So, can we talk Key Lime Pie?

It is so cool and refreshing. Quite heavenly, actually. And this comes from a gal who believes dessert equates to chocolate.

I must admit my limes are not of the key variety. There are rare instances when I can find key limes in my sophisticated town of Hammonton, but this January was not one of those times.

So regular old limes it is.

The recipe I use is from my girl Nigella Lawson. (Love her.) It is made in a springform pan, which is typically used for cheesecakes.

The crust is made of graham crackers and butter. Even the biggest dummy ever – or Top Chef contestant who fears making pies – could successfully make this pie crust.

The most grueling exercise in the recipe is beating the egg whites into soft, fluffy meringue submission. Sure, I could have used some electric beaters, but I’m always up for a little cardio/strength training. I provided step by step pics of egg whites turning into meringue. Patience and elbow grease are required.

And finally, here’s the (Key) Lime Pie recipe by Nigella Lawson. Please note I am writing it verbatim from her cookbook, “How to be a Domestic Goddess.” I will list my own notes at the end. And, although Nigella doesn’t advise this, the Jersey Girl totally does: Key Lime Pie is brought to extraordinary levels with a dollop of homemade whipped cream. To make a batch: Chill a glass bowl and beaters from a hand mixer. When ready to serve the pie, pour 1 cup of heavy whipping cream into the bowl. Add 1 Tbsp. sugar and 1/4 tsp. vanilla extract. Beat away with your hand mixer until you have whipped cream.