Spring makes me happy. There is nothing nicer than warming temperatures and spring flowers.
I recently went on a quick jaunt to the Florida Keys – it rained the whole time, but it didn’t prevent me from tasting “the world’s best key lime pie” at Mrs. Mac’s Kitchen in Key Largo. Although many places we passed made similar claims about their pie, it was indeed the best key lime pie I have ever eaten. I knew I had to replicate it at home so I schlepped a lb of key limes back with me to New Haven.
Since I like a challenge and am always trying to eat less wheat, I decided to make a gluten free “graham cracker” crust. Although it wasn’t as beautiful as I would have liked, the taste hit the spot. It has great crumbly texture and the perfect graham flavor. Hubby claims it’s better than any graham cracker crust he’s ever tasted – but I’m never sure if he’s just misremembering. Either way, it rocks. And it’s gluten free.
While reviewing tons of recipes, I came upon a raging argument over whether whipped cream or merengue was a more authentic topping. Since Mrs. Mac’s used whipped cream (as did the 70′s style key lime pie post card I bought), I did too. Which ever you choose, I recommend whipping up one of these – it is super easy and is bursting with spring flavor.