It’s late summer and yet denim and sweaters are rearing their ugly heads (OK, some of them are quite lovely) in store windows. Notebooks and pencil cases are front and center at the drugstore and Cheerios just introduced a new pumpkin spice flavor. I’m one more prematurely autumnal thing away from losing it.
It’s August. I want to drink lemonade and watch the summer Olympics. I want to eat some form of ice cream (sandwich, cone, scoop) after dinner and swat away those early evening mosquitoes. Let’s put nutmeg and cinnamon out of our minds for the time being and live in the moment. Pick up some in-season peaches, zucchini or eggplants from your local farmers market. Wear shorts and ride a bike. Make a key lime pie. Did you know it’s peak key lime season? Tart citrus, custardy goodness in a graham cracker crust topped with a healthy dollop of fresh whipped cream. It’s a vacation in your mouth — a piecation that will stop fall from creeping in too soon. Don’t have access to key limes? Regular limes work just as well here.
Key lime pie
1-1/2 cups graham cracker crumbs
2 tablespoons granulated sugar
2 pinches salt
1 stick melted butter
1-1/2 tablespoons lime zest
4 large egg yolks
1 (14-ounce) can sweetened condensed milk
2/3 cup fresh lime juice
1 cup heavy whipping cream
2 tablespoons powdered sugar
- Preheat oven to 350 degrees.
- Combine graham cracker crumbs, melted butter and sugar.
- Press crumbs into a 9-inch pie dish. Bake crust for 10 minutes. Set aside.
- In a large bowl, combine lime zest and egg yolks.
- Beat yolks with an electric mixer on medium speed for about 4 minutes until thick.
- Add condensed milk and beat for 3 more minutes. Stir in lime juice.
- Pour into graham crust and bake for 10 minutes until solid.
- Let the pie cool completely and then chill in the fridge.
- Beat heavy whipping cream and sugar until soft peaks form.
- Top pie with whipped cream and lime zest. Let the pie chill in the fridge until ready to serve.