For a blood enthusiast serial-killer with a taste for avenging justice to be associated with key lime pie is weird to say the least. But it’s also true.

If you’ve watched the show and you made it to season 3, then you might remember Camilla Figg, a close friend of Dexter’s family, whom he’d known since he was a child. As she was was terminally-ill, Dexter visits her at the hospital and she has a very special request for him; well, actually two. First, he asks him to find her the perfect key lime before she dies and secondly, that he help end her suffering.

Seeing as we’re talking about Dexter, it’s not at all surprising that the above mentioned pie should be a deadly one. As per Camilla’s request, Dexter eventually agrees to euthanize her. So, after bringing  pies from all around Miami for her to taste, he eventually brings her a slice injected with a lethal agent. After having her very last bite, Camilla says: “You finally brought me the perfect pie”. And while my pie isn’t deadly, it is however killer good.

I had the chance of having key lime pie once, when travelling to the States, but it was so long ago I barely had a recollection of the taste. So, since I had some limes lying around the house, I decided to make this pie and boy, am I glad I did so.

This pie has a strong, tangy lime flavour that is enriched with the sweetness of the condensed milk, which we all know is quite the sugar bomb. I’ve tried to make a more balanced version, with a sugar-free crust topping.

Another variation is to make a gluten-free crust for the pie, by using this recipe to make graham crackers; I swear it’s better than with store bought regular graham crackers! What I do differently is that I use unsalted butter instead of margarine and skip the seeds altogether.

Key Lime Pie

For the crust

150gr/5oz graham crackers, finely crushed

85gr/3oz unsalted butter, melted

A pinch of salt

Start by preheating your oven to 180C/350F. In a bowl, combine the crushed crakers with the melted butter and salt and mix everything well. Grease a 23cm/9in pie dish with butter and pour the mixture inside, then evenly press until a crust is formed on the bottom and sides. Bake for 15 minutes, then take out of the oven and allow to cool completely.

For the filling

1 400 gr/14oz can of sweetened condensed milk

4 large egg yolks (you could use the egg whites for meringue or perhaps, a fish baked in salt crust)

100 ml/1/2 cup freshly squeezed lime juice, from 4-6 limes

1tsp lime zest, finely grated

400ml/2 cups whipping cream, the unsweetened kind

Make sure your oven is heated to 180C/350F. In a bowl, add the condensed milk, egg yolks, lime juice, zest and mix well. Pour into the cooled crust and bake for an aditional 15 minutes. Allow to cool completely then refrigerate for at least 4 hours.

Just before serving, beat the whiping cream with 3 tablespoons of honey until it holds stiff peaks. Spread over the pie and sprinkle with lime zest. Serve immediately and enjoy!

Recipe adapted form here and tea towel available here