Pie is what's happening now

You are probably like, but why didn't you post in March? And the thing is - well. I didn't feel like it. There ya go. See, I am out of fancy excuses. (I mean, I have some saved up for emergencies, but I can't embellish everything I want to because it turns out that strains my credibility.)

So here is what up. I have been sick, but I've written enough about plagues for right now. Bored. So bored. In much more exciting news, I have a new p/t gig involving tasty drinks and delicious sweet & savory pies. I know. I know you are jealous. Probably you should come see me, and I will make you a fancy drink and hand you a piece of (chock full of love and fruit and sugar) pie, and you will probably get a little tear in your eye.

So because pie seems to be the theme of my life right now, here is a recipe for one of my favorite pies. And coincidentally, it is the easiest pie to make ever with hardly any ingredients, perfect for lazy spring afternoons.

Key Lime Pie
Filling
4 egg yolks
1 14 oz can of condensed milk
1/2 cup key lime juice (about 3-4 key limes, squeezed)

Optional Topping
1 cup whipping cream
2 tablespoons sugar

Crust
*1 cup gluten free graham crackers, smashed
1 tablespoons sugar
4-5 tablespoons butter

Preheat oven to 350 degrees F.

For the crust, mash all your ingredients together. You want the texture to be viscous and sticky so you can mash it to the pan in a crust that will hold together. (These ingredient amounts are flexible - I like a slightly less sweet crust, so you may like more sugar. Add more butter if the mixture isn't sticking together, or more graham crackers if the mixture is too runny.)
Bake crust for 10 minutes (keep an eye on it so it doesn't burn) and let the crust cool.

For the filling, mix yolks, condensed milk, and key lime juice. Whisk together (mixture will thicken a bit). Pour mixture into cooled pie crust and bake 15 minutes (the filling will set even more as it cools).

For the optional topping, use an electronic mixer to whip cream and sugar. The longer you whip the mixture, the fluffier it will get. You can layer it on the whole pie once it cools, or dollop it on individual slices.

*If you can't find gf graham crackers, this recipe is pretty good. Or if you don't want a graham cracker crust, Molli's staple gf pie crust is a winner.

When you die, if you get a choice between going to regular heaven or pie heaven, choose pie heaven. It might be a trick, but if it's not, mmmmm, boy. - Jack Handey