CSSI Staff Post - September 25, 2020
I’ve always been a sucker for key lime pie. I remember eating it every single summer with my family. My sisters, aunts, and cousins would all have their own recipes, and we loved getting together to taste all our variations. The sweet and tart custard paired with the crispy crumbly crust was made all the better by the lightest topping of whipped cream.
I spent my childhood wondering why we couldn’t have key lime pie year-round. When I grew older, I realized it was because key limes are only in season during the summer. Recently, I got engaged and have started the frantic planning of wedding details. The menu is, of course, of top priority, and my love for key lime pie needs to be reflected on the dessert table.
However, I have decided to get married in October, not exactly key lime season. Luckily, the fall season provides an abundance of tasty citrus just begging to be transformed into pie. After testing a large array of citrus, including but not limited to mandarins, kumquats, and Valencia oranges, I finally came across the most delicious and seasonally appropriate citrus pie, second only to its glorious cousin, key lime. Below is the recipe for my blood orange grapefruit pie, which I have created with the perfect autumn crust containing cardamom and rosemary.
Ingredients - Serves 6-8
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