There’s something about a good pie that makes me so happy. I guess because I don’t make them very often, they hold special occasion status for me. As much as I’d like to have a pie in my fridge all the time, I only make them when I know I’ll be serving a group of people. It’s totally because I don’t have enough willpower to stop myself from eating one straight out of the plate.
This key lime pie isn’t traditional, but that doesn’t mean it isn’t awesome. The filling is no-bake, which means minimal oven time while the crust bakes. I don’t know about you, but I love that in the summertime. The filling is reminiscent of one of my favorite cupcakes from the shop where I worked before Clara was born, and I find this pie every bit addictive as that cupcake. My favorite part, though, is the macadamia nut and shortbread crust. Graham crackers are just fine, but this crust is one you’ll want to eat before there’s even any filling inside of it. The texture of the crushed macadamias is a perfect contrast to the creamy, sweet-tart filling. As we gear up for more cookouts, I know I’ll be turning to this dessert over and over again.
If a whole pie isn’t your thing, these key lime pie bars are pretty high on my list of favorite summer desserts, too.