Name: Key Lime Pie
Yield: Makes one single-crust pie
Ingredients: 1¼ cups [390 g] sweetened condensed milk, room temperature; 2 large eggs, room temperature; Whipped cream, for serving (optional); 1 cup [120 g] graham cracker crumbs; ¼ cup [50 g] granulated sugar; ¾ cup [170 g] key lime juice, room temperature; 3 Tbsp unsalted butter, melted; ½ cup [115 g] sour cream, room temperature

We’re ushering in spring with our own sassy slices of sunshine. Why is Key Lime a spring pie? Isn’t citrus a winter crop? Very good questions! And yes, limes are a winter fruit. Well, for some not entirely logical reasons, we decided many years ago to start our spring menu in April with two pies—Coconut Cream and Key Lime. Local fruit for pies is not available in Michigan yet, but we’re ready for a change when April rolls around. These cream pies are a nice switch.

This not-too-swee

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