My pie tastes run along the lines of apple and french silk and… does cheesecake count as a pie? That sounds counter-intuitive, doesn’t it? Anyway. I’ve been easing into pie for the past few years. I still draw the line at pumpkin (let the protests begin!), but I’m willing to dabble with other fillings.

Enter A. His absolute favorite is Key Lime Pie. And when a man builds you a bed frame custom made to fit your not-so-queen-sized room, good manners and tradition hold that you make him his favorite pie. Key lime pie made its first appearance on my palette a few months ago when we came across a dessert special at… oh how I wish one of us could remember where we were! Dessert usually isn’t part of the deal when we eat out, but at $2/slice, how could we say no? And I liked it. I really liked it. And once I realized that no, no there aren’t slices of lime baked in there, I started trying to figure out how to make it. I probably would never have come up with lime juice, egg yolk, condensed milk, and lime zest, but that is why god gave us the Internet, right?

I put A in charge of picking a recipe as this was His Pie. He clicked on the first result from Google: The Reluctant Gourmet (who gives a very nice little summary on the difference between key limes and lime limes and then assures you that key limes are not necessary to your happiness). The ingredients were so minimal, I even decided to make the graham cracker crust myself. This was a special pie after all.

As always, I’d like to say that a simple recipe made for a relaxing afternoon in the kitchen, but my greenhorn ways often shine through, which is more than I can say for the green in the pie. While this is a delicious recipe and even gave me an excuse to break out the food processor, DO NOT FEEL OBLIGATED to whisk until it turns light green. I assume you have a life or maybe just a good book you’re hoping to read at some point. Save yourself the headache. Or do what I did and use a blue bowl. The blue bowl combined with the yellow egg yolk will deceive the eye just enough to make you believe you are seeing light green. You probably are not.

Additional tips:

• Practice your egg yolking skills if you are new to the game or even watch a youtube how to video before attempting such culinary acrobatics. You will think it sounds easy. People will tell you it’s easy. You might discover they lied.
• Invest in a juicer.
• If you want to eat it that day, start baking before 9 pm. It does have to chill for 2 hours.

A still has not gotten to eat his thank you pie, but a taste test on the deck this afternoon assures me that green or no green, this pie was made sunshine and blue sky days.