Worth It

It’s rainy sunny zebra weather, as I called it when I was little.
Boy, I thought I was a clever little imp.
Either way, it is h-o-t.
And very humid.
(And damp.  Note the photos.)
The last thing I want to be doing in this kind of weather is cooking running to urgent care to get my finger mended.
Alas… While making this pie, that is exactly what I ended up having to do.
Was it worth it?
Definitely not.  But the pie is all kinds of awesome, so that’s at least a plus.
I love key lime pie.
It’s one of my favorite kinds of pie.  It’s up there with peach and apple and nutmeg-maple cream.  
(And crack.)
So, while meandering through the grocery store, when a bag of key limes caught my eye, I had to snatch them up.
Side note: it still amazes me how cheap produce gets in the summer.  
Ataulfo mangoes are 2/$5 in the winter.  
Now, they are piling up in giant mounds and being sold 5/$5.
Key limes are cheap, too.
I guess it’s just funny because I always think of winter as the citrus/tropical fruit season, but that’s only because nothing else is in season- it’s just a default!
Anyways, back to pie.
This pie is healthified- just a little.  
Instead of butter, there’s coconut oil (which gives a boost of flavor as well as health).
Instead of egg yolks, there’s neufchatel.
The graham crackers are homemade with 100% whole wheat flour.
But you know what?  You wouldn’t know it.
In fact, my family didn’t know it.  The pie was gone by the next day.  There are only 4 of us in the house.  It went quick.

This pie tastes better than many key lime pies and is so much easier without the baking of the interior.  It’s quick and has some health boosts to boot.  I’ll take it!
(And it’ll take my finger.)
P.S. A note about the coconut graham crackers- you could make them vegan by swapping golden syrup or agave for the honey.
Icebox Key Lime Pie
about 2/3 batch of graham crackers, recipe below
4 tablespoons coconut oil, liquid
1 14-ounce can sweetened condensed milk (I used fat-free)
6 ounces neufchatel cheese
1/2 cup key lime juice
zest of 3 key limes, optional
Pulse the graham crackers in a food processor until they are crumbs.
Add in the coconut oil and pulse until the crumbs are all moistened.
Press into a 9-inch pie pan and chill while you prepare the filling.
Whip the sweetened condensed milk, the neufchatel, and the key lime juice together until they are homogeneous.
Stir in the zest.
Pour into your prepared crust and allow to chill in the fridge until set, about 3 hours.
Coconut Graham Crackers
adapted from Smitten Kitchen
2 1/2 cups plus 2 tablespoons (375 grams) white whole wheat flour (you could sub 2 cups AP and make the rest regular whole wheat)
1 cup (176 grams) brown sugar
1 teaspoon (6 grams) baking soda
3/4 teaspoon kosher salt (4 grams)
7 tablespoons (100 grams) coconut oil, solid but not hard
1/2 cup (171 grams) honey
2 tablespoons (27 grams) vanilla extract
Combine the flour, sugar, baking soda, and salt in the bowl of a stand mixer.
Cut the coconut oil into small chunks and add it into the mixture.
Once the mixture resembles coarse sand, add in the honey and vanilla extract and mix just until combined.
Wrap in plastic wrap and chill for 30 minutes.
Roll out the dough to 1/8 inch thick and cut it with a knife into rough squares (they don’t need to look even mildly good/accurate, since we’ll be grinding them up).
Poke each square with a fork and put onto baking sheets.
Bake for 15-18 minutes, until golden and fragrant.
Let cool before using in any recipes.

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