Happy Pi Day! Despite my welcome problem of too many Meyer Lemons, my key lime tree hasn’t been as fruitful. In fact, it hasn’t produced one lime. But since it’s citrus season, I can find them in stores occasionally.
Larry and I ate our weight in key lime pie a few years ago when we vacationed in The Keys. There are a few different variations on it, but our favorite always had a graham cracker crust, a simple creamy filling, and whipped cream on top. That’s the direction I took here. Anna at Cookie Madness wrote about the recipe from Joe’s Stone Crab last year, so this is the one I decided to try.
And it’s perfect. Absolutely perfect. Not too tart, sublimely creamy, and just the right balance of flavors. I topped it with a bit of freshly whipped cream.
We loved the crust. It’s just a simple graham cracker crust with sugar and butter, but I switched from my standard brand of graham crackers (Nabisco) to New Morning Organic Honey Grahams, made by Attune Foods. I’ve tried other kinds of organic graham crackers, but they haven’t been very good. With just three ingredients, the quality and flavor of the crackers makes a big difference. New Morning taste great and they’ve got a nice texture and aren’t too dry. And they’re organic and Non-GMO Project verified. I’m happy to have found an alternative to Nabisco, finally.
- Key Lime Pie (Joe’s Stone Crab)
This is basically the same as my recipe, except that I hold on to the egg whites, whip them with a tsp of sugar into a light meringue, then fold that back into the lime filling. Makes a great, fluffy chiffon lime pie.
Thanks for the tip on the graham crackers, I’ll give them a try. I’ve been using Nabisco too. Funny, I made two identical pies last year – one with key limes and the other with regular limes and all but one person favored the regular lime pie. Based on that I wasn’t so sure it was worth the effort to squeeze all those tiny little limes or just a handful of regular ones!