Dessert express: Key lime pie

The thing about a key lime pie is that it's so easy there's really no excuse not to make one. If you have a well stocked pantry, you might even have everything you need for it.

Crust:
Combine

• 1/2 cup butter, melted
• 2 cups crushed graham crackers
• 1/4 cup brown sugar

You can make this as complicated or simple as you're in the mood for. This morning, I was really looking for the simple version, so I bought graham cracker crumbs. If you want to get fancy, buy locally made Zingerman's graham crackers (which are seriously addictive) and crush them.

Press into the bottom and sides of a pie pan with the bottom of a measuring cup. Bake for 8 minutes at 350 degrees.

For a change, press the crumbs into lined muffin tins for individual sized pies.

Filling:

Whisk 3 egg yolks with one 14 oz can of sweetened condensed milk until combined. Add 2/3 cup of key lime juice and 2 tsp of zest. Carefully whisk together. Mixture will thicken slightly. Bake for 10 minutes at 350 degrees. Bring to room temperature, then refrigerate before slicing.

Again if you want to fancy this up, please go to the trouble of zesting and juicing the golfball sized authentic key limes. But I think you'll only try this once. If I'm looking to streamline, I generally zest one persian/standard lime and simply purchase a bottle of key lime juice.

Some people will swear by topping it with a big dollop of freshly whipped cream; others like it straight up. Still others might just like to dip their fingers right in the filling of the completed pie because they just can't wait to taste it.