pie? It’s bright, full of flavor, and served cold! I’m already imagining sitting on the back deck eating a slice of this pie….oh wait, I did that last night? Then I’ll do it again tonight!
Key limes are a funny fruit. They’re small. Really small. It took about 25 or so key limes to make this pie. I’m all about growing my own fruit and veggies, but sadly citrus doesn’t grow so well in upstate NY. That’s ok, I’ll settle for picking up key limes at the market and going with apple and cherry trees in the backyard. Actually, I did read somewhere that you can grow key lime trees indoors. I think they’re potted, and then you just move them indoors for the winter. I don’t see my wife going for that one. “Hi, honey, we have a guest for dinner tonight. Actually, we have a guest for the next 5 months. It’s a tree. But it’s ok, I’ll water it.” Yeah, not gonna happen. Luckily for me, one of my local markets carries key limes…so I can have this Classic Key Lime Pie whenever the urge hits me. Like right now.
Key lime pie is my Dad’s all-time favorite dessert. I remember him always talking about it when I was a kid. I also remember not particularly loving it. But then I grew up and my tastes changed. And now this Classic Key Lime Pie ranks pretty high up there on my dessert list. So here’s to a long summer of fun evenings in the back yard with friends…and lots of key lime pie!
Baker’s Note #1: In case you’re wondering, key limes do indeed have a different flavor than regular limes. Check around to see if you can find key limes in your local market. (I had to check two stores to find mine.) Another option is key lime juice, but the actual key limes are your best bet if possible. It’s worth the extra effort…trust me!
Baker’s Note #2: You may notice that the graham cracker crust for this Classic Key Lime Pie is extra large. This isn’t a mistake! The graham cracker crust is on the sweeter side, and I’ve found that a thicker crust helps balance the tartness of the key lime filling. (The thicker crust also provides support for the individual slices of pie, too.)
Baker’s Note #3 (last one, I promise!): This pie really does need to be refrigerated overnight. In a pinch, you might be able to freeze the pie to chill it super fast, but I’ve never actually tried this myself. But I have tried to only refrigerate it for a couple of hours, and it just doesn’t quite set up as nicely as when it’s been in the fridge overnight. So just plan accordingly!