August 2018
Letβs talk about key lime pie. Key lime pie is to summer what pumpkin pie is to the fall. It can be a little polarizing, and it mayΒ not be the most texturally sophisticated dessert there is -- but its flavor profile is exactly what youβre craving on a hot summer day: a buttery crust filled with cool and creamy key lime custard, topped with a heaping serving of sweet and pillowy marshmallow meringue.
Now, the little masterpiece pictured on the bottom right is not my own -- this is the famous key lime pie at Llama Inn in Brooklyn. It was what inspired my sudden urge to make key lime pie the following weekend, after picking up a couple limes from Whole Foods down the street.
While Iβm an equal opportunity sweet tooth on most occasions,Β Iβm quite partial to chocolate desserts when forced to pick. This key lime pie, however, makes me question my identity -- itβs that good. The worst part about this recipe is the wait. You have the give the custard and meringue a good 6 to 12 hours in the refrigerator before itβs ready to eat. Otherwise, the ingredients have not quite marinated enough to deliver on the textures and flavors you would expect of a classic key lime pie.
