Still missing that last little taste of summer? I’m not. I’m more than welcoming FALL and all of it’s GLORY!!!! The good thing about Key Lime Pie is, you get get limes all year long. And, Key Lime Pie is super easy to make. That’s why it’s one of my favorites. It’s a clean and refreshing bite that can take you back to the Florida Keys and gives a little relief from all of the heavy flavors of Fall.

We’re adding Hella Bitters Citrus to this pie because we’re just cool like that. The bitters add another dimension to the familiar pie; playing on the bright lime citrus and adding some spice undertones. Even though this pie is baked (briefly), the citrus bitters still come through. Let’s jump into the recipe, shall we?

A few extra dashes for good measure…

Citrus Bitters Key Lime Pie:

1 Can Sweetened Condensed Milk

3 Egg Yolks

2/3 Cup Fresh Lime Juice

3 Teaspoons Hella Bitters Citrus (A few extra dashes for good measure)

For the crust, we’re going with the standard recipe:

1 1/2 cups finely ground graham cracker crumbs (from about 10 crackers)
3 tablespoons granulated sugar
2 pinches sea salt
7 tablespoons melted butter

Preheat your oven to 350°. In a food processor, large plastic bag or bowl, blend the graham crackers until you get smooth crumbs. Add melted butter and remaining ingredients until you get a sand like texture. Fill your pie dish with the graham cracker crust. Prepare filling by first whipping the egg yolks with the bitters for 2-3 minutes. Add the remaining ingredients and blend until smooth and pale in color. Only takes about 3 minutes. Add your filling to the pie crust and bake until set, about 10 minutes being sure not to brown. Let the pie cool completely and refrigerate. Top with whipped cream as you desire. Easy as pie!

You’ll want to go a little finer on the crust than I

One last slice of summer you can enjoy all winter long!