We’re developing a tradition of visiting our neighbors across the street for a periodic “game night.” They’ve been making fabulous meals, and we’ve been bringing desserts, usually pie.
Recently, they said their lime tree is overproducing, and asked if I could do a “key lime pie.” Well, technically, it’s not “key lime” pie unless the limes come from the Florida Keys and are a specific “Key lime” cultivar, but we can do a lowercase “key lime pie.” I walked across the street and harvested a dozen or so limes. I juiced them and prepared a graham cracker crust.
The pie filling is really simple: combine four egg yolks (thanks, chickens) with a half a cup of fresh lime juice, a can of sweetened condensed milk, and some lime zest. Pour it into the crust and bake it at 350° for 15 minutes or so (barely jiggly). Top with whipped cream.
So it’s simple and hard to mess up, and it came out pretty good. And I finished last in the night’s game.
—2p