House Spouse

I printed up my final paper Tuesday night around 6 p.m. and immediately began thinking about how I would make a key lime pie that evening. This pie had been on my mind for about a week. So, after a trip to the pub for a celebratory beer and burger, I embarked on my first key lime pie-making adventure. Slightly buzzed, totally enthralled with my temporary freedom from using vocabulary that involves Latin and Greek phrases. (Although my dreams that night were riddled with theological problems.)

The recipe is from the May 2003 Gourmet (there’s a printable version of it on Epicurious, so I am going to refrain from reprinting the recipe). I made some fresh whipped cream using a teaspoon of sugar, a 1/4 teaspoon of vanilla and 8 ounces of heavy whipping cream. It’s definitely worth serving the pie with a fresh bowl of this because the mellow, fluffy mouthfuls of cream nicely offset the tart custard.

Candying the limes is fun, too. Just slice up a lime into very thin slices and coat with sugar. Set the slices on a plate and in to the fridge overnight. Right before serving, cut halfway through the lime and twist to garnish.

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