It’s that time of year that’s no longer winter and yet not quite true spring.

One day it’s fifty degrees and windy and the next day it’s seventy and sunny. One day you’re freezing and the next day the pollen and gnats are out. The weeds have popped up green and some of the trees are starting to bud and bloom. I think we’re finished with most of the chilly temps, but I am ready for tank top and flip-flops weather without a sweater. Spring is quickly approaching, I know, but not as quickly in some places as others. All the topsy-turvy, in-between, and back-and-forth period of time gives this Gulf Coast gal spring fever!

As with any difficult waiting period, I turn to good food and friends to keep me occupied. Key Lime Pie is the chicken noodle soup for a bad case of spring fever. Make one, invite your friends over, and with each bite you’re transported to the warm sunny tropical location of your imagination.

The Florida Keys make for excellent daydreams of spring, sand, blue-green water, and luscious, cool, melt-in-your mouth pie. And even though true Florida-grown key limes aren’t in season yet, bottled key lime juice is like spring in a bottle!

Here’s my Key Lime Pie recipe from LuLu’s Kitchen. I’ve also got a recipe in there for Key Lime Squares if you’d prefer your spring in a bar instead of a pie.

Key Lime Pie with Grand Marnier Whipped Cream

 

Makes 1 pie

 

2 cups finely crushed graham crackers

1 stick unsalted butter, melted

3 tablespoons sugar

1 teaspoon unflavored gelatin

2 tablespoons cold water

2 egg yolks

½ cup fresh or bottled key lime juice

1 (14-ounce) can sweetened condensed milk

Grand Marnier Whipped Cream (see below)

Fresh lime, thinly sliced, for garnish

 

  1. Preheat the oven to 350˚F.
  1. Combine graham cracker cookie crumbs, melted butter, and sugar in a small mixing bowl.
  1. Press evenly into a 9-inch pie pan with your hands or the back of a spoon.
  1. Bake for about 10 minutes until lightly brown.
  1. Set aside to cool.
  1. In a small mixing bowl, dissolve gelatin in water, stir, and set aside.
  1. In a heavy saucepan, combine the egg yolks and lime juice and stir over medium-low heat for 10 minutes or until slightly thick and very hot. Be careful not to bring to a full boil.
  1. Add the softened gelatin to the lime juice mixture.
  1. Whisk well until gelatin is dissolved, approximately 1 minute.
  1. To quickly cool the mixture, place the saucepan in a large bowl filled with ice.
  1. When completely cool, gradually whisk in the condensed milk, stirring until blended well and the mixture becomes thick.
  1. Spoon into the graham cracker crust and spread evenly.
  1. Cover the custard with plastic wrap and refrigerate.
  1. When ready to serve, top the pie with fresh Grand Marnier Whipped Cream and lime slices.

 

 

For Grand Marnier Whipped Cream:

 

½ pint heavy whipping cream, well chilled

2 tablespoons sugar

1 tablespoon Grand Marnier liqueur (optional)

 

  1. In a stainless steel mixing bowl, combine cream, sugar, and liqueur.
  2. Whip on high until the cream holds peaks. Be careful not to over-whip the cream or it will separate. The cream is properly whipped when you can drag a finger through it and a trough remains.

 

 

LuLu Clue: Chill the stainless steel bowl and beaters before whipping the cream for quicker results.

 

Lucy Buffett