For as much as I love pie, you’d have thought that I would have been all over key lime pie by now. The truth? I ate key lime pie for the very first time when I was in Florida back in March. As in, two months ago. The first time in my entire life. At first, I wasn’t sure how I had missed key lime pie for the last 32 years. Then, when I mentioned to my mom that I had made it this week, she said that she had never had key lime pie either. Mystery solved. Apparently, we are not very tropical people when it comes to our desserts? I also tend to sway waaaayyyy far to the side of pies made with traditional pie crusts. When given the option, I’ll always pick flaky and buttery over graham cracker. Yet another potential reason key lime pie slid down my pie priority list. Is this starting to feel like a Sherlock Holmes investigation to anyone else? (Speaking of which, have you seen the movies with Robert Downey, Jr. and Jude Law? Two of my recent favorites!) Long story short, I may have been late to the party with key lime pie, but the good news is that I finally made it. To my surprise, this was one of the easiest pies I have ever made. Ever. It was also drop-dead delicious. A perfect balance of a creamy, tart filling, a fluffy, sweet topping, and buttery graham crust. This key lime pie now has a permanent place in my summer baking rotation!
