Brenda Emily

Key Lime Pie
#BakedbyBren

Available for Pre-Order and Friday Bakesale!
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When I was a kid, I felt like I was the only one I knew who LOVED limes. I’d eat them raw (yes, my parents and dentists hated this), squeeze them on e v e r y t h i n g, and even had little lime wedge earrings I made at girl scout camp one summer. Anyone close to me was aware of my delight of tart treats, and my uncle Joel would always go out of his way to find me the most sour candy on the planet. Unsurprisingly, It was he who introduced me to key lime pie in the food court at the Grand Central Station. He still talks about how my eyes lit up bigger than the Rockefeller Christmas Tree that holiday trip. Needless to say, I’ve been obsessed since.

Finding out that my husband, too, loves key lime pie during the pandemic was dangerous. I can’t even tell you how much has been consumed in this household since. I began experimenting with different crust combinations; nuts, oats, spices. I had leftover rum-gingersnap cookies and decided to recycle them into the crust, introducing the flavor profile for me to wander in. Eventually, it refined to a graham cracker-base with ginger, rum, cloves, nutmeg, cinnamon and molasses. We’d (really him, though) eaten so much of it at the end of 2020, I started sharing with local family and friends. A few hours after dropping off at my cousin’s house, I got a text in all caps saying “SELL THIS.”

So, here I am. Selling this.