Butta Buns

This time next month I’ll get to have key lime pie in the right setting, on a Florida beach surrounded by family. It’ll mark the first time in EONS that we’ve all stood under the same roof. I’m curious if my version of the pie is accurate so I need to have lots of it beforehand as a comparison.

When it comes to pastries and desserts, I think homemade is always the best way. However, I’ve been short on time lately so I had to resort to a frozen pre-made crust. It’s probably even easier to use a graham cracker crust but I prefer pastry.

Fresh key limes are hard to come by so if you ever see them, stock up. They’re dead useful for things like Coronas, daiquiris, and gimlets. They’re good in food too. I use a larger quantity of the juice than you see in standard recipes because I love that tart flavor. One trick I learned is to squeeze the little darlins directly into a measuring cup. The skins are thin enough that it can be easily done between your thumb and index finger. Just cut them in half, hold them over the cup and squeeze all the juice out. No worries if the pulp and seeds drop into the cup. Because a bar strainer fits perfectly over most glass measuring cups, just pour the juice out and leave the unwanted bits behind.

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