It began as a random craving brought on by an innocent bag of key limes on sale at the co-op. It turned into a three day baking odyssey that culminated in a pie which was, admittedly, tasty, but perhaps not worth that much effort.
To start with, I didn’t have graham wafers for the crust, so I decided that it would be simple to make them. Simple, and tasty, but somewhat time consuming and complicated when your coworkers decide that squares just don’t cut it; that some cookies must be airplane shaped, some gingerbread girls, etc. They are delicious, though, and I am enjoying the extras. I won’t go into detail as I have already talked about it here. The recipe is from 101 cookbooks.
Then came the filling. The pie recipe was from Cooks Illustrated. It was called Key Lime Pie, but it became clear that they were thinking about much bigger limes; the recipe called for 1/2 cup of fresh lime juice, which they claimed could be harvested from 3 or 4 limes… 13 key limes later I was nearing the 1/2 cup mark!
The rest of the process was easy but I think next time I will see if it makes any difference to use regular limes and I’ll make those graham wafers ahead of time. Up next, rhubarb pie!
