To Key Lime or not to Key Lime

As a kid, I spent several summers in southwestern Florida, avoiding the great outdoors and trying my best not to stick to my GG's leather couch.  During one particularly sweltering season, I was formally introduced to the Key Lime Pie.  My grandmother, being the purveyor of all things classy, insisted that Key Lime Pie is only made from Key limes, and that anything else was a serious grievance against good taste.  She even had a small Key lime tree in her backyard, a sparse looking little thing that bore maybe five tiny limes a year.  Needless to say, I was pretty perplexed as to how such tiny little fruits could create such an amazing sweet treat.  From that point on, I was hooked on Key Lime Pie and spent the dog days devising various plans to procure more pie.  The plans usually included creative use of alligators and projectile lizards.

"My pie desire knows no bounds!  Onward, Aloysius!"

That being said, I've had quite a lot of Key Lime Pie.  I'd even go so far to say that I am a connaisseur.  The pie is easy to make- there are only three key ingredients, and the crust is usually made from crushed graham crackers.  However, it's not always easy to procure Key limes, especially outside of Florida.  If you are lucky enough to get your mitts on a bag, they're tiny little spheres with a low yield of juice.  You'll sprain your fingers trying to juice those little buggers.  Most pie producers get bottled Key lime juice, but even there one has to be discerning.  Some bottling companies add in ascorbic or malic acid, which both add tartness, but the limes already have naturally occurring ascorbic acid.  I've even seen HFCS in bottled Key Lime juice.  Yeah, yeah, it's just like sugar and it's okay in moderation.  It's not okay in my Key Lime juice.


So what's a gal to do when she can't find any Key Limes but wants nothing more than some Key Lime Pie?  


She uses regular limes.  They're easily accessible, they're in season and I don't risk arthritis working with them.  My pie isn't a Key Lime Pie, but it's still pretty freaking great. 


Here's my variation on the Classic Key Lime Pie:
Crust:
1 1/2 cups crushed Biscoff cookies (the airline cookie, also known as speculoos)
4 tbsp melted butter
2 tsp salt


Mix all ingredients together, press into a pie mold (the size is your choice, but I use a 9" spring-form pan), and bake for 15 minutes at 350 degrees.
Pie:
3 eggs
1 can sweetened condensed milk
1 1/2 cup lime juice (I found that three large limes fit the bill this time)
*Lime zest is optional*


Beat all ingredient together until well integrated.  After the pie crust has cooled (or depending on your level of pie craving, while it's still warm), pour all the wet ingredients on the crust.  Bake at 350 degrees for 20 minutes, or until the pie is set.


And no Key Lime Pie is complete without whipped cream, which is so incredibly easy to make you'll ditch your Whip-Its addiction and start inhaling this:


1 cup heavy whipping cream
1/3 cup sugar
2 tsp vanilla extract


Whip on high until soft or hard peaks form- it's your preference!  However, don't beat for too long because the cream will turn hard and get packed into the beaters.  Not good for your pie, but actually really good if you stick them in the freezer.  Creamsicles!


Here's my Off Key Lime Pie:

No gators were harmed or exploited in the creation of this pie.

I'll be making one of these as needed throughout the summer.  Nothing cuts through the misery of sweating through your clothes and sticking to your furniture like the tart sweetness of limes.  This can even be kept in the freezer- so long as you cut the pie first- for an icebox version.  Here's to keeping cool!