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Originally posted 5/25/2020
And….. we have another perfect score!
Perfection.
It’s simple to make, tastes DIVINE, and has a velvety smooth texture. The hardest part was juicing the limes and you can get actual key lime juice in a bottle if you want to avoid that step. The “double crust” of cinnamon Graham’s is the perfect base for this pie, thick and firm and just enough spice to compliment without overpowering.
As I said, perfection.
I have loved key lime pie since I lived in Florida back in the 80s. Perpetually warm weather, sea and sand, palmetto bugs the size of Volkswagens … one bite takes me back to those days. Not that I miss the palmetto bugs since we have our fair share here in South Carolina. I don’t make this pie often but this recipe is my new go-to summer dessert. So if you are coming for a visit in the next 5 months you have a good shot of finding one of these in my fridge.
