From Faith: Our pal Linda Giuca, who writes a food column with Chris Prosperi in the Hartford Courant, came waltzing into our studio with a freshly made key lime pie. One glance told us this was going to be something; one bite and we knew she had a winner — tart yet creamy, a beautiful play against the absurdly easy and buttery graham cracker crust. (Linda says you can substitute any kind of crumbled cookie you like.)
I love that Linda made this now, when our appetites are demanding bright citrus flavors after a long winter of comforting stews and roasts. Because we also crave desserts that don’t take years to put together, this perfectly fits the bill.