Sweet Inspiration

About author / Lauren Braun Costello

The competent cook; food stylist; cooking instructor; graduate French Culinary Institute. To die for dish? Maple glazed bacon wrapped roast turkey. Yep, bacon wrapped.

I just returned from a quick jaunt in southern Florida where I enjoyed a few days of sunshine and rest with my sister, Nicole. Nothing relaxes my soul or feeds my senses like a soft sea breeze, the ocean’s salty spray, or the tropical flavors of a beach vacation. We stayed in Key Biscayne, a small island just a few miles off the coast of Miami. We swam in the bay, played tennis, and dined on local Cuban delicacies like ropa vieja. It was a marvelous trip, and a much needed respite. The only thing missing was a bite of the classic Floridian dessert, key lime pie.

How could we be in Florida and fail to order a slice of this tangy custard treat? Well, we thought we had good reason. One day we were sidetracked by an exceptional gelateria in Coconut Grove. At another meal, we were lured to try the tres leches cake instead of going for the familiar key lime pie. The next day we were so full, we just ordered a small cheese plate instead of indulging in a fruity confection.

As we sat on the plane lamenting the end of our short trip to paradise, we realized that we just simply forgot to fit in the key lime pie. Ah, the disappointment! But then it occurred to us that we enjoy a delicious key lime pie each summer, right here in the bustling metropolis of New York. Did it matter that we did not eat the key lime pie beachside? Would it taste better with sand beneath our feet? Well, maybe. But it always seems to taste perfect right at home, triggering feelings of summer and the sea. All we had to do was make it. The trip to Florida did more than just relax us; it reminded us of one of our most treasured summer desserts.

My key lime pie recipe was inspired by yet another trip to Florida several years ago when I stayed in Palm Beach with my husband, Sean. A pastry chef there made his key lime pie with cashew nuts, one of my favorite ingredients. I was so impressed with this flavor combination, and so grateful for his having thought of it, that I came right back to New York and concocted my own version. The salty, roasted accent of cashew nuts in the crust is optimally paired with the sweet yet tangy citrus flavor of the creamy custard. I love this pie, and I hope you will, too. But first, a few educational words about key limes:

Key Lime Time
Key limes, which used to be grown commercially in Florida’s Keys, are more difficult to find than the standard Persian or Tahiti limes with which we are most familiar. Key limes are more acidic and have a yellow, tarter juice than the large, seedless, green citrus fruits we find in virtually every grocery store. They are round and about the size of golf balls, often pale yellow green in color. When fully ripe, key limes are yellow and can be confused with oddly small lemons.

The key lime season is summer, from about June to August (in other words, right now!). So, keep your eyes open for them, or ask your local grocer to order some for you. Key lime juice is now sold bottled year-round; however, fresh key lime juice is far superior, and can be stored frozen for up to three months. If you see key limes, buy them and juice them to enjoy the nectar at a later date.

Serves/Makes: 8

• 1 cup graham cracker crumbs
• 1/2 cup ground cashews
• 1/4 cup sugar
• 1/3 cup butter, melted
• 1 can (14 ounce size) sweetened condensed milk
• 1/2 cup key lime juice
• Key lime zest