The Baking Baker

Living in the city during a heat wave really causes a great deal of melting all over the place. It seems like the usually pleasant 5 minute walk to the subway morphs into a dazed trek through an asphalt dessert, all the while your sandals stick to the syrupy black top. All this confused wandering really makes one want to sit next to the refrigerator with the freezer door open and a bag of ice on your forehead.

Not in this apartment today my friends! This freezer is moy occupado with a beautiful, tangy, frozen Key Lime pie to trick my overheated mind into thinking I’m on a breezy beach somewhere.

Key Lime pie
That 3 PM heat can be a real bother, but the fusion I stirred up today was delightfully frosty.

What to pair with this glacial goodness? At first a stiff G+T popped into my head, however it was a rather too good  an idea and I had some stuff to get done.

So, I was thinking something lighter, perhaps a Mimosa? Eh, kind of over it.

I asked my friend who suggested pomegranate juice instead of the OJ, you know to rock the boat a little. And boy howdy, a unique and surprisingly congenial pair they made.

WARNING! This pie and these Prosecco bubbles deplete quickly on a sultry day. Enjoy serenely but with some degree of haste.

Slice

This may be a bold statement, and I may change my mind, but I’ve made this pie a bunch of times and it really might just be my favorite pie of all time! What?! Can I really say that?

I did have 2 of those Pomegranate Prosecco’s so, maybe I can.

Anyway, I always use the recipe from Ina Garten. Which you can find here:

Ina Garten Key Lime Pie

It is a snap to make and the oven is only on for 10 minutes, perfect for this mid-July fever you may be suffering from.

The only things I have ever changed is adding lime zest to the plain whipped cream. I’ve also played around with the crust, adding nuts and honey to the simple graham cracker recipe.

Make this, close your eyes, and get through your sweltering Sahara.

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