My Summer Solstice

The evening was almost a total wash due to the storms. I had planned dining waterside and having cocktails beforehand. Instead, I ended up securing plants and lanterns that might have become a projectile because of the severe winds at 70 MPH.

The Key Lime pie was enough to take my mind of the storm swirling around. The more I think about it I'm convinced all good things start with graham crackers; s'mores , cheesecake, and Key Lime pie. Am I wrong? When I first moved to Florida I had never heard of this citrus. Now, I've eaten it in on every coast of Florida and cities in between. Key limes come from the Florida Keys, thus said name, they are smaller, more yellow and contain more seeds than Persian limes. Having tried more than my share of these pies I can say I like the sweet ones the best.

Ingredients:
1/2 cup fresh lime juice (12 to 15 key limes)
4 teaspoons grated lime zest
4 egg yolks
1 can sweetened condensed milk (14 oz)
11 graham crackers
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted

1. Preheat oven to 375 degrees F (190 degrees C). 2. Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into the graham cracker shell. 3. Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices, drizzle with heavy cream for garnish.