I struggled to figure out which recipe we were going to make this month. After all, there are many delicious recipes scattered throughout Nora Ephron’s Heartburn. At first I wanted to make the carrot cake with too many pineapple pieces, because that’s when we’re first introduced to Thelma. Then reading Ephron’s description of peach pie made me want to go to the store and grab some fresh Ontario peaches.

Then as I read the book, I realized I needed to shift my focus to the main character - Rachel, and by the time I got to the final chapter, the decision was made - I need to make the key lime pie. I didn’t make exactly how it is in the book - if you want to, go for it, I opted for an eggless version of the citrus dessert.

I’ve never made a key lime pie, but this recipe is delicious. And no I won’t be throwing this pie on anyones face.

Key Lime Pie Recipe

Ingredients

Crust:

• 2 cups graham cracker crumbs

• 1/2 cup melted butter

• 1/4 cup sugar

• 1 tbsp cinnamon

• 1/4 tsp salt

Filling:

• 3/4 cup fresh lime juice (6 -8 limes)

• 600 ml condensed milk, sweetened (2 cans)

• 1/4 cup sour cream

• lime zest, from 1 lime

• 2 tbsp cold water

• 2 tbsp corn starch

Method:

1. Preheat oven to 350 F

2. Combine graham crackers, cinnamon, salt, and sugar with the melted butter.

3. Press the crust into a 9 inch pie plate, and bake for 9 minutes

4. When done, let cool in the fridge.

5. For the filling combine the cold water and corn starch in a small bowl and mix. Set aside.

6. In a mixing bowl combine sweetened condensed milk, sour cream, and lime zest.

7. On medium speed, add cornstarch mixture and slowly incorporate lime juice until combined.

8. Let mixture stand for 5 minutes. Take crust out of the fridge.

9. Pour mixture into pie plate and smooth out with spatula. Bake in oven for 15-18 minutes.

10. Let cool for 15 minutes, and place in fridge for about 4 hours.

11. Garnish with lime slices and serve.