Key Lime Pie Time
Summer is here, and that means one thing: it’s time for pie. Key Lime pie, that is.
While cherry and blueberry are the patriotic varieties of this breakfast food turned dessert, there is something special about key lime pie. The zippy, citrusy filling set against a buttery graham cracker crust wakes up the tastebuds with just one bite. And never has whipped cream fulfilled its soothing, vanilla destiny as when paired with the punch of fresh key limes. It’s a magical, culinary threesome that just can’t be beat.
Key lime pie is also easy to make - at least this recipe is. There are always opportunities to make life in the kitchen harder, and usually, I gleefully seek them out. But when it comes to baking in the summer heat, I opt for simple and consistent.
That is exactly what this recipe from The Kitchen Treaty is - simple and consistent. All you have to do is crush, mix, pour, and bake for a mere 15 minutes. Oh, and zest, because we’re using real key limes, not some bright green Jell-O stand in. It will be worth the little extra effort, though, I promise.
What’s more, this pie is made in individual servings. Mason jars may be waning in their 15 minutes of hipster fame, but recipes like this keep them alive and well in the kitchen. The added bonus in making these pies in mason jars is that it requires very little extra effort, but gives an air of lots of extra effort. For whatever reason, guests are always impressed by individual desserts.*
So start crushing your graham crackers and get to zesting those limes - it’s key lime pie time, and you don’t want to be late.
*In the process of writing this post, I found another fun individual dessert that looks full of summer fun potential- Muffin Tin Ice Cream Cakes by The Kitchn
**If you do find yourself making a traditional sized pie that calls for flaky pie crust, check out these tricks by Food52 for making your pie crust edges extra fabulous. It's all about the details, folks!