Key Lime Pie

I missed out on Pie Day on March 14th- 3.14. I needed to make up for it. So key lime pie! I missed Pie Day because life was starting to take some weird turns. The news cycle was getting worse by the hour with COVID-19 updates. There were a lot of emails from my kids’ schools about school being dismissed and my boys’ games being canceled. It was my middle child that took the biggest hit. First, his overnight school camp was canceled. Then his basketball season was canceled. And the worst of it was his baseball season was canceled before it even started. Baseball is everything for that kid. He plays catcher and has a good bat. He has been chomping at the bit to send some baseballs deep.

My oldest son’s baseball season got axed as well. He worked his buns off to make the high school baseball team. And then once he does, it’s over. His favorite pie is key lime pie. It makes sense that I make food their balm right now. I mean I am always preaching that food is love. So I will make pie as love.

The most forgiving pie

If you are looking for a pie that will tolerate your mistakes and endure your misgivings, it’s key lime pie. And we can thank sweetened condensed milk. It keeps this pie stable and sweet. You can add plenty of liquid and it will still be nice and firm, but not cloying. The egg yolks are helpful too. But sweetened condensed milk is your best friend here. You can go many different flavor routes. Orange, lemon, vanilla, cinnamon.

From what I have found, different brands of sweetened condensed milk have a different color. And it definitely gets darker in color the longer it sits on your shelf. It might be darker in color, but it doesn’t change the flavor. So if you crack open a can and it seems darker, don’t stress. Your pie will still be great.

What kind of crust do you like?

Another reason to love this pie is the crust can be just about anything. You can make a crust with just about any cracker or cookie. I have done it with graham crackers and Biscoff cookies. You can do even do cereal. I know Ayesha Curry uses Cinnamon Toast Crunch for key lime pie. Nilla wafers, pretzels, sugar cones, gingersnaps, shortbread cookies- just go through your pantry and put anything together. Why not even add a couple of saltines? We all love that sweet-and-salty in desserts.

Notes on preparation

• As I said, this pie is forgiving. It tolerates a lot. I have made this pie three days before it’s eaten. I have made it the same day it is going to be served. Don’t stress too much about making this on any particular day before it is going to be served.
• You can find key lime juice in just about every grocery store. Find it in the spot where the stuff for mixed drinks is sold. The one I have always been able to find is Nellie and Joe’s. You don’t have to just use it in key lime pie. It’s great for adding acid to a vinaigrette or a marinade. Or a squirt in your Diet Coke is great too. One bottle will make 3 pies.
• You will have three egg whites leftover after you make this pie. Click HERE for Cinnamon Sugar Meringues. Simple and delicious and a great way to use up egg whites.

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Cooking equipment used in this recipe

• Cuisinart 14 cup food processor
• Kitchenaid hand mixer