When you’re deep in the stupor of the summer sizzle, your best bet may be to lean in and take a turn for the tropical. Enter the classic Key lime pie, the cure for your dog-day doldrums and the perfect finale for your next dinner party. This version from D.C. chef Victor Albisu (cooking at the Beard House next week), which makes eight petite, personalized pies, still packs the tart and tangy punch of the larger traditional pie, ensuring a wallop of flavor to save your taste buds from heatstroke. Chilled and topped with a scoop of ice cream, this cooling comfort is our preferred method to beat the heat. Get the recipe.
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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.
