Key Lime Pie — The Sweet End to a Jambalaya Sunday

Brianna's week. Cookout season. Every Sunday is a cookout somewhere on this block. Easy week at the plant. The line ran. The body held.

Pop's in the recliner. Tigers on. Sugar in range this week. Sunday at Mama's. She made greens with hambone the way she has since 1985.

Jambalaya Sunday. Andouille, chicken, shrimp. Trinity. Rice cooked in the pot.

Aiden's 10. The youth basketball league. I'm coaching. He's the best player on the team and he knows it. Zaria's 7. Helps me cook on a step stool. Has opinions about the seasoning.

The week held. The kitchen held. The chain holds.

The custody calendar holds. Aiden and Zaria alternate weeks. Brianna and I co-parent without drama now. We do not always have to like each other to do this right.

Stopped at Eastern Market Saturday. Got chicken thighs, bacon, a watermelon, and a pound of greens that I did not need but bought anyway. The vendors know me by name now. Three of them asked about the family.

A reader wrote in about the smothered pork chops. Said her late husband loved them. I wrote back. I told her about Pop. We exchanged three emails. She's in Saginaw. She's coming to the city in the spring.

The block had a small drama Tuesday. Somebody parked in front of Ms. Diane's driveway. Ms. Diane addressed it directly. The car moved within the hour. The neighborhood polices itself on small things.

I cleaned the smoker Sunday morning. Brushed the grates. Emptied the ash. Wiped down the body. The smoker repays attention. So does most everything that matters.

Drove past Jefferson North on Tuesday. The plant is still the plant. The trucks coming out. I waved at the gate guard out of habit. He waved back even though he didn't know me. The plant is its own neighborhood.

The Lions on TV Sunday. Lost on a missed field goal. Detroit. The neighborhood collectively groaned at the same moment. You could hear it through the windows.

Mama left me a voicemail Wednesday. She said, "DeShawn. Don't forget Sunday." I had not forgotten Sunday. I have not forgotten Sunday in twenty years. The reminder is the love. I called her back.

Pop sat in the recliner Sunday. He fell asleep before the third quarter. We covered him with a blanket.

The basketball court at the rec center got refurbished. New floor. Plays different. Bouncy. I shot a few from the elbow before practice Wednesday. The knee held. The shot fell short.

The kids next door knocked over my trash cans Tuesday night. Their dad made them help me clean up Wednesday morning. Good man. The kids apologized. I gave them each a Capri Sun. Cycle complete.

I read for an hour Sunday night. A book about the auto industry. Half memoir, half history. Made me think about Pop and the line and the fragile contract that built the middle of this country. I underlined the parts that hit.

The grass came in fast this week. Cut it Saturday morning before the heat. The mower had been sitting all winter. Took three pulls to start. Once it ran, it ran. Some things just need patience.

Plant ran clean this week. The line ran. The body held. The paycheck is the paycheck.

Watched the Tigers Sunday afternoon. Lost in extras. Detroit reflex. I yelled at the TV the way Pop used to yell at the TV. The TV did not respond. The bullpen will probably not respond either.

Truck needed an oil change Saturday. Did it myself in the driveway. Took an hour. The neighbor across the street gave me a thumbs-up from his porch. I gave him one back. Detroit men do not waste words on car maintenance.

The jambalaya was the centerpiece — andouille, chicken, shrimp, rice soaked up in all that trinity — but every Sunday table that means something needs a close, and this Key Lime Pie was it. Zaria helped me press the graham cracker crust into the pan from her step stool, and she had opinions about the lime juice the same way she has opinions about everything. Pop woke up from his recliner nap right when we cut it, which tells you everything you need to know about pie and timing. The week held, and this was the seal on it.

Key Lime Pie

Prep Time: 20 min | Cook Time: 15 min | Total Time: 3 hr 35 min (includes chilling) | Servings: 8

Ingredients

• 1 1/2 cups graham cracker crumbs (about 12 full crackers)
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 3 large egg yolks
• 1 tablespoon lime zest (from about 3 limes)
• 2/3 cup fresh key lime juice (or regular lime juice)
• 1 can (14 oz) sweetened condensed milk
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon pure vanilla extract
• Thin lime slices, for garnish (optional)

Instructions

1. Make the crust. Preheat your oven to 350°F. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture looks like wet sand and holds together when pressed.
2. Press and bake the crust. Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Bake for 8 minutes until lightly set and just golden at the edges. Remove and let cool for 10 minutes.
3. Mix the filling. In a large bowl, whisk together the egg yolks and lime zest for about 2 minutes until the yolks lighten slightly. Add the condensed milk and whisk until smooth. Pour in the lime juice and whisk until fully combined — the mixture will thicken a bit as the acid works.
4. Fill and bake. Pour the filling into the cooled crust and spread it evenly. Bake at 350°F for 15 minutes, until the filling is set at the edges but has a slight jiggle in the center. Do not overbake.
5. Chill the pie. Remove from the oven and let cool to room temperature, about 30 minutes. Then transfer to the refrigerator and chill for at least 3 hours, or until fully set. Overnight is even better.
6. Make the whipped cream. Just before serving, beat the heavy cream, powdered sugar, and vanilla in a cold bowl with a hand mixer or stand mixer until soft peaks form. Do not overbeat.
7. Serve. Slice the chilled pie and top each piece with a generous dollop of whipped cream. Garnish with a thin lime slice if you like. Serve cold.

Nutrition (per serving)

Calories: 430 | Protein: 6g | Fat: 22g | Carbs: 54g | Fiber: 0.5g | Sodium: 210mg