Yesterday Jeremy declared Pie-Palooza to be in effect when he found this picture:

So, I have acknowledged Pie-Palooza to be in effect by working up a recipe for his favorite: Key Lime Pie. While I haven’t any pictures of the cut pie (we mangled it by diving in immediately), it tastes as excellent as it looks.

Key Lime Pie

Crust

1 C graham cracker crumbs

1/2 C sugar

3 T butter

Filling

1 C key lime juice, preferably fresh squeezed

2 14 oz. cans sweetened condensed milk

2 whole eggs

2 T sugar

Topping

1 1/2 C heavy whipping cream

2 T confectioner’s sugar

1 tsp. vanilla extract

Garnish

key lime slices

fresh blackberries or raspberries

fresh mint

Preheat oven to 375°. Melt butter, and stir into sugar and graham cracker crumbs until fully combined. Press into bottom and sides of a 9″ pie pan. Bake for 10 – 15 minutes until golden brown. Remove pie crust from oven to wire rack to cool, and reduce temperature to 325°. Meanwhile, juice limes. Combine lime juice with the sweetened condensed milk, eggs, and sugar. Whisk together until everything is well combined, making sure the eggs are well blended into the mixture. When pie crust is completely cooled, pour filling into crust. Bake for about 15 – 20 minutes, until filling is set. Remove the pie from the oven to wire racks, allowing it to cool to room temperature. Once the pie has reached room temperature, refrigerate the pie for at least 2 hours until the filling is firm. When the pie is completely chilled, it is ready to top. Whisk together the whipping cream, sugar, and vanilla until the mixture is stiff and fluffy. Use a star or flower tip with a decorating bag, and pipe the vanilla whipped cream in circles on the surface of the pie, completely covering it. Slice key limes thinly, then cut 3/4 of the way across to form twists. Garnish the pie with lime twists, blackberries, and sprigs of mint.

Yum.