I really should be posting an apple recipe today. Not because I've made anything recently with apples except lunches, but just because it is September. September and apples just go together. However, I'm hanging on to summer for just a bit longer. Just long enough to share this Key Lime Pie with you. And truly, I think Key Lime Pie is allowed any time of year!
Recently, we had a special dinner guest and I planned a menu that our family really likes and that most people find tasty. I made Pomodori al Forno for an appetizer (slow-roasted tomatoes, served on tartines with Bucheron cheese—SO absolutely yummy beyond words!). And because our guest is a red-blooded American sports fan, I figured I couldn't go wrong with meat and potatoes. So it was flank steak, roasted potatoes, and I threw in some steamed broccoli with lemon olive oil and parmesan cheese. And of course, Key Lime Pie for dessert. Sadly, I had one strike against me with the appetizer and I totally didn't see it coming. The guy is married to an Italian, so how was I to guess that he couldn't stomach tomatoes? The main course, however, was a hit … meat and potatoes are usually a safe bet!
When the Pie was being served, Ken made a joke, as he is wont to do from time to time, and said, "We got the best pie that Fred Meyer's sells!" Our guest graciously said that it didn't look like anything he had ever seen or tasted from Fred Meyer and after finishing his piece said, "I've had a lot of Key Lime Pies in my lifetime and this was the best."
I love citrus desserts and Key Lime Pie just might be my favorite one. When I came across this recipe (thank you, Emeril), I knew I had hit on the Key Lime Pie recipe that would stay in my Recipe Basket forever. It's not a simple pudding mix poured into a crust and yet it's not anything frou-frou fancy either. It's very simply-made sweet filling poured into a graham cracker crust and topped with a slightly tangy topping. Absolutely divine! Enjoy the last bit of summer weather and serve this at your Labor Day picnic!